This is because it is where Chiles en Nogada was born in to celebrate the signing of the Treaty of Cordoba giving Mexico its independence from Spain. In Augusthe signed the treaty in the town of Veracruz and then traveled to Mexico City, stopping in the town of Puebla. The Augustinian nuns of the Santa Monica convent prepared a special dish using local, in-season ingredients and called it Chiles en Nogada. Chiles en Nogada season coincides with Mexican Independence day September And since this dish incorporates the colors of the Mexican flag — red, white, and green — it is considered a very patriotic and festive recipe for this occasion. It consists of poblano chiles filled with picadillo a mixture of meat, fruits and spices topped with a walnut-based cream sauce called nogada, and pomegranate seeds, giving it the three colors of the Mexican flag — green from the chile, white from the nut sauce and red from the pomegranate. Poblano peppers are thick, dark green-skinned chili peppers that are named after their place of origin, the state of Puebla.
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