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

Melina Hernandez Valerio, originally from Tehuacan, Puebla, chops peach 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)

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Product Code
ILEA001601262

Registered date
2023/8/10 00:00:00

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NurPhoto / Kyodo News Images

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Gerardo Vieyra/NurPhoto

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6240 × 4160 pixel

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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

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

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

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

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

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

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

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)