A great seasonal dish rarely stands alone. This summer, the Chile en Nogada at Porfirio’s comes with two cocktails created specifically for the occasion, and choosing the right one can completely transform the experience.
The dish: two versions
The capeado (battered) Chile en Nogada—featuring a light, golden crust—and the sin capear (unbattered) version—which highlights the pure flavor of the nogada sauce—are available from July 15 to September 30.
Nogadita: the light pairing
The Nogadita—made with Don Julio 70, walnut water, dehydrated apple, and powdered nutmeg—is the choice for those seeking a cocktail that gently complements the sweetness of the nogada sauce without competing with it. It pairs especially well with the battered version, where the crispy texture already provides enough contrast on its own.
Mestizo: the bold pairing
The Mestizo—featuring Don Julio Cenizo, Frangelico, espresso, piloncillo and ancho chili syrup, and dehydrated orange—is the pick for those who prefer a deeper contrast. Its spicy profile pairs naturally with the unbattered version, where the flavor of the chili itself is more prominent.
The unwritten rule
There is no such thing as a wrong combination. But if a recommendation helps: pair light with light, and bold with bold. The rest is up to the diner.
Battered or unbattered, with a Nogadita or a Mestizo—the only certainty is that this combination is available only until September 30.
