It’s the most wonderful time of the year – Christmas! A time for family, friends, and of course, delicious food. But why stick to traditional holiday fare when you can bring a little fiesta to your celebration? Mexico has a rich tradition of vibrant, flavorful dishes that are perfect for the holidays. From savory stews to sweet treats, we’ve gathered 18 festive Mexican Christmas recipes to add some spice to your holiday season.
From classic dishes like Ponche Navideño (Mexican Christmas Fruit Punch) and Bacalao a la Vizcaína (Christmas Salt Cod Stew), to modern twists on traditional recipes like Tamales de Pollo (Chicken Tamales) and Empanadas de Piña (Pineapple Christmas Turnovers), there’s something for everyone on this list. Whether you’re looking for a main course, side dish, or dessert, these Mexican Christmas recipes are sure to bring joy and cheer to your holiday table.
In the following pages, we’ll dive into each of these 18 festive recipes, sharing stories, tips, and tricks for bringing them to life in your own kitchen. So put on your apron, grab a sombrero, and get ready to fiesta your way through the holidays with these delicious and authentic Mexican Christmas recipes!
Ponche Navideño (Mexican Christmas Fruit Punch)
This vibrant drink is a staple at many Mexican celebrations, including Christmas gatherings. With its sweet and tangy flavor, it’s sure to be a hit with friends and family.
Ingredients:
– 1 cup orange juice
– 1 cup pineapple juice
– 1 cup grapefruit juice
– 1/2 cup lemon-lime soda
– 1/4 cup triple sec (or other orange-flavored liqueur)
– 1/4 cup sugar
– Sliced oranges, lemons, limes, and pineapples for garnish
Instructions:
1. In a large pitcher, combine the orange, pineapple, and grapefruit juices.
2. Add the lemon-lime soda and stir to combine.
3. Add the triple sec and sugar, stirring until the sugar is dissolved.
4. Chill the mixture in the refrigerator for at least 30 minutes.
5. Serve the Ponche Navideño over ice in glasses and garnish with sliced fruits.
Cooking Time: 10-15 minutes (prep time only)
Bacalao a la Vizcaína (Christmas Salt Cod Stew)
This traditional Basque dish is a staple of Christmas celebrations in the region. This hearty stew is made with salted cod, vegetables, and aromatic spices, resulting in a flavorful and comforting meal.
Ingredients:
– 1 pound salted cod fillets
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1 red bell pepper, sliced
– 1 can diced tomatoes (14.5 oz)
– 1/4 cup chopped fresh parsley
– 2 tablespoons white wine vinegar
– Salt and black pepper, to taste
– 1 tablespoon paprika
Instructions:
1. Rinse the cod under cold water, then soak it in cold water for at least 24 hours to remove excess salt.
2. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add mushrooms, bell pepper, and diced tomatoes; cook until vegetables are tender, about 10 minutes.
4. Add soaked cod, parsley, vinegar, paprika, salt, and black pepper. Simmer for 15-20 minutes or until cod is cooked through.
5. Serve hot with crusty bread or rice.
Cooking Time: Approximately 45 minutes
Tamales de Pollo (Chicken Tamales)
Traditional Mexican tamales filled with flavorful chicken and wrapped in corn husks, perfect for a family gathering or special occasion.
Ingredients:
– 2 lbs boneless, skinless chicken breast or thighs
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn husks (fresh or dried)
– Vegetable shortening or lard for wrapping
Instructions:
1. In a large skillet, sauté the chicken with onion, garlic, cumin, paprika, salt, and pepper until cooked through.
2. Add cooked rice to the skillet and mix well.
3. Soak the corn husks in warm water for at least 30 minutes.
4. To assemble the tamales, lay a corn husk flat with the wide end facing you. Place about 1/4 cup of the chicken mixture in the center.
5. Fold the sides over the filling and then roll the tamale up, starting from the wide end. Repeat with the remaining ingredients.
6. Steam the tamales for 45-60 minutes or until the dough is tender.
Cooking Time: Approximately 1 hour and 15 minutes (including soaking time)
Romeritos con Mole (Shrimp Plant Stew with Mole Sauce)
A traditional Oaxacan dish from southern Mexico, Romeritos con Mole is a flavorful and aromatic stew made with succulent shrimp, tender romerito plants, and rich mole sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups chopped romerito plants (or substitute with wild spinach or amaranth)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups mole sauce (homemade or store-bought)
– 2 cups chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add shrimp; cook until pink and cooked through, 2-3 minutes.
