50+ Authentic Holiday Mexican Dishes for a Memorable Feast

The holidays are a time for celebration, tradition, and of course, delicious food.

If you’re looking to infuse your holiday meals with vibrant flavors and authentic touches, then Mexican cuisine is the way to go.

Known for its rich flavors, comforting spices, and festive flair, Mexican dishes are perfect for bringing a touch of warmth and joy to your celebrations.

Whether you’re preparing for a family gathering or a big holiday feast, these 50+ holiday Mexican recipes will offer a wide variety of mouthwatering options—from savory appetizers and hearty mains to sweet treats and refreshing drinks.

Ready to create a festive and unforgettable spread? Let’s dive into these Mexican holiday recipes that will leave your guests asking for more!

50+ Authentic Holiday Mexican Dishes for a Memorable Feast

No holiday celebration is complete without a delicious array of food that brings people together.

Mexican cuisine offers a delightful array of options that not only taste amazing but also carry deep cultural significance.

From the comforting warmth of tamales and the sweetness of ponche to the crispy indulgence of churros, these 50+ holiday Mexican recipes will add a flavorful touch to your festivities.

Whether you’re hosting a Christmas party, a New Year’s Eve celebration, or any other holiday gathering, these dishes will bring everyone to the table with smiles and satisfied appetites.

Get ready to create lasting memories with the vibrant and bold flavors of Mexico—your holiday season will never be the same!

Mexican Tamales (Tamales Mexicanos)

Tamales are a beloved Mexican dish often enjoyed during the holidays, particularly on Christmas and New Year’s Eve. These savory or sweet parcels wrapped in corn husks are filled with masa (corn dough) and a variety of fillings, ranging from tender meats to rich chilies and even fruits. The process of making tamales is a communal activity, making them perfect for family gatherings and festive celebrations.

Ingredients:

• 3 cups masa harina (corn flour for tamales)
• 1 ½ cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup vegetable oil
• 1 tsp baking powder
• 1 tsp salt
• 1 cup cooked and shredded chicken (or any filling of your choice)
• 1 cup red chili sauce (or green salsa for a tangy twist)
• 20-30 dried corn husks (soaked in warm water for 30 minutes)

Instructions:

1. Prepare the Masa Dough: In a large mixing bowl, combine the masa harina, baking powder, salt, and vegetable oil. Gradually add the chicken broth, stirring continuously to form a soft dough. If the dough feels too dry, add a bit more broth until it’s smooth and pliable.
2. Prepare the Filling: Mix the shredded chicken with red chili sauce or green salsa. Adjust the seasoning to taste.
3. Assemble the Tamales: Take a soaked corn husk, spread a spoonful of masa dough on the center, leaving some space at the edges. Add a spoonful of the chicken mixture in the middle and fold the sides of the husk over to encase the filling. Fold up the bottom of the husk to seal the tamale.
4. Steam the Tamales: Arrange the tamales upright in a large steamer or a pot with a steaming rack. Cover with a damp cloth and steam for 1-1.5 hours, checking periodically to ensure they stay moist. Tamales are done when the masa separates easily from the husk.

Mexican tamales are not just food, they are a festive experience, steeped in tradition and shared with loved ones. With endless variations of fillings and sauces, these tamales will become the highlight of any holiday meal. Whether you enjoy them savory or sweet, tamales bring a taste of Mexican culture and warmth to any holiday table.

Mexican Buñuelos (Crispy Cinnamon Sugar Fritters)

Buñuelos are a popular Mexican dessert, especially during the holiday season. These crispy fritters are made from dough that’s deep-fried until golden and then generously sprinkled with cinnamon and sugar. The perfect combination of crispy and sweet, buñuelos are enjoyed as a treat with hot chocolate or warm at festive gatherings.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp sugar
• 2 tbsp unsalted butter, softened
• 1 egg
• ½ cup warm water
• 1 tsp vanilla extract
• Vegetable oil for frying
• 1 cup sugar (for coating)
• 1 tbsp ground cinnamon (for coating)

Instructions:

