Stuffed Poblano Peppers with a Walnut Sauce
According to Maite Gomez-Rejón, the classic dish of chiles en nogada—meat-stuffed chiles in a creamy walnut sauce scattered with pomegranate seeds—reveals how colonial-era Spanish cooks in Mexico attempted to re-create familiar European specialties using native ingredients like chiles. Over time, the dish came to symbolize Mexico's national pride because its colors (red, white and green) are the same as the Mexican flag's. This recipe is from Gomez-Rejón's mother, Beti, who is a terrific home cook.
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