4. Add romerito plants; cook until wilted, 2-3 minutes.
5. Stir in cumin, paprika, salt, and pepper.
6. Pour in mole sauce and chicken broth; bring to a simmer.
7. Reduce heat to low; let stew for 10-15 minutes or until flavors have melded together.
Cooking Time: 20-25 minutes
Pavo Horneado (Roasted Christmas Turkey)
A classic Spanish-inspired holiday dish, Pavo Horneado is a delicious and savory roasted turkey that’s sure to impress your family and friends. This recipe combines the traditional flavors of Spain with a hint of citrus and herbs, making it a perfect addition to your Christmas menu.
Ingredients:
– 1 (12-14 pound) whole turkey
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 lemon, quartered
– 1 orange, quartered
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the turkey and pat dry with paper towels.
3. In a small bowl, mix together olive oil, chopped onion, minced garlic, thyme, paprika, salt, and pepper.
4. Rub the mixture all over the turkey, making sure to get some under the skin as well.
5. Place the turkey in a roasting pan and put it in the oven.
6. Roast for about 2-1/2 hours, or until the internal temperature reaches 165°F (74°C).
7. Baste the turkey with pan juices every 30 minutes during the last hour of cooking.
8. Remove from the oven and let rest for 15-20 minutes before carving.
Cooking Time: Approximately 2-1/2 hours
Ensalada de Noche Buena (Christmas Eve Salad)
This vibrant salad is a beloved tradition in many Latin American households during the holiday season, offering a refreshing respite from rich and savory dishes. With its medley of colors and flavors, Ensalada de Noche Buena is sure to become a new favorite.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup diced red bell pepper
– 1 cup diced yellow bell pepper
– 1 cup cooked and chilled black beans
– 1/2 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, red bell pepper, yellow bell pepper, black beans, and queso fresco.
2. Drizzle with olive oil and lime juice; toss to coat.
3. Sprinkle cilantro on top and season with salt and pepper to taste.
4. Serve chilled or at room temperature.
Cooking Time: 10 minutes (prep time)
Buñuelos (Crispy Mexican Christmas Fritters)
Get into the holiday spirit with these crispy, sweet, and tender fritters that are a staple of Mexican Christmas celebrations. Buñuelos are perfect for snacking or serving at your next festive gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– Vegetable oil for frying
– Cinnamon or powdered sugar for dusting (optional)
Instructions:
1. In a large bowl, whisk together flour, baking powder, and salt.
2. Add sugar, milk, and vanilla extract; mix until smooth.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small balls of dough into the hot oil, about 1/4 cup each.
5. Fry for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon; drain excess oil on paper towels.
7. Dust with cinnamon or powdered sugar (if desired); serve warm.
Cooking Time: About 10-12 minutes total
Chiles en Nogada (Stuffed Poblano Peppers in Walnut Sauce)
A traditional Mexican dish, Chiles en Nogada is a flavorful and visually stunning recipe that celebrates the country’s rich cultural heritage. This sweet and savory stuffed poblano pepper dish is typically served during Independence Day celebrations on September 16th.
Ingredients:
– 4 large poblano peppers
– 1/2 cup of chopped onion
– 1/2 cup of chopped almonds
– 1/4 cup of raisins
– 1/4 cup of chopped fresh parsley
– 2 cloves of garlic, minced
– 1/4 cup of all-purpose flour
– 1 teaspoon of ground cinnamon
– Salt to taste
– Walnut sauce (recipe below)
Walnut Sauce:
– 1/2 cup of walnuts
– 1/2 cup of milk
– 1 tablespoon of honey
– 1/4 teaspoon of salt
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet and baking at 375°F (190°C) for 10-15 minutes, or until the skin is blistered.
2. Peel off the skin, remove seeds, and chop into quarters.
3. In a large skillet, sauté the onion, almonds, raisins, parsley, garlic, flour, cinnamon, and salt until the mixture is well combined.
4. Stuff each poblano pepper quarter with the filling, leaving about 1/2 inch of space at the top.
5. Place the stuffed peppers in a baking dish and bake for an additional 15-20 minutes, or until the peppers are tender.
6. Serve with Walnut Sauce.
Cooking Time: 45-50 minutes
Rosca de Reyes (Three Kings Day Bread)
Celebrate the Epiphany with this traditional Latin American sweet bread, filled with nuts and dried fruit, and topped with a sweet glaze. This ring-shaped bread is traditionally baked on January 6th to commemorate the arrival of the Three Wise Men.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1/4 cup warm milk
– 1/4 cup granulated sugar
– 1/4 cup chopped walnuts
– 1/4 cup dried cranberries
– 1/4 cup orange zest
– 2 tablespoons unsalted butter, melted
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch ring mold.
