If there is one time of the year all Mexicans await with relish, that would be the month of December. And the reason is simple: there are wonderful beverages to toast with, it is a time for family reunions and the food is spectacular. Even though the type of Christmas food varies from state to state, today we’ll mention three dishes that most Mexicans have tasted at least once or twice during the end of the year celebrations.
Turkey or guajolote is a typical dish enjoyed during the Christmas and New Year festivities. There are many recipes to choose from, but a common practice is to inject the turkey with white wine or tequila. Another custom is to marinate the bird in a chile sauce, made with one of the following: ancho, pasilla or guajillo. Another classic way to prepare turkey is to baste it with orange juice. Turkey is undoubtedly a popular dish among many people, not only for its flavorful meat but because it is simple to cook. So go ahead and enjoy any of its many variations!
Romeritos or “Little Rosemaries” are the sprigs of a wild vegetable called “seep weed” in English. They are a great classic of Mexican cuisine, as they play a prominent part in the Christmas celebrations, as well as during the Lenten season and are a visual treat as well as a flavorful experience. These tasty herb-like sprigs are formed into patties mixed with dried shrimp and cooked with baby potatoes in a savory black mole sauce. Chocolate is one of the basic ingredients of mole, although its elaboration includes approximately 20 other elements as well. The contrast of sweet and salty tastes is a delight for the palate, although for some it may be a bit exotic.
Bacalao a la vizcaína’s recipe comes from the northern part of Spain, especially the Basque country, where this type of fish is captured regularly. Originally salt cod cooked in a tomato and red pepper sauce, this recipe has undergone several changes and additions, including the use of elements like chiles güeros and potatoes, among other ingredients, all of which give it a unique flavor. This dish requires a particularly elaborate preparation, as the fish must be soaked and rinsed continuously during several days to tone down the salty taste. Once it has been enjoyed during Christmas dinner, the best is yet to come, as it is even better eaten the day after, when it is customary to serve yourself a good helping of Bacalao inside a baguette or make yourself a torta or sandwich with the fish inside a bolillo bun. We guarantee it will be enough to forget any woe and bring you full satisfaction!