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All Mexicans know that summer brings heat, vacations, and pomegranates, which means the start of the season for delicious chiles en nogada. A typical recipe from Puebla that has been interpreted exceptionally by the culinary geniuses of Gastronomía Palacio for Cantina Palacio, Palacio, and Zubieta Restaurants.
The chiles en nogada from El Palacio de Hierro use the most iconic ingredients of Mexican gastronomy. These chiles are brought directly from Calpan, Puebla, the place that for more than a century has supplied the homes of the oldest families in Puebla and the best restaurants in Mexico to support local producers.
To taste this dish, Cantina Palacio welcomed us with a refreshing and surprising welcome cocktail with Gin Condesa, inspired by the stellar dish of the night. The diners whet their appetite with an exquisite quesadilla with traditional Oaxaca cheese, with Chicatana ant, grasshoppers, Quintoniles, quelites, and raw green sauce, marinated to perfection with a Tempranillo red, Syrah from the Norte 32 winery.
The protagonist of the evening arrived for dessert; the duo of chile en nogada – in a weathered and unweathered version – prepared with milk pear, Calpan panochera apple, and Tepeyehualco goat cheese, paired with a Tiziano wine from the same winery.
In the spirit of Mexican flavors, the banquet closed with a pear and bougainvillea sorbet with crispy buñuelo de feria and poblano pepper crumble.
Take advantage of the season during August and September at the Gastronomía Palacio restaurants.
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Statement, Alan González S.
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