Mexico nuns’ culinary innovations live on in storied cuisine


              FILE - A cook carries out a plate of chiles en nogada to be served to diners at Testal restaurant in downtown Mexico City, Sept. 13, 2019. The recipe was invented in 1821 by a nun, whose name has been lost to history. Agustin de Iturbide, a general in the War of Independence, was the first to taste one. (AP Photo/Rebecca Blackwell, File)
            
              A view of the former convent of Santa Rosa that is now a Museum of Popular Art, in Puebla, Mexico, Monday, Sept. 12, 2022. Hundreds of years ago a Dominican nun at Santa Rosa invented mole poblano, a thick brown sauce, which is often served over turkey or chicken. It takes days to prepare and contains more than 20 ingredients, from chocolate to peanuts to a variety of chiles deveined to reduce the spiciness. (AP Photo/Pablo Spencer)
            
              FILE - A plate of chicken in mole sauce served with white rice and fried plantains, prepared by students sits on placemat at the Posada de los Milagros B&B, in Oaxaca, Mexico, March 15, 2011. A hundred years a Dominican nun at the Santa Rosa convent, now a museum, invented the thick brown sauce. It takes days to prepare and contains more than 20 ingredients, from chocolate to peanuts to a variety of chiles deveined to reduce the spiciness. (AP Photo/Luis Alberto Cruz, File)
            
              A view of the kitchen at the Santa Rosa art museum, in Puebla, Mexico, Monday Sept. 12, 2022. More than 300 years ago the former convent housed Dominican nuns. A nun at Santa Rosa invented mole poblano, a thick brown sauce, which is often served over turkey or chicken. (AP Photo/Pablo Spencer)
            
              Carmelite nuns attend a Mass in Our Lady of Soledad and Saint Jose church in Puebla, Mexico Thursday, Sept. 15, 2022. The Carmelite nuns of La Soledad prepare more than 200 chiles en nogada to sell each August. (AP Photo/Pablo Spencer)
            
              FILE - A chile en nogada sits ready to be delivered to a diner at the Arango restaurant in Mexico City, Aug. 26, 2019. Chiles en nogada is a seasonal dish of mild poblano peppers stuffed with ground pork and fruit, smothered in a sauce of walnut, parsley and pomegranate seeds. The recipe was invented in 1821 by a nun, whose name has been lost to history. (AP Photo/Rebecca Blackwell, File)
Mexico nuns’ culinary innovations live on in storied cuisine