On September 22, the Agricultural TradeOffice in Monterrey partnered with theCherry Marketing Institute (CMI) andAmerican Pistachio Growers (APG) toorganize the “Seminario CerezasAgridulces” (Tart Cherries Seminar). Thefirst event to promote U.S. tart cherries inthe Northern Mexican market, this seminaraimed to showcase the potential uses ofU.S. tart cherries through a presentationand sampling of a wide range of sweet andsavory dishes by Chef/Influencer CarlosLeal.
Photo 1. Chef Carlos Leal presents his menu to “Seminario Cerezas Agridulces” participants.
To kick off the event, U.S. Consul General Melissa Bishop provided opening remarks thatencouraged the continued cooperation between Mexicans and Americans on the culinary front.CG Bishop expressed her eagerness to learn how U.S. tart cherries can be incorporated intodelicious local menus to enhance the sophisticated taste of Regios and Mexicans in general. TheCG sampled a few of Chef Leal’s cherry-infused creations and learned from participants theirthoughts on the products and trends they are seeing in their respective industries.
Although the focus of the seminar was U.S. tart cherries,U.S. pistachios were also featured in Chef Leal’screations given the complementary characteristics thatpistachios have with tart cherries and the myriad of usesfor pistachio in food preparation. Chef Leal directlyincorporated these two ingredients into vinaigrette,chutney, and other sauces; sourdough bread; traditionalpancakes; cheesecake; salmon with cream cheesebrioche; chicken skewers; and BBQ ribs. For drinks, themenu also included a TC mezcalita, a colorful cocktailmixing tart cherries (thus, the “TC”), mezcal, and freshcitrus.
Photo 2. U.S. Consul General Melissa Bishop provides opening remarks for the "Seminario Cerezas Agridulces"
U.S. tart cherries have ample market opportunities inMexico given the growing trend in consumer interest in the health-related properties of food and ingredients. For example, some consumers seek out tartcherries for their anti-inflammatory properties, particularly for muscle recovery. There is alsoroom for tart cherry use growth in the general food and beverage industry as tart cherries are stillrelatively unknown but can be easily included to prepare new, differentiating flavors for jams,juices, snacks, and pastries. In 2024, Mexico imported over 1,000 MT of tart cherries, valued at$2.91 million. Almost 75 percent of the volume imported werefresh tart cherries, with another 19 percent prepared/preserved,and less than ten percent frozen.
Meanwhile, U.S. pistachios are much more common in theMexican market, as trade numbers clearly show. In 2024,Mexican imports of U.S. pistachios totaled over 11,000 MT,valued at $102.52 million. Pistachio imports are evenly split between shelled (52 percent) andprepared/preserved (47 percent), with in-shell pistachios accounting for less than 1 percent oftotal volume.
Around 45 participants – representatives of the local pastrysector and supermarkets, chefs, foodie influencers, and otherpotential buyers – attended the seminar; and there is alreadyreported interest in procuring U.S. tart cherries as a result. Oneof the participants, a local chocolate confectionary manufacturer, has already confirmed it willinclude tart cherries in their upcoming Christmas season gift baskets, marking a successful directoutcome of this event in introducing U.S. tart cherries to the Northern Mexican market.
