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, prior to 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. He bathes them with a walnut sauce known as Nogada (based on goat cheese, cream walnut, sherry, spices), decorated with pomegranate grains and parsley leaves. According to tradition, the green of the poblano chile and parsley represent independence, the white of the nogada and walnut represent religion and the red of the pomegranate grains, the union between the peoples. (Photo by Gerardo Vieyra/NurPhoto)

  • Product Code
  • ILEA001601258
  • Registered date
  • 2023/8/10 00:00:00
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  • NurPhoto / Kyodo News Images
  • Media source
  • Gerardo Vieyra/NurPhoto
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  • 300 dpi
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    PUEBLA, MEXICO - DECEMBER 10, 2023: A view of a delicious Chiles en Nogada (chiles in walnut sauce), a classic Mexican dish and a specialty of the city of Puebla. It is a green poblano chile stuffed with a picadillo and covered in a walnut creme sauce and sprinkled with pomegranate seeds, on December 10, 2023, in Puebla, Puebla State, Mexico. (Photo by Artur Widak/NurPhoto)
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      PUEBLA, MEXICO - DECEMBER 9, 2023: Delicious Chiles en Nogada (chiles in walnut sauce), a classic Mexican dish and a specialty of the city of Puebla. It is a green poblano chile stuffed with a picadillo and covered in a walnut creme sauce and sprinkled with pomegranate seeds, , on December 9, 2023, in Puebla, Puebla State, Mexico. (Photo by Artur Widak/NurPhoto)
        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)