As with other major Mexican celebrations—most notably Independence Day, which peaks on the night of September 15—the focal point of Christmas is Nochebuena, the eve of December 24. Key festivities commence then, when families gather for the Christmas meal and adults often open presents—frequently brought by El Niño Dios (the Child Jesus) rather than Santa Claus.
There is no single, universal traditional Mexican Christmas cena (supper), as each family follows its own customs. Some open presents before the meal, some after, and a few wait until December 25. For the cena itself, pavo (turkey) is a favorite, though many prefer lomo (pork loin) or pollo (chicken). Interestingly, turkeys are usually prepared for Mexican tables with a rich stuffing based on ground meats and sausages rather than the familiar Anglo bread dressing.
Ensalada de manzana (apple salad) is a staple for some, while ensalada de Nochebuena, a colorful platter made up of lettuce, beets, oranges, jicama, and peanuts, helps refresh the palate. A particularly iconic dish for many families, especially in central Mexico, is romeritos: a savory stew of wild greens cooked in a mole sauce with potatoes, nopalitos (cactus), and dried shrimp—a historic dish that embodies the fusion of pre-Hispanic and Spanish traditions.
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