How to Celebrate Mexican Independence Day

Mexican Independence Day with Authentic Mexican Food Recipes

In Mexico, September 16 is celebrated as the date of Mexico's independence from Spain. Late in the eighteenth century, the middle and upper classes in Mexico began to question the structure of their society. Influenced by the revolutions in the United States and France, they sought:

• Freedom of speech
• A representative government
• Limits on the power of the Catholic Church

They believed the only way to achieve reform was independence from Spain, which had ruled for over 300 years. (Note: Cinco de Mayo, or May 5, commemorates Mexico’s victory over the French in Puebla in 1862, not independence.Ann )

The Grito de Dolores

On the night of September 15, 1810, Padre Miguel Hidalgo y Costilla, a Catholic priest in Dolores, Guanajuato, called his people to rebellion. He rang the church bells and rallied the Indians and Mestizos with the cry:

“¡Viva México! ¡Viva la independencia!”

This became known as the famous “Grito de Dolores.” Though Hidalgo was captured and executed within a year, his cry became the battle call of the war, which continued until Mexico gained independence in 1821.

Modern Celebrations

Every year on September 15, the Zócalo in Mexico City fills with flags, flowers, and green, white, and red decorations. Vendors sell confetti, whistles, horns, and festive foods. At 11 p.m., the president of Mexico rings Hidalgo’s historic bell and repeats the Grito de Dolores, answered by the roaring crowd. Festivities continue on September 16 with:

• Music and dancing
• Bullfights and rodeos
• Parades and fireworks
• Traditional foods and drinks

Celebrate with Food

Authentic recipes to enjoy for Mexican Independence Day can be found at /blogs/recipes:

Queso Fundido (Mexican Cheese Fondue)

This delicious fondue takes only 20 minutes to make and serves six. Serve with tortillas or chips.

• 1 lb Mexican queso (Cacique, El Mexicano, or queso blanco), cut into chunks
• 3–4 cloves garlic, minced
• Juice of 4 limes (about 1/2 cup)
• 6–8 drops Mexican hot sauce

Melt cheese slowly over low heat, stirring constantly. When almost melted, add garlic, lime, and hot sauce. Serve immediately.

Tamales de Puerco (Pork Tamales)

This recipe takes 4–5 hours but yields 24–30 tamales — perfect for a fiesta!

• 3 lb pork shoulder
• 2 cups water
• 1 clove garlic
• 3 bay leaves
• 1/4–1/3 cup ground Pasilla chiles
• 1/2 tsp oregano
• 1 tbsp flour
• 1 cup green olives, pitted
• 4 cups masa harina
• 1/3 cup vegetable shortening
• 2 tsp salt
• 24–30 dried corn husks

Boil pork with garlic and bay leaves until tender. Shred meat, season with chile, oregano, flour, and stock. Mix in olives. Beat shortening into masa harina, adding stock until pliable. Spread masa on softened husks, add filling, roll, and steam 20–60 minutes.

Birria de Borrego (Spiced Roasted Lamb)

A classic dish that takes nearly 3 hours and serves 6–8 people.

• 2 lb lamb roast, boned
• 6 dried ancho chiles
• 3 chiles negros
• 3 Guajillo chiles
• 1 cup water
• 4 cloves garlic, minced
• 1 tsp black pepper
• 1 tbsp cinnamon
• 1 tsp oregano
• 2 bay leaves
• 1 tsp thyme
• 2 tsp cider or wine vinegar
• Salt, oil, tortillas

Simmer lamb with garlic, spices, bay leaves, and vinegar for 2 hours. Remove meat, shred, and salt to taste. Boil chiles until tender, then mix into lamb. Serve hot with tortillas and salsa verde.

Menudo (for the Morning After)

This traditional soup takes 5 hours to prepare but is famous as a cure for “la cruda” (hangovers). Serves 6–8.

• 2 lb stew beef
• 4 cups water
• 8 cloves garlic
• 1 large onion, sliced
• 1 tbsp salt
• 2 lb tripe
• 5 cups canned hominy
• 2 Guajillo chiles, crumbled
• 1 small onion, finely chopped
• 1 bunch cilantro, chopped
• 4 limes, quartered

Simmer beef, garlic, onion, salt, and tripe for 3 hours. Add hominy, simmer 1 hour more. Serve with chile, onion, cilantro, and lime as condiments.

More Recipes

For more authentic dishes, visit our Top Mexican Recipes section.

Recipe and tips provided by Ann Hazard.

About the Author

Join author Ann Hazard as she shares four generations of Baja culinary adventures. Along with family travel tales, she offers delicious, easy-to-prepare recipes. Her work delivers a lasting taste of Baja Magic — guaranteed to inspire, uplift, and transform your outlook on life!