Overview
- The fifth annual edition features the traditional Chile en Nogada and an expanded lineup of nogada-themed dishes and desserts.
- The kitchen presents multiple preparations inspired by nuez de Castilla, moving beyond the flagship dish to a wider seasonal menu.
- A dessert centerpiece debuts as a crystallized chile filled with nogada ice cream, alongside a flourless walnut chocolate cake and a carrot–walnut cake.
- Executive chef Benigno Fernández says the restaurant serves Chile en Nogada all year by purchasing nogada in season and conserving it to meet ongoing demand.
- Service tips from management recommend a slightly fruity white or a young red, a cool (not cold) nogada, and bites that combine chile, sauce, pomegranate and filling.