Mexico’s Independence Day (not to be confused with Cinco de Mayo) falls on September 15 and 16 but brings out the patriotic spirit in Mexico all month long. Celebrate Mexico’s Independence Day regardless of where you are in the world with these seven traditional recipes.
Chiles de Nogada
What could be more fitting on Independence Day than a dish made of Mexico’s colors?
Supposedly made by nuns after signing the Treaty of Córdoba and gaining independence, Chiles de Nogada is made of bright green chiles poblanos, fresh red pomegranates, walnuts just plucked from the tree and shredded, ground or slow-roasted pork. No one knows the exact original recipe, causing innumerable ways to make this delicious dish.
The Chiles de Nogada recipe from TheKitchn.com is a nice variation of the traditional recipe with personal flair. You will need:
- 12 poblano chiles
PICADILLO
- 2 lbs. boneless pork butt
- 1 tablespoon lard
- 2 cinnamon sticks
- 1 teaspoon cloves
- 1 teaspoon all-spice
- 2 small white onions chopped
- 3 tomatoes
- 1 green apple
- 1 ripe yellow plantain
- 2 firm yellow peaches
- 1/2 cup golden raisins
- 1/4 cup Jerez Sherry Fino
- zest of one lemon
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon sugar
NOGADA SAUCE
- 1 cup milk
- 1 cup walnuts
- 1/2 cup queso fresco
- 2 tablespoons Jerez Sherry Fino
CAPEADO (optional):
- 10 eggs, separated
- 1/4 cup flour
GARNISH
- 1 pomegranate, seeded
- 3 sprigs flat leaf parsley
Check out TheKitchn.com for the full recipe.
Queso Fundido
This tasty appetizer (though you may want to eat a meal-size portion) traditionally has chorizo in it, but we chose Aargersi’s recipe using mushrooms instead so meateaters and vegetarians alike can indulge.
You will need:
- 1/2 cup dried chanterelle mushrooms
- 1/2 cup dry sherry
- 2 tablespoons unsalted butter, divided
- 1/2 cup thinly sliced red onion
- 1 poblano pepper, seeded and thinly sliced
- 1 teaspoon ground cumin
- 1 pinch salt, plus more to taste
- 1 tablespoon minced garlic
- 1/2 cup sliced button mushrooms
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups Oaxaca cheese (or other melting Mexican cheese)
- 2 handfuls huitlacoche (corn smut); this stuff is NOT attractive when you open the can or jar, but it is seriously good!
- 1 tablespoon crema Mexicana (or sour cream if you can’t find crema)
- 1/4 cup pecan pieces, toasted in a dry skillet
- 1/4 cup currants
- 1 bunch warm tortillas (I like a combination of flour, spicy flour, and corn to suit all tastes)
Visit Food52.com for Aargersi’s full award-winning recipe!
Bandera Mexicana
This festive shot is made by stacking three different shots on top of one another. There are many varieties, but the most common two you will see are:
- 1 oz. 1 oz. sangria
- 1 oz. Tequila Gold
- 1 oz. lime juice
OR
- 1 oz. grenadine
- 1 oz. Tequila Gold
- 1 oz. green creme de menthe
Just be careful not to mix the layers as you make the shot.
Birria De Borregeo
Talk about savory! This lamb stew will have your mouth watering before it’s even on the stove! For Birria de Borregeo you will need:
- 1 ⅓ pound Lean Lamb, cubed (600g)
- 2 ⅕ pounds Lamb Shanks, cut into pieces by your butcher (1kg)
- 2 Ancho chilies
- 2 Chipotle chilies
- 3 Guajillo chilies
- 1 cup boiling water
- 10 ½ cups lamb stock (2.5 liters)
- ½ brown onion, sliced into thick rings
- 6 whole cloves garlic, peeled
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 sprigs fresh marjoram
- 1 sprig fresh thyme
- Sea salt and pepper
GARNISH
- 1 onion, finely chopped
- 3 firm tomatoes, peeled, deseeded and finely chopped
- 1 bunch coriander, leaves picked, finely chopped
- 1 avocado, mashed
- 3 limes, massaged and halved
Visit KeyIngredient.com for the full recipe and don’t forget to wash it down with a nice, cold cerveza!
