Chile en Nogada needs no introduction, but it does deserve a moment of attention: year after year, its arrival marks one of the most anticipated moments on Puebla’s culinary calendar.

The 2026 season officially began on August 6 in Atlixco, during the traditional annual luncheon organized by Tesoros de Puebla, which brings together some of the restaurants and hotels that have made this dish an expression of Puebla’s culinary identity. Among them is La Purificadora, the Grupo Habita hotel housed in a former water purification plant in downtown Puebla, where contemporary architecture engages with the building’s industrial past.

The gathering took place at Hacienda Santo Cristo de Atlixco. There, a long table brought together different interpretations of the same dish: La Purificadora, Alquería de Carrión, Casareyna, Casa de los Muñecos, El Mural de los Poblanos, El Sueño Hotel & Spa and La Noria Restaurante each presented their own version.

And that is precisely one of the particularities of Chile en Nogada: there is no single recipe that can claim to be definitive. Every Poblano family has its own. Proportions vary, as do certain ingredients, the level of sweetness, and the way the filling is prepared. Recipes are passed down from one generation to the next, carrying with them the memories of grandmothers, nannies, mayoras, and cooks. What remains is the essential structure and the interplay of colors that has made the dish one of the defining icons of Mexican cuisine.

At La Purificadora, that tradition is presented in two versions created by chef Nanyely Pastrana: a traditional recipe and a vegetarian interpretation. The first draws on the spirit of family recipes and centers on the ingredients that give the dish its identity. Its delicate texture allows each element to come through without one overpowering the others. The second offers an alternative for those who prefer to forgo meat without giving up the culinary ritual that accompanies this time of year.

Eating Chile en Nogada in season is also a reminder that the dish is deeply tied to a particular moment in the year. Its preparation depends on the ingredients arriving at Puebla’s markets during these months and on that brief window in the culinary calendar when fruit, nuts, and spices reach the right point to become a dish that is difficult to replicate once the season has passed.

At the table in Atlixco, the experience is not simply about choosing one version. The format of the luncheon invites guests to taste each establishment’s interpretation and discover how the same dish can take on an entirely different personality depending on the kitchen preparing it. Chefs and culinary teams also present their own pairing suggestions, turning the tasting into a journey through contemporary Poblano cuisine.

Chile en Nogada, after all, is more than a seasonal dish. It is a conversation between place and memory. The walnut sauce brings its characteristic creaminess; the fruit introduces sweet and tart contrasts; the chile holds the composition together, while pomegranate seeds complete the tricolor image that returns to Puebla’s tables every summer.

At La Purificadora, that tradition also finds a setting that is difficult to overlook. The hotel is part of Grupo Habita, the Mexican hospitality collection known for transforming distinctive buildings and spaces into contemporary hospitality experiences. Here, architecture, design and local heritage remain in conversation.

Because what better place than Puebla to savor a tradition that will only be here for a limited time? At La Purificadora, the season runs through September. And perhaps part of its allure lies precisely there: knowing that once it disappears from the table, we will have to wait until next summer to taste it again.

lapurificadora.com