A Mexican Christmas dinner: tamales, turkey, tejocotes
On Noche Buena — Christmas Eve — one of the most festive dinners of the year is served.
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Codfish with tomatoes, olives and chiles: Bacalao a la vizcaina
The Spanish made the most of the New World ingredients they found in Mexico, using potatoes, tomatoes and chiles in this dish, in addition to the olives they imported from Europe and the salted, dried ...
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Christmas Eve salad: Ensalada de noche buena
Lettuce, beets and jicama are usually part of a Mexican Christmas Eve salad, or ensalada de Noche Buena.
© Daniel Wheeler, 2009
This salad is open to individual interpretation, with the only const...
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Mexican holiday sweets: cookies, candy and more
December has been a celebratory month in Mexico since pre-Hispanic times, when the winter solstice, one of the two most important holidays of the year (the other being the spring solstice) was celebrat...
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An Introduction to "A Christmas Kitchen In Mexico"
(En Español)
By Mexico Connect's food staff: Karen, Camille, Anita, Ana, Jan (Big Mama) and David
We warned you!
(After reading through this Introduction, you will find the doorway to the Ch...
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Christmas Chicken Breasts with Squash Blossoms: Pechugas Navideñas
Huitlacoche is a black fungus which grows on corn. I personally choose to omit this ingredient as it has a distinct flavor which is just not appealing to me. It is, however, a favorite of some of my fr...
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The bird is the word: pavo, guajolote, totole
First of a Two-Part Holiday Turkey Feature
Once again, the time to talk turkey has arrived, and in Mexico this can inspire quite a bit of talk indeed. Over thirty words for the bird have been used...
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