CHILES EN NOGADA SEASON

7.8 oz / 220 g | Roasted Poblano pepper filled with a delicate blend of shredded beef and pork, combined with traditional seasonal fruits—panochera apple, San Juan pear, heirloom peach, and ripe plantain—accented with almonds, pink pine nuts, and crystallized cactus (acitrón). Elegantly finished with a creamy Castile walnut sauce (nogada) made with goat cheese and a touch of sherry.

7.8 oz / 220 g | Lightly battered Poblano pepper, generously stuffed with a blend of shredded turkey, pork, and beef, harmonized with fruits from Calpan, Puebla—pear, apple, peach, and plantain—enhanced with almonds, pine nuts, and crystallized cactus.
Served with a rich nogada made from Castile walnuts, double cream cheese, and a subtle mezcal infusion.

5 oz / 150 ml | An artisanal blend of Mezcal Los Danzantes Joven Espadín, Xila, sweet vermouth, and fresh pomegranate juice, brightened with house-made orgeat, citrus solution, and a reduction of pomegranate.