The season of chiles in nogada 2026 begins in Puebla

The official start of the 2026 chiles en nogada season has begun in Calpan, Puebla, marking the beginning of a culinary tradition deeply rooted in Mexican history. The event, themed "Chile en nogada, tradición viva", was inaugurated with the participation of officials and representatives from the food industry, highlighting its economic and cultural significance. According to Carla López-Malo, secretary of Tourism Development, the season is expected to see the sale of approximately 4.5 million servings of the dish, generating over 2 billion pesos in direct economic impact. The season runs until September 16 and serves more than just a meal, it represents a vital chain of value involving over 220 family-run production units and more than 70 traditional kitchens spread across 11 municipalities in Puebla. This network supports hotels, restaurants, and small producers, reinforcing local economies through tourism and gastronomy. A key initiative this year involves a new agreement between the Puebla branch of the National Chamber of the Restaurant and Condimented Food Industry (Canirac) and the Ministry of Agriculture and Rural Development. Under this partnership, affiliated restaurants will purchase ingredients directly from regional producers in the Izta-Popo area, ensuring authenticity and fair trade practices. Ignacio Alarcón Rodríguez Pacheco, president of Canirac, emphasized that chiles en nogada goes beyond being a dish, it embodies history, identity, and the livelihoods of thousands who contribute to its preparation. He noted that each season strengthens tourism, creates jobs, and positions Puebla as a leading gastronomic destination both nationally and internationally. The 2026 season aims to elevate the experience beyond the plate itself, offering visitors a deeper connection to the culture and traditions behind the dish. López-Malo encouraged travelers and diners to explore the Izta-Popo region, a tourist and agricultural hub where visitors can engage with fruit orchards, witness harvesting processes firsthand, participate in community-based tourism activities, and experience traditional kitchens that have preserved the original recipe for generations. One such example is Maricruz Morales Ochoa, a traditional cook from San Nicolás de los Ranchos, who has been preparing the dish for 35 years and has participated in her town’s festival for the past 25. For her and many others, the chiles en nogada season is not only a financial engine but also a symbol of pride and heritage. Throughout the state, more than 2,000 establishments will offer the dish, allowing both locals and tourists to enjoy its authentic flavor during the season. Popular spots include Augurio, Intro, Mural de los Poblanos, Casa Reyna, Comal, Fonda de Santa Clara, and the Festival Internacional del Chile en Nogada 2026, which takes place every weekend in August in San Nicolás de los Ranchos. The festival provides an opportunity for visitors to immerse themselves in the culture surrounding the dish, further enhancing its role as a cultural and economic driver. The city of Calpan, known as the birthplace of chiles en nogada, offers numerous opportunities to taste the dish, with a variety of restaurants and food vendors catering to different tastes and preferences. As the season progresses, the focus remains on preserving the authenticity of the dish while promoting sustainable practices and supporting local communities. With its rich history and growing recognition, the chiles en nogada season continues to play a central role in shaping Puebla’s identity and contributing to its reputation as a premier culinary destination.