Chef Priscilla Curiel makes her Chiles en Nogada based on a traditional family recipe. Her version consists meat and fruit stuffed poblano chiles bathed in nogada, a walnut cream sauce, and garnished with pomegranate seeds. It is a festive dish typically served in the month of September to celebrate Independence Day because the colors of the dish are said to resemble the colors of the Mexican flag, green, white and red.