Daily Life In Mexico City

Daily Life In Mexico City

This Saturday, August 5, some people begin to visit various markets in Mexico City, to search for and buy supplies to prepare the traditional Chiles en Nogada on the eve of the national holidays in September to commemorate the 213 Years of Independence from Mexico. According to historical data, it is reported that chiles en nogada were made for the first time on August 28, 1821, when a group of nuns of the Augustinian order from the Santa Monica Convent in the State of Puebla, upon learning that the 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.A Its preparation is based on a poblano chili stuffed with a mixture of beef or pork (depending on each person's taste), tomato, some fruits such as bananas, peach, and pear, raisins, almonds, and spices. It is bathed in a walnut sauce

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    Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

    Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

    In the background, Melina Hernandez Valerio, originally from Tehuacan, Puebla, cleans poblano peppers to make Chiles en Nogada in Mexico City, on the eve of the national holidays in September to commemorate the 213 Years of Independence of Mexico. 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)
      Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

      Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

      View of the presentation of a Chile en Nogada in Mexico City, on the eve of the national holidays in September to commemorate the 213 Years of the Independence of Mexico. 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)
        Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

        Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

        View of ingredients for the preparation of Chiles en Nogada in Mexico City, whose base is poblano chili stuffed with ground pork, tomato, some fruits such as apple, banana, peach, pear, raisins, almonds and spices. (Photo by Gerardo Vieyra/NurPhoto)
          Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

          Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

          Melina Hernandez Valerio, originally from Tehuacan, Puebla, pours cheese and sherry into a blender to make Chiles en Nogada in Mexico City, on the eve of the national holidays in September to commemorate the 213 Years of Independence from Mexico. 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)
            Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

            Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

            Melina Hernandez Valerio, originally from Tehuacan, Puebla, chops some ingredients for the preparation of Chiles en Nogada in Mexico City, on the eve of the national holidays in September to commemorate the 213 Years of the Independence of Mexico. 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)
              Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

              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)
                Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

                Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

                View of a poblano pepper on a scale to make Chiles en Nogada in Mexico City, 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)
                  Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

                  Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

                  View of the presentation of a Chile en Nogada in Mexico City, on the eve of the national holidays in September to commemorate the 213 Years of the Independence of Mexico. 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)
                    Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

                    Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

                    View of the presentation of a Chile en Nogada in Mexico City, on the eve of the national holidays in September to commemorate the 213 Years of the Independence of Mexico. 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)
                      Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

                      Elaboration Of Chiles En Nogada, Dish Of The Independence Of Mexico

                      View of poblano peppers to make Chiles en Nogada in Mexico City, on the eve of the national holidays in September to commemorate the 213 Years of the Independence of Mexico. 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)