September 16th is known as El Grito de la Independencia in Mexico. On September 16, 1810 - the Mexican War of Independence began. This day now marks the most important national holiday in Mexico.
According to Patricia Jinich of the Mexican Cultural Institute in Washington, DC...even the cooking parties have cooking parties to prepare food in the weeks leading up to the event! During her lecture to The Culinary Historians of Washington, DC, Patricia explained that red, white, and green (the colors of the Mexican flag) are the colors featured in particularly festive dishes eaten on September 16 each year.
One of her favorites is Chiles En Nogada - a meat, raisin, and nut stuffed chile covered in a creamy fresh walnut sauce and topped with fresh pomegranate seeds. Chiles, Patricia feels, are underappreciated in the US. In Mexico, they are used to give heat, add flavor, as a vegetable and much more. And for those who don't like "hot" food? Patricia suggests soaking chiles in a mixture of hot water and unrefined cane or brown sugar for 10 minutes.
If you happen to find yourself in Mexico on Friday, you won't need my help to celebrate...but if you're here in DC - be sure to check out the Library of Congress lecture entitled "Deciphering the Ancient Art of Maya & the Year 2012" and get your friends together to enjoy a Mexican feast of your own!
According to Patricia Jinich of the Mexican Cultural Institute in Washington, DC...even the cooking parties have cooking parties to prepare food in the weeks leading up to the event! During her lecture to The Culinary Historians of Washington, DC, Patricia explained that red, white, and green (the colors of the Mexican flag) are the colors featured in particularly festive dishes eaten on September 16 each year.
One of her favorites is Chiles En Nogada - a meat, raisin, and nut stuffed chile covered in a creamy fresh walnut sauce and topped with fresh pomegranate seeds. Chiles, Patricia feels, are underappreciated in the US. In Mexico, they are used to give heat, add flavor, as a vegetable and much more. And for those who don't like "hot" food? Patricia suggests soaking chiles in a mixture of hot water and unrefined cane or brown sugar for 10 minutes.
If you happen to find yourself in Mexico on Friday, you won't need my help to celebrate...but if you're here in DC - be sure to check out the Library of Congress lecture entitled "Deciphering the Ancient Art of Maya & the Year 2012" and get your friends together to enjoy a Mexican feast of your own!
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