VOICED : Helados con carne? El chile en nogada se reinventa tras 200 años de deleite en México

Chile en Nogada, a traditional dish from the Cocina de Convento Poblana, celebrates its 200th anniversary. Originally created by Spanish nuns and indigenous helpers, it now features new ingredients and presentations, such as ice cream in Atlixco. While traditionalists worry about losing original ingredients, innovators defend their modern takes. The dish is typically available from July to September, boosting tourism in Puebla. After a challenging 2020, restaurateurs aim to surpass the 2019 record of 3.1 million servings.

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