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Apr 16, 2008 09:29 AM

Great chiles en nogada in D.F.?

Can anyone recommend any restaurants in D.F. that serve chiles en nogada? We're staying at the Majestic Hotel in Centro.


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  1. The season for chiles en nogada starts in about mid-August, when the nuts for the sauce are freshly ripe from the trees and the pomegranates for the garnish are also in season. The season runs through late October or early November. If you're able to find chiles en nogada on a menu anywhere at this time of year, I'd be surprised.


    2 Replies
    1. re: cristina

      Ah.... there are places in the tourist districts that offer them offseason... I would NOT order them.

      1. re: Eat_Nopal

        The worst ones I ever ate had a sauce made of ground peanuts and were garnished with diced strawberries. I swear. They were ordered FOR me; my companion swore they would be *just like the ones you get in season*.



    2. IMO, "Great" and "Chiles En Nogada" are mutually exclusive.
      My reasons are posted elsewere on this forum.

      14 Replies
      1. re: Anonimo

        That is strange... I think you are the only person I have ever known that doesn't rave about the dish. Personally I prefer naked over battered... but even battered can be great.

        1. re: Eat_Nopal

          Naked, not battered would be preferable. And easy on the creamy sauce. Also hot, or at least warm.

          Really, I'd love to try the Chiles Pasillas de Oaxaca Rellenos de Picadillo, I read about.

          Chiles Rellenos capeados don't appeal much to me. It's the batter, soggy in the caldillo, that is off-putting. Los Chiles en Nogada take a poor concept and aggravate it.

          1. re: Anonimo

            Like I said... you are one of the few that don't like that (BTW I like my Nogada room temperature or slightly chilled for sure).

            1. re: Anonimo

              Who batters a chile en nogada? No wonder you don't care for them if you have never had them prepared correctly. The poblanos in the dish are never battered - the whole idea was a preparation to showcase the 3 colors of the Mexican flag- green, red, and white. You can't get there with batter.
              My favorites are with a room temperature stuffed poblano, (easy on the candied fruit, heavier on the pine nuts in the filling), and a slightly chilled walnut cream sauce, plus the pomegranate seeds. When I find a really superior one I inevitably order a second.

              1. re: Veggo

                "Who batters a chile en nogada?"

                Every Mexican who's prepared them for me, that's who's battered them. I don't think I've ever seen chiles en nogada without an egg/egg-flour batter.

                1. re: gomexico

                  I notice you are in Chicago; it this a Chi-town thing? I of course don't know the breadth of your Mexican experiences in Mexico, but I think it is fair to say that in Puebla, the birthplace of chiles en nogada, any restaurant that battered their poblano en nogada would not survive the autumn season.
                  Battered & fried food served, as you say, at room temperature? Sounds more like what homeless drunks salvage from dumpsters.
                  Go find a "naked" one at a legitimate restaurant. If you have done all these things and still don't care for them, so be it.

                  1. re: Veggo

                    I once had the dish unbattered, at a restaurant in San Miguel de Allende (which may not be in business any more), called "Aquí Es México". It wasn't bad that way, especially with a minimum of creamy sauce. It had a couple of walnuts on top. I *knew* it wasn't made correctly, but it was better than the one at Hostería de Santo Domingo.

                    When we are in the season again, I may try making this in my own kitchen, but in a reconstructed, less rich style.

                    1. re: Anonimo

                      It's a very time-consuming dish to prepare authentically. My ladyfriend in DF would spend almost a day shopping for ingredients, peeling the poblanos, peeling the thin amber skin from the walnut halves, seasoning the meat in the filling, etc.I wish I could send a photo of her chiles en nogada, and her huitlacoche casserole. Wow, could she cook.

                    2. re: Veggo

                      Agreed... the original recipe created in 1822 was naked... and I think anyone that knows what they are doing still does it this way.

                      1. re: Eat_Nopal

                        Gracias, EN. Validation from you is as close as I'll ever get to having Dios in my rincon :)

              2. re: Eat_Nopal

                I don't like chiles en nogada very much, either - but, as part of the annual fiestas patrias festivities, I'll eat it once a year - just once a year. Room temperature is how I see the dish served, not chilled. The best rendition of this I've seen in Mexico City was at Restaurant El Pato, near Insurgentes and Reforma. I walked by that corner a couple of months ago and didn't see the restaurant there - and I'm hoping it was just an oversight; it was one of the old "power lunch" places in that part of town and it would be unfortunate if it's closed.

              3. re: Anonimo

                I heartily agree, and I love every other food I've eaten in Mexico, down to the really crazy stuff. Something about them being cold...

                1. re: gueraaven

                  Texture and temperatures are as important to me as flavors. While I appreciate Mexican food in general, I also can't stand Chicharrones cooked in Salsa Verde or Roja. It's the slime thing.

                  1. re: Anonimo

                    That is fair... but you can't call dishes that are enjoyed by 100s of Millions around the world a fundamentally flawed concept. Everybody has their own preferences I definitely wouldn't expect everyone to dig cueritos, head cheese, iguana en mole etc.,

              4. at my house! jajaja!
                there are restaurants that do chiles en nogada all year round. you can get granadas year round now. .. and places use wal-mart fruit instead of the local peaches, apples or pears. The problem is the young pecans for the sauce that tops the chiles- it really pops with the young fresh nuts.
                I made chiles en nogada on 15 de sept- market day in my neighborhood-and was able to buy all the fresh local ingredients and this incredible goat cheese queso was so much better than any that I've had before & my suegra makes really good chiles!
                Before, When I am craved chiles en nogada, I went to a restaurant in guillermo prieto close the corner of miguel schultz ( just off the metrobus revolucion stop on insurgentes) in col. san rafael. But share one chile- they are super rich! Go at lunch time between 2 and 5.
                I didn't really care for host. santo domingo. El Cardenal may have chiles en nogada on their menu year round, or other big restaurants in that style

                1. I'm with the others who are recommending chiles en nogada as a seasonal dish. It's truly a wonderful dish at the right time of year and I recommend eating them at Bondy Restaurant in Polanco.

                  Otherwise, I seriously like eating at El Bajio and am dreaming of a return trip to DF.

                  Just wish I still had my "ladyfriend" in the DF...