Mexico food festivals 2026

In late July, Mexico’s Senate and cultural agencies announced two major events: the 23rd Feria del Chile en Nogada in Puebla, highlighted by Senate President Laura Itzel Castillo Juárez, and the Festival de los Hongos Silvestres in the Los Pinos Cultural Complex. Both were framed as efforts to preserve biocultural heritage, extend the Chile en Nogada season year‑round, and support local producers through talks and workshops.

A few days later, the focus shifted to how the season was being expressed in restaurants across the country. Chefs in venues such as Cascabel, Ennea, Arango, and Sendero offered traditional recipes alongside modern twists—using ingredients like pecan‑based nogada, aged beef, goat cheese, and vegetarian quinoa. The restaurant season, running through August and September, showcased the dish’s historic roots while highlighting contemporary culinary creativity.

New developments added further depth. The Senate invited the public to attend the Feria del Chile en Nogada in San Andrés Calpan, Puebla, where President Castillo Juárez praised women cooks and a state project to keep the dish in season year‑round. The Festival de los Hongos Silvestres featured producers from five states, offering mushroom‑based dishes, academic talks and workshops to safeguard biocultural heritage.

In early August, a giant kilogram‑size chile en nogada appeared on Mexico City menus, available only briefly and prompting early bookings. At the same time, the Feria de la Nuez in Amecameca (12‑16 August) highlighted freshly harvested Castilla walnuts, food stalls, artisanal crafts, concerts and family‑friendly activities, further celebrating the seasonal ingredients that define the iconic dish.