This year\u2019s Chile en Nogada season in Puebla is set to generate an estimated economic impact of 2.082 billion pesos, marking a 5.18% increase compared to 2025, according to Carla L\u00f3pez-Malo Villal\u00f3n, head of the State Secretariat of Tourism Development. <\/p>\n
From July 1 to September 16, eight municipalities will participate in the Chile en Nogada Route, inviting visitors to explore the rich culinary tradition behind this iconic dish. Among the participating towns are Calpan, San Nicol\u00e1s de los Ranchos, San Mart\u00edn Texmelucan, Tlahuapan, Huejotzingo, and San Salvador El Verde. These communities will offer guided tours showcasing the entire process of preparing Chile en Nogada, from ingredient cultivation to the final presentation. <\/p>\n
L\u00f3pez-Malo Villal\u00f3n highlighted that this year\u2019s expected sales will reach approximately 4.45 million chiles en nogada, a 3% growth from last year. Prices per serving will range between 250 and 600 pesos, varying by establishment and the accompaniments included. <\/p>\n
Beyond the dish itself, the experience offers a unique opportunity to connect with the traditional cooks who preserve this culinary heritage, as well as to learn about the cultivation of key ingredients such as peach, panochera apple, leche pear, pomegranate, poblano chile, Castilla walnut, and parsley. <\/p>\n
This gastronomic celebration not only strengthens Puebla\u2019s cultural identity but also supports local economies and promotes sustainable tourism, aligning with broader efforts to enhance regional development through inclusive and community-driven initiatives.<\/p>\n