Romeritos (or Revoltijo)Romeritos, a plant that grows in the wild, is known as seepweed in English. The name would roughly translate to “little rosemary” due to its visual resemblance to the herb, although there are no similarities in flavor or taste. Romeritos are doused in mole sauce and prepared with potatoes and dried shrimp patties.
BacalaoAs in many other Mexican typical dishes, European influence shines through this dish. Salted fish is first soaked in water to get rid of excess salt. The fish is then cooked with olive oil, tomato sauce, olives, capers, potatoes and almonds and served with a yellow, pickled, non-spicy pepper called chile güero (blond chili).
Noche Buena Salad (Christmas Eve Salad)Christmas Eve is referred to as Noche Buena in Mexico, which gives this salad its name. One of the healthiest options for dinner, this dishis made with ingredients such as cooked beetroot, peanuts, peeled orange slices and jicama. This red tinted salad brings a delicious freshness to the table.
Fruit PunchMexico’s most beloved Christmas drink is Ponche Navideño, an aromatic beverage that fills the kitchen with delicious aromas as it brews. Ingredients vary, but it’s most commonly made by boiling hibiscus flowers along with seasonal fruits like guava, apples, tejocote(Mexican Hawthorn), prunes, spices like cinnamon and tamarind, and sweetened with piloncillo (raw sugar). This warm beverage is served with a stick of peeled sugar cane and it is sometimes spiked with spirits.
Happy Holidays and Feliz Navidad!