By THÉRÈSE MARGOLIS September is almost here, and for Mexican foodies, that means chiles en nogada season. According to a local legend, the colorful dish, composed of stuffed green chiles drenched in a white walnut sauce and sprinkled with red pomegranate seeds, was first created in Puebla to honor Emperor Agustín de Iturbe y Arámburu after he accepted Mexican independence

By THÉRÈSE MARGOLIS September is almost here, and for Mexican foodies, that means chiles en nogada season. According to a local legend, the colorful dish, composed of stuffed green chiles drenched in a white walnut sauce and sprinkled with red pomegranate seeds, was first created in Puebla to honor Emperor Agustín de Iturbe y Arámburu after he accepted Mexican independence