Morelos restaurants launch mezcal and seasonal culinary initiatives

The National Chamber of the Restaurant and Seasoned Food Industry (CANIRAC) in Morelos has launched two major culinary initiatives to boost the local economy and support regional producers.

First, at least 15 formal restaurants have begun integrating local artisanal mezcal into their menus. This project aims to move the spirit beyond simple courtesy samples to a structured commercial network. Chefs are experimenting with the distillate as a flavor enhancer in traditional dishes, such as cochinita marinada. The initiative also includes training service staff to educate diners on the artisanal value and origins of different varieties.

Second, the second edition of the 'Chiles en Nogada Season' has commenced. While acknowledging the dish's historical roots in Puebla, CANIRAC Morelos aims to use the season to promote local ingredients and create strategic alliances with regional farmers. This effort seeks to shorten the supply chain from field to table, providing a boost to the restaurant sector amidst rising ingredient costs and changing consumer behaviors.