Overview

• The Government of Puebla forecasts sales of 4.5 million chiles en nogada between July and September across more than 600 restaurants.
• Officials expect the season to generate over 2 billion pesos in economic spillover for producers, restaurants and tourism stakeholders.
• State authorities plan to showcase the dish at embassies worldwide while limiting events in the United States over migration policy concerns.
• Innovation in derivatives—from chile en nogada ice cream to walnut infusions—underscores efforts to evolve the traditional recipe.
• Producers are introducing palate education and climate-adapted farming to preserve authenticity and safeguard ingredient supply.