Hey guys, hope you are having a good time 🙂
Today, I’m going to share with you a little bit about one of the biggest fiestas in Mexico – Christmas!
In Mexico, the Christmas party scene starts early in the month and continues right till the Dia de los Santos Reyes (Three Kings’ Day or Epiphany) which is celebrated on 6th of January.
A traditional nine-day celebration of Las Posadas (The Inns) starts from the 16th of the month. On each of these nights, processions go from door to door to re-enact Mary and Joseph’s search for an inn, with local communities arranging for one of the local houses to be the inn that accepts – while children travel from door-to-door in traditional costume, holding candles and singing a traditional carol, requesting a place to stay. Eventually they get to the arranged house where a piñata (a papier-mâché figure filled with sweets) is strung up outside.
The traditional piñata is a seven pointed clay model which symbolizes the seven deadly sins. A grand party begins inside.
Long Christmas sparklers are lit and sometimes there is a display of fireworks. Before sitting down for dinner, each one is blindfolded and takes a turn hitting the piñata with a stick. When it breaks, they all rush to collect a share of the candies that rain down from above. On the other hand, the modern Posadas are more like a get-together, full of fun, food, music and dance.
The red Poinsettia, native to Mexico, and known there as Flor de Nochebuena (Christmas flower), is one of the symbols of Mexican Christmas. It blooms mainly in December and hence the name.
The traditional Noche Buena (Christmas Eve) feast includes Bacalao a la Vizcaína (Biscay-style cod) made with tomatoes, chiles, olives, and capers; and served with wheat bread and wine, pavo ahumado (smoked turkey) or lomo de cerdo (roasted pork loin). The dishes served at this meal vary from region to region; but most often, a turkey is the main attraction no matter what regional dishes accompany it. Frozen turkeys are available in plenty at local supermarkets. The preparation for the pavo ahumado is very simple. About a half litre of white wine is injected into the defrosted turkey with a syringe till every bit of the meat is soused. After letting it marinate for a period of time, the turkey is placed in the oven after rubbing some olive oil on it. Other Christmas specialties include buñuelos, atole and ponche (fruit punch).
On January 6, on Día de los Tres Reyes, it is customary to eat Rosca de Reyes, an oval ring-shaped loaf of sweet bread which has little plastic figurines of baby Jesus hidden inside. By tradition, all those present have to cut a slice of the Rosca and the ones who get the slice containing the little figurine have to host a party and serve the traditional ‘tamales’ (‘tamal’ in singular, corn husk-covered corn dough packets wrapped around a sweet or savoury filling and steamed) to the rest on Dia de la Candelaria which takes place on the 2nd of February. This day is celebrated nationwide with dance, food and music as well as other local festivities to mark the passing of winter.
That’s it for today, guys! I hope you enjoyed reading this short post.
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