Chiles en Nogada Season Arrives in Puebla
Chiles en nogada are so important to Puebla’s gastronomy that their arrival each year draws an impressive crowd. The official 2011 season kickoff, held July 14 by the national restaurant association at Hotel Camino Real, attracted scores of restaurateurs and various dignitaries, including Mayor Eduardo Rivera Pérez, celebrity chef Patricia Quintana, and a Mexican archbishop (the dish was invented by nuns). Nineteen different restaurants served their takes on the traditional recipe, sales of which are expected to bring in 10 to 20 percent more patrons into dining rooms statewide between now and the end of September. The state secretary of tourism says Puebla is allocating 7 million pesos for the promotion of regional cuisine.
It’s been a tough year for cultivating two of the dish’s key ingredients, walnuts and Poblano chile peppers, in the state of Puebla. Bad weather (hail, frost, landslides) and competition from importers have cut supplies and driven up prices. However, purists continue to use only local products, and restaurateurs remain optimistic and anticipate diners will consume some 3 million chiles en nogada, or 25 percent more than they did in 2010.
Visitors to Puebla can sample chiles en nogaga at eateries all around the state and its capital city, including these official purveyors promoted by the restaurant association. Expect to pay 100 to 350 pesos per plate. In addition, at least two festivals that celebrate the nearly 200-year-old dish are scheduled to take place in the neighboring towns of San Andrés Calpan (August 12 to 14) and San Nicolás de los Ranchos (August 6 to 29). To learn more about the history and preparation of chiles en nogada, check out All About Puebla’s previous post, “Puebla’s Patriotic Dish: Chiles en Nogada.”
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