agosto 31, 2026

Where to Try Chile en Nogada in Mexico City: Los Grandes del Chile en Nogada at Chapulín

Traditional chile en nogada topped with walnut sauce and pomegranate seeds at Chapulín in Mexico City.

Chapulín Restaurant in Polanco presents “Los Grandes del Chile en Nogada,” a seasonal collaboration that brings chefs associated with Puebla’s culinary tradition to Mexico City. From September 14 to 27, 2026, Chef Omar Domínguez of Cocina de Los Ángeles will prepare a traditional chile en nogada using poblano peppers and fresh Castile walnuts supplied directly by producers from San Andrés Calpan, Puebla.

Located inside Presidente InterContinental Mexico City, Chapulín combines this seasonal menu with a convenient address near some of Polanco’s main cultural, shopping and entertainment destinations.

What is “Los Grandes del Chile en Nogada” at Chapulín?

“Los Grandes del Chile en Nogada” is a 2026 culinary program that brings three Puebla-based chefs to Chapulín during chile en nogada season. Each chef takes over the restaurant’s kitchen for a defined period and presents a personal interpretation that preserves the traditional ingredients and structure of the dish.

The program includes:

  • Chef Ángel Vázquez, from Intro Restaurante and Augurio Comedor: August 19 to 30.
  • Chef David Fuentes, from El Mural de los Poblanos: August 31 to September 13.
  • Chef Omar Domínguez, from Cocina de Los Ángeles: September 14 to 27.

During the final stage, Chef Omar Domínguez will work in collaboration with the Cooperativa de Calpan. His participation connects Chapulín’s kitchen in Polanco with the producers and seasonal ingredients of Puebla. The full schedule was announced as part of the restaurant’s 2026 chile en nogada program.

Why is ingredient traceability important in this chile en nogada?

Chef Omar Domínguez’s chile en nogada uses poblano peppers and freshly harvested Castile walnuts supplied directly by producers from San Andrés Calpan. This direct collaboration makes it possible to identify the geographic origin of two of the dish’s principal ingredients.

San Andrés Calpan is located near the slopes of Popocatépetl and is recognized for crops associated with Puebla’s chile en nogada season. The area’s volcanic soil and agricultural cycles support the cultivation of native poblano peppers, Castile walnuts and regional fruits used in traditional recipes.

For diners, traceability provides concrete information about where the ingredients were grown and who produced them. It also reduces the distance between the agricultural community and the restaurant’s kitchen.

At Chapulín, this connection is consistent with a culinary concept centered on the people who work in Mexico’s fields and preserve regional food traditions.

What does Chapulín’s special chile en nogada menu include?

Chapulín’s seasonal menu is structured as a complete meal, with contrasting flavors and a wine pairing selected by the restaurant’s sommelier.

The menu includes:

  • Starter: one sope topped with escamoles.
  • Vegetable course: one grilled baby corn prepared zarandeado-style.
  • Main course: traditional chile en nogada by Chef Omar Domínguez.
  • Dessert: mamey crème brûlée.
  • Pairing: Pitaya rosé wine selected by the house sommelier.

The sequence combines ingredients associated with different regions of Mexico. An earthy component comes from the escamoles, while the grilled baby corn introduces roasted flavors before the main course. To close the menu, the mamey crème brûlée presents a Mexican fruit through the lens of a classic French dessert technique.

Guests interested in the complete menu should make their Chapulín reservations for the September 14–27 period.

Chef David Fuentes of El Mural de los Poblanos at Chapulín from August 31 to September 13, 2026.

Where is Chapulín located in Mexico City?

Chapulín is located at Campos Elíseos 218, Polanco IV Sección, Miguel Hidalgo, 11560, Mexico City, inside Presidente InterContinental Mexico City. Its location places the restaurant near cultural venues, shopping streets and public transportation.

Nearby points of interest include:

  • Auditorio Nacional: approximately 550 meters away or an 8-minute walk.
  • Lincoln Park: approximately 500 meters away or a 7-minute walk.
  • Avenida Presidente Masaryk: approximately 750 meters away or a 10-minute walk.
  • Museo Nacional de Antropología: approximately 2 kilometers away or an 10-minute drive.
  • Metro Auditorio: located across from the hotel and served by Line 7.

These connections make Chapulín a practical option before or after a concert, museum visit or afternoon in Polanco. The distances are published by Grupo Presidente as part of its local visitor information.

How can diners make Chapulín reservations?

Chapulín reservations can be made online or directly by telephone. Booking ahead is recommended for Chef Omar Domínguez’s participation because the menu will only be available for two weeks.

Restaurant contact details:

  • Address: Campos Elíseos 218, inside Presidente InterContinental Mexico City.
  • Neighborhood: Polanco, Miguel Hidalgo, Mexico City.
  • Chapulín phone number: +52 55 4170 9318.
  • Online reservations: Chapulín reservations in Polanco.
  • Seasonal dates: September 14–27, 2026.

When booking, diners can ask about availability for the special menu, preferred dining times and accommodations for the number of guests in their party.

Chef Omar Domínguez of Cocina de Los Ángeles at Chapulín from September 14 to 27, 2026.

Frequently Asked Questions About Chile en Nogada at Chapulín

When will Chef Omar Domínguez’s chile en nogada be available?

Chef Omar Domínguez will present his chile en nogada at Chapulín from September 14 to 27, 2026. His participation is the final stage of “Los Grandes del Chile en Nogada.”

Where do the ingredients for the chile en nogada come from?

The native poblano peppers and fresh Castile walnuts used in Chef Omar Domínguez’s version come directly from producers belonging to the Cooperativa de Calpan in San Andrés Calpan, Puebla.

Is a reservation required to try the seasonal menu?

A reservation is recommended because the collaboration has limited dates. Guests can book online through Chapulín’s reservation page or call +52 55 4170 9318 to ask about availability.

Reserve the “Los Grandes del Chile en Nogada” Menu at Chapulín

Chef Omar Domínguez’s participation combines a traditional Puebla recipe, ingredients sourced directly from San Andrés Calpan and a complete menu selected for the season.

For diners comparing the best restaurants in Mexico City for chile en nogada, Chapulín provides a defined seasonal period, ingredient provenance and a central location in Polanco.

Reserve from September 14 to 27:

  • Phone: +52 55 4170 9318.
  • Address: Campos Elíseos 218, Polanco, Mexico City.
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