{"id":13720,"date":"2020-09-17T08:03:52","date_gmt":"2020-09-17T12:03:52","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=13720"},"modified":"2020-09-15T05:23:39","modified_gmt":"2020-09-15T09:23:39","slug":"what-to-eat-to-celebrate-mexican-independence","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/what-to-eat-to-celebrate-mexican-independence\/","title":{"rendered":"What to eat to Celebrate Mexican Independence"},"content":{"rendered":"

September is a very colorful month in Mexico! Everywhere you go, the Mexican flag is displayed proudly to commemorate our independence from Spain. This year, we celebrate 212 years of\u00a0independencia; <\/em>if you want to know more about the fight for independence and the celebrations, you can read this post I wrote<\/a>. In this post, I want to explore some of the typical dishes you can enjoy.<\/p>\n

Chile en Nogada<\/h3>\n
\"\"

Personal Photograph<\/p><\/div>\n

The most popular dish, and quite frankly, one of the most beautiful is the\u00a0Chile en Nogada<\/em>. This dish consists of a\u00a0chile poblano<\/em> filled with a\u00a0picadillo\u00a0<\/em>made with a mix of ground beef and ground pork, nuts and dried fruits, covered with an absolutely delicious walnut-based cream and garnished with pomegranate seeds and parsley. The dish features ingredients that are at peak season and that display the colors of the flag.<\/p>\n

It is said that a groups of nuns or monjas <\/em>created this dish when Mexican general and politician Agust\u00edn de Iturbide stopped at the convento<\/em> or convent after signing the declaration of independence. In the cookbook “Larousse: Los cl\u00e1sicos de la cocina mexicana,” the chef Ricardo Mu\u00f1oz Zurita explains that this dish existed before the signing of the independence and was usually passed down from mother to daughter.<\/p>\n

You can find\u00a0chile en nogada<\/em> between mid August and early October in most restaurants in Mexico. There are a few restaurants that can make this dish year-round. You can have the chile\u00a0capeado <\/em>with flour and egg\u00a0or natural<\/em> and it is usually served at room temperature. If you are ever in Mexico during the independence festivities and want to eat one of the best, I highly recommend the restaurant Azul from chef Ricardo Mu\u00f1oz Zurita. Not only do they serve a delicious chile en nogada<\/em>, each year, there is a new ‘ceremony’ when you are served. If you want to try making the dish yourself, the Larousse cookbook I mentioned above has two great\u00a0recetas.<\/em><\/p>\n

Below is a short clip of the history of this iconic Mexican dish.<\/p>\n