Mexico City Anticipates Over 1,000 Tons of Romeritos for Lenten Season
Mexico City, March 25, 2026 – Mexico City is preparing for an abundant Lenten season with a projected production of over 1,000 tons of romeritos, a staple traditional dish. This significant boost in production is largely due to the efforts of producers operating within the city’s conservation land, supported by the Secretariat of Environment (SEDEMA) through the General Directorate of the Commission of Natural Resources and Rural Development (DGCORENADR).
Romeritos, an ancestral dish deeply embedded in Mexican culinary heritage, is particularly popular during Lent and Holy Week. Beyond its cultural significance, this ingredient is recognized for its nutritional value, being a rich source of iron, calcium, and essential vitamins, making it a key component of the seasonal diet.
Boosting Local Production and Farmer Support
According to city authorities, more than 150 producers are actively involved in this initiative. These farmers, benefiting from the Altépetl Bienestar program, have successfully enhanced romeritos cultivation across an expansive area of 560,000 square meters. The support provided includes monthly financial aid, compost delivery, training programs, and commercialization strategies, all aimed at improving production and sales conditions for the local agricultural community.
Currently, romeritos are cultivated in 293 production units situated within the conservation land. This highlights the crop’s vital role in the region’s agricultural activity and its enduring presence as a fundamental practice for local producers. San Andrés Mixquic is identified as the leading producer of romeritos in the country.
The Ancestral Roots of Romeritos
The history of romeritos dates back to the pre-Hispanic lacustrine communities, where they were traditionally prepared with ‘ahuautle,’ small, salty aquatic mosquito eggs. Over time, particularly during the colonial era, this dish became integral to Holy Week cuisine. Its popularity grew in convents due to its meat-free nature and the use of local ingredients such as potatoes, nopales (cactus paddles), and mole, eventually leading to the creation of the classic “revoltijo” (a mix of these ingredients).
The Mexico City Government has reaffirmed its commitment to promoting agricultural production in conservation areas and encouraging direct purchases from local producers. This commitment ensures that fresh romeritos continue to reach capital households year after year, preserving a cherished culinary tradition.
Source: https://oem.com.mx/la-prensa/metropoli/romeritos-tradicion-viva-de-la-cuaresma-en-cdmx-29163442
