A roasted poblano chile stuffed with sweet and savoury picadillo, covered in a cream of fresh criollo walnuts and finished with pomegranate seeds and parsley. Strictly a seasonal dish.

The plate is tied to 1821 and the signing of the Treaty of Cordoba, and its green, white and red are read as the Mexican flag. What matters more for eating it is the calendar: the criollo walnut and the pomegranate both ripen in the Puebla valley between July and September, and outside those months the nogada is made with dried or imported nuts and loses its point. Atlixco, forty minutes from the city, runs a nogada route through the season with kitchens across the town taking part. In Puebla, El Mural de los Poblanos, Augurio, Casareyna, La Noria and Salon Mezcalli all put it on when the walnuts arrive and take it off when they stop.

5 editor picks for Chiles en nogada in Puebla, ranked by editorial score. All Puebla signature dishes · Chiles en nogada across every city.

Also in: Mexico City.