Background on Chile in Nogada and Its Significance
Chile in nogada, a traditional Puebla dish, has been granted official recognition as “Orgullo Puebla” by the Mexican Institute of Industrial Property (IMPI) to the state government. This certification underscores its importance as a Puebla specialty, honoring the dish’s history, tradition, and the efforts of local cooks and producers.
The Importance of Timing
Juan José Sánchez Martínez, president of the National Chamber of Restaurants and Condimented Foods (Canirac) in Puebla, has called on the restaurant industry to respect the designated season for serving chile in nogada, which runs from July through August. He emphasized that selling the dish outside this period would involve using unripe, locally-sourced ingredients such as panochera apples, lechera pears, criollo peaches, and Castilla nuts.
Climate Conditions and Quality Control
Sánchez Martínez explained that the current climate conditions are not conducive to achieving the required ripeness of these fruits. He urged both affiliated and non-affiliated restaurant owners to maintain the integrity of the season and prioritize quality by using locally-sourced ingredients.
The Impact of Chile in Nogada on Puebla’s Economy
The chile in nogada season brings positive sales for Puebla’s restaurant sector. Tourists from neighboring states like Mexico City, Morelos, Tlaxcala, and the State of Mexico flock to Puebla specifically to enjoy this over 200-year-old dish. Prices for the dish vary, with restaurants charging between 250 to 500 pesos, while home-cooked versions are offered for as low as 120 pesos by women seeking additional income.
Key Questions and Answers
- What is Chile in Nogada? A traditional Puebla dish consisting of poblano chili peppers, topped with walnut pesto, pomegranate seeds, and grated queso fresco.
- Why is the season for Chile in Nogada important? The dish’s authenticity and quality depend on using ripe, locally-sourced ingredients. Respecting the designated season ensures that restaurants serve chile in nogada at its best.
- Who granted the official recognition to Chile in Nogada? The Mexican Institute of Industrial Property (IMPI) awarded the “Orgullo Puebla” certification to the state government of Puebla, acknowledging its significance as a regional specialty.
- How does the Chile in Nogada season affect Puebla’s economy? The dish attracts tourists from nearby states, boosting restaurant sales and providing income opportunities for local cooks.
