The opinions expressed in this article are the author’s own and do not reflect the views of Spoon University.
I gained lots of exposure to traditional Mexican food from an early age having been Hispanic and growing up in California. Since moving to Boston, though, I’ve noticed the Hispanic culture I’m so used to is not as prominent on the east coast. So, this winter, my way of staying in touch with my heritage is by having some of my favorite traditional holiday foods from my childhood. The following is a list of my recommended Mexican treats to either attempt making at home or trying at a restaurant this holiday season!
Horchata
My favorite band, Vampire Weekend, couldn’t be more spot on when they sang about being “in December, drinking horchata” because that’s one of my favorite things to do each year. When I think of the holidays, I think of this sweet, creamy drink made by steeping rice in a cinnamon and milk mixture. Alongside other popular drinks like sangria and margaritas, horchata is another traditional Mexican iced beverage that shouldn’t be overlooked. Plus, since it’s non-alcoholic, it’s a perfect treat for all ages during the winter season. Don’t worry if milk isn’t your thing though: this drink can easily be made with dairy alternatives like oat milk or almond milk. If you haven’t tried it already, I would definitely recommend horchata as your first stop for getting in the holiday spirit!
Recipe: https://www.muydelish.com/traditional-mexican-horchata/#recipe
Champurrado
Another great beverage for all the sweet-toothed people is champurrado. Traditionally served warm, this drink is perfect for those who find drinking an iced drink odd during these cold winter months. Akin to hot chocolate, champurrado is a thick, chocolatey treat made from a base of milk and masa – also known as corn flour – with a variety of warm spices. Also, some people add a variety of mix-ins ranging from nuts to orange zest. The best part is, no two champurrado is the same and they’re completely customizable to create whatever flavor you desire. This is another great choice for sipping on a wintery evening to get in the mood for the holidays.
Recipe: https://www.mexicoinmykitchen.com/champurrado-mexican-thick-chocolate/#recipe
Pozole
Sticking with the theme of warm liquids to soothe your soul on a cold winter night, look no further than the delicious Mexican soup, pozole! By far, pozole is one of the most popular hispanic soup dishes and I find myself craving it now more than ever as we approach the holidays. When you think of this dish, think tender beef crossed with sweet corn and spicy broth. My favorite variation of this dish is made with shredded pork and hominy, or dried corn kernels, swimming in a spicy and slightly sour soup topped with cilantro, lettuce, and avocado. However, there’s an endless amount of toppings and mix-ins you can add to spice up this dish. If spice isn’t your thing, there’s always the option to go the more sour route too. Definitely give this soup a try when you’re craving something warm for the night: you won’t regret it!
Recipe: https://www.isabeleats.com/red-posole-recipe/
Tamales
Though pozole is certainly a popular dish, especially during winter, it wouldn’t be number one. If you’re looking for a top ranking holiday dish, tamales can’t be beat. This is by far my favorite thing to make for Christmas dinner. Most people have seen tamales before: a pillowy corn dough encasing various flavor-packed fillings, but not everyone is familiar with the variety of options tamales can bring to the table. I still remember going into Northgate Market – a Mexican grocery store chain in California – and staring in awe at all the filling options for their freshly made tamales: red chile with pork or beef, green chile with chicken, cheese and poblano, sweet corn, and even strawberry! Not only is it a staple food, but creating them is often a family activity and tradition. The dish is made by soaking corn husks in water, making them malleable so that they can be painted with a paste-like masa dough and then rolled around your choice of filling. After steaming the little bundles in a large pot, they can be served fresh at the dinner table and unwrapped like a mini gift. If you don’t try anything else on this list, at least try tamales if you’re able to find them because, although they’re hard to make at home, they’re not something you want to miss out on.
Recipe: https://youtu.be/4Sv4G9hViOI?si=AFYNdKcGw8x0riQw
Frijoles Puercos
Speaking of holiday dinners, something I love having as an accompaniment to tamales is frijoles puercos. My apologies ahead of time if you’re vegan or vegetarian, but this bean mixture is packed with the savory flavor of pork in the form of both bacon and chorizo! I mean, they call it “pork beans” for a reason. My first time trying this, I asked for the recipe immediately because I’d never had anything quite as flavorful before in my life. The saltiness of the pork is balanced so well with the creaminess of the beans and enhanced by the sauteed onion, melted cheese, and chipotle pepper. It might not be the most healthy dish on the table, but you can’t pass up trying this festive take on beans.
Recipe: https://24bite.com/frijoles-puercos-sinaloa-refried-beans/
Chicharrones
While we’re on the topic of pork, I just had to throw chicharrones on this list. Though they’re more of a snack or appetizer, fried pork skin is often the highlight of my meal. Whenever I went to Northgate, I went directly to their chicharones station to get the freshest and crispiest piece of pork I could find. Certainly these would be hard to make at home, so if you ever find yourself in the position to get fresh chicharrones from a Hispanic store or restaurant, do it! But, make sure it’s the kind with meat attached; these are often bigger pieces and they have more variety of flavor due to the inclusion of not just skin, but fat and meat as well. Chicharrones with just skin is something you can find at any grocery store if you’re interested (but in my opinion it’s not quite as delicious).
Recipe: https://www.youtube.com/watch?v=jzCpDKU3v5Q&pp=ygULI2NoaWNoZXJvbmU%3D
Chile Relleno
With all this talk of meat, I also wanted to point out a great vegetarian option for a traditional holiday meal. Chile rellenos are perfect for vegetarians because they consist simply of oaxaca cheese, a poblano pepper, an egg-based breading, and often a warm red chile sauce. This little bundle blends together perfectly with the salty, oozing cheese that mixes with the spicy sauce, all of which is supported by the punchy pepper and soft breading. Chile relleno is a dish that is truly one of a kind and its flavors are highly reflective of traditional Mexican cuisine, making it a great option for a traditional holiday meal.
Recipe: https://www.holajalapeno.com/chile-relleno/
Tres Leches
Following every great meal, however, a just as great dessert should be the conclusion. If we’re talking Mexican desserts, I have to say with confidence that tres leches is the best one. Not only is it my favorite Hispanic dessert, it’s up there with my favorite desserts of all time. And, it’s super simple! Tres leches, meaning “three milks,” is exactly what it sounds like: a mixture of whole milk, condensed milk, and evaporated milk poured over a light sponge cake and topped with a whipped cream frosting. It might sound simple, but trust me it does not disappoint. It’s super easy to make in large batches and can be served to a large group of people during the holiday season! My biggest tip: when you soak the cake, don’t be afraid to add all of the milk mixture. A personal pet peeve of mine is when the sponge has dry spots and isn’t fully soaked in the liquid. The cake can take it, that’s what it’s there for after all. Another tip I have is to shake things up with the toppings, milk, or even the cake itself. You can easily add anything from cinnamon, to mango, to matcha. The world of tres leches is your oyster (but sticking with the original is always a good move too).
Recipe: https://tastesbetterfromscratch.com/tres-leches-cake/
Buñuelos
If you don’t want a dessert as sweet or as heavy as tres leches, I understand. The next best thing, in my opinion, are buñelos. One day, coming home from Northgate, I brought a case of this crispy fried tortilla topped with cinnamon sugar home for my dad (who isn’t Hispanic) to try for the first time. When I tell you I’ve never seen him react the way he did to any other Mexican dessert, I’m not kidding. His eyes lit up trying this sweet and airy treat, and he immediately went to break off a second piece. The great thing about buñelos is their shareability, so when you’re stuffed after your holiday meal but still want something sweet, you can take as much or as little as you want.