Chiles en Nogada

Puebla's patriotic showpiece: roasted poblano chiles stuffed with picadillo, draped in white walnut sauce and scattered with pomegranate and parsley — green, white and red. Ingredients: poblano chiles, ground pork and beef, apple, pear, peach, almonds, raisins, walnuts, milk, cream cheese, sherry, pomegranate, parsley. Recipe: 1) Roast and peel the poblanos. 2) Cook the picadillo with fruit, nuts and raisins. 3) Stuff the chiles. 4) Blend walnuts with milk and cheese into the nogada sauce. Serve: at room temperature, sauced, with pomegranate and parsley on top. History: created in 1821 for Agustín de Iturbide; its colors echo the Mexican flag.