Chiles, Markets, and the Liveliness of the City

The month of August marks the peak of chiles en nogada season in Puebla, Mexico. The time-consuming task of peeling walnuts' thin skin for the sauce as well as gathering all the ingredients can discourage people from preparing chiles en nogada at home; they instead eat them in restaurants. Othe...

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Bibliographic Details
Published in:Gastronomica 2020-04, Vol.20 (1), p.16-18
Main Author: García, Sandra C. Mendiola
Format: Article
Language:English
Subjects:
Festivals
Food
Restaurants
STREET MARKETS, STREET FOOD: MOBILITY AND DIVERSITY OUT IN THE OPEN
Vendors
Walnuts
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Summary:The month of August marks the peak of chiles en nogada season in Puebla, Mexico. The time-consuming task of peeling walnuts' thin skin for the sauce as well as gathering all the ingredients can discourage people from preparing chiles en nogada at home; they instead eat them in restaurants. Others attend fairs where the dish is sold and a prize is awarded to the best chile maker. In 2018, a group of street and market vendors, members of the forty-six-year-old Popular Union of Street Vendors--28 de Octubre (UPVA), began organizing a free "chiles en nogada fair-degustation" at one of the city's markets, the Hidalgo. The Mercado Hidalgo and several others where UPVA sellers work show us markets' many possibilities and their potential as sites of urban democratization and liveliness.
ISSN:1529-3262
1533-8622
DOI:10.1525/gfc.2020.20.1.16