Cuernavaca, Morelos – The 2025 chile en nogada season officially began in Cuernavaca on August 4, 2025, with the inauguration of the Chiles en Nogada Tasting Pavilion at the City Museum. Organized by CANIRAC in coordination with the Cuernavaca City Council and the Ministry of Economic Development and Tourism (SDEyT), the event designates the city as the statewide starting point for this iconic culinary celebration.
Marcos Manuel Suárez Gerard, Secretary of Economic Development and Tourism, explained that the initiative aims to boost local consumption, attract visitors and strengthen Morelos’s economy. He praised the participating restaurants for respecting the traditional recipe while adding region-specific ingredients that deepen the tasting experience.
The timing of the season coincides with a busy holiday period. Suárez Gerard noted the influx of tourists to the Historic Center and said that gastronomy serves as a key draw for cultural and experiential tourism. He argued that events like this give visitors added reasons to explore the city beyond its historic landmarks.
Chile en Nogada Season Launch in Cuernavaca
CANIRAC President Karla García Olguín described the launch as “a declaration to put Morelos on the national table as a first-class gastronomic destination.” She underscored the economic impact, visibility for local businesses and the reactivation of public spaces. For García Olguín, the event proves that tourism is about fully enjoying local culture.
State Secretary of Tourism Daniel Altafi Valladares highlighted the broader potential of the gastronomic sector. He pointed to the recent World Forum of Mexican Gastronomy as a milestone in showcasing Morelos cuisine worldwide. Valladares said such gatherings reinforce community identity and drive development and well-being.
The ceremony welcomed Juan José Sánchez Martínez of CANIRAC Puebla, along with state and municipal authorities, chefs and traditional cooks. Their presence demonstrated strong collaboration between public and private sectors to harness culinary culture as an engine of growth.
Admission was free, and attendees—both locals and visitors—sampled varied interpretations of chile en nogada in a festive atmosphere. As restaurants across the city continue serving their seasonal dishes through August, Cuernavaca cements its role as the official launch site for one of Mexico’s most beloved culinary traditions.