1. Make the Dough: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Add the softened butter and rub into the flour mixture. Create a well in the center and add the egg, warm water, and vanilla extract. Mix everything together until a smooth dough forms. If needed, add a little more flour to get the right consistency.
2. Roll the Dough: Divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin disc, about 5 inches in diameter, using a rolling pin.
3. Fry the Buñuelos: Heat oil in a deep pan or skillet over medium-high heat. Fry the dough discs one at a time, turning them as they puff up and turn golden brown on both sides. Once fried, drain on paper towels.
4. Coat with Cinnamon Sugar: Mix the sugar and cinnamon in a shallow bowl. While the buñuelos are still warm, coat them generously with the cinnamon-sugar mixture.

Buñuelos are a sweet, crispy delight that captures the essence of Mexican holiday traditions. They’re perfect for sharing with family and friends around the Christmas or New Year table. Buñuelos can be made ahead of time and are best enjoyed with a cup of hot chocolate or a warm beverage, making them an ideal treat for any festive occasion.

Mexican Ponche Navideño (Christmas Punch)

Ponche Navideño is a traditional Mexican holiday drink, commonly served during Christmas and New Year’s celebrations. It’s a warm, spiced punch made with fresh fruits, sugar cane, and a variety of spices. The addition of cinnamon, cloves, and tejocotes (a Mexican fruit) creates a unique and festive flavor that warms you from the inside out. Often enjoyed with a touch of rum or brandy, this drink is the perfect holiday companion.

Ingredients:

• 6 cups water
• 1 cup dried tejocotes (or substitute with quince)
• 1 cup chopped guava
• 1 cup chopped apple
• 1 cinnamon stick
• 4 cloves
• 2 slices of fresh pineapple (chopped)
• 1-2 piloncillo cones (Mexican unrefined sugar, or substitute with brown sugar)
• ¼ cup orange juice
• Optional: 1 cup rum or brandy

Instructions:

1. Prepare the Fruit: In a large pot, add the water, tejocotes, guava, apple, pineapple, cinnamon stick, cloves, and piloncillo. Bring the mixture to a boil over medium heat.
2. Simmer the Punch: Once the liquid begins to boil, reduce the heat and let it simmer for about 30-45 minutes, stirring occasionally. The fruits should soften, and the flavors will meld together.
3. Finish the Punch: Add the orange juice and continue simmering for another 10 minutes. If using, add the rum or brandy and simmer for an additional 5 minutes.
4. Serve the Ponche: Strain the ponche to remove the solid fruit pieces or serve it with the fruit intact, depending on your preference. Serve the punch hot in mugs.

Ponche Navideño is a quintessential Mexican holiday drink, providing warmth, sweetness, and a touch of spice. This festive punch is a perfect way to celebrate with family and friends, offering both a refreshing and comforting experience. Whether served with or without alcohol, Ponche Navideño will surely become a holiday favorite, perfect for toasting to the season’s joy and togetherness.

Mexican Chiles en Nogada (Chiles Poblano Stuffed with Picadillo in Walnut Sauce)

Chiles en Nogada is a classic Mexican dish often served during the holidays, especially for Mexico’s Independence Day and Christmas. This dish features roasted poblano peppers stuffed with picadillo, a savory-sweet filling made with ground meat, fruits, and spices. The chiles are then covered with a creamy walnut sauce (nogada) and garnished with pomegranate seeds, creating a beautiful and festive dish that is both flavorful and visually stunning.

Ingredients:

• 6 poblano peppers
• 1 lb ground beef or pork (or a mix)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1/2 cup almonds, chopped
• 1/2 cup raisins
• 1/2 apple, peeled and chopped
• 1/2 plantain, peeled and chopped
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup chicken broth
• 1/2 cup walnuts, soaked in water for 2 hours
• 1/2 cup milk
• 1 tbsp sugar
• Salt and pepper to taste
• Pomegranate seeds for garnish
• Fresh parsley for garnish

Instructions:

1. Roast the Peppers: Roast the poblano peppers directly on the flame or in the oven until the skins are blackened. Place the roasted peppers in a plastic bag or a covered bowl to steam for about 15 minutes, then peel off the skins, remove the seeds, and set aside.
2. Prepare the Picadillo: In a large skillet, heat some oil and sauté the onions and garlic until fragrant. Add the ground meat and cook until browned. Stir in the chopped tomatoes, almonds, raisins, apple, and plantain. Season with cinnamon, cloves, salt, and pepper. Pour in the chicken broth and let the mixture simmer for 10-15 minutes until the liquid evaporates. Adjust seasoning as needed.
3. Prepare the Nogada (Walnut Sauce): In a blender, combine the soaked walnuts, milk, sugar, and a pinch of salt. Blend until smooth and creamy. Add more milk if the sauce is too thick.
4. Assemble the Dish: Stuff each roasted poblano pepper with the picadillo filling. Arrange the stuffed peppers on a serving dish and pour the walnut sauce over them. Garnish with pomegranate seeds and parsley.

Chiles en Nogada is a showstopper dish that combines rich, savory, and sweet flavors, perfectly suited for the holiday season. The creamy walnut sauce and fresh pomegranate seeds add a festive touch, making this dish not just a meal but an experience. Its flavors are a celebration of Mexico’s culinary heritage and are sure to impress guests at any special gathering.

Mexican Rosca de Reyes (Three Kings Day Bread)

Rosca de Reyes is a traditional Mexican sweet bread prepared for Día de Reyes (Three Kings Day) on January 6th. This festive bread, shaped like a crown, is adorned with candied fruits to represent the jewels of a king’s crown. Hidden inside the rosca is a small figurine of the baby Jesus, and tradition dictates that the person who finds it must host a party or provide tamales on Día de la Candelaria (February 2nd). Rosca de Reyes is not only delicious but also a fun and symbolic holiday treat.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 1 cup whole milk, warm
• 1/2 cup unsalted butter, softened
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1 egg (for egg wash)
• 1/2 cup candied fruits (cherries, figs, citrus peel)
• 1 small figurine or dried bean (optional)

Instructions:

1. Prepare the Dough: In a small bowl, dissolve the yeast in warm milk with a pinch of sugar and let it sit for 5-10 minutes until bubbly. In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, butter, vanilla extract, and orange zest. Knead until the dough is smooth and elastic (about 10 minutes). Cover and let the dough rise for 1-2 hours or until doubled in size.
2. Shape the Rosca: Punch down the dough and knead briefly. Shape the dough into a large oval or crown shape. If using a figurine or dried bean, hide it inside the dough. Transfer the dough to a baking sheet lined with parchment paper and cover with a cloth. Let the dough rise for another hour.
3. Bake the Bread: Preheat the oven to 350°F (175°C). Brush the dough with an egg wash (beaten egg) and decorate the top with the candied fruits. Bake for 30-35 minutes, or until golden brown.
4. Serve: Let the bread cool before slicing. Tradition dictates that you serve it with hot chocolate or a warm drink.

Rosca de Reyes is more than just a bread; it’s a celebration of family, tradition, and the arrival of the Three Kings. Whether you’re partaking in the search for the figurine or simply enjoying the sweet, fluffy bread, this dish brings joy and meaning to the holiday season. Sharing it with loved ones will create lasting memories of this special time of year.

Mexican Pan de Muerto (Bread of the Dead)

Pan de Muerto is a traditional Mexican sweet bread made to celebrate Día de los Muertos (Day of the Dead), a holiday that honors deceased loved ones. This bread is typically shaped like a skull or crossbones and flavored with orange zest, giving it a sweet, citrusy taste. Pan de Muerto is an essential part of the Día de los Muertos altar, and its circular shape symbolizes the cycle of life and death.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp active dry yeast
• 1/2 cup warm milk
• 1/4 cup orange juice
• Zest of 1 orange
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1/2 tsp salt
• 1 egg (for egg wash)
• 1/4 cup sugar (for topping)

Instructions:

1. Make the Dough: In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it rest for about 10 minutes until frothy. In a large bowl, combine the flour, sugar, salt, and orange zest. Add the yeast mixture, orange juice, butter, and eggs. Knead the dough for about 10 minutes, adding more flour if necessary, until smooth and elastic. Cover and let rise for 1-2 hours, or until doubled in size.
2. Shape the Bread: Punch down the dough and divide it into two portions. Roll one portion into a large ball for the base and the other into strips to form the “bones” that cross over the bread. Arrange the strips on top of the ball in the traditional shape, then let the bread rise for another hour.
3. Bake the Pan de Muerto: Preheat the oven to 350°F (175°C). Brush the bread with an egg wash and bake for 25-30 minutes, or until golden brown. Let cool.
4. Finish and Serve: Once cooled, sprinkle the bread with sugar for a sweet finish. Serve it alongside a cup of hot chocolate or at your Día de los Muertos altar.

Pan de Muerto is a sweet and symbolic bread that ties together the flavors and traditions of Día de los Muertos. Its citrusy aroma and soft texture make it a treat for the senses, while its cultural significance brings a sense of connection to past generations. Sharing this bread with family and friends ensures the spirit of celebration and remembrance lives on during this meaningful holiday.

Mexican Tamales de Elote (Sweet Corn Tamales)

Tamales de Elote, or sweet corn tamales, are a traditional Mexican treat often prepared for Christmas and other holidays. Made with fresh corn, masa, and sugar, these tamales have a delightful sweet flavor and a soft, moist texture. They are typically wrapped in corn husks, which helps to steam them to perfection. Tamales de Elote are perfect for gatherings, and their rich corn flavor makes them a delicious addition to any holiday spread.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 1/2 cups masa harina (corn dough flour)
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup milk
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup vegetable oil (for greasing)
• 12-14 dried corn husks, soaked in warm water

Instructions:

1. Prepare the Masa: In a blender, blend the corn kernels with milk until smooth, creating a thick corn paste. In a large bowl, combine the masa harina, sugar, baking powder, and salt. Add the corn paste and mix until everything is well combined. Stir in the butter and vanilla extract and mix until smooth and soft.
2. Assemble the Tamales: Drain the corn husks and lay them flat on a clean surface. Spread a spoonful of the masa mixture onto the center of each corn husk, spreading it evenly. Fold the sides of the husk over the masa, then fold up the bottom of the husk to close the tamale.
3. Steam the Tamales: Place the tamales standing up in a large pot or tamale steamer. Cover with additional soaked corn husks or a damp cloth. Steam for about 1-1.5 hours, or until the masa easily pulls away from the husk.
4. Serve: Let the tamales cool slightly before serving. They can be enjoyed on their own or with a dollop of sour cream or a sprinkle of cinnamon sugar.

Tamales de Elote are a festive and delicious treat that brings the essence of Mexican holidays to the table. Their sweetness and soft texture make them a perfect companion for hot chocolate or a warm beverage. Preparing these tamales can become a cherished holiday tradition, as they are made with love and shared among family and friends.

Mexican Buñuelos (Crispy Fried Cinnamon Sugar Donuts)

Buñuelos are a beloved Mexican dessert often enjoyed during the holidays, particularly around Christmas and New Year’s. These crispy, light pastries are deep-fried until golden and then coated in a mixture of cinnamon and sugar. Buñuelos can be served in various shapes, from round discs to twists, and are typically paired with warm syrup or hot chocolate. Their crispiness and sweet cinnamon flavor make them an irresistible holiday treat.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 2 eggs
• 1/4 cup unsalted butter, melted
• 1/2 cup warm water
• Vegetable oil, for frying
• 1/2 cup sugar (for coating)
• 1 tbsp ground cinnamon (for coating)

Instructions:

1. Prepare the Dough: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In a separate bowl, beat the eggs and then stir in the melted butter and warm water. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
2. Roll and Cut the Dough: Divide the dough into small portions. Roll each portion into a ball, then flatten it into a thin disc using a rolling pin. You can also shape the dough into twists or other fun shapes.
3. Fry the Buñuelos: Heat vegetