This iconic dish that re-creates the colors of the Mexican flag (green, white, and red), was invented by nuns in Puebla in 1821. It’s eaten every year for Mexican Independence (September 16) and throughout September, but that never feels like enough for me. The sweet-tart pomegranate seeds burst in your mouth while the Salsa Nogada coats your palate with a nutty, creamy, slightly funky flavor that is a counterpoint to the roasted chile and the sweet-savory picadillo inside.
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