Weekend Special
Chef Fernando’s Chiles en Nogada
Roasted poblano peppers generously stuffed with a savory-sweet picadillo of seasoned beef, rice, and Monterey Jack cheese, finished with our creamy walnut–almond nogada sauce and a sprinkle of fresh pomegranate.
This iconic dish traces its roots to Puebla in the 1800s, when Augustinian nuns created it to honor Mexico’s independence. The plate's colors — green chile, white sauce, and red pomegranate — proudly reflect the Mexican flag, making it a symbol of history and celebration.
$22
(The weekend special changes every week, so be sure to check back and follow us on social media for updates!)
