The tricolor flag that is represented by the parsley, the nogada and the pomegranate that adorns the traditional dish was multiplied by all the tables, in the traditional meal organized by the National Chamber of the Restaurant and Spiced Food Industry (CANIRAC)to announce the opening of the Chile en Nogada season, which will last until September.
© Provided by Millennium
The season of Chile en Nogada began with the traditional CANIRAC meal at Africam Safari. Special
the party in Africa Safari in which cake was even broken on the Giraffe Esplanade, had two more reasons; well, the harvest of peaches, panojaras apples, walnuts, pears and the authentic chile poblano that occur in the municipality of Calpan and that allow the arrival of the traditional dish; coincided with the celebration of 50 years of the CANIRAC and the Wildlife Conservation Park.
“Two companies that are a source of pride for Mexico and part of the work model we have in tourism,” he said. Alejandro Canedo PriescaSecretary of Economy and Tourism of the Puebla City Council, addressing the more than 1,000 people who enjoyed the experience, including businessmen, restaurateurs, and representatives of the 56 delegations that make up the CANIRAC.
On the sunny followingnoon, 24 proposals for Chile en Nogada were served, as diverse as the seasoning provided by each of the restaurants participating in the 14th. annual meal, which aims to “unite the family, unite businessmen from Puebla and give continuity to this tradition, because the people of Puebla are strong representatives and protectors of traditions, and what better than Chile en Nogada to be the spearhead of Pueblan gastronomy”, emphasized Carlos Go aheadpresident of the CANIRAC of Puebla.
AFRICAM SAFARI, A GREAT HOST
The executive also thanked the hosts “the Camacho family, Gregory and Bianca, for having opened their doors to us (of Africa Safari)”, for the celebration, so a few meters away a couple of giraffes might be seen enjoying their natural habitat, as do the 4,500 animals of the 360 species that inhabit the park, which extends over 450 hectares and that, when doing the tour, it is perceived that it provides the necessary environment and care for all its inhabitants.
German Gonzalez Bernalnational president of CANIRAC, who shared the main table with the hosts, referred to the importance of gastronomy in the field of tourism, following highlighting that “many chefs who are not from Puebla are encouraged to create their own version of the typical dish, which speaks of the transcendence of Chile en Nogada”.
In addition, he stressed that “the Secretary of Tourism, (Theresa Ornelas) told me that travelers spend 15% on food, in such a way that we are 15% of the tourism chain of the entire country and that value chain that we generate in the current expenditure of the visitor, makes us generate a very important; and not only that, but the producers benefit, because the restaurateurs bringing a dish to the table generate a value chain”.
Therefore, he assured that “it is a pride to make these alliances with national producers, short production chains is what we have to achieve, to substitute imports and cause Mexican agriculture to move at the same rate as the country is moving.”
While the leader of the restaurateurs made the comment, on one side of the room, the producers of the basic fruits and vegetables in the creation of the dish, specified the importance of “using original ingredients to guarantee the authenticity of Chile en Nogada”; like those that with their colors and shapes adorned the table where they displayed their products, all “proudly from Calpan”, they said.
In this tenor the Secretary of Tourism agreed, Theresa Ornelas, who said: “The Chile en Nogada is a dish of tradition and culture, of families and an invitation to people from other regions to get to know Puebla through it; That is why we invite you to preserve the traditional, to keep the recipes as authentic as possible by consuming them locally”.
As part of its history, the traditional dish has given rise to various proposals, sweets and mousse, among many others. And to counteract the heat that was felt in the pleasant followingnoon, and while the executives talked regarding the benefits and richness of Chile en Nogada; the tricolor flag that emulates the dish was also served in its ice cream version.
Enrique Martínez Gascaon behalf of the Secretary of National Tourism, Miguel Torruco Marquezreferred to the binomial that gastronomy and tourism represent and highlighted “the demand of today’s tourist, who investigates history, food and everything related to the place where he goes, so what better opportunity to show him this emblematic dish” .
“CHILI EN NOGADA IS ONLY SERVED IN VILLAGE AND IT ALWAYS HAS TO BE CAPEADO”
At the edge of 4 in the followingnoon, Cañedo Priesca alluded to the controversy that exists around the origin of the Pueblan dish and following specifying that it was on August 5, 1821, when Agustín de Iturbide tasted the dish served to him by the Augustinian nuns of the Santa Mónica Convent and not on the 28th of that month; emphasized: “The Chiles en Nogada are made by the hands of cooks who have inherited the recipe for generations, so each family and each region has a particular way of making them, offering gastronomic experiences that can only be enjoyed authentically in Puebla, so those who come from outside or from another city in the country and eat the dish, have to call it Chile en Nogada type because Chile en Nogada is only served in Puebla”.
And also “always, always weathered”, concluded the executive, while the waiters began to serve the Tlayoyos of the Magical Town of Tlatlauquitepec; and in the kitchen the chefs rushed to detail the nogada, the pomegranate and the parsley so that the tricolor flag would go out to the party to capture the eyes of the guests and provoke enjoyment in the palates.
KEYS
- At the party, Nogadín, a botarga allusive to the classic dish that the El Patio de San Luis restaurant brought, was in charge of welcoming the guests; while the Puebla Regional Dance Company with dance acts such as “La witch” and “La bamba” and mariachi music enlivened the followingnoon.
- As part of the dish season, from August 5 to 28, the XIX Chile Fair in Nogada will be held in San Andrés Calpan, where there will be 37 stands on the main street every weekend; in addition to the established restaurants.
- This year with the season of the iconic dish, an economic spill of 900 million pesos is expected and it is estimated that around 3 million Chiles en Nogada will be sold, reported the Puebla City Council.
