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Chiles en nogada is a dish, traditionally served at room temperature with cold cream sauce, from Mexican cuisine. The name comes from the Spanish word for the walnut tree, nogal. It consists of poblano chilis filled with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, and pomegranate seeds, giving it the three colors of the Mexican flag: green from the chili, white from the nut sauce and red from the pomegranate. The walnut used to prepare nogada is a cultivar called Nogal de Castilla or Castillan Walnut.

what type of food is chile an nogada