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Life In Mexico: Independence Day Foods

By Jerry Davis, Author of Life in Mexico, available at Amazon/Kindle

In Mexico we celebrate with our stomachs and yesterday, Independence Day, we piled on the patriotism with colored food.

Mexico’s flag is red, white and green and during this celebration even the tortillas are red, white and green.

We hosted nine friends who sat around a table with a red, white and green tablecloth and for starters drank Margaritas and ate red watermelon, white jicama (like a giant radish but with no kick) and green prickly pears.

The traditional dish on Independence Day is chiles en nogada; green chiles with white nut sauce sprinkled with red pomegranate seeds, a labor intensive “flag”.

Here is how to make it: Roast poblano chiles until the skin loosens, let them steam in a paper bag for a few minutes, peel and devein them.

Fry a mixture of ground pork and beef with chopped almonds, chopped pecans, golden raisins, citron, banana, apple, onion, garlic, fines herbs, parsley, chopped olives, chopped tomato, capers, salt, Worchester sauce and pepper.

Stuff the chiles with this mixture. Peel the skin from green…


The full story is in this week's edition of the newspaper. 

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