Chiles en Nogada Festival
THE MEXICAN GASTRONOMIC RITUAL
TRADITIONAL NOGADA
$570
7.8 oz / 220 g | Blanched Poblano chile generously filled with seasonal heirloom fruits from Calpan, Puebla — criolla apple, San Juan pear, criollo peach, and plantain — combined with slow-cooked Black Angus beef and pork. Finished with acitrón (candied cactus), almonds, pine nuts, and raisins. Elegantly coated in a silky, chilled walnut sauce (nogada de nuez de castilla), offering a rich and balanced flavor profile.
PINK NOGADA
$590
7.8 oz / 220 g | Rehydrated Ancho chile infused with piloncillo and warm spices. Filled with tender lamb and fresh seasonal fruit — criolla apple, lechera pear, criollo peach, and plantain. Finished with acitrón, almonds, pine nuts, and raisins. Dressed in a vibrant pink walnut sauce made with beetroot and bougainvillea, highlighting floral notes and visual elegance.
VEGAN NOGADA
$490
7.8 oz / 220 g | Poblano chile filled with a plant-based blend of traditional fruits, lentils, sunflower seeds, candied cactus, almonds, pine nuts, and raisins. Bathed in a velvety walnut and toasted peanut sauce, delivering depth and creaminess in a vegan interpretation of the classic.
RICOTTA & JOCOQUE CHEESECAKE
$230
1 pc | A smooth and airy cheesecake made with ricotta and fermented jocoque, served with a delicate walnut cream, cacao soil, and pinole dust adorned with caramelized native fruits. A refined and earthy finish to a seasonal experience.
BEBIDAS
Bugambilia Spritz
$220
5 oz / 220 ml | A floral and refreshing cocktail crafted with Mezcal Los Danzantes Joven Espadín, bergamot liqueur,pomegranate juice, sweet & sour, and house-made bougainvillea soda, with a touch of white wine liqueur. A toast to the colors and flavors of Mexico’s culinary landscape.