Home Feature Cancún restaurants embrace seasonal “Chiles en Nogada”

Cancún restaurants embrace seasonal “Chiles en Nogada”

by Sofia Navarro
1 comment

Despite the high cost of ingredients for preparing traditional “Chiles en Nogada,” Cancún restaurants are betting on this dish to boost their sales following a disappointing summer season.

Julio Villarreal Zapata, president of the National Chamber of the Restaurant and Seasoned Food Industry (Canirac), mentioned that pomegranate, in particular, is a costly and scarce ingredient. However, many businesses have started offering it due to its significance during the patriotic month.

He emphasized that tourists seek out this dish, and thus, the chamber has worked to ensure its availability.

The chiles en nogada season offers diverse specialties and also promotes Mexican cuisine among foreigners visiting the region.

The industry expects the September season to be one of the best, aiming for a sales recovery after an underwhelming summer.

Due to inflation, there has been a 10% to 15% increase in prices. While inflation has started to decrease, the industry hopes for improved sales this year to level out in the coming months.

TYT Newsroom

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1 comment

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