Some meals celebrate a season. Others celebrate a tradition.
For the past eleven years, the hotels and restaurants that make up Tesoros de México in Puebla and Atlixco have gathered to honor one of Mexico’s most iconic culinary treasures: Chiles en Nogada. More than a tasting, this annual gathering brings together chefs, hoteliers, restaurateurs, members of the press, and hospitality professionals around a single table where competition gives way to admiration—and to a shared commitment to preserving one of Puebla’s greatest gastronomic legacies.
Each year, the event rotates among the members of Tesoros de México, offering guests the opportunity to discover a different destination. This year’s host was Hacienda Santo Cristo, a breathtaking property in Atlixco where colonial heritage meets contemporary hospitality. Its boutique hotel, refined restaurant, and beautifully landscaped gardens make it an exceptional setting for celebrations, weekend escapes, and unforgettable dining experiences.
As host chef, Cristofher Gámez welcomed guests with Milpa, an opening course that beautifully captured the essence of Puebla’s countryside through seasonal ingredients and local producers. The dish featured squash blossom stuffed with huauzontle and artisanal Villa Nolasco cheese made from locally sourced Atlixco cow’s milk, accompanied by corn tempura, honey, and a delicate almond mole enriched with sourdough. Thoughtful, elegant, and deeply rooted in place, it set the tone for a lunch devoted to celebrating regional flavors.
Then came the moment everyone had been waiting for
One by one, each restaurant presented its own interpretation of Chiles en Nogada. Some leaned toward sweeter notes, while others highlighted the balance of spices. There were both battered and unbattered versions, generous blankets of walnut sauce alongside more restrained presentations that allowed every component of the filling to shine. Each recipe remained faithful to tradition while reflecting the unique personality of its kitchen.
This year’s participating restaurants included:
- Hacienda Santo Cristo
- Hotel El Sueño
- La Purificadora
- El Mural de los Poblanos
- La Noria
- Casareyna
- Alquería de Carrión
- Casa de los Muñecos
Together, these remarkable kitchens demonstrated that Chiles en Nogada remains a living tradition—one that continues to evolve with every chef, every family recipe, and every harvest, while preserving the essence that has made it one of Mexico’s most celebrated dishes.
A special treat was the Hotel El Sueño, whose signature restaurant Xoma celebrates Puebla’s culinary heritage through a contemporary lens, highlighting locally sourced seasonal ingredients and refined interpretations of traditional recipes.
The experience, however, does not end at this annual gathering.
The Chiles en Nogada season is an invitation to explore these Tesoros de México properties, discovering how each restaurant brings its own culinary identity to the same beloved recipe. Rather than searching for a single “best” version, the true pleasure lies in appreciating the remarkable diversity that keeps this iconic dish alive.
From July 15 through the end of September, visitors—and locals alike—have the opportunity to embark on a delicious culinary journey across Puebla and Atlixco, tasting, comparing, and celebrating one of Mexico’s greatest gastronomic traditions at the very moment its seasonal ingredients are at their finest.
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Statement – Alan González S. ©
