{
  "story_id": "f8c5d76d424606a5dad83ee2ffbebc7f",
  "desk": "drm3",
  "revision": 1,
  "published_at": "2026-09-02T03:28:14.000Z",
  "content_hash": "821d4f624c3adaa5355c14462f2ab287f705d052e478d2ef4b5546b009e746db",
  "hash_basis": "sha256 over `headline\\ndek\\nprose`, plus `\\n` + the canonical citations JSON when any source is placed, plus `\\n#blog` for blogs",
  "basis": {
    "headline": "Traditional Recipe and Table Styling Guide for Mexican Chiles en Nogada",
    "dek": "A guide to preparing traditional Mexican chiles en nogada and styling a patriotic table for Independence Day.",
    "prose": "Chiles en nogada is described as the pinnacle of Mexican high cuisine, historically created to celebrate Independence Day and the abundance of late summer harvests. [^1]\n\nHistorical archives researched by Lilia Martínez and Fabián Valdivia confirmed that the dish originated in the palaces of noble families in Puebla. [^2]\n\nHistorical research indicates the dish is of Baroque nature and originated in the kitchens of wealthy families in Puebla during the 17th century, not in convents. [^3]\n\nThe first recorded recipe for Chiles en Nogada appeared in the 1831 anonymous cookbook 'El Cocinero Mexicano', published by the Galván Printing House. [^4]\n\nThe popular legend claims that nuns at the Santa Monica convent in Puebla created Chiles en Nogada in 1821 to celebrate Mexican independence and the birthday of Agustín de Iturbide. [^5]\n\nThe meat filling (picadillo) consists of 300g of pork loin and 300g of beef filet, cooked with onions, garlic, tomatoes, and seasonal fruits including apples, pears, apricots, and plantains. [^6]\n\nThe sauce (nogada) is made by blending 200g of fresh walnuts, goat cheese or fresh cream, milk or heavy cream, sweet sherry, and honey or sugar. [^7]\n\nThe traditional recipe yields 6 to 8 portions and requires a preparation time of 2 hours. [^8]",
    "cited": "[{\"statement\":\"Chiles en nogada is described as the pinnacle of Mexican high cuisine, historically created to celebrate Independence Day and the abundance of late summer harvests.\",\"source\":\"Diario de Yucatán\",\"instrument\":\"News\",\"claim_key\":null,\"published_at\":\"2026-08-31T20:42:36.000Z\",\"publisher_count\":1,\"sources\":[\"Diario de Yucatán\"]},{\"statement\":\"Historical archives researched by Lilia Martínez and Fabián Valdivia confirmed that the dish originated in the palaces of noble families in Puebla.\",\"source\":\"El Heraldo de México\",\"instrument\":\"News\",\"claim_key\":null,\"published_at\":\"2026-09-02T03:28:14.000Z\",\"publisher_count\":1,\"sources\":[\"El Heraldo de México\"]},{\"statement\":\"Historical research indicates the dish is of Baroque nature and originated in the kitchens of wealthy families in Puebla during the 17th century, not in convents.\",\"source\":\"El Heraldo de México\",\"instrument\":\"News\",\"claim_key\":null,\"published_at\":\"2026-09-02T03:28:14.000Z\",\"publisher_count\":1,\"sources\":[\"El Heraldo de México\"]},{\"statement\":\"The first recorded recipe for Chiles en Nogada appeared in the 1831 anonymous cookbook 'El Cocinero Mexicano', published by the Galván Printing House.\",\"source\":\"El Heraldo de México\",\"instrument\":\"News\",\"claim_key\":null,\"published_at\":\"2026-09-02T03:28:14.000Z\",\"publisher_count\":1,\"sources\":[\"El Heraldo de México\"]},{\"statement\":\"The popular legend claims that nuns at the Santa Monica convent in Puebla created Chiles en Nogada in 1821 to celebrate Mexican independence and the birthday of Agustín de Iturbide.\",\"source\":\"El Heraldo de México\",\"instrument\":\"News\",\"claim_key\":null,\"published_at\":\"2026-09-02T03:28:14.000Z\",\"publisher_count\":1,\"sources\":[\"El Heraldo de México\"]},{\"statement\":\"The meat filling (picadillo) consists of 300g of pork loin and 300g of beef filet, cooked with onions, garlic, tomatoes, and seasonal fruits including apples, pears, apricots, and plantains.\",\"source\":\"Diario de Yucatán\",\"instrument\":\"News\",\"claim_key\":null,\"published_at\":\"2026-08-31T20:42:36.000Z\",\"publisher_count\":1,\"sources\":[\"Diario de Yucatán\"]},{\"statement\":\"The sauce (nogada) is made by blending 200g of fresh walnuts, goat cheese or fresh cream, milk or heavy cream, sweet sherry, and honey or sugar.\",\"source\":\"Diario de Yucatán\",\"instrument\":\"News\",\"claim_key\":null,\"published_at\":\"2026-08-31T20:42:36.000Z\",\"publisher_count\":1,\"sources\":[\"Diario de Yucatán\"]},{\"statement\":\"The traditional recipe yields 6 to 8 portions and requires a preparation time of 2 hours.\",\"source\":\"Diario de Yucatán\",\"instrument\":\"News\",\"claim_key\":null,\"published_at\":\"2026-08-31T20:42:36.000Z\",\"publisher_count\":1,\"sources\":[\"Diario de Yucatán\"]}]",
    "kind": "news"
  },
  "receipt_verify": "Ed25519 over the dot-joined string `slice_hash.cursor_from.cursor_to.view.view_version.row_count`; public_key and sig are base64url of the raw 32-byte key / 64-byte signature",
