There is undoubtedly a debate about what the flagship dish of Mexican cuisine is; some vote for mole and others for tacos, but without a doubt, a contender to beat is chile en nogada. This tricolor dish represents the Mexican flag itself and is prepared during a time of year when we celebrate our independence. As if that weren't enough, its history is also tied to the freedom of our homeland, and for this and many more reasons, today we tell you everything you need to know about chile en nogada. History Chile en nogada was created in Puebla by Augustinian nuns from the convent of Santa Mónica as a tribute to Agustín de Iturbide when he returned from signing in Córdoba, Veracruz, the independence of Mexico. The first time this dish was served in history was on August 28, 1821. There was an extra effort not only to make it delicious but also to include all the colors of the flag used by the Trigarante Army during its battles, as that same date was Iturbide's birthday. Now, this dish was innovative for two ingredients: parsley and pomegranate, as it was actually requested as “chile in walnut sauce” for Iturbide. The nuns obeyed and followed the recipe, but they changed the colors and presentation, and the rest is history. What few know is that this recipe represented bravery for Iturbide; he was afraid of being poisoned, and his show of courage was eating a dish with an uncertain filling, like chile en nogada. Now, regarding the ingredients in the filling, today they are adjusted to the chef's or diner's palate, but back then there were quite strict rules about which products should be used, no more, no less:

• Panochera apple
• San Juan pear
• Criollo peach
• Pink pine nuts
• Acitrón
• The chile had to be battered

Now, an interesting fact is that the main ingredient, besides the chile, is the nogada, made from walnut from Spain. It may seem like an obvious point, but the reality is that it represents a blend of the European with the Mexican, and although the dish pays tribute to independence and the homeland, it is actually a Creole recipe made with the best of the two nations that formed Mexico since the conquest. Recipe Keep in mind that preparing chiles en nogada is a task of time and love, just like mole; it is a dish that deserves its time. This does not mean it is difficult, but it comes out better when made with a bit of calm and effort. Here we leave you the typical recipe for chiles en nogada for you to enjoy with friends and family all month long, and especially this September 15th.