A Taste of Tradition: Two Authentic Recipes for a Mexican Christmas Dinner

Christmas in Mexico is a feast for the senses, blending flavors, family, and traditions. A Mexican Christmas dinner is celebrated with hearty meals full of rich flavors and cultural heritage. If you’re looking to add an authentic touch to your holiday table, these two classic recipes—Bacalao a la Vizcaína and Romeritos con Mole—are a must-try.

1. Bacalao a la Vizcaína: A Spanish-Mexican Christmas Staple

This iconic dish combines salt cod with tomatoes, olives, and capers, creating a savory stew perfect for Christmas Eve.

Ingredients:

• 2 lbs salted cod, desalted overnight
• 5 large tomatoes, roasted and peeled
• 2 garlic cloves, minced
• 1 large onion, chopped
• 1 cup green olives (pitted)
• 2 tbsp capers
• 1/2 cup olive oil
• 2 large potatoes, diced and cooked
• Fresh parsley for garnish

Instructions:

1. Rinse and soak the salted cod in water overnight, changing the water several times.
2. Heat olive oil in a large skillet and sauté garlic and onion until fragrant.
3. Add the roasted tomatoes and mash them into a sauce. Cook for 10 minutes.
4. Stir in olives, capers, and cooked potatoes.
5. Add the cod, breaking it into chunks, and simmer for 20 minutes.
6. Serve hot, garnished with parsley, alongside warm crusty bread.

2. Romeritos con Mole: A Unique Christmas Tradition

Romeritos are a green, leafy vegetable similar to spinach, cooked in a rich mole sauce with dried shrimp cakes. This dish is a holiday favorite in central Mexico. Note: Romero and romeritos are not the same! Romero (Rosemary, salvia rosmarinus) is an aromatic herb with small, linear leaves, known for its intense flavor and aroma, typically used in Mediterranean and European cuisine.
In contrast, Romeritos is an edible herb of Mexican origin (suaeda), with fleshier leaves and slightly bitter flavor, appreciated in traditional Mexican cuisine,

Ingredients:

• 1 lb romeritos (or substitute with fresh spinach)
• 1 cup mole paste
• 2 cups vegetable or chicken broth
• 1/2 lb cooked potatoes, diced
• 1/2 cup dried shrimp powder
• 1/2 cup breadcrumbs
• 2 eggs, beaten
• Oil for frying
  

Instructions:

1. Blanch the romeritos in boiling water, then drain and set aside.
2. Heat the mole paste with broth in a large pot, stirring until smooth. Add the romeritos and cooked potatoes. Simmer for 15 minutes.
3. Mix the shrimp powder, breadcrumbs, and eggs to form a thick batter. Shape into small cakes and fry until golden.
4. Serve the romeritos with mole, topped with shrimp cakes.

A Merry Mexican Feast

Bacalao a la Vizcaína and Romeritos con Mole showcase the vibrant and rich culinary traditions of a Mexican Christmas. Bring these authentic flavors to your table this holiday season for a truly festive and memorable dinner.

What’s your favorite Mexican Christmas dish? Share it in the comments below!