  "receipt": null,
  "receipt_note": "this revision predates receipt-keeping (before v0.37.0); the filed row lives in the record",
  "generation_chain": {
    "wire": {
      "stream": "fountain_news",
      "story_id": "c82d114a5074762131f7d1ba53eecf6d",
      "thread_id": "638126cd752fed0e4c8b3e5de3c3c87d",
      "thread_label": "Chiles en Nogada",
      "novelty": "UPDATE",
      "content_hash": "9241d8cad530275ee0b2e6e8e58e40d625f017d76fe06e9480c2ad13ce42b3e8",
      "last_published_at": "2026-09-02T03:28:14.000Z",
      "read_receipt": {
        "slice_hash": "71bd73f9bd0b443d73c58f0d62b5851d0249b82f845ad8e7cf72702520128ef4",
        "cursor_from": "eyJ0cyI6IjIwMjYtMDktMDJUMDM6MDA6MDAuMDAwMDAwWiIsImlkIjoiMjVhOGYxMWYxNTI1MjRlMTEyYjE1ZTc4YTc2YWM1MDEiLCJ2IjoiMSJ9",
        "cursor_to": "eyJ0cyI6IjIwMjYtMDktMDJUMDM6NDM6MDAuMDAwMDAwWiIsImlkIjoiZjIzZjc5YTk3YjM4MGMyNDgzZTRlNzYxMjNlZjg2M2QiLCJ2IjoiMSJ9",
        "view": "v_fountain_news",
        "view_version": "1",
        "row_count": 100,
        "window_days": 3,
        "bytes_scanned": 12017721,
        "credits": 8,
        "price_per_100_rows": 8,
        "sig": "oLjEp5e5_TxQ0DXiWbJ0eWCs52rh93YKnlQa3ByME2mvPF2TRx80_PHjQ3Js_BvBiOQ5bAkRAz3jjfmAl39FBw",
        "public_key": "bMUigy8O0jOnBxQ4Sc-5lwhIZ8LQVAhxMbR7qESVuUE",
        "signer_path": "lakehouse/data-extract/v1",
        "alg": "Ed25519",
        "signed": true
      }
    },
    "written_at": "2026-09-02T22:31:31.851Z"
  },
  "cited_facts": [
    {
      "statement": "Chiles en nogada is described as the pinnacle of Mexican high cuisine, historically created to celebrate Independence Day and the abundance of late summer harvests.",
      "source": "Diario de Yucatán",
      "instrument": "News",
      "claim_key": null,
      "published_at": "2026-08-31T20:42:36.000Z",
      "publisher_count": 1,
      "sources": [
        "Diario de Yucatán"
      ]
    },
    {
      "statement": "Historical archives researched by Lilia Martínez and Fabián Valdivia confirmed that the dish originated in the palaces of noble families in Puebla.",
      "source": "El Heraldo de México",
      "instrument": "News",
      "claim_key": null,
      "published_at": "2026-09-02T03:28:14.000Z",
      "publisher_count": 1,
      "sources": [
        "El Heraldo de México"
      ]
    },
    {
      "statement": "Historical research indicates the dish is of Baroque nature and originated in the kitchens of wealthy families in Puebla during the 17th century, not in convents.",
      "source": "El Heraldo de México",
      "instrument": "News",
      "claim_key": null,
      "published_at": "2026-09-02T03:28:14.000Z",
      "publisher_count": 1,
      "sources": [
        "El Heraldo de México"
      ]
    },
    {
      "statement": "The first recorded recipe for Chiles en Nogada appeared in the 1831 anonymous cookbook 'El Cocinero Mexicano', published by the Galván Printing House.",
      "source": "El Heraldo de México",
      "instrument": "News",
      "claim_key": null,
      "published_at": "2026-09-02T03:28:14.000Z",
      "publisher_count": 1,
      "sources": [
        "El Heraldo de México"
      ]
    },
    {
      "statement": "The popular legend claims that nuns at the Santa Monica convent in Puebla created Chiles en Nogada in 1821 to celebrate Mexican independence and the birthday of Agustín de Iturbide.",
      "source": "El Heraldo de México",
      "instrument": "News",
      "claim_key": null,
      "published_at": "2026-09-02T03:28:14.000Z",
      "publisher_count": 1,
      "sources": [
        "El Heraldo de México"
      ]
    },
    {
      "statement": "The meat filling (picadillo) consists of 300g of pork loin and 300g of beef filet, cooked with onions, garlic, tomatoes, and seasonal fruits including apples, pears, apricots, and plantains.",
      "source": "Diario de Yucatán",
      "instrument": "News",
      "claim_key": null,
      "published_at": "2026-08-31T20:42:36.000Z",
      "publisher_count": 1,
      "sources": [
        "Diario de Yucatán"
      ]
    },
    {
      "statement": "The sauce (nogada) is made by blending 200g of fresh walnuts, goat cheese or fresh cream, milk or heavy cream, sweet sherry, and honey or sugar.",
      "source": "Diario de Yucatán",
      "instrument": "News",
      "claim_key": null,
      "published_at": "2026-08-31T20:42:36.000Z",
      "publisher_count": 1,
      "sources": [
        "Diario de Yucatán"
      ]
    },
    {
      "statement": "The traditional recipe yields 6 to 8 portions and requires a preparation time of 2 hours.",
      "source": "Diario de Yucatán",
      "instrument": "News",
      "claim_key": null,
      "published_at": "2026-08-31T20:42:36.000Z",
      "publisher_count": 1,
      "sources": [
        "Diario de Yucatán"
      ]
    }
  ],
  "note": "A signature proves who filed this and that it has not changed since. It never makes a claim true."
}