“Viva Mexico!” and “Viva la Libertad!” are the words that ring throughout Mexico on Sept. 15 and 16, marking the country’s Independence Days when in 1821 freedom from Spain was won.
This month, Chicagoans will have the chance to join in the festivities with a parade at noon Saturday on Columbus Drive from Balbo Drive to Monroe Street.
Maria Concannon, owner of Don Juan’s restaurant in Edison Park, remembers the colorful Independence Day celebrations that take place in her native land, including a party with dinner and dancing held at the Palacio Nacional in Mexico City.
“The government buildings are covered with festive lights, and at midnight, the president appears on the balcony and shouts out in Spanish, `Long live Mexico’ and `Long live liberty,'” Concannon said.
“The president then rings a bell and all the people in the `zocalo,’ or town square, sing the Mexican national anthem, followed by a breathtaking fireworks display,” she said.
At the same time throughout Mexico, many cities enjoy similar festivities.
And on the next day, the celebration continues when a huge parade winds for miles through each town.
“Silver-, black- and burgundy-costumed men and women, or `charros,’ representing various associations and clubs ride horseback through the town on magnificently decorated horses strutting in unison,” Concannon said.
Flags are proudly carried representing each club, as it is considered an honor to be a part of the grand parade. The streets are filled with families watching, as the military marches by and the air force planes fly overhead. When each participant passes the reviewing stand, he salutes the president or governor, Concannon said.
Although there are no foods unique to Mexican Independence Day, one may celebrate the holiday at home by preparing dishes that showcase the rich flavors of traditional Mexican fare.
The recipes here do just that, and can be prepared in less than 30 minutes using ingredients commonly found in area supermarkets.
To kick off the feast, Concannon suggests clinking glasses and saying the words of Mexican freedom in a toast that shares the milestones of another culture.
The Mexican Independence Day parade will be from noon-2:15 p.m. Saturday. For information, contact the Mexican Civic Society of Illinois at 773-523-8105.
Grilled stuffed poblanos
Preparation time: 20 minutes
Cooking time: 10 minutes
Yield: 4 servings
This meatless main dish uses only five ingredients, but is packed with vibrant flavor. Grilling the peppers will give them a smoky flavor; broiling is a fine alternative if a grill is not available.
4 large poblano chilies, about 1 pound
1 can (15 1/2 ounces) chili beans in sauce (mild or hot)
1/3 cup raisins
1/4 cup each: thinly sliced green onions, chopped cilantro
1 cup crumbled queso fresco, Chihuahua or Cheddar cheese
1. Prepare grill or heat broiler. Cut a slit in one side of each pepper from blossom to stem end; discard stems and seeds. Place peppers on a paper towel in a microwave oven. Microwave on high power until hot and beginning to soften, 3 minutes.
2. Meanwhile, combine beans, raisins, green onions and cilantro; mix well. Stir in cheese. Open peppers like a book; fill with bean mixture.
3. Grill or broil 4 to 5 inches from heat source until peppers are tender and stuffing is hot, 6-8 minutes.
Nutrition information per serving:
258 calories, 21% of calories from fat, 7 g fat, 3 g saturated fat, 20 mg cholesterol, 40 g carbohydrates, 15 g protein, 580 mg sodium, 9 g fiber
Carne asada
Preparation time: 15 minutes
Cooking time: 6 minutes
Yield: 4 servings
In Mexico City, carne asada is not usually prepared with cheese on top, but somehow Americans have come to expect the topping for this classic meat dish. The cheese is optional here, so you decide.
Juice of 1 lime
1 jalapeno or serrano chili, minced
3 cloves garlic, minced
2 teaspoons each: chili powder, ground cumin, ground coriander
1 teaspoon salt
4 beef skirt steaks, about 6 ounces each, trimmed
1 cup shredded Monterey Jack cheese with jalapeno peppers or shredded Mexican cheese blend, optional
1/4 cup chopped cilantro, optional
1. Prepare a grill or heat broiler. Combine lime juice, chili pepper, garlic, chili powder, cumin, coriander and salt; mix well to form a paste. Spread evenly over one side of steaks.
2. Place steaks on grill or broiler pan. Grill or broil 4 to 5 inches from heat source, turning once, until steaks are medium-rare, 6-8 minutes, or to desired doneness. Top with cheese during the last minute of cooking time, if desired. Transfer to serving plates; garnish with cilantro, if desired.
Nutrition information per serving:
281 calories, 44% of calories from fat, 13 g fat, 5 g saturated fat, 75 mg cholesterol, 3 g carbohydrates, 35 g protein, 695 mg sodium, 1.5 g fiber
Smoky posole soup
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 4 servings
Posole is a main-dish soup that originated in Jalisco, Mexico. Hominy is dried white or yellow corn kernels from which the hull and germ has been removed. The meat in the soup is traditionally shredded pork, but leftover rotisserie or grilled chicken works just as well. The smoky note in this hearty soup comes from canned chipotle chilies in adobo sauce. Chipotle chilies are very spicy, so start with 1 tablespoon for this recipe and add more as desired.
1 tablespoon vegetable or olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon flour
1 can (14 1/2 ounces) chicken broth
1 can (15 or 16 ounces) hominy, drained
1 1/2 cups shredded or chopped cooked chicken, pork or duck
1/2 cup water or additional chicken broth
1 tablespoon pureed chipotle chilies in adobo sauce, see note
1/4 cup chopped cilantro
1/2 teaspoon salt
Diced or crumbled queso fresco cheese, diced avocado, crushed tortilla or corn chips, optional
1. Heat oil in a large saucepan over medium heat until hot. Add onion and garlic; cook 5 minutes, stirring occasionally. Add flour; cook and stir 30 seconds. Add broth, hominy, chicken, water and chipotle chilies; heat to a boil over high heat, stirring frequently. Reduce heat; simmer uncovered 10 minutes.
2. Stir in cilantro. Season with salt. Ladle into shallow soup bowls; garnish as desired.
Note: Canned chipotle chilies (smoked jalapenos) in adobo sauce (a dark red tomato-based sauce) are sold in the ethnic section of many supermarkets. Puree the contents of the can in a blender or food processor and store in a tightly covered jar in the refrigerator or spoon 1 tablespoon of the puree into each segment of an ice cube tray and freeze until firm. Once frozen, transfer the cubes to a plastic freezer storage bag and freeze up to 3 months. The blocks melt quickly when added to soups, stews and sauces.
Nutrition information per serving:
240 calories, 27% of calories from fat, 7 g fat, 1 g saturated fat, 45 mg cholesterol, 21 g carbohydrates, 21 g protein, 915 mg sodium, 3.6 g fiber
