🇲🇽 ¡Viva México! 🇲🇽 There may be no dish more beautiful for celebrating Mexican Independence Day than Chiles en Nogada. The green poblano, creamy white walnut sauce, and ruby-red pomegranate seeds beautifully represent the colors of the Mexican flag. ❤️🤍💚 I had dreamed of making this iconic dish ever since I first saw Like Water for Chocolate. The first time I finally made it, I cried. As I roasted the poblanos and cracked open a pomegranate, memories of my grandma came flooding back. She never made Chiles en Nogada. She was from Chihuahua, far from Puebla where this dish originated. But somehow, preparing it made me feel deeply connected to her, my Mexican roots, and the traditions that continue to inspire the way I cook. Years later, this recipe became special enough to include in my cookbook, Muy Bueno Fiestas, and I also share it on the blog so you can make it at home. And I’ll never forget my daughter’s reaction when she tasted it: “It tastes like Christmas.” ❤️ Some r...