Hispanic Heritage Month & 16 de Septiembre: A Mexican Menu and Shopping Guide

Hispanic Heritage Month runs September 15 through October 15 — and for Mexican households, the very first day of it is also the biggest: 16 de Septiembre, Mexican Independence Day. If you’re planning a menu for the holiday or just want to cook something meaningful during Hispanic Heritage Month, this guide covers the traditional dishes, what makes them “tricolor,” and exactly what to shop for at Poco Loco Supermercado to make them.

What Is Hispanic Heritage Month — and Why September 16 Matters

Hispanic Heritage Month begins on September 15 to align with the independence anniversaries of several Central American countries, and it runs through October 15. For Mexican families specifically, September 16 carries extra weight: it marks the anniversary of Mexico’s 1810 call for independence from Spain, celebrated with fireworks, parades, and — most of all — food. Unlike a general fiesta or birthday spread, the 16 de Septiembre table tends to lean into dishes and colors that echo the Mexican flag itself: green, white, and red.

If you’re looking for general party-planning tips — decorations, drinks, how to host a crowd — see our guide on How to Throw the Perfect Mexican Fiesta. This guide is about the menu itself.

A Tricolor Menu for 16 de Septiembre

The idea of a “tricolor” table isn’t just decorative — it maps directly onto some of Mexico’s most iconic dishes, each one associated with a different color of the flag.

Chiles en Nogada (White)

This is the dish of the season — traditionally served in August and September because it depends on ingredients that peak right then: fresh poblano peppers, walnuts for the cream sauce, and pomegranate seeds for garnish. It’s originally from Puebla and is considered one of the most patriotic dishes in Mexican cuisine, precisely because the plate itself displays all three flag colors.

What you’ll need:

Fresh poblano peppers, roasted and peeled
Ground pork and/or beef, for the picadillo filling
Dried or fresh fruit (apple, pear, peach) and a few raisins, diced small for the filling
Fresh walnuts, for the nogada (cream) sauce
Mexican crema or queso fresco, to thicken the sauce
Fresh pomegranate seeds and flat-leaf parsley, for garnish

Basic method: Brown the meat with onion and garlic, stir in the diced fruit and a pinch of cinnamon, and simmer until the filling is fragrant and slightly sweet. Stuff the roasted poblanos with the picadillo. Blend walnuts with crema (and a little queso fresco, if using) until smooth, then spoon generously over the stuffed peppers. Finish with pomegranate seeds and a scatter of parsley — the red and green against the white sauce is the whole point.

Pozole Rojo (Red)

Pozole shows up at nearly every major Mexican celebration, and the red version — built on a dried chile broth — is the most common for Independence Day gatherings. It’s also genuinely practical for entertaining: it’s a big-batch stew that holds well and lets guests customize their own bowl at the table.

What you’ll need:

Pork shoulder or a mix of pork and chicken
Hominy (maíz pozolero), canned or dried
Dried guajillo and ancho chiles for the broth base
Garlic, onion, and Mexican oregano
Toppings: shredded cabbage or lettuce, diced radish, onion, lime, and dried oregano

Basic method: Simmer the meat with onion, garlic, and bay leaf until tender, then shred and set the broth aside. Toast the dried chiles briefly, soak, then blend with a bit of the broth, garlic, and oregano. Strain the chile mixture into the pot with the broth, meat, and hominy, and simmer until the flavors come together. Serve with the toppings on the side so everyone builds their own bowl — a red broth with a bright pile of green and white garnishes on top.

The Green Element: Fresh Salsas & Garnishes

Rather than a single dish, the green third of the table usually comes through in the garnishes and sides: guacamole, salsa verde, sliced jalapeño, cilantro, and shredded lettuce or cabbage on the pozole. It’s a simple way to round out the tricolor theme without adding another full recipe to the menu.

For more dishes that pair well with a fiestas patrias spread, see 10 Must-Try Mexican Dishes You Can Cook at Home.

Building the Tricolor Table: Shopping List

Everything above is built around ingredients you can find in one trip:

Carnicería: pork shoulder, ground pork/beef for the picadillo — see our guide on choosing the right cuts if you’re adding grilled meats to the spread as well.
Frutas y Verduras: poblano peppers, pomegranate, apples or pears, onion, garlic, radish, and cilantro — see what’s typically in stock in our Frutas y Verduras Frescas guide.
Pantry: dried guajillo and ancho chiles, hominy, Mexican oregano, canela (cinnamon) — start with the Authentic Mexican Ingredients Guide or build your own blend with the Mexican Spice Mix Recipe.

Tips for Shopping the Fiestas Patrias Season

Shop poblanos and pomegranate early in the week. Both are seasonal and can sell through fast in the days right before the 16th.
Check the weekly ad before you go — meat and produce specials often shift around major Mexican holidays. See the current Weekly Ad.
Pozole freezes well, so it’s a good make-ahead option if you’re hosting on the 16th itself and want less to do that day.

Frequently Asked Questions

When is Hispanic Heritage Month in 2026, and when is Mexican Independence Day?
Hispanic Heritage Month runs from September 15 to October 15, 2026. Mexican Independence Day falls on September 16, right at the start of the observance.

Why is September 16 significant for Mexican families?
September 16 marks the anniversary of Mexico’s 1810 call for independence from Spain. It’s traditionally celebrated with fireworks, parades, and a festive meal built around Mexico’s flag colors.

What are traditional foods for Mexican Independence Day?
Chiles en nogada (a poblano pepper stuffed with picadillo and topped with a walnut cream sauce) and pozole rojo (a red chile and hominy stew) are two of the most iconic dishes, often served alongside fresh salsas and garnishes.

Why is the 16 de Septiembre menu described as “tricolor”?
Many traditional dishes and garnishes for the holiday intentionally echo the green, white, and red of the Mexican flag — chiles en nogada is the clearest example, since the dish itself displays all three colors on one plate.

Where can I find ingredients for chiles en nogada or pozole near me?
Poblano peppers, walnuts, pomegranate, dried chiles, and hominy are available at any Poco Loco Supermercado location. Find your nearest store on our Locations page.

Bring the Fiestas Patrias Home

However you’re celebrating, the ingredients for a proper tricolor table are one trip away. Find your nearest Poco Loco Supermercado →