Chiles en nogada: green, white and red — Mexico · Cuisine World
In late summer, Puebla cooks prepare chiles en nogada, a dish with the colours of the Mexican flag. Sort each part by its colour.
Your task
Put each part with its flag colour.
- Roasting and peeling the chiles is an adult job. The white sauce is made with walnuts and often milk, so check the label with an adult.
- Simulation: heat, ovens, hot oil and knives are only pretend here. At home, always cook with an adult.
- Allergens: check the label with an adult (gluten, milk, egg, nuts, peanut, shellfish, soy, sesame). We never ask about your allergies.
Score
- Safe kitchen — Adult, clean hands, cool handles: you cooked safely.
- Technique — Right order, right amounts, right timing.
- Food knowledge — You understood why it works — and where it comes from.
Around the world
Chiles en nogada are a Puebla dish eaten mainly in August and September, when walnuts and pomegranates are in season. A popular story links them to Mexican independence in 1821.
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Simulation only: heat, ovens, hot oil and knives are pretend. At home always cook with an adult. Allergens are shown, never asked — nothing about you is collected; progress stays on this device.
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