11 months ago

Viva Mexico: Celebrating Independence Day Through Its Signature Dishes

Each September, Mexico dresses up for a party. The red, green and white colors of the national flag are represented in certain emblematic dishes of Mexican gastronomy. During this national holiday, Mexicans gather with their family and friends to share traditional foods such as pozole and chiles en nogada.

During September 15th and 16th, Mexicans gather around the table to celebrate Mexico’s Independence Day . The feast always includes red or green pozole, accompanied of course by tostadas, chiles en nogada and a Mexican appetizer known as garnachas.

Signature Dishes on Mexico’s Independence Day

Chiles en Nogada

The protagonist of this seasonal dish – which is only available in September – is the poblano pepper. It is stuffed with minced pork and nuts, bathed in a creamy sauce made with walnuts, and decorated with pomegranate seeds. Together, the red of the pometranate seeds on the white cream sauce with the green chile represent the flag of Mexico.

Red or Green Pozole

There is no Mexican table that does not proudly serve a bowl of pozole for each member of the family on Independence Day. The base broth of this typical soup is prepared with pork and contains pozole – large white puffed corn grains – along with green or red chili, depending on which recipe is used.

The pozole is always accompanied by shredded lettuce, sliced radish, oregano, lemon juice, finely chopped onion, salsa and corn tostadas with cream. Once again, the red, green and white of the Mexican flag is reflected in this culinary delight.

Mexican Antojitos: You Cannot Miss the Garnachas

Surely you have heard of the chalupas, the gorditas, the huaraches, the panuchos, tetelas, tlacoyos and tlayudas. They are all part of the garnacha universe. Garnachas are nixtamalized corn tortillas fried on a griddle with lard or oil. They are thick with a raised edge and are accompanied by ingredients such as beans, cheese, minced or shredded meat, stews, avocado and cream, and always bathed with lots of green or red chile sauce. Once again, green, red and white take over the plate.

These popular garnachas are part of the street cuisine throughout the entire Mexican Republic and are essential to any table prepared to celebrate Mexican Independence.

Independence Day: Toasting with Tequila

Beer and Tequila: Best Buddies

Combining beer and tequila can work very well. When we toast with caballitos, or shots, we always ask for an ice cold lager to refresh the palate because we know that white tequila and beer are inseparable friends. They complement each other and enhance the experience, while softening the overall alcohol effect when consuming pure tequila. This perfect but potent duo is to be enjoyed in moderation of course. And don’t forget the salt, lime wedges and chili powder!

Guide to Making the Perfect Bandera and Sangrita 

Fresh lime is the green and snappy sangrita adds the red. The white is pure Altos Plata . Our bandera is a Mexican standard  – yet like never, ever before.

The History of the Bandera 

The bandera is a drink of pure celebration of Mexico. The word bandera means ‘flag’ and is designed to replicate the colors of the Mexican national flag. The green represents the independence movement, the white the purity of the catholic faith and the red is the blood of the national heroes.


The bandera ritual is a unique interpretation of celebrating nationalism and patriotism and is easily adapted to special activations related to Mexico’s heritage, such as Independence Day, Día de los Muertos and 5 de Mayo .  

You can personalize it by creating your own bandera ritual, depending on the colors of your country’s flag or your personal taste!

Bandera Recipe 

Sip them in order: lime, Altos Plata and then the sangrita!

Sip 1

25 ml lime juice

Sip 2

30 ml Altos Plata 

Sip 3 

30 ml sangrita 

Rally Cry: Alllltos!  

Sangrita Recipe:  El Gallo de Oro Cantina, Mexico City 

Makes approx. 8 servings 


  • 250 ml tomato juice
  • 1 oz orange juice 
  • 1 oz lime juice 
  • Tabasco sauce
  • Worcestershire sauce or Maggi sauce, to taste 
  • black pepper, to taste 
  • salt, to taste 


Add all ingredients into a large jug, stir well and store in a clean glass bottle in the fridge until ready to serve. 

Sangrita Recipe: Recommended by Carlos Andrés Ramírez, Global Advocacy Manager of Altos Tequila 

Makes approx. 40 servings 


  • 750 ml tomato juice 
  • 100 ml lime juice 
  • 100 ml lemon juice 
  • 1 dash Tabasco sauce
  • 1 dash grenadine
  • 2 pinches sea salt 
  • 2 pinches ground black pepper 


Add all ingredients to a large jug, stir well and store in a clean glass bottle in fridge until ready to serve. 

Sangritas You Can’t Miss in Mexico City 

Mexico City Cantinas Route: Mexican Independence Day