English: This dish is called "chiles en nogada", it is a traditional Mexican dish of the season, it is offered between August-September, the present is homemade and prepared with all the traditional ingredients, minced meat (in Puebla they use grinded meat ~in mechanized meat mill or grinder~, but it seems more in line with the time of origin to use minced meat by hand, at the time there was no simple way to grind the meat as we know it today, it is inferred that it was minced on a cutting board with a knife), pine nuts, fruits such as pear, apple, apricot, it is also added acitrón, raisins or prunes, among other ingredients that are used for the tomato base sauce that will flavor the filling more.

It is battered with wheat flour and a finely beaten egg, first using the whites and once ready, the yolk is incorporated (some recipes indicate that it does not need a egg batter, but as it is said that it was a dish designed to entertain Agustín de Iturbide, It should have been better prepared, the batter was considered a luxury, so it was worth doing it in the presence of the great character).

The "nogada" with "castilla" walnut softened with milk to remove the bitter membrane of this walnut, goat cheese; the same milk as well as sugar, salt, and a good white and dry sherry are used to obtain a creamy cream.

The "poblano chile" used is roasted on a "comal", then hot, they are placed in a bag or container so that its same steam softens it and it is easy to remove the tough skin and seeds, it opens to be filled with the stew of meat, seeds and fruits..

It is decorated with parsley and pomegranate grains, optionally you can use fried plantain to contrast (in my home, we make several improvements to all the ingredients and techniques to achieve a more complex and complete dish)