The traditional chile en nogada is from Puebla; it is tied to the Mexican independence since it is said they were prepared for the first time to entertain the future emperor Agustín the Iturbide when he came to the city after the signing of the Treaty of Córdoba. This dish is a source of pride for the inhabitants of the state of Puebla.
The traditional season for making and eating this dish in Central Mexico is August and the first half of September, when pomegranates appear in the markets of the region and the national independence festivities begin. The coloration of the dish—green chile, white sauce, red pomegranate—further the patriotic associations, as these are the main colors of the flag of Mexico.
Our Chef Jair Cota delights us with a Chile en Nogada with unique ingredients, stuffed with meat using the Moo formula with a touch of cinnamon, apple, pineapple, raisins, walnuts and cognac bathed in a rich cream of nogada prepared with goat cheese, walnuts and pine nuts.