X Mayo: This is chiles en
nogada, a decadent dish with an even richer backstory. Can you believe the first one
was made almost 200 years ago to celebrate Mexico’s independence? Today we’re gonna take a
closer look at the dish and the holiday it honors, and then, babe, you
know we can’t leave you without a special Cazadores
drink to celebrate! OK, we gonna make that a little bit later. But right now we’re gonna talk about Mexican Independence Day. Cinco de Mayo is not (record scratches) Mexican Independence Day. I know, right? It’s actually September 16, and it’s on the eve of this date in 1810 that a priest named Miguel Hidalgo rallied the people of the
city of Dolores to revolt. Yes! Fight! OK, now let’s flash forward
to late August of 1821. Respected military commander
Agustín de Iturbide made his way to the town of Veracruz to sign the Treaty of Córdoba. This was the first official step toward granting Mexico its independence after 300 years of Spanish rule. We were done. After signing, he made
his way to Mexico City, stopping first in the city of Puebla. It’s here that many believe,
including my abuelita, that the first chiles en nogada was made. We’re heading to La Casita Mexicana to see how chefs Jaime and
Ramiro prepare this dish. Ramiro Arvizu: It’s very Mexican and also that it has the colors
of the Mexican flag. Green chile, white cream sauce, and the red of the pomegranates. You cook the meat… Jaime Martin Del Campo:
Which is ground pork. And onion, garlic. Ramiro: You add the dry
fruits and the fresh fruits. Jaime: And one of the main ingredients is called biznaga. It’s a, like, cactus candied fruit. Ramiro: The seasonings, like salt, pepper, cinnamon, clove. It’s not gonna be a really
authentic chile en nogada without a chile poblano. What is called poblano chile because it comes from the state of Puebla. The chile poblano is charred and peeled to enhance its flavor and
also to remove the skin. Jaime: You have to use Mexican
crema, or Mexican cream. Ramiro: The taste of Mexican
cream is so different, as opposed to the sour cream. Mexican cream, it’s like crème fraîche. You know, the best way, in my opinion, to enjoy a chile en nogada? It’s with a very good
tequila, like Cazadores. X Mayo: This deconstructed
patriotic cocktail is served in three separate shot glasses, one with lime juice, one filled with Tequila
Cazadores® Reposado, and the last with sangrita. The basic recipe combines
tomato juice, orange juice, lime juice, and hot sauce,
but you can get creative with additions like clamato,
horseradish, Tajin, and sugar. Enjoy the Cazadores Bandera by sipping all three shots slowly. Like, you gotta let that
tequila, like, get it your soul. Ramiro: A beautiful
combination, flag with flag, green, white, and red;
green, white, and red. It’s like when you eat all the flavors and you eat everything together,
it’s like I feel our pride. It’s so cool to see the
colors of the Mexican flag used in a creative and tasty way. Chiles en nogada and the Cazadores Bandera are the perfect pairing for a delicious and authentic Mexican
Independence Day meal. Salud!