Savor Mexico’s Independence

Every September, Pueblo Bonito Resorts transforms one of Mexico’s most cherished culinary traditions into a series of unforgettable dining experiences. Across Los Cabos and Mazatlán, chefs present their own chiles en nogada recipes in an annual celebration of flavor and national pride.

The dish is layered and complex, made with roasted poblano peppers that are filled with a savory-sweet mixture of minced meats, fruit, and spices. The stuffed peppers are then topped with a creamy walnut sauce and garnished with parsley and pomegranate seeds. The bold and bright greens and reds of the ingredients, along with the white sauce, are all designed to mirror the colors of the Mexican flag, while the combination of textures and flavors creates a multisensory experience.

At LaFrida in Pueblo Bonito Sunset Beach, Chef Anaisa will serve a traditional version with her own signature touch, substituting pork belly for the classic filling to create a richer, more indulgent take. Just down the coast at Peninsula in Pueblo Bonito Pacífica, Chef Carlos Arriaga is sticking to tradition, offering the recipe in its most iconic form. Guests staying at Montecristo Estates can also sample the specialty with another faithful rendition at Cibola Restaurant, where classic preparation remains the star.

Over in Mazatlán, Chef Carlos Contreras brings his deep respect for tradition to both Casa 46 and the newly opened Melville, the latter which is located at the new Pueblo Bonito Vantage Centro Histórico Mazatlán. At Casa 46, he will continue to prepare the version guests have come to know and love over the years, using ground meat for a familiar, hearty balance. At Melville, however, he is leaning into what some say is “the original” approach: beef and pork cooked separately, and then finely chopped and folded into the filling. Whether true to the recipe’s roots or not, the resulting dish offers a delicate and nuanced profile. As Contreras explains, “I’ve always believed that when these dishes are made with respect and proper technique, they truly shine.” His commitment to authenticity reflects recipes passed down by elder women and traditional cooks, whose guidance continues to shape his craft.

These distinct takes on chile en nogada invite guests not only to taste but to appreciate a dish steeped in history. First created by Puebla’s Santa Monica convent nuns in 1821 to honor Agustín de Iturbide, the soon-to-be Emperor of Mexico, the dish was designed as both a feast for the palate and a patriotic tribute. It’s this historic connection, along with the patriotic colors, that has made the dish a beloved seasonal favorite and a culinary emblem of Independence Day, celebrated every September 16. Because it coincides with pomegranate season, the dish is traditionally enjoyed throughout August as well.

As Mexican Independence Day approaches, enjoying chiles en nogada nearby is easy. Whether you choose the inventive flair of LaFrida, the faithful renditions at Peninsula or Cibola, or the reverent artistry of Casa 46 and Melville, each plate offers a sense of place worth savoring.

Plan a Pueblo Bonito stay for September so you can enjoy this delicious dish!