Celebrating the holiday season brings the enjoyment of eating a variety of seasonal foods, dishes and treats. Incorporating ethnic recipes and culture with your next holiday experience allows you to treat your taste buds even further. Knowing about some of the traditional foods of Mexico during Christmas gives you the ability to experiment with flavors from south of the border.
Bacalao a la Vizcaina
A dish eaten during Christmas and other special occasions in Mexico, bacalao a la vizcaina is a colorful and highly flavorful meal. It's made with salted, dried cod fish which is soaked overnight before being prepared in a stew-like recipe.The stew part of the mixture is composed of olives, tomatoes, garlic and red and green peppers. Bacalao a la vizcaina also contains onions and capers, giving it an interesting taste that isn't experienced in other dishes.
Sweetened yeast rolls covered in glaze and sometimes filled, bunuelos serve as traditional Christmas treats in Mexico. Bunuelos are rolled into balls and then deep-fried, much like donuts are, and sometimes are sprinkled with nutmeg and cinnamon during the holidays for a festive touch. Other variations of bunuelos are filled with cream, or fruit compote, and are served as Mexican fritters during holiday meals. In other Latin countries, bunuelos are also favored during holidays, as well as year-round as sweetened breads. They are soft, fluffy and accent a variety of different meals as a dessert or as a stand-alone treat with coffee or cocoa.
A traditional Mexican dish during holidays, pavo, or roasted turkey, is also popular throughout the world. Roasted turkey during a Mexican dinner isn't much different from turkey dinners in the United States or other parts of the world. The turkey is seasoned with traditional seasonings such as salt and pepper, and it is stuffed with a medley of vegetables or rice. Cornbread stuffing is also used in Mexico to stuff their pavo for Christmas dinner.
- Photo Credit lofoten army image by paologo from Fotolia.com Roasted Turkey image by William Berry from Fotolia.com
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