Authentic Mexican cuisine is celebrated worldwide for its depth of flavors, vibrant colors and rich history. Each year in September, Chiles en Nogada, one of the most emblematic Mexican dishes, is served throughout the country in honor of Mexico’s Independence Day (September 16).

This classic dish is full of Mexican history dating back to 1821 when it is believed Chiles en Nogada was first prepared by the Augustinian nuns of Santa Monica in Puebla during the Mexican War of Independence. Made with local ingredients, the dish was served to the visiting Mexican Army General Agustin de Iturbide who was instrumental in winning the Mexican War of Independence.

Chiles en Nogada is traditionally served in this time of year when pomegranates are available in the markets of Central Mexico and the National Independence festivities begin. The local ingredients of the dish—green poblano chile, white sauce, red pomegranate—are also the colors of the Mexican flag, adding to the patriotic symbolism of Chiles en Nogada.

Made with the freshest Poblano Chiles smoked and stuffed with the finest local ingredients including apples, peaches, pears, walnuts, almonds and pine nuts mixed with ground beef and pork, providing a diverse range of tastes and textures.

This September we welcome you to enjoy the Chiles en Nogada perfectly crafted by our talented Chef Irving Cupul with his signature recipe at NIZUC’s Ramona restaurant .