Mexican Christmas food spans enchiladas, pozole, tamales, and plenty of desserts. These are our favorite recipes for flavorful versions of those dishes from Mexican chefs, along with a few festive drinks. Start a tamale making tradition, warm up with pozole this winter, and enjoy enchiladas everyone will love.
Banana Leaf-Wrapped Lamb Shank Tamales with Morita Chile Salsa
These smoky braised-lamb tamales, favorite at event producer Paola Briseño González's holiday tamale parties, get a pop of freshness from bright cilantro-onion relish, while a wrapper of banana leaves perfumes the masa with a softly sweet aroma as they steam.
Paola Briseño González roasts oyster mushrooms, concentrating their flavor, for a hearty vegetarian tamale filling to pair with velvety, intensely aromatic, and deeply savory peanut mole, or mole encacahuatado.
This recipe from Edgar Castrejón's cookbook, Provecho, is velvety and rich, smartly employing mushrooms for earthy flavor and slight chew. The result is just as satisfying as a meat-laden pozole, and leftovers are fabulous.
The recipe here is based on a dish created by Josef Centeno's great-grandmother, who raised 12 kids. Because meat was expensive, she often made enchiladas using only vegetables, like carrots and potatoes. The salsa is spicy and complex, made with both serrano chiles and dried chipotles.
Pozole is a slow-simmered, elaborately spiced Mexican stew made with hominy (dried corn kernels soaked in a mineral lime bath). This streamlined version from Chopped judge Aarón Sánchez uses two time-saving ingredients: fresh chorizo (which is already spiced) and pork cut into small, quick-cooking cubes.
At Mestizo, his former restaurant in Leawood, Kansas, Aarón Sánchez would make an elaborate, long-simmered sauce for enchiladas. For a quick meal at home, though, he reaches for canned red chile sauce, such as one from Las Palmas. "It's old-school, very straightforward," he says. Sanchez sometimes adds shredded braised chicken to his enchiladas for a heartier meal.
Ponche Navideño is a Christmastime spiced tropical fruit punch that's served warm with a shot of tequila in Mexico. Paola Briseño González's chilled riff is refreshing and bright thanks to hibiscus, guava, apples, and mint.
Mexican Christmas food spans enchiladas, pozole, tamales, and plenty of desserts. These are our favorite recipes for flavorful versions of those dishes from Mexican chefs, along with a few festive drinks. Start a tamale making tradition, warm up with pozole this winter, and enjoy enchiladas everyone will love.
Christmas is celebrated on December 24th in Mexico rather than on the 25th, when Mexican families will come together for the last 'posada', which are traditional Christmas gatherings that reenact the arrival of the pregnant virgin Mary and Joseph looking for a place to stay in Bethlehem.
These bundles of corn were offered as sacrifices to the gods as many believed corn was used by the gods to make humans. The time-honored tradition of making — and eating — Christmas tamales begins before Christmas. It extends through the 12th day of Christmas.
Traditionally, in Mexico, children don't receive presents from Santa Claus. However, his popularity is growing in Mexican Christmas celebrations. Because of this, some children will receive gifts on 24 December – or Christmas Eve – as well as on 6 January for Dia de Reyes.
There are lots of reasons why families — especially those with roots in Latin America — celebrate Christmas the day before. In Mexico, for instance, the focus is on the noche buena, or good night, which culminates in midnight Mass.
The Cry of Dolores (Spanish: Grito de Dolores) occurred in Dolores, Mexico, on 16 September 1810, when Roman Catholic priest Miguel Hidalgo y Costilla rang his church bell and gave the call to arms that triggered the Mexican War of Independence.
The Bandera is a festive drink full of Mexican spirit that features the vibrant colors of the Mexican flag, making it very appropriate for Independence Day! This drink is prepared in three separate shot glasses that are meant to be sipped rather than downed.
The most important meal of the day is lunch (comida) and normally served between 1 and 3 p.m. Supper (cena) is served late, usually after 8 p.m. and is a light snack, although in urban areas supper can be an elaborate affair eaten at restaurants.
The most famous of Mexico's New Year's foods is bacalao, dried and salted codfish. People usually cook it with tomatoes, capers, and olives. For dessert, families in Oaxaca often eat buñuelos, sweet fritters with powdered sugar and syrup.
Traditional Posada foods include: tamales, pozole, buñuelos, atole, ponche and café de olla. Whether you're hosting a Posada, Christmas Eve dinner, or just want to make tamales at home, our easy to follow Red Pork Tamales recipe will help you make, share, and enjoy this traditional dish with friends & family.
Dinner – Christmas Eve is traditional always New Mexican food. Our favorite mea; for Christmas Eve is Carne Adovada, pork tamales (from Cervantes), and beans, all smothered in red chile.
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