Overview

• After an August 25–29 survey, Profeco reported chile poblano at an average of 60.89 pesos per kilo, with a low of 29.90 and a high of 89.00.
• The agency also reported red pomegranate at an average of 72.46 pesos per kilo, with observed prices from 59.90 to 108.00 depending on the store and location.
• Industry group Anpec says input inflation has lifted 2025 preparation costs by up to 15% year over year, with nuez de Castilla near 1,000 pesos/kg, pomegranate up 26% to 79, and beef up 9.5% to 133.
• An Alto Nivel field estimate puts the average cost to make one chile en nogada around 200 pesos, while restaurant prices range from roughly 214–259 pesos in chains to about 490 in mid-tier spots and 649 in fine dining; Sendero in Polanco lists it at 440 pesos through September 30.
• 24 Horas reports a family of four may spend more than 2,000 pesos eating the dish out versus about 920 pesos at home, as restaurants across CDMX continue seasonal menus through September.