¡Viva México!

Happy 200th anniversary of Mexico winning her independence from Spain!  The hub is working late tonight, so we'll be saving our celebration for tomorrow.  I will be attempting Chiles en Nogada for the very first time!  And in reading this recipe, this might be one of the most complicated recipes of all time.  Then again, it's also one by Rick Bayless. YIKES. 

So, I'm thinking the recipe from Homesick Texan might be more up my alley.  After all, I'd like to spend some of my Hubs day off actually with him. 

I digress.

  

Chiles en Nogada from Homesick Texan

Why, Chiles en Nogada, you ask?  It is believed that after commander Agustin de Iturbide signed the documents freeing Mexico from Spain, he was en route to Mexico City and stopped in Puebla to celebrate his saints day.  While he was there the dish Chiles en Nogada was created for the very first time.  The dish celebrated the colors of Mexico's new flag (red, white and green). From that day forward it became a dish traditionally prepared in August and September, surrounding the celebrations of Mexico's Independence.

The first time I ever became aware of this dish was when I read Laura Esquivel's beautiful novel, Like Water for Chocolate.  

Go, read it.

I'll be making Chiles en Nogada, with a sprinkling of chopped onion placed upon my crown.