09/03/2026
🇲🇽 September’s torta of the month 🇲🇽
LA TORTA AHOGADA EN NOGADA
Inspired by the classic chile en nogada, this torta takes you on a little culinary journey through sweet, savory, nutty, fruity, and floral flavors.
Our picadillo starts with savory ground beef and is cooked with dried fruits like golden raisins, apricots, crystallized ginger, and prunes, alongside fresh fruits like apples, pears, plantain, and peaches. Toasted pine nuts, almonds, and walnuts bring that beautiful nuttiness, while warm spices of cinnamon, clove, and cumin tie everything together.
All of that gets cooked low and slow with fire-roasted Roma tomatoes, onion, and garlic, with just a little rose petal for a subtle floral aroma. 🌹
We build it all on a toasted bolillo with refried black beans, a fire-roasted poblano pepper, and that sweet-and-savory holiday-inspired picadillo.
And because this is ahogada… we drown the whole thing in our creamy walnut nogada salsa, enriched with a touch of sherry w**e for depth and complexity.
Then we crown her with ruby-red pomegranate seeds and fresh cilantro. ❤️
And there’s even a little play on temperature happening here: the torta and picadillo are served hot, while the walnut nogada sauce is room temperature. That contrast makes every bite just a little more interesting.
She’s luxurious. She’s beautiful. She’s unexpected. And most importantly, she’s delicious.
La Torta Ahogada En Nogada
🌶️ Available all September at La Plancha. DINE - IN ONLY.
