By THÉRÈSE MARGOLIS

September is almost here, and for Mexican foodies, that means chiles en nogada season.

According to a local legend, the colorful dish, composed of stuffed green chiles drenched in a white walnut sauce and sprinkled with red pomegranate seeds, was first created in Puebla to honor Emperor Agustín de Iturbe y Arámburu after he accepted Mexican independence in 1823.

The story goes that a group of Augustine nuns in the state’s capital city, Puebla de los Ángeles, developed the chile using local ingredients and the colors of the new Mexican flag.

Today, chiles en nogada are considered a seasonal Mexican delicacy.

They are usually made from ground beef, pork, fruits and spices based inside batter-fried chiles topped with a sweetened pulverized walnut sauce and pomegranate seeds, but recipes vary from region to region.

They are traditionally served during August and September, when the main ingredients are in season, and are associated with the Mexican independence celebration on Sept. 16 because of their color and the legend of their creation.