Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature.

This dish is made in Central Mexico in August and the first half of September, when pomegranates are in season.

The traditional chile en nogada is from Puebla; it is tied to the Mexican independence since it is said they were prepared for the first time to entertain the future emperor Agustín de Iturbide[4] when he came to the city after the signing of the Treaty of Córdoba.

This dish is a source of pride for the inhabitants of the state of Puebla.

[5] Some Mexican historians believe the inventors of this dish were the Monjas Clarisas, although others think they were the Madres Contemplativas Agustinas of the convent of Santa Mónica, Puebla.