Overview

• An editorial roundup names Rulfo, Balcón del Zócalo, Magda in San Ángel, Cascabel in Santa Fe, and Palacio de Hierro in Polanco as standout places to try chiles en nogada in Mexico City.
• Rulfo’s chef Jorge Cobos uses knife-cut meat and swaps acitrón for dehydrated pineapple to protect species, while Balcón del Zócalo leans on seasonal fruits and replaces biznaga with jícama or huachacayote.
• Excélsior shares a step-by-step economical version for eight servings that blends almonds into the nogada, opts for accessible cheeses, and extends the filling with milk-soaked bread.
• Coverage underscores the tight July–September window driven by key ingredients like nuez de Castilla, pomegranate and seasonal fruits, a factor tied to availability and price.
• A historical explainer attributes the recipe to Puebla’s Augustinian Recollect nuns and cites archaeological research pointing to 18th‑century antecedents predating the Iturbide legend.