2. In a large bowl, combine flour, yeast, and sugar. Add warm milk, mixing until a shaggy dough forms.
3. Knead the dough for 5 minutes. Add chopped nuts, dried cranberries, and orange zest. Mix well.
4. Place the dough in the prepared mold, shaping it into a ring.
5. Bake for 35-40 minutes or until golden brown.
6. Dust with confectioners’ sugar before serving.
Cooking Time: 35-40 minutes
Pozole Rojo (Red Pork and Hominy Stew)
Pozole Rojo: A hearty and flavorful Mexican stew made with tender pork, hominy, and a rich red broth. This comforting dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound boneless pork shoulder, cut into large chunks
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 cup dried red kidney beans, soaked and drained
– 2 cups hominy (white or yellow corn), rinsed and drained
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups beef broth
– 2 tablespoons lard or vegetable oil
– 2-3 dried arbol chilies, stemmed and seeded (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, heat the lard or oil over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the onions and garlic; cook until the vegetables are softened, about 5 minutes.
4. Add the soaked red kidney beans, hominy, cumin, paprika, salt, and pepper.
5. Pour in the beef broth and bring to a boil.
6. Reduce heat to low and simmer for 1-2 hours or until the pork is tender.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: About 2 hours
Mexican Hot Chocolate (Spiced Christmas Beverage)
This rich and spicy beverage is a staple of Mexican culture during the holiday season, perfect for warming up on a chilly winter evening. With its bold flavors and aromatic spices, it’s sure to become a new family tradition.
Ingredients:
– 1 cup milk (whole, skim, or a non-dairy alternative)
– 2 tablespoons Dutch-process cocoa powder
– 2 tablespoons sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/8 teaspoon ground cayenne pepper (optional)
– 1/2 cup whole milk chocolate chips or chunks
– Whipped cream and additional spices for garnish (optional)
Instructions:
1. In a medium saucepan, warm the milk over low heat.
2. Add the cocoa powder, sugar, cinnamon, anise, and cayenne pepper (if using). Whisk until smooth and well combined.
3. Bring the mixture to a simmer, then reduce heat to low and let cook for 5-7 minutes or until desired temperature is reached.
4. Remove from heat and stir in chocolate chips or chunks until melted and smooth.
5. Pour into mugs and garnish with whipped cream and additional spices if desired.
Cooking Time: 10-15 minutes
Empanadas de Piña (Pineapple Christmas Turnovers)
Celebrate the festive season with these sweet and flaky empanadas filled with caramelized pineapple, a classic South American treat.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup lard or vegetable shortening
– 1/4 cup warm water
– Filling ingredients:
+ 1 ripe pineapple, peeled and chopped
+ 1 tablespoon brown sugar
+ 1 tablespoon honey
+ 1/4 teaspoon cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt. Add lard or shortening and mix until crumbly.
3. Gradually add warm water and knead the dough for 5 minutes.
4. Divide the dough into 8-10 equal pieces.
5. Roll out each piece into a thin circle (about 1/8 inch thick).
6. Place 1-2 tablespoons of filling in the center of each circle.
7. Fold the dough over the filling to form a triangle or square shape, pressing edges to seal.
8. Brush tops with egg wash and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Capirotada (Mexican Christmas Bread Pudding)
Capirotada is a sweet and savory bread pudding that’s a staple at many Mexican households during the holiday season. This rich dessert is made with stale bolillo bread, fruit, nuts, and spices, perfect for serving warm or at room temperature.
Ingredients:
– 4 cups stale bolillo bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/2 cup chopped pecans or walnuts
– 1/4 cup raisins
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 2 large eggs
– 1/2 cup heavy cream or half-and-half
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread, granulated sugar, nuts, raisins, brown sugar, cinnamon, cloves, and salt.
3. In a separate bowl, whisk together eggs and heavy cream. Pour mixture over bread mixture and stir until bread is evenly coated.
4. Pour mixture into a 9×13-inch baking dish and let it sit for 10 minutes to allow the bread to absorb the liquid.
5. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Sopa de Lentejas (Festive Lentil Soup)
This hearty and flavorful Spanish-inspired soup is perfect for special occasions or cozy gatherings with family and friends. With its rich lentil broth, tender vegetables, and aromatic spices, it’s sure to become a new favorite.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, and celery in a little water until tender.
2. Add the lentils, broth, diced tomatoes, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 40 minutes
Tostadas de Atún (Christmas Tuna Tostadas)
A traditional Mexican dish, Tostadas de Atún is a flavorful and festive snack perfect for Christmas gatherings. This recipe combines the freshness of tuna with the crunch of tostadas and the warmth of spices.
Ingredients:
– 1 can of tuna in water (drained)
– 1/2 cup of mayonnaise
– 1/4 cup of chopped fresh cilantro
– 1/4 cup of diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Salt and pepper to taste
– 6-8 corn tortillas (for tostadas)
– Vegetable oil for frying
Instructions:
1. In a medium bowl, mix together tuna, mayonnaise, cilantro, onion, jalapeño, and lime juice.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
3. Fry tortillas for about 30 seconds on each side or until crispy and golden brown.
4. Drain tostadas on paper towels and let cool slightly.
5. Spoon the tuna mixture onto the tostadas, dividing it evenly among them.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Pastel de Elote (Sweet Corn Christmas Cake)
A traditional Filipino holiday treat, Pastel de Elote is a sweet and savory cake made with corn kernels, sugar, eggs, and spices. This recipe is perfect for the holiday season, as it’s an easy-to-make dessert that’s sure to be a hit at any gathering.
Ingredients:
– 1 cup corn kernels
– 1/2 cup granulated sugar
– 4 large eggs, beaten
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon vanilla extract
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
2. In a large bowl, combine corn kernels, sugar, eggs, salt, cinnamon, nutmeg, and vanilla extract. Mix well until combined.
3. Pour in the melted butter and mix until the batter is smooth.
4. Pour the batter into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted comes out clean.
5. Remove from oven and let cool completely before slicing and serving.
Cooking Time: 35-40 minutes
Champurrado (Thick Chocolate Atole for Christmas)
Champurrado is a traditional Mexican hot chocolate drink that’s perfect for the holiday season. This thick, rich, and creamy concoction is made with dark chocolate, spices, and a hint of cinnamon.
Ingredients:
– 1 cup milk or half-and-half
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/2 cup dark chocolate chips (at least 60% cocoa)
– 1 tablespoon all-purpose flour
– Pinch of salt
– Whipped cream or marshmallows for topping (optional)
Instructions:
1. In a medium saucepan, combine milk, sugar, cinnamon, and anise. Heat over medium heat, whisking constantly, until the sugar has dissolved.
2. Add the cocoa powder and whisk until well combined.
3. Remove from heat and add in chocolate chips. Let it sit for 2-3 minutes to allow the chocolate to melt.
4. Whisk until smooth, then stir in flour and salt.
5. Pour into mugs and serve hot, topped with whipped cream or marshmallows if desired.
Cooking Time: 10-12 minutes
Mexican Fruit Punch with Tequila (Adult Christmas Drink)
Get ready to spice up your holiday gatherings with this vibrant and refreshing drink! This fruity punch combines the bold flavors of tequila, citrus, and spices for a unique and delicious twist on traditional holiday drinks.
Ingredients:
– 1 1/2 ounces tequila
– 4 cups mixed fruit juice (orange, grapefruit, pineapple, and cranberry)
– 1 cup ginger ale
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon agave nectar
– Sliced orange, lime, and cranberries for garnish
Instructions:
1. In a large pitcher, combine tequila, mixed fruit juice, and agave nectar. Stir until well combined.
2. Add ginger ale and stir gently to avoid mixing flavors.
3. Squeeze in fresh lime juice and stir again.
4. Chill the punch in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve the Mexican Fruit Punch with Tequila over ice in festive glasses and garnish with sliced fruit.
Cooking Time: None! This drink is ready in just a few minutes.
Summary
Get into the holiday spirit with these 18 festive Mexican Christmas recipes! From traditional dishes like Bacalao a la Vizcaína (Christmas Salt Cod Stew) and Tamales de Pollo (Chicken Tamales), to sweet treats like Buñuelos (Crispy Mexican Christmas Fritters) and Pastel de Elote (Sweet Corn Christmas Cake), there’s something for everyone. Impress your guests with Pozole Rojo (Red Pork and Hominy Stew) or make a special occasion drink with Mexican Fruit Punch with Tequila (Adult Christmas Drink). Try these delicious recipes to add some Latin flair to your holiday celebrations!
