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Only very few people know that the "Chiles en nogada" (a traditional dish consisting of green chili peppers in a creamy nut sauce, enjoyed during the September festivities), conceals in its attractive colors ?green, white and red- an exquisite savor and a story full of patriotic ardor. From now onwards, every time you come across this delicious tricolor dish you will remember its origin: the legend says that after signing the Córdoba Treaty, in which the Spanish Crown recognized the independence of the former Nueva España, General Agustin de Iturbide stopped at Puebla on his way to Mexico City. In Puebla a group of Augustine nuns wanted to praise the general by preparing him a singular dish: stuffed "chile poblano" (big green chili peppers) in a creamy nut sauce and embellished with red pomegranate seeds and some parsley leafs. The combination of these elements formed the colors of the new-born Mexican flag: green, white and red.

The legend also says that, for the dish to truly please General Iturbide?s palate, the nuns used the most typical ingredients of the region: nuts from Castilla de Calpan, apples from Zacatlán, pears and peaches from Huejotzingo, pomegranates from Tehuacan and green chili peppers from San Martin Texmelucan. All of these reach their best taste and quality during August and September. Remember not to miss this tasty dish of the three most important colors of Mexico: bon appetite!