“Chile en Nogada Prices Skyrocket in Cancún for National Holidays!”

Rising inflation has caused food prices to soar, with the traditional Chile en Nogada dish potentially costing more than 500 pesos per serving during the September National Holidays. Known for its unique preparation, flavor, color, and tradition, Chile en Nogada is a highly sought-after dish during this season. However, in Cancún, the price of this dish has been steadily increasing, and this year, it could be the most expensive it has ever been, according to restaurant industry leaders.

Marcy Bezaleel Pacheco Mendoza, president of "Cooks for Quintana Roo", noted that this year's price increase on various ingredients has led to a production cost increase of up to 340 percent for this traditional meal. "In Quintana Roo, all the ingredients are sourced from different parts of Mexico, mostly from the center of the country, and transporting them here raises their price," she said.

One such ingredient is the 'panochona' pear, a lesser-known fruit from the north of the country. Another ingredient, saffron, is particularly tricky to source as its use has been banned due to it being an endangered species. However, some cooks manage to obtain it, albeit at high prices. The walnut from Castile, used in the famous cream that the peppers are bathed in, is another expensive ingredient, costing 800 pesos in September. Other ingredients like pine nuts and pomegranate, used for decoration, have also seen price increases.

According to the "Cooks for Quintana Roo", the price of Chile en Nogada in Cancún will range between 300 and 500 pesos per serving, or even more, depending on the restaurant. Some supermarkets offer the dish in trays of two for 500 pesos. The dish consists of a poblano chili stuffed with beef and pork, mixed with fruit like banana, apple, pear, and peach, and topped with a walnut sauce.