Overview

• The Government of Puebla required candidates to be aged 18 to 40, complete rigorous training, pass multiple tests and submit official documentation to earn certification.
• Governor Alejandro Armenta Mier personally oversaw final quality checks to verify that preparation methods matched the recipe passed down from grandmothers.
• Certified cocineras use exclusively field-to-table ingredients such as apple panochera, durazno criollo, pera lechera and local walnuts to preserve the dish’s natural flavors.
• The 30 accredited women are now serving authentic Chiles en Nogada in established restaurants and home-based venues at the volcano’s foothills.
• Tourism officials expect the season to attract over 1.5 million visitors and generate more than 1.6 billion pesos through sales of over 4.5 million plates.