PUEBLA, MEXICO – July 29, 2025– Puebla has once again donned its festive apron as chile en nogada season officially begins, marking the annual return of one of Mexico’s most iconic and symbolic dishes. The season, which runs from mid-July through early September, draws more than 1.5 million visitors to Puebla each year and is expected to generate over 1.6 billion pesos ($28 million USD) in economic activity.
The launch of the 2025 chile en nogada season was led by Mexico’s Secretary of Tourism, Josefina Rodriguez Zamora, and Puebla Governor, Alejandro Armenta Mier. They were joined by traditional cooks, restaurateurs, students, farmers, and key members of the tourism sector to celebrate a dish that goes far beyond the plate.
“Chile en nogada is a culinary identity that not only reflects a historical event in our country, but also Mexico’s Independence Day, the colors of our flag, and, above all, the creativity of the cooks who once created this dish to enhance Mexican gastronomy, said Rodriguez Zamora during the official inauguration.
Officially crafted in the early 19th century by the nuns of the Santa Monica Convent, chile en nogada tells the story of Mexico’s independence through a colorful fusion of indigenous and European ingredients. The dish features roasted poblano chiles filled with a savory-sweet meat and fruit picadillo, blanketed in a velvety walnut sauce, and topped with jewel-like pomegranate seeds and parsley, representing the green, white, and red of the Mexican flag.
This season is both a celebration of flavor and a driver of national tourism. According to Rodriguez Zamora, culinary tourism accounts for approximately 2.4 percent of all travel motivations, with 30percent of tourism spending going toward food and drink. Puebla, with its deep gastronomic roots, becomes a natural magnet for travelers in search of authenticity and flavor.
“It’s not just the beginning of a gastronomic season; it’s the annual rebirth of a national symbol, made by Puebla hands, with products from this generous land, and with the soul of those who believe that tourism also tastes, smells, and feels,” she said.
Governor Armenta Mire echoed the sentiment, highlighting the artistry of those who bring the dish to life each year. “Chile en nogada is a dish that combines flavors and elements typical to Puebla’s land, prepared by the hands of true artists. Making a dish like this implies art,” he said, emphasizing the cultural and emotional weight it carries for the state.
The dish’s production is rooted in a sustainable and inclusive value chain that spans the entire region. Farmers grow seasonal ingredients unique to Puebla’s fertile lands, like panochera apples, lechera pears, native peaches, Castilian walnuts, pomegranates, and fresh parsley. These ingredients are then transformed by traditional cooks into an edible homage to Mexican identity, a legacy passed down through generations.
As part of the country’s push for inclusive tourism, Puebla will also be featured in the upcoming National Guide of Community Tourism Experiences. This new initiative aims to highlight local tourism products that generate Shared Prosperity from farm to table. The chile en nogada experience, from ingredient harvesting to restaurant service, will be central to this national strategy.
In 2010, Mexican gastronomy was named an Intangible Cultural Heritage of Humanity by UNESCO. This designation honors not only traditional dishes like chile en nogada but the entire culinary ecosystem of Mexico, from agricultural methods and ancestral recipe stories, communal dining practices, and cultural rituals. It recognizes cuisine as a living heritage, and chile en nomads as one of its most shining examples.
According to Carla López-Malo Villalón, Secretary of Tourism for Puebla, more than 4.5 million plates of chile en nogada are expected to be served this season. Whether savored in the fine dining restaurants of Puebla City or rustic countryside kitchens, each version pays tribute to centuries of culinary tradition.
This annual celebration is a reminder that Mexican cuisine is not merely a product of recipes but also of people: farmers, cooks, and communities working together to preserve flavor, culture, and national pride.
For those looking to experience chile en nogada first hand, there is no better time to visit Puebla than now.
About the State of Puebla
Located in east-central Mexico, the state of Puebla is a cultural and culinary powerhouse, known for its rich history, baroque architecture, and world-renowned cuisine. Home to the UNESCO World Heritage Site of Puebla City and the famous Popocatépetl volcano, Puebla offers a unique array of experiences for travelers, from colorful festivals an historic towns to archaeological sites and artisanal traditions. As the birth place of signature dishes like mole poblano and chile en nogada, Puebla stands at the heart of Mexico’s gastronomic identity. With a commitment to sustainable, inclusive, and community-driven tourism, Puebla continues to attract visitors from around the world seeking authenticity, flavor, and cultural depth.
For more information visit: https://visitpuebla.mx/
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