A good seasonal dish rarely comes alone. This summer, Porfirio’s Chile en Nogada is accompanied by two cocktails created specifically for the occasion.
The dish, in its two versions
The battered Chile en Nogada, with its light, golden crust, and the unbattered Chile en Nogada, straight to the flavor of the nogada sauce, are available from July 15 to September 30 in Cancún, Playa del Carmen, Mérida, Polanco, and Coyoacán.
Nogadita: The Light Pairing
The Nogadita—Don Julio 70, walnut water, dehydrated apple, and ground nutmeg—is the option for those looking for a cocktail that gently complements the sweetness of the nogada sauce without overpowering it.
Mestizo: The Intense Pairing
The Mestizo—Don Julio Cenizo, Frangelico, espresso, piloncillo syrup, and ancho chile, with dehydrated orange—is the choice for those who prefer a deeper contrast, where the coffee and ancho chile directly echo the sauce of the dish.
One Season, One Chance
Battered or unbattered, with Nogadita or with Mestizo, the Chile en Nogada Festival has one certainty: it’s only available until September 30th. After that date, the table will have to wait again until next summer.
