Similarly to us, the Christmas period in Mexico involve lots of eating, drinking and partying. Well, tis the season to be merry and all that. But naturally the South American culture determines a different type of cuisine. Hold the turkey and the mulled wine, because in Mexico things are done a little differently…
Ensalada de Nochebuena
This bright salad, traditionally containing lettuce and beetroot, looks the part with its pretty festive colours. It is served on Christmas Eve for the special dinner. Ingredients very depending on the chef, and it can contain a variety of funky additions such as apple, carrot, orange, pecans, pineapple and pomegranate seeds as a garnish.
Tamales are cornmeal dumplings, and are very popular with Mexicans at Christmas time. They may be served on Christmas Eve or Christmas dinner. They can be made with a variety of different fillings. One of the reasons they are a holiday food is because they take a long time to prepare and so need a leisurely occasion.
This dried salt-fish is commonly seen throughout Mexico as Christmas approaches. It has become a traditional part of a traditional Mexican feast, and is commonly stewed with tomatoes, capers, olives, and potatoes to make a delicious dish called Bacalao a la Vizcaina.
This is a hearty, sweet and sour soup prepared with pork or chicken, then seasoned with chilli and garlic, with shredded lettuce, thinly sliced radishes, avocado, coriander, and lime wedges. It is a popular choice for Christmas dinner, as well as for Mexican Independence Day.
The Mexican answer to mulled wine – this is a hot fruit punch made with tejocotes – Mexican Hawthorn – which look a little like apples. Other fruits such as guava can be added, as well as warming cinnamon. If a shot of rum or brandy is added then it is know as ponche con piquet – with a little alcoholic sting!