Chiles en nogada is described as the pinnacle of Mexican high cuisine, historically created to celebrate Independence Day and the abundance of late summer harvests. ^[1] Historical archives researched by Lilia Martínez and Fabián Valdivia confirmed that the dish originated in the palaces of noble families in Puebla. ^[2] Historical research indicates the dish is of Baroque nature and originated in the kitchens of wealthy families in Puebla during the 17th century, not in convents. ^[3] The first recorded recipe for Chiles en Nogada appeared in the 1831 anonymous cookbook 'El Cocinero Mexicano', published by the Galván Printing House. ^[4] The popular legend claims that nuns at the Santa Monica convent in Puebla created Chiles en Nogada in 1821 to celebrate Mexican independence and the birthday of Agustín de Iturbide. ^[5] The meat filling (picadillo) consists of 300g of pork loin and 300g of beef filet, cooked with onions, garlic, tomatoes, and seasonal fruits including apples, pears, apricots, and plantains. ^[6] The sauce (nogada) is made by blending 200g of fresh walnuts, goat cheese or fresh cream, milk or heavy cream, sweet sherry, and honey or sugar. ^[7] The traditional recipe yields 6 to 8 portions and requires a preparation time of 2 hours. ^[8]