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Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico
Melina Hernandez Valerio, originally from Tehuacan, Puebla, holds two plates of Chiles en Nogada in Mexico City, which she prepared on the eve of the national holidays in September to commemorate the 213 Years of Mexican Independence. Chiles en Nogada are made with poblano chili stuffed with ground pork, tomato, some fruits such as apple, banana, peach, pear, raisins, almonds, and spices. They are bathed in a walnut sauce known as Nogada (based on goat cheese, cream walnut, sherry, spices), decorated with pomegranate grains and parsley leaves. (Photo by Gerardo Vieyra/NurPhoto)
Photo Details
| Photo ID | #10355332 |
|---|---|
| Date Taken | |
| Location | N/A |
| Photographer | Gerardo Vieyra/NurPhoto |
| Category | Human Interest |
| Copyright | © 2026 NurPhoto - Gerardo Vieyra/NurPhoto |
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Elaboration of Chiles en Nogada
dish of the Independence of Mexico
Elaboration
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Dish
Independence of Mexico
Independence
Tehuacán
Puebla
Calpan
Chile en Nogada
CDMX
HUM
Human interest
People
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Ingredients
Poblano chile
Stuffed
Ground pork
Tomato
Fruits
Apple
Banana
Peach
Pear
Raisins
Almonds
Spices
Nogada
Jerez
Nuez de Castilla
Granada
Perejil
Durazno
Manzana
Pera
Especias
Mexico
Mexico City
Traditions
Food
August 28
1821
Nuns
Augustinian
Santa Mónica Convent
Agustin de Iturbide
Trigarante Army
Ejército Trigarante
Melina Valerio.
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