Chiles en nogada is a dish from Mexican cuisine. The name comes from the Spanish word for the walnut tree, nogal. It consists of poblano chiles filled with "picadillo" (a mixture usually containing chopped or ground meat, aromatics, fruits, and spices) topped with a walnut-based cream sauce and pomegranate seeds, giving it the three colors of the Mexican flag (red, green, and white). This article does not cite any references or sources. ... “Walnut Tree†redirects here. ... The chile pepper, chili pepper or chilli pepper is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... Picadillo is a dish mainly consisting of ground beef typically found in Cuba, Mexico, and other Latin American countries. ... “Walnut Tree†redirects here. ... Binomial name L. The Pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to 5–8 m tall. ... Flag ratio: 4:7 The flag of Mexico was first introduced in 1821 as a basic green, white, and red tricolor. ...
When Spanish conquistadores arrived in the Aztec capital Tenochtitlan (on the ruins of which Mexico City was built), they found that the common people's diet consisted largely of corn-based dishes with chilis and herbs, usually complemented with beans and squash.
Quesadillas, for example, are a flour or corn tortilla with cheese (often a Mexican-style soft farmer's cheese such as Queso Fresco), beef, chicken, pork, and so on.
The indigenous part of this and many other traditional foods is the chile pepper.
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