Americans commonly mistake Cinco de Mayo, the day that commemorates the Mexican Victory over the French in Puebla (1862), for Mexican Independence day (1810). Cinco de Mayo has become an American holiday synonymous with Mariachis, Margaritas, Corona beer, and Americanized Mexican food like jalapeño studded nachos and cheese smothered burritos.

However, real Mexican Independence Celebrations in Mexico happen in September, el mes de la patria. The celebrations begin on September 15th the night of El Grito de la Independencia, when Miguel Hidalgo y Costilla, a Roman Catholic priest from the small town near Guanajuato, called for revolt and incited over a decade of war that would eventually lead to Mexico’s freedom (1821). This year also celebrates 100 years since its Revolution that began in 1910 and brought down dictator Porfirio Diaz.

Chiles en nogada are poblano chiles filled with picadillo topped with a walnut-based cream sauce and pomegranate seeds, giving it the three colors of the Mexican flag. This dish is a Mexican Independence day favorite. The preparation of this dish requires a lot of time and work, but I’ve been told it is well worth it.

Post contributed by Gabriela’s Kitchen

Photography captured by Ben Herrera at What’s Cooking?