In Celebration of Mexican Independence Day, Try Our Special Dish for September: Chile Rellenos En Nogada

This month Red Iguana is featuring a special dish that tells the origin story of Mexico’s independence from Spain. Chile Rellenos En Nogada is a dish that’s as beautiful as it is delicious. The colorful ingredients mirror the colors of the Mexican flag—green, white, and red—making the dish a symbol of Mexican patriotism. Don’t miss your chance to try it this month at Red Iguana.

The History of Mexico’s Independence and an Incredible Dish

September 16th signifies one of the most important days in Mexico’s history—the anniversary of Mexico’s declaration of independence from Spain. Mexican Independence Day celebrates a moment of hope for Mexico. It was on the 16th of September in 1810 in the town of Dolores Mexico (now known as Dolores Hidalgo, Guanajuato, Mexico) when Catholic priest Miguel Hidalgo issued a clarion call for independence. A few hours after midnight, Hidalgo rang the town’s church bells and delivered a powerful speech that later became known as “Grito de Dolores” (“Cry of Dolores”). It was a battle cry for independence that started the Mexican War of Independence and resulted in Mexico gaining freedom from Spain (Mexico had been under the colonial rule of the Spanish Empire for more than 300 years).

Now, each year, late during the night of September 15th—the eve of Mexican Independence Day—the president of Mexico stands on the balcony of the National Palace in Mexico City and shouts a version of “el Grito.” The president waves a Mexican flag, rings the same bell Hidalgo did some 300 years ago, and exclaims, “Viva México! Viva la Independencia! Vivan los héroes!”

The Legend of Chiles En Nogada

According to legend, Chiles en Nogada was a dish that was created in the 1820s by Augustinian nuns at the Convent of Santa Mónica in Puebla. The nuns there were famous for their culinary skills, and were commissioned to prepare a meal for Mexican Emperor Agustín de Iturbide, commander of the Trigarante Army.

Iturbide had planned to stop in Puebla on his way to Mexico City after signing the Treaty of Córdoba in Veracruz, which declared Mexico’s independence from Spain. The emperor’s arrival would coincide with the feast of Augustine (his patron saint).

According to legend, to represent the colors of the Trigarante Army, the nuns looked for available ingredients that were green, white, or red. The resulting dish became Chiles en Nogada—also known as Chile Rellenos En Nogada. Emperor Iturbide later designed the Mexican flag using the same combination of colors.

How’s it’s Prepared

Chile Rellenos En Nogada starts with a fresh roasted poblano pepper stuffed with ground beef & pork, pine nuts, dried cranberries, apricots, raisins, and apples, cooked with celery, onions, and carrots. The pepper is then dipped in egg batter and fried until golden brown, then topped with a sauce with walnuts, almonds, goat cheese, and Spanish Sherry (as per tradition, the sauce is served at room temperature). Finally, it’s sprinkled with pomegranate seeds and cilantro, then served with black beans, rice of the day, and fresh tortillas.

Chile Rellenos En Nogada is $19.99 and available during September at Red Iguana 1 (“the OG”) and Red Iguana 2.

We hope you’ll join us in celebrating Mexican Independence Day this year by dining with us at your favorite location of Red Iguana. Viva México!