As a culinary term, the holy trinity originally refers specifically to chopped celery, bell peppers, and onions, used as the staple base for much of the cooking in the Cajun and Louisiana Creole regional cuisines of the state of Louisiana, USA. The preparation of classic Cajun/Creole dishes such étouffée, gumbo, and jambalaya all start from the base of this holy trinity. Similar combinations of vegetables are known as mirepoix in French cooking, refogado in Portuguese, soffritto in Italian, and sofrito in Spanish.

Does that make garlic the pope?

Read more about the Holy trinity of cuisine here