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Virus Outbreak Mexico

Mayte Gonzalez is studying the last year of her gastronomy career at the University of the Cloister of Sor Juana in Mexico City and to face the academic and economic challenges in the face of the health emergency due to COVID-19 in Mexico, she decided to undertake the production and sale of Chiles en Nogada, a dish from the Baroque era and at the same time, laborious, prior to the national holidays on the occasion of the 210th anniversary of the Independence of Mexico. According to historical data, they report that chiles en nogada were made for the first time on August 28, 1821, when a group of nuns of the Augustinian order of the Santa Monica Convent in the State of Puebla, upon learning that the first Emperor of Mexico, Agustin de Iturbide, would be celebrating his 38th birthday in the city, they decided to take advantage of the seasonal products to receive him with a dish bearing the colors of the Trigarante Army as a celebration of the recent Independence of Mexico. Its preparation is based on a poblano pepper stuffed with a mixture of beef and pork, tomato, fruits (banana, peach, apple and pear), raisins, almonds and spices. It is bathed in a walnut sauce known as Nogada, decorated with pomegranate grains and parsley leaves. The green of the poblano pepper and the parsley represent independence, the white of the nogada and the walnut of castile represent religion and the red of the grains of pomegranate, the union between the peoples. (Photo by Gerardo Vieyra/NurPhoto)

Photo Details

Photo ID	#5996696
Date Taken	12 September 2020
Location	N/A
Photographer	Gerardo Vieyra/NurPhoto
Category	Human Interest
Copyright	© 2025 NurPhoto - Gerardo Vieyra/NurPhoto

Related Keywords

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