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Few dishes capture the spirit of Mexico like chile en nogada. Seasonal, baroque, and steeped in both history and myth, it is regarded as the country’s most patriotic recipe. Its green chile, white walnut sauce, and red pomegranate seeds echo the flag of the Trigarante Army that secured Independence in 1821. Traditionally tied to Puebla, chile en nogada is rarely seen in Baja California Sur. But this September, The Cape, a Thompson Hotel, brings the dish to Los Cabos through a special month-long collaboration with Puebla’s celebrated restaurant El Mural de los Poblanos.
A Puebla Dinner in Los Cabos
The launch dinner unfolded as a journey through Puebla’s cuisine. It began with chalupas poblanas, fried in lard until perfectly crisp but light, topped with red chipotle and green salsa: classics executed with precision.
Next came the taco arabe, made with lamb reminiscent of barbacoa, layered with jocoque (the Mexican version of labneh) and served with chipotle-morita salsa and lime. It was hearty, abundant, and a striking fusion of Arab and Mexican flavors that felt both traditional and inventive.
Then came the three moles enchiladas: mancha manteles, tangy and fruit-driven; a rich mole poblano with the right touch of spice; and a pipián verde with depth and balance. The chicken was shredded cleanly, with none of the heaviness that sometimes mars such dishes. Guests may order any combination — two of one, one of another — which adds flexibility.
The centerpiece was, of course, the chile en nogada. The version presented at The Cape was faithful to tradition: a poblano pepper filled with fruit and high-quality meat, finished with an abundant nogada sauce heavy in Castilla walnuts and a light cinnamon note. Topped with bright pomegranate seeds and parsley, it was classic, generous, and celebratory. The most Mexican dish of all.
To close, the restaurant served its signature Cape Toast, this time reimagined with Puebla’s rompope and paired with rompope ice cream. A familiar dessert, given a festive September twist.
The Wine Pairings
If El Mural brought authenticity, The Cape brought pairing expertise. Wine director Cindy Sandoval previously curated a blind tasting of 13 wines to identify those best suited to the chile en nogada’s layered flavors.
The winners revealed a cosmopolitan spectrum: a Spanish cava, a young Mexican white (Argumento from Valle de Guadalupe), and two German Rieslings, one dry and one Kabinett-style, with just enough residual sugar to complement the richness of the dish. The result was a thoughtful exercise in how global wines can enhance a classic Mexican baroque dish.
Practical Information
- When: September 2–30, 2025
- Where: The Ledge restaurant at The Cape, a Thompson Hotel, Cabo San Lucas
- Chefs: David Fuentes, executive chef of El Mural de los Poblanos; Ari Reyes, executive chef of The Cape
- Availability: The Puebla menu is offered daily from 8 a.m. to 11 p.m. throughout September.
- Local discount: 20% for residents of Los Cabos.
A Taste of Puebla in Los Cabos
Chile en nogada may belong to Puebla, but its meaning belongs to Mexico as a whole. To taste it is to experience a blend of history, legend, and the essence of agricultural seasonality. And this September, with the collaboration between El Mural de los Poblanos and The Cape, diners in Los Cabos can take part in that tradition; all paired with wines that extend its story beyond borders, against the backdrop of the Sea of Cortez.