Mexican Independence Day is usually a date that Mexicans commemorate with typical food, therefore, and to encourage staying at home during the celebration, we bring you recipes of dishes to celebrate September 15.

On this occasion, given the current context, it is best to stay at home and try to avoid spending time with other people outside the close circle, such as the people with whom you share your home.

In addition, together with the people who live at home you can experiment in the kitchen with these ideas of antojitos and other meals for September 15.

Here are some ideas of Puebla style recipes:

Chalupas poblanas

Recipe by Patricia Morales.

Ingredients for four people:

  • 500 grams of tortilla dough
  • 300 grams of pork brisket
  • 200 grams of pork lard
  • 250 grams of green tomato
  • 250 grams of tomato
  • 50 grams of cilantro
  • 1 white onion
  • 4 cloves of garlic
  • 2 serrano chiles
  • 2 morita chiles
  • Ground black pepper
  • Salt


    1. Boil pork brisket with salt and onion until cooked; let cool and shred.
    2. Boil tomatoes and tomato for five minutes, drain and let cool. Then, blend the cooled tomatoes with two morita chiles, half an onion, two cloves of garlic, salt and pepper to taste.
    3. Make small balls with the dough, flatten them and start making small tortillas; then fry them, preferably with lard.
    4. Pour the sauce into the tortillas, add shredded meat and some chopped onion.

Puebla chicken pie

Recipe by Arabella González Hueso

Ingredients for two people:

  • Half a kilo of puff pastry dough divided into two circles
  • 1 and a half cups shredded cooked chicken drumstick
  • 2 roasted poblano peppers, peeled, deveined and in strips
  • 2 fresh shelled corn (can be canned)
  • Half a sliced onion
  • 2 cloves of garlic, chopped
  • Half a cup of cream
  • Half a cream cheese cut in squares
  • 1 tablespoon chicken bouillon powder
  • Salt and pepper to taste
  • One quart of grated manchego cheese
  • Oil
  • One egg for glazing


  1. In a frying pan with oil, sauté the onion and garlic; then add the corn and rajas and mix. Add the shredded chicken, bouillon, salt and pepper.
  2. Leave it over low heat while you incorporate everything and it becomes soft. Remove from the heat and add the cream and cream cheese; let it cool.
  3. Put a circle of your puff pastry dough in a baking pan and preheat the oven. When the mixture is cool, put it in the mold, add manchego cheese and cover with the second ball of puff pastry.
  4. Coat with the egg and bake in the oven at 200 degrees for 30 minutes. You should check to see when it is ready.

Tamales poblanos

Recipe by Chef Francisco Javier García Dávila taken from the book: La Cocinera Poblana.

Ingredients for 10 tamales:

  • 500 grams of corn dough
  • 150 grams of lard
  • 250 milliliters of chicken broth
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 3 pieces of poblano peppers
  • 100 grams of corn kernels
  • 1 branch of epazote
  • 100 grams of pumpkin blossom
  • 10 pieces of dried corn husks for tamales


  1. Beat the corn dough together with the butter, chicken broth, baking powder and salt; the dough should have a consistency that allows the bottom of the pan to be seen.
  2. Toast the poblano peppers over direct heat and keep them in a bag to sweat; remove their skins, devein them and make the slits.
  3. In a casserole put lard and fry the onion and the corn, cover until the corn is soft; add the pumpkin blossom (already washed), the chili bell pepper strips and the epazote; season.
  4. Tamale leaves must be soaked and drained before they can be used.
  5. Put the dough in the tamale leaves with the help of a spoon, add the stew, close and fold the leaf.
  6. The pieces are placed in a tamalera and steamed over low heat for an hour and a quarter.

Pipián verde

Recipe by Chef Jorge Ángel Maldonado Reséndiz, taken from the book: La Cocinera Poblana.

Ingredients for four servings

  • 4 pieces of turkey
  • 100 grams of lard
  • 250 grams of pumpkin seed
  • 500 grams of green tomatoes
  • 1 chayote
  • Salt
  • 250 milliliters of stock or poultry stock
  • ½ piece of onion
  • 2 garlic cloves
  • 5 bay leaves
  • 1 liter of water


  1. The turkey is cooked with water, garlic, onion, and bay leaf. Once cooked, set aside the pieces and the broth or stock.
  2. Pumpkin seeds are browned in lard and then ground to a paste.
  3. Cook the tomatoes and grind them separately.
  4. In a casserole, fry the ground tomato until it is seasoned, then add the seed paste until it is well integrated.
  5. When it is well seasoned, pour the broth and let it boil a little, then add salt, the pieces of meat and a few slices of ground chayote to turn it green.

Mole poblano

Recipe by Chef Luisa Fernández, taken from the book: La Cocinera Poblana.

Ingredients for 4 servings:

  • 4 turkey legs
  • 125 grams of chile mulato
  • 50 grams of pasilla chile
  • 250 grams of ancho chile
  • 500 grams of lard
  • 100 grams of toasted sesame seeds
  • 100 grams of raisins
  • 100 grams of almonds
  • ½ piece of bolillo
  • 1 piece of onion
  • 1 teaspoon of Aniseed
  • 5 pieces of cloves
  • 5 grams of cinnamon
  • ½ teaspoon pepper
  • 2 pieces of toasted tortilla
  • 2 pieces of chocolate tablets
  • 1 piece of plantain


  1. Cook the turkey in a pot with water and a little salt; at the same time, devein the three types of chiles and fry them in a frying pan with a little lard, so that they drain slowly. Then grind them well with a pinch of anise, the raisins and the plantain until a homogeneous paste is obtained and set aside.
  2. Grind the tomatoes with the onion, cloves, cinnamon and pepper; season this mixture in a casserole with a little lard and set aside.
  3. Toast the sesame seeds in a griddle until they turn golden brown, then grind them into a paste.
  4. In a frying pan, brown the almonds in lard, with the shells and grind them dry.
  5. The two sesame and almond pastes are combined.
  6. In a casserole, heat the lard and pour the chili paste in it until it is well fried, then add a little of the turkey broth and add the sesame and almond paste; add more broth.
  7. Once all the ingredients are incorporated and a homogeneous paste is formed, it is seasoned over low heat, adding the chocolate chips and more guajolote broth until it is perfectly seasoned. Add the pieces of meat and keep on low heat for a few minutes before serving.

Read the Spanish version of this article here.