Merry Christmas with a Mexican Flavor!

Merry Christmas with a Mexican Flavor!

Dec 16, 2017

Christmas time in Mexican culture is about our loved ones. That is why food plays such an important part of the festivities. It is a feast that begins in the eyes with its vibrant colors, through the mouth and soul with its lavish flavors.  Our celebrations aren’t complete without family and friends sharing a meal together ― and a few tequilas― to keep body and soul warm.

Enjoy one of our favorite holidays the way we do, with the following ideas either on Christmas Eve ―Noche Buena― or Christmas Day. These Mexican Christmas food ideas will make your tummy happy!



Mexican Christmas Salad or Ensalada de Nochebuena

This salad is traditionally served at dinnertime on Christmas Eve. It has an amazing flavor and a beautiful combination of colors with its reds, greens, and whites. Although many variations exist, three main ingredients are at its foundation: beets, pomegranate, and jicama. Past these three, additions may include arugula or lettuce, carrots, apples, bananas, oranges or tangerines, and pecans or peanuts.

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Tamales are at the heart and soul of every Mexican Christmas tradition and are considered a special holiday food. This amazing dish can be made from cornmeal masa and filled with a variety of meats, mole, cheeses, vegetables or spices. Some people prefer sweet tamales, which are made with sugar, and filled with fruits or jam, then wrapped in corn husks and steamed. Making tamales is definitely a labor of love as they take quite a considerable amount of time to prepare, but your palate will tell you it was very well worth the wait!

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These is the ultimate remedy for the hangover and one of the most traditional Mexican soups. Pozole is made with chicken or pork, seasoned with chiles. It requires up to five hours of cooking time. Since this traditional food is made in large batches, it is a perfect food for large crowds and will leave everyone feeling full, happy and with a runny nose.


Pechuga de pavo con relleno de nogada, pan de mole y salsa de arándano

Turkey breast with nogada filling, mole breadcrums and cranberry sauce

Perhaps the most exquisite of all dishes in the Mexican cuisine. Rich, brown, and commonly served with turkey, there are several stories of how mole was invented. Some say it originated due ta an accident since a Frail named Pascual accidentally dropped an entire tray of spices into his pot, a more florid version gives the credit to a Dominican nun named Sor Andrea de la Asunción, who was preparing a stew made with of puréed roasted chiles, cinnamon, pepper, cilantro, sesame seeds and turkey broth. After tasting it, she and decided to add some chocolate, which, according to the legend, made that dish of indescribable flavor. One way, or another, there is no way to go wrong with mole and turkey

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Bacalao a la Vizcaina

A combination of dried, salted codfish and olives the Spanish carried on their voyages and other ingredients available to them, such as potatoes, chile, and tomatoes. In Mexico. This is the ultimate, stew with surprising, delicious flavors. Though recipes will often vary from region to region this meal will win over even the coldest of hearts… So imagine your Christmas guests.

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