South of the Border Dip

Today is Mexico’s Independence Day. The history I share here is taken directly from the Presidio La Bahia website. I found it interesting to learn about Father Miguel Hidalgo and this important time in the history of Mexico...

In the early 19th century, Mexico, with a little influence from the U.S. and France, began talking about a revolt against Spain. Father Miguel Hidalgo from Dolores, Mexico, was a leader of one of the rallying groups. Father Hidalgo and his officers were planning a revolt for late fall of 1810. The Spanish people found out about the revolt, which led the Spanish government to order the arrest of Father Hidalgo and his officers.

When Father Hidalgo found out, he called a meeting at his church. He rang the church bell on the night of September 15, 1810, to call his congregation to Mass. Here Father Hidalgo rallied the people to fight. He gave the speech that is now known as “Grito de Delores,” saying “Viva Mexico” and “Viva la independencia!” These famous words have been remembered and are said each year at the Independence Day celebrations.

Everyone fought together, including the Criollos (wealthy Mexicans of Spanish descent), Mestizos (children born from the marriage of a Spaniard and an Indian), and Indians. Armed with clubs, knives, stone slings and ancient guns, they fought as they marched to Mexico City. A battle took place in Guanajuato between the Spanish soldiers and Father Hidalgo’s followers. The army sacked the town, killing the Spaniards. They continued to fight on their way to the capital. When they finally reached Mexico City, the army hesitated before going in to fight and some of them even disserted the army.

Before the year was over, Father Hidalgo was captured and executed. Some people continued to fight for the cause and Father Hidalgo’s Grito de Delores (Cry of Delores) became the battle cry of the Mexican War of Independence. The people fought for 11 years before they finally won their freedom.

Today Mexican Independence Day is a major celebration in Mexico and is bigger than Cinco de Mayo. The actual day of September 16 is similar to July Fourth in the U.S. There are rodeos, parades, bullfights, horseback rider performances and grand feasts.

This South of the Border chip dip would likely fit right in with the foods served at many of the Mexican fiestas today. (I disfrute — Enjoy!) CJK

South of the Border Dip

(Carol Jessen-Klixbull)

2 (15 oz.) cans black beans, rinsed and drained

1 (15 oz.) can whole kernel corn, drained

1 (14.5 oz.) can Mexican-style diced tomatoes (with jalapeño peppers and spices), drained

(Photo by Nikki Rajala)

1 red (or yellow or orange) pepper, diced

1 small bunch cilanatro, finely chopped

6 to 8 green onions, thinly sliced

1 to 2 jalapeño peppers, seeded and finely minced*

1 (3.8 oz) can sliced black olives

Juice of one lime

1 tbsp. garlic powder

1 tsp. cayenne pepper

1 1/2 tsp. cumin

1 cup (or 2) sour cream*

Tortilla chips

Mix all vegetables and chopped cilantro together. Pour the lime juice over this mixture. Blend garlic powder and spices into sour cream. Combine sour cream mixture with veggies and chill for at least 2 hours to blend the flavors. Serve with tortilla chips.

Yield: 24 servings

*A note from Carol: This combination has a bit of a kick to it — not overly hot but a pleasing bit of heat lingers on your tongue. Cut back on the heat by using only one jalapeño pepper and less cayenne pepper. If you like a hot and spicy combination, but don’t want to cut up the jalapeños, you could substitute a can (4 oz.) of diced jalapeños for the fresh ones. (Or add half the can to the dip and serve the rest of the jalapeños on the side for those who really like to “kick it up.”) If you prefer a mild sauce, consider substituting a (4 oz.) can or two of mild diced green chilies for the jalapeños.

One cup of sour cream is enough but using two (as shown in the photo) stretches the dip further for additional servings and the extra sour cream keeps the dip on the cooler, milder side.

This dip is also great as a “salad” on top of cottage cheese — with a few crushed chips on top. Serve it alongside scrambled eggs for breakfast or take it a little further to create your own unique huevos rancheros. It’s great in wraps, tacos, tostadas or as part of a fajita ensemble. You guessed it — the possibilities are endless…