Puebla Cider Earns Mexico's First Protected Status

Four hundred families in Puebla, Mexico just received a gift that will protect their craft for generations to come.

The Mexican Institute of Intellectual Property recently awarded Geographical Indication status to cider made in Huejotzingo, a small municipality in Puebla state. This designation works like the protections for French champagne or Italian Parmesan, ensuring only cider made in this specific region can carry the Huejotzingo name.

The recognition matters because this tiny town punches way above its weight. These 400 families produce a staggering 85% of all cider made in Mexico, the country's favorite sparkling drink for celebrations.

What makes Huejotzingo cider special starts underground. The region sits in the shadow of two volcanoes, Iztaccíhuatl and Popocatépetl, and their ancient eruptions left behind mineral-rich volcanic soil that gives local apples a distinctive character.

While cider arrived in Mexico with Spanish colonizers over 500 years ago, Mexicans made it their own. Unlike European hard ciders, Mexican cider is typically sweeter, bubbly, and non-alcoholic, making it perfect for family celebrations.

The drink has become woven into Mexican holiday traditions. Walk into almost any Mexican home on Christmas Eve or New Year's Eve, and you'll find bottles of sparkling cider ready for the midnight toast, far more common than champagne or wine.

Puebla leads the nation in both quantity and quality of cider production, with Huejotzingo emerging as the star. The nearby town of Zacatlán is so famous for apples it's officially called "Zacatlán de las Manzanas" (Zacatlán of the Apples), but Huejotzingo's recent recognition puts it on the map.

The Ripple Effect

This protection does more than preserve a recipe. It secures the economic future of hundreds of families whose livelihoods depend on apple growing and cider making, ensuring their traditional methods won't be copied or diluted by mass producers.

The designation also joins a growing movement in Mexico to recognize and protect regional specialties. From tequila to Oaxacan chocolate, these protections help small producers compete against industrial operations while preserving cultural traditions.

For the families of Huejotzingo, the recognition validates generations of knowledge passed down through apple orchards and fermentation rooms. Their sparkling cider will continue bubbling at celebrations across Mexico, now with official proof of what locals always knew: some places just make things better.