Ruth Reichl

"The chiles en nogada at the Nico's, a fifty-year old restaurant that was just inducted into the Fifty Best Latin American restaurants. It's one of those places where the waiters know their customers so well they might be family, and people stroll through the restaurant so easily you feel you're all eating at one big table. The food is traditional, and cooked with enormous care and skill."

Allie Lazar

"I obsessed over trying chiles en nogada my entire stay. A friend told me that popping my nogada cherry must be at a good place, so finally, for my last comida, at Nicos, I got a taste: poblano chile stuffed with meat, fruit and spices, topped with a walnut-based cream sauce and pomegranate seeds. Total luxury."

John Birdsall

"Olvera’s version at Cosme adds peas, veering further from the tangy guacamole pastes of US burrito joints, highlighting the grassy freshness of perfectly ripe avocado."

Joanna Savill

"Pounded and mixed table-side in a giant mortar and pestle, this is real-deal guac: diced tomato, chilli, salt, onion, coriander and, lastly, the creamy green flesh of avocados, folded through."

Allie Lazar

"You can’t really go wrong with anything on the menu but the guacamole en molcajete served table-side is a must, and don’t ignore the mezcal cart when it rolls by your table."

Naomi Tomky

"Be sure to try one of the warm tortillas whose corn is nixtalimized in-house."

Queen of Reviews

"If Mexico has a national dish, then it’s probably chiles en nogada, and nowhere does it better than Nicos. Once you’ve tasted the poblano chili, which comes with a minced meat stuffing and a coating of walnut source, you may swear off consuming chili any other way for the rest of your life."

Aeroméxico

"Every aspect of this chile is perfect: the chile itself, not too big, is charred to melting perfection, dipped in a very light batter and fried like a good tempura. The filling is aromatic with spice, the nogada pleasingly sweet but not too complex – the woodsy nuts shine through."

Lesley Tellez

"The slight heat from the poblano (one of the few that had actually been hot, of those we tried that day) melded perfectly with the picadillo and the creamy nogada. And the nogada! Oh man. I wanted to bathe in the stuff. It weighed just the right amount in your mouth: not too heavy and gloppy, but not thin either."

Anais Martinez

"Their Chiles en Nogada are always at the top of every publication’s list and it’s all due to the very high quality of their ingredients as well as the size of their portions. The meat is chopped by hand and you can choose whether you want a battered chile or a “naked” one. The Nogada sauce is not to sweet and it’s perfect to pair with a good Rosé wine (yes, please)."