Chiles En Nogada Season
THE MEXICAN GASTRONOMIC RITUAL
CHILES EN NOGADA
All ingredients are from the mexican state of Puebla.
Traditional Chili with walnut sauce
$640
200 g / 7.05 oz | A fresh poblano chili stuffed with minced Black Angus beef, free range pork, and the finest fruits of the season: San Juan pear, yellow peach and panochera apple. Accompanied with Castilla walnut from Amecameca, chilacayote acitron and grenade.
Chili with pink walnut sauce
$650
170 g / 5.9 oz | House recipe that has been with us for more than 10 years. Chile Ancho stuffed with a mix of Black Angus beef, lamb and seasonal fruits. Bathed in Mexican pink walnut (nogada) sauce, preparation made with blackberries, beets and bougainvillea flower.
Vegan chili with walnut sauce
$570
200 g / 7.05 oz | Fresh poblano chile stuffed with seasonal fruits and pink pine nuts; bathed in traditional walnut (Nogada) sauce. Historical data tells that at Iturbide’s dinner, Chile en Nogada was on the dessert table and was served without meat.
RECOMMENDED PAIRINGS
Mezcal and Wine
MEZCAL LOS DANZANTES AÑEJO
$290
60 ml / 2.03 oz | Mezcal Los Danzantes Añejo remains in American and French white oak barrels for 16 months, the result is unique.
Madera 5 Rosado Wine
$920
750 ml / 25.36 oz | 100% Sangiovese grapes from the San Vicente Valley, Mexico. Exhibits notes of red fruits and passion fruit. Aromas of citrus, bougainvillea, and violet. It has good acidity, is very light, and has a great aftertaste.