Chiles en nogada was my first meal in Mexico City.
It's made from poblano chiles filled with picadillo (shredded meat, fruits and spices) topped with a walnut-based cream sauce, called nogada (walnut is nogal), and pomegranate seeds. The ingredients are the three colors of the Mexican flag: green, white and red.
The picadillo contains panochera apple (manzana panochera), sweet-butter pear (pera de mantequilla) and criollo peach (durazno criollo). The cream is made from milk, butter and ground nuts.
A woman at the next table had tried this dish in five different restaurants.