Chiles en Nogada is a classic Mexican dish originating from Puebla. Stuffed poblano peppers with meat mixed with fruits and spices and topped with walnut sauce, pomegranate seeds and cilantro or parsley. The colors of the dish reflect the Mexican flag: green fresh poblano peppers, white-creamy walnut sauce and red pomegranate seeds. The first time I tried this dish in Tepoztlan when we had cooking classes. The recipe looks intimidating but it isn’t too difficult. The hardest (or longest) part about this recipe is removing the papery bitter skins from the walnut pieces for the sauce. This can take awhile so I would recommend doing this a day before you plan to make the peppers. I use my kids to do this, my daughter loves cleaning them Chiles en Nogada is another one of my favorite Mexican dish, really unusual blend of flavors and spices, with a wonderful walnut sauce. ¡Viva México!