MEXICO CITY (AP) — The first bite of chiles en nogada, a traditional Mexican dish eaten around the country's independence celebrations, sends a shiver.

But only some chefs and true fans of the complicated recipe are willing to sharpen their knives and dedicate two days each year to stuffing the relatively unspicy chiles.

Mexico City chef Alejandro Cuatepotzo smiles when one speaks about the balance struck by the sweet and salty food.

He estimates he serves up to 100 plates each week from July through September, and 14 members of his staff toil eight days per month to prepare his recipe.

Some Mexicans spurn chiles en nogada because they find the combination of flavors disagreeable.

But in general, Cuatepotzo's recipe and others like it set off a frenzy around this time of year.