Carmela y Sal celebrates fifth Chile en Nogada season as Mexico opens 2026 festival

Chef Gabriela Ruiz’s restaurant Carmela y Sal in Mexico City is marking its fifth consecutive season of serving Chile en Nogada. Each year the recipe is adjusted to reflect the quality and ripeness of seasonal ingredients, and Ruiz notes, «Cada año cambia la receta». The establishment has replaced the traditional acitrón with crystallized jícama to protect the endangered biznaga plant, while sourcing local produce such as Castilla walnuts from the State of Mexico, poblano peppers from Calpan, Puebla, and a mix of apple, pear and peach varieties unique to the region.

Separately, the Puebla State Tourism Secretariat officially opened the 2026 Chile en Nogada season on 9 July, branding it “Chile en Nogada, Tradición Viva”. Officials project the sale of about 4.5 million chiles en nogada, generating an economic impact exceeding 2 billion pesos for farmers, traditional cooks, restaurants and hotels across Puebla. The season runs from July to September, aligning with the harvest of key ingredients like the Castilla walnut and pomegranate.

Both stories highlight the dish’s cultural importance, its reliance on a short‑window of regional harvests, and growing efforts to sustain its traditional preparation while supporting local agricultural economies.