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 We find Rick in the main square of Acapulco on September 15th, the eve of Mexican independence day, as a crowd of thousands comes together to shout “Viva Mexico” and they join in the traditional independence day celebration known as the grito. No Mexican dish is more emblematic of the holiday than the red white and green Chiles en Nogada, a chile stuffed with a sweet-savory pork and fruit picadillo filling, topped with a blanket of snow-white fresh walnut sauce and a scattering pomegranate seeds. Rick tracks down the seasonal ingredients for this stunning dish and recreates it at home for an Independence Day dinner, Chicago style, that starts with Garlic Soup and ends with Guava Crisp.
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