It’s the same discussion every year: is *chile en nogada* best enjoyed battered or unbattered? At La Vicenta, we don’t pick a side—we take both.
The case for the battered version
It’s the classic—the one most people grew up eating. That golden, fluffy coating enveloping the chili adds an extra texture, creating a contrast between the crispy exterior and the soft interior. For many, it just isn’t the same without the batter.
The case for the unbattered version
Here, nothing gets in the way: the stuffed chili, bathed in *nogada* sauce, is revealed exactly as it is, without any layers in between. Proponents of this version argue that it allows you to better appreciate every flavor, with no filter between your palate and the dish.
What if you don’t have to pick a side?
The good news is that at La Vicenta, we don’t make you decide once and for all. You can try both versions, compare them, and form your own well-founded opinion.
You decide the verdict
Come try both versions at La Vicenta Miyana or Tezontle between July 15 and September 30, and finally decide which side you’re on.
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