Porfirio’s Chile en Nogada Festival features something not every dish on the menu has: an end date.
The clock is already ticking.
Since July 15, the Chile en Nogada has been available in two versions—battered (*capeado*) and unbattered—alongside two exclusive seasonal cocktails: the Nogadita (made with Don Julio 70, walnut water, dehydrated apple, and ground nutmeg) and the *Mestizo* (made with Don Julio Cenizo, Frangelico, espresso, piloncillo syrup, ancho chili, and dehydrated orange).
What makes this season unique
Unlike other dishes on the menu, this festival doesn’t last all year. September 30 marks the last day to try it; after that date, the next opportunity won’t come until the following summer.
Why it’s worth trying now rather than later
Knowing something has a time limit changes the way you enjoy it. Eating a Chile en Nogada knowing it will still be available tomorrow is a different experience than eating it knowing the season is already underway.
Battered or unbattered, paired with a Nogadita or a Mestizo—the recommendation is simple: don’t wait until the end of September only to discover that time has run out.