Mole Poblano de Guajolote
Mexico’s national food Mole is served across the country on all occasions, but it’s especially incorporated into Independence Day celebrations. NPR.org posted the complete recipe for Mole Poblano de Guajolote from the famous cookbook, The Complete Book of Mexican Cooking.
- 6 ancho chiles
- 4 pasilla chiles
- 4 mulato chiles
- 1 8-pound turkey, cut into serving pieces
- 4 Tbsp. lard (or canola oil)
- 2 onions, chopped, about 2 cups
- 4 cloves garlic, chopped
- ½ teaspoon anise
- 4 Tbsp. sesame seeds
- 2 to 3 sprigs fresh coriander
- 1 tortilla or 1 slice of toast, cut up
- 1 lb. (about 3 medium) tomatoes, peeled, seeded and chopped, about 2 ½ cups
- 1 cup blanched almonds
- ½ cup raisins
- ½ tsp. ground cloves
- ½ tsp. cinnamon
- ½ tsp. ground coriander seeds
- 1 ½ 1-ounce squares unsweetened chocolate
- Salt
- Freshly ground black pepper
Pozole Rojo Soup
Originally a word from the Nahuatl language, pozole is a healthy soup made of dried hominy and chicken or pork. You will need the following ingredients for the dish but visit MexicoinmyKitchen.com for the full recipe!
SOUP
- 4 quarts of water
- 2 pounds cubed pork shoulder
- 1 pound pork spare ribs or baby back ribs
- 1 white onion cut in quarts
- 8 large garlic cloves
- Salt to taste
- 3 cans (15 ounces each) white hominy, drained and rinsed
- For the red sauce:
- 5 guajillo peppers cleaned, seeded, open flat, and deveined
- 5 ancho peppers cleaned, seeded, open flat, and deveined
- 6 garlic cloves
- 1 medium white onion coarsely chopped
- 1/2 teaspoon dry Mexican oregano
- 2 tablespoon vegetable or canola oil
- Salt to taste
GARNISH
- 1 head of lettuce finely shredded
- 1 1/2 cup onions finely chopped
- Ground chile piquín to taste
- 1 1/2 cup radishes sliced
- Mexican oregano
- Deep fried corn tortillas tostadas
- Limes cut in wedges
- Optional: avocado chopped
Tres Leches Cake
If you’ve had any hispanic dessert, it was likely Tres Leches Cake. Tres Leches Cake is eaten all over Latin America, not just Mexico, but it’s commonly made for times of celebration, including Independence Day. MexicoinmyKitchen.com has a fantastic recipe with easy-to-follow instructions so you have a traditional dessert to end your meal. You will need:
- Butter to grease the pan
- 1 ¼ cup All Purpose Flour sifted (plus extra for dusting pan)
- 1 teaspoon baking powder
- 1/4 teaspoon salt*
- 1/2 cup unsalted butter melted and cooled (1 stick)
- 1 cup sugar
- 5 whole eggs
- 1 teaspoon vanilla
FOR THE MILK MIXTURE
- 1 can condensed milk NESTLE LA LECHERA 14oz
- 1 can Evaporated milk CARNATION 12oz
- 1 cup of Heavy Heavy whipping or 1 can of “Media Crema Nestle”
- 1 1/2 teaspoon vanilla
- 4 Tablespoons rum or brandy optional
FROSTING
- 1 1/4 cup heavy whipping cream the one you buy at the dairy fridge section
- 4 Tablespoons of sugar
- 1 teaspoon vanilla
GARNISH
Canned fruit like peaches mangos or fresh fruit like strawberries and kiwis. If using fruit to decorate, add just before serving.
