Where to try 'chiles en nogada' in Mexico City this 2026 season

The highly anticipated season for "chiles en nogada" has arrived in Mexico City, offering food enthusiasts a taste of this traditional Mexican delicacy. This iconic dish, a symbol of Mexican culinary heritage, is available at various restaurants across the capital, celebrating the flavors of late summer and early autumn.

One notable establishment, Tagers, a renowned chain of Poblano restaurants with a presence in the San Ángel area, presents its traditional "chile en nogada." The dish features a light, golden batter, a creamy "nogada" sauce made from 100% Castilla walnuts, a hint of Jerez liqueur, and fresh goat cheese from Chignahuapan. It is garnished with vibrant pomegranate seeds and parsley. The filling comprises ground meat combined with traditional Creole fruits, almonds, and raisins. For those seeking plant-based options, Tagers also offers a vegan, unbattered "chile en nogada" with a soy meat filling on Fridays, Saturdays, and Sundays.

Carmela y Sal, led by Chef Gaby Ruiz, is also participating in the season with a unique approach. Each year, the recipe is refreshed, and for 2026, it includes a filling of beef and pork, seasonal fruits like panochera apple, lechera pear, and criollo peach, fried plantain, prunes, golden raisins, pine nuts, and crystallized jicama as a substitute for acitrón. The "nogada" sauce is prepared with fresh Castilla walnuts from Atlautla, State of Mexico, and finished with pomegranate and rose petals.

Beyond the individual "chile en nogada," both restaurants offer special menus and pairings. Tagers suggests rosé wine or a lime mezcalina, and their dessert is the "Capricho de la Marquesa." Carmela y Sal provides tasting menus with agave spirits, wines, and sparkling wines selected by sommelier Andrés Arenas. The "chile en nogada" season at Tagers concludes on September 16.