Background on Canirac and Chiles en Nogada
The National Chamber of the Restaurant and Condiment Industry (Canirac) is a prominent organization representing the restaurant and food industry in Mexico. This season, Canirac’s president, Juan José Sánchez Martínez, has announced that 4.5 million chiles en nogada are expected to be sold in Puebla over the next two months. This traditional dish attracts tourists from central Mexico, making it a crucial part of the region’s economy.
Pricing and Economic Impact
With prices ranging from 300 to 500 pesos, the restaurant sector kicked off the sales of chiles en nogada over the past weekend. Sánchez Martínez highlighted that this season’s sales are projected to be 20% higher than the previous year, thanks to a bountiful harvest of local producers in the Izta-Popo region, including panochera apples, pera lecheras, criollo peaches, and Castilla nuts.
Restaurant members agreed to increase the average price of chiles en nogada by 50 pesos, mirroring the rise in ingredient costs by up to 30%. Sánchez Martínez emphasized that the price hike does not necessarily mean higher costs for consumers, as it depends on how the dish is presented alongside other food and beverage options.
Maintaining Quality Amidst Price Adjustments
Sánchez Martínez urged Canirac members to prioritize quality and use local ingredients, as this is the defining characteristic of chiles en nogada. In July 2024, the Mexican Institute of Industrial Property (IMPI) granted the state government the trademark registration and certification for “Chiles en Nogada – Orgullo Puebla.” This confirmation solidifies the dish’s status as a Puebla specialty, honoring its history, tradition, and the efforts of cooks and producers.
The distinctive mark was obtained through the initiative of the Secretariat of Government (Segob) since January of the previous year, following six months of negotiations and paperwork with the IMPI to elevate Puebla’s gastronomy.
Tourism and Seasonal Significance
As the season progresses, more tourists from neighboring states like Mexico City, Morelos, Tlaxcala, and the State of Mexico visit Puebla specifically to savor this unique dish, which has been around for over 200 years. Sánchez Martínez described the chiles en nogada season as the most lucrative for any single dish, surpassing even the renowned mole poblano sold year-round.
Key Questions and Answers
- What is Canirac? The National Chamber of the Restaurant and Condiment Industry, representing the Mexican foodservice sector.
- Why are chiles en nogada significant? This traditional Puebla dish attracts tourists and plays a crucial role in the region’s economy.
- What led to the “Orgullo Puebla” trademark? The Secretariat of Government initiated the process to recognize and protect Puebla’s gastronomic heritage, resulting in the trademark registration and certification for chiles en nogada.
- Why are prices increasing? Prices are rising due to higher ingredient costs and a projected 20% increase in sales compared to the previous year.
- How does this impact consumers? The price increase doesn’t necessarily mean higher costs for consumers, as it depends on how the dish is presented alongside other food and beverage options.
