A Bite of History

28/07/2026

🌶️🇲🇽 Chile en Nogada Season Has Arrived at Un Bocado de Historia! 🇲🇽🌶️

Some dishes nourish the body… others tell the story of a nation.

At Un Bocado de Historia, our Chiles en Nogada are handcrafted using the freshest, highest-quality ingredients, honoring one of Mexico’s most iconic culinary traditions. Every bite reflects years of study, practice, and passion for traditional Mexican cuisine, creating an unforgettable dining experience.

✨ Available throughout August and September.

📝 Please place your order at least 3 days in advance.

💲 $500 MXN per chile.

Each chile is prepared especially for you, because exceptional flavors deserve time, dedication, and care.

📩 Send us a message to reserve yours today!

Un Bocado de Historia
Where every dish tells a story.

28/07/2026

🌶️🇲🇽 ¡Comenzó la temporada de Chiles en Nogada en Un Bocado de Historia! 🇲🇽🌶️

Hay platillos que alimentan… y otros que cuentan la historia de un país.

Nuestros Chiles en Nogada son elaborados artesanalmente con ingredientes frescos y de la mejor calidad, respetando la tradición y con un sazón, fruto de años de estudio, práctica y pasión por la cocina tradicional mexicana, para ofrecerte una experiencia gastronómica inolvidable.

✨ Disponibles durante agosto y septiembre.

📝 Realiza tu pedido con al menos 3 días de anticipación.

💲 $500 por pieza.

Cada chile es preparado especialmente para ti, porque creemos que los grandes sabores merecen tiempo, dedicación y pasión.

📩 Envíanos un mensaje y reserva los tuyos.

Un Bocado de Historia
Donde cada platillo tiene una historia que contar.

05/05/2026

Very grateful for such a beautiful article and for such kind words about my work. Always grateful to be able to share some of the history of my beloved Mexican cuisine.

By Catherine MarenghiA woman newly arrived in San Miguel shared a complaint on Facebook: She had sampled her first ear of local corn, and she bitterly proclaimed, “Mexican corn is terrible!” To say her statement was sacrilegious would be an understatement. After all, corn is one of the sacred fo...

05/05/2026

Very grateful to Catherine Marenghi for her beautiful article and for such nice words towards my work always grateful and happy to be able to share some of my beloved Mexican cuisine.

By Catherine MarenghiA woman newly arrived in San Miguel shared a complaint on Facebook: She had sampled her first ear of local corn, and she bitterly proclaimed, “Mexican corn is terrible!” To say her statement was sacrilegious would be an understatement. After all, corn is one of the sacred fo...

08/03/2026

🚨🚨🚨ESTUDIA LA MAESTRÍA EN ANTROPOLOGÍA🚨🚨🚨
🐟 Con beca mensual
📍Modalidad presencial en Zamora, Michoacán
📚 Programa de gran prestigio internacional
📲 Descarga aquí las requisitos:
👉 MAESTRÍA EN ANTROPOLOGÍA: https://cea.colmich.edu.mx/index.php/convocatoria-de-ingreso
🐟🐟🐟🐟

08/03/2026

04/03/2026

thank you for trusting in my job @cocinamexicana

17/02/2026

Keep calm, relax yourself, have a good mezcal, chapulines and deliciosos tamalitos. Chef Vanessa takes care of everything 😊😘 .sma ❤️

16/02/2026

• Experiencias gastronómicas que evocan en cada bocado, el sabor de México.