Chiles en nogada

Roasted poblano chillies stuffed with picadillo (minced beef and pork with raisins, almonds, candied citron, apple, pear, plantain, peach, and warm spice), draped in a creamy walnut sauce (nogada) made from blanched and ground fresh walnuts, milk, cream, and sherry, garnished with pomegranate seeds and parsley. The colours of the Mexican flag: green chilli, white sauce, red pomegranate, and the dish of Mexican Independence. The signature is the elaborate sweet-savoury complexity of the picadillo against the cool, faintly bitter, distinctly walnut-rich nogada.