2017 First-Class Forever Stamp,Delicioso: Chile Relleno
# 5196 - 2017 First-Class Forever Stamp - Delicioso: Chile Relleno
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5196 - 2017 First-Class Forever Stamp - Delicioso: Chile Relleno
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US #5196
2017 Chile Relleno – Delicioso
• Commemorates Latin American culinary traditions and how those traditions have impacted the food industry in the United States
Stamp Category: Commemorative
Set: Delicioso
Value: 49¢ First Class Mail (Forever)
First Day of Issue: April 20, 2017
First Day City: Albuquerque, New Mexico
Quantity Issued: 200,000,000
Printed by: Banknote Corporation of America
Printing Method: Offset, Microprint
Format: Double-sided Booklets of 20
Tagging: Phosphor Tagged Paper, Block
Why the stamp was issued: To honor one of the most popular Latin American dishes – chile relleno.
About the stamp design: Pictures artwork by John Parra of chile relleno. The design is bright and colorful with the name of the dish at the top of the stamp.
First Day City: The First Day of Issue Ceremony was held at the National Hispanic Cultural Center in Albuquerque, New Mexico.
About the Delicioso set: Issued to celebrate the influence of Central and South American, Mexican, and Caribbean cultures on American cuisine. Includes six designs picturing artwork by John Parra of: tamales, flan, sancocho, empanadas, chile relleno, and ceviche. The designs are bright and colorful with the name of each dish at the top of the each stamp.
History the stamp represents: One of Mexico’s most requested snacks, chile relleno (stuffed chile pepper) is a tasty blend of Spanish and indigenous ingredients.
According to most accounts, chile relleno dates back to the 16th century, during the Spanish conquest of Mexico. It was reportedly created in the town of Puebla, for which the recipe’s poblano pepper was named. The earliest descriptions of chile relleno claimed it was filled with minced meat and coated with eggs.
Modern chile relleno is filled with cheese and picadillo – a blend of diced pork, raisings, and nuts seasoned with canella, a spice similar to cinnamon. The pepper is then coated in an egg batter or masa and fried. The chile relleno is then usually served with a tomato sauce.
One of Mexico’s most popular patriotic dishes, chiles en nogada, is a variation of chile relleno. According to tradition, Mexican general Agustín de Iturbide visited Puebla in 1821 to celebrate St. Augustine Day. He dined at a local convent, where the nuns served him chile relleno in nogada, a walnut cream sauce. The dish was sprinked with green parsley and red pomegranate seeds, matching the colors of the Mexican flag. This patriotic dish is now a prominent feature at Independence celebrations.
US #5196
2017 Chile Relleno – Delicioso
• Commemorates Latin American culinary traditions and how those traditions have impacted the food industry in the United States
Stamp Category: Commemorative
Set: Delicioso
Value: 49¢ First Class Mail (Forever)
First Day of Issue: April 20, 2017
First Day City: Albuquerque, New Mexico
Quantity Issued: 200,000,000
Printed by: Banknote Corporation of America
Printing Method: Offset, Microprint
Format: Double-sided Booklets of 20
Tagging: Phosphor Tagged Paper, Block
Why the stamp was issued: To honor one of the most popular Latin American dishes – chile relleno.
About the stamp design: Pictures artwork by John Parra of chile relleno. The design is bright and colorful with the name of the dish at the top of the stamp.
First Day City: The First Day of Issue Ceremony was held at the National Hispanic Cultural Center in Albuquerque, New Mexico.
About the Delicioso set: Issued to celebrate the influence of Central and South American, Mexican, and Caribbean cultures on American cuisine. Includes six designs picturing artwork by John Parra of: tamales, flan, sancocho, empanadas, chile relleno, and ceviche. The designs are bright and colorful with the name of each dish at the top of the each stamp.
History the stamp represents: One of Mexico’s most requested snacks, chile relleno (stuffed chile pepper) is a tasty blend of Spanish and indigenous ingredients.
According to most accounts, chile relleno dates back to the 16th century, during the Spanish conquest of Mexico. It was reportedly created in the town of Puebla, for which the recipe’s poblano pepper was named. The earliest descriptions of chile relleno claimed it was filled with minced meat and coated with eggs.
Modern chile relleno is filled with cheese and picadillo – a blend of diced pork, raisings, and nuts seasoned with canella, a spice similar to cinnamon. The pepper is then coated in an egg batter or masa and fried. The chile relleno is then usually served with a tomato sauce.
One of Mexico’s most popular patriotic dishes, chiles en nogada, is a variation of chile relleno. According to tradition, Mexican general Agustín de Iturbide visited Puebla in 1821 to celebrate St. Augustine Day. He dined at a local convent, where the nuns served him chile relleno in nogada, a walnut cream sauce. The dish was sprinked with green parsley and red pomegranate seeds, matching the colors of the Mexican flag. This patriotic dish is now a prominent feature at Independence celebrations.