By Alfredo Espinola
Left to Right: Miguel Armando Moreno Madariaga, director del Fideicomiso Turismo Morelos; Lourdes Olguín, Restaurante la Jicotera; y Están Daniel Altafi Valladares, secretario de turismo de Morelos
With flavor as the common thread and tradition as its banner, the 2025 chiles en nogada season kicked off in Morelos, Mexico, positioning the iconic dish as a catalyst for culinary tourism and cultural identity in the region.
The event, held at the Cuernavaca City Museum (MuCiC), was led by State Secretary of Tourism Daniel Altafi Valladares and brought together authorities from the state of Puebla, representatives of the restaurant industry, and cultural promoters. The goal: to consolidate interstate alliances that strengthen the local economy and enhance the shared culinary wealth.
“The gastronomic segment has enormous potential to generate economic spillover and showcase the talent of chefs and traditional cooks. Today we celebrate the start of a season that in Puebla represents millions of visitors and dishes served. In Morelos, we want to position it as an unmissable summer experience,” Altafi said.
In 2024 alone, the chiles en nogada season in Puebla generated an estimated economic impact of 1.2 billion pesos, with more than 3 million dishes served in restaurants and fondas, according to data from the state's Ministry of Tourism. This dynamic reflects the enormous potential that the dish has as a tourist product.
In this regard, Altafi stressed that the Morelos government will continue to strengthen emblematic spaces such as Plaza de Armas, General Emiliano Zapata Salazar, and the Jardín Borda Cultural Center as key venues for promoting comprehensive experiences where culture, art, and gastronomy converge throughout the year.
For her part, Karla García Olguín, president of the National Chamber of the Restaurant and Seasoned Foods Industry (CANIRAC) in Morelos, urged restaurateurs to innovate with regional ingredients and make this season a celebration of identity, creativity, and community.
In turn, Juan José Sánchez Martínez, president of CANIRAC Puebla, shared that chile en nogada is not just a recipe, but an economic and cultural phenomenon. “We are talking about a dish that moves thousands of families, from fruit producers in the Sierra Norte to traditional cooks, waiters, artisans, and hoteliers,” he said.
The day ended with a food tasting featuring the restaurants La Jicotera, Fernanda y Mariana, La Provence, Iguanas Green, and Verde Salvia, which presented creative and respectful versions of the dish, blending technique, history, and flavor. The tour was accompanied by live music and a festive atmosphere that reaffirmed the hospitable spirit of Morelos.
With the slogan “The spring of Mexico also blooms in flavors,” the chiles en nogada season is an invitation to rediscover tradition, support local businesses, and experience culture through the palate. Throughout the month of August, restaurants across the state will offer this dish as a sensory experience that unites past and present, territory and community.
Don't miss a thing! Subscribe to el Restaurante's digital publications for free by clicking here.