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September 15, 2021

Mexican Independence in Puerto Vallarta: Tradition and flavor

There are many ways that Mexicans celebrate during September, Independence month, and in Puerto Vallarta everything turns green, white and red to celebrate the 211th Anniversary of Mexican Independence. If you’re planning a trip to this enchanting and truly Mexican beach destination, we’ll be happy to welcome you with our warm hospitality, typical Mexican dishes, and festive decorations all over the downtown area to celebrate everything that is Mexico.

During this month, all over the country, and in Puerto Vallarta as well, you can see festive decorations in plazas, public spaces, houses, and even cars. Have you ever seen those cars with a sombrero on the roof or a Mexican flag? Mexicans love showing their love for their country, and the Mexican spirit that distinguishes them. You can find street stands selling small flags, bugles, pennants, and even earrings and necklaces bearing the colors of their flag.

Independencia de México en Puerto Vallarta

When you visit downtown Puerto Vallarta, you will find shops selling traditional Mexican candies and souvenirs, jewelries and galleries exhibiting and selling local art, local craft stores, as well as from other regions in the country and you might even find artisans working on Huichol art, or glass blowing. The options are endless, and we’re sure you’ll find the perfect gift or souvenir you’re looking for. Your purchase supports the local economy, and you’ll take home a unique piece for you, or to give to someone and enhance their home with a charming Mexican touch.

Independencia de México en Puerto Vallarta

Your tour will be deliciously complemented with all the amazing dining options, so get ready to be delighted by the best of Mexican gastronomy, - especially during this time of the year!

Traditional Mexican dishes shine in variety and presentation during this month. We’ll name a few, just to whet your appetite that’ll be more than happy when visiting our restaurants: red pozole Jalisco-style, chicken tingasopes and enchiladas; a traditional birria from Jalisco; or chiles en nogada, the star in most Mexican Independence Day feasts, and whose recipe we’ll share at the end of the note, for you to explore your Mexican culinary talents. 

Platillos mexicanos

And, of course, the perfect pairing for your Mexican dishes has to be a truly Mexican beverage, such as tequila from Jalisco, our state, or raicillla, proudly from Puerto Vallarta, whose extraction dates back a few hundred years; or mezcalpulque or tejuino. Even though these beverages are usually drunk on their own, you can always try new mixology recipes with them as the main ingredient.

Receta Mexicana Puerto Vallarta

Photo: Velas Resort

View Chiles en Nogada recipe by Chef Guillermo Carmona from Velas Vallarta:


  • 25 pcs poblano peppers roasted, with skin and seeds removed, ready to be filled

For the filling (picadillo):

  • ¾ cup cooking oil
  • 6 garlic cloves
  • 1 cup finely chopped onions
  • 2.2 lbs (1 kg) ground pork
  • 1 tbsp salt
  • 1 cup water
  • 2.2 lbs (1 kg) tomato puree
  • ½ cup blanched almonds
  • ¾ cup chopped black raisins
  • 20 pcs green olives
  • 2 tbsp finely chopped parsley
  • 4 pcs clove
  • 1 cinnamon stick
  • Black pepper to taste
  • 4 cups panochera apple, cut in small cubes
  • 4 cups San Juan pears
  • 4 cups yellow peaches
  • 1 tbsp sugar
  • 4 cups plantain cut in small cubes
  • 3.5 oz. (100 g) pinon nuts (peeled)
  • 2 tbsp white vinegar


  1. Fry 2 garlic cloves in ¼ cup of oil, until roasted and remove cloves. Sautee ½ cup of onion, add meat, salt, and water. Cover and cook until meat is tender (approximately 5 min.).
  2. Sit for a few minutes, uncover to let water evaporate and let meat fry a little bit.
  3. In another pan, fry 2 more garlic cloves in oil. Let roast and remove cloves. Sautee the remaining onion, add tomato puree. Add almonds, raisins, olives, and parsley, and cook for 2 minutes. Ground clove, cinnamon, and pepper, add to pan and set aside. Add the mix to the meat, cook for 5 minutes and set aside.
  4. In another pan, fry 2 remaining garlic cloves, roast and remove. Fry apple, pear, and peach, cover until cooked. Note: the fruit cubes should remain whole. Add sugar and mix.
  5. Fry plantain on its own until slightly brown. Set this oil aside for poblano peppers. Mix meat with fruits, plantain, pinon nuts, and vinegar. Fill peppers with mix.

Ingredients for egg batter:

  • 12 pcs eggs
  • 1¼ cup flour
  • 2 tbsp salt
  • 2 tbsp cooking oil


  1. Beat egg whites with a balloon whisk, add the yolk, salt, and ¼ cup of sifted flour. Mix ingredients well until smooth batter. Roll peppers in flour, removing any excess.
  2. Warm oil used in plantain at smoke point. Place peppers in batter and fry one by one. Make sure to fry uniformly. Drain using paper towels to remove oil excess. Keep warm and set aside.

Ingredients for nogada sauce:

  • 1 cup blanched almonds
  • 5 cups cold water
  • 14 oz (400 gr) goat cheese
  • 8 cups clean walnuts


  1. Soak almonds in cold water overnight. Refrigerate preferably.
  2. Mix in a bowl all the ingredients, except the water.
  3. Blend adding water as necessary. The texture must have consistency.


  • 1 cup red pomegranate seeds
  • Chopped parsley for decoration
  • Place battered peppers on a platter. Smother with the nogada sauce. Garnish with parsley and pomegranate.

This month officially starts a list of festivities and celebrations in Mexico that extend until the 6th of January. So, enjoy, and have a Happy Mexican Independence Month. Viva Mexico!

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