Mahi-Mahi “en Nogada”


The traditional Chile en Nogada is from Puebla; it is tied to the independence of this country since it is said they were prepared for the first time to entertain the future emperor Agustín de Iturbide when he came to the city after the signing of the Treaty of Córdoba. This dish is a source of pride for the inhabitants of the state of Puebla.[2]

Some Mexican historians believe the inventors of this dish were the Monjas Clarisas, although others think they were the Madres Contemplativas Agustinas of the convent of Santa Mónica, Puebla.

There are dishes that represent countries and its important moments or occasions and this is definitely one that has become a Mexican signature dish. In September our Patriotic month, you can have this dish everywhere. First time for us since our menu is not based on Mexican food.We decided that (no disrespect), we didnt want to go with the flow completely doing what everybody does and we tried to switch the game a little.

We took a Mahi-Mahi fillet, wrapped it in Poblano pepper, soak it in a very light batter and fried it lightly until gently cooked. Once plated, added the Nogada sauce and the Granada seeds. I have to tell you; it came out beautiful. It does pay respects to such an important dish for our Country. Sauvignon Blanc will be our pairing suggestion.

¡Viva Mexico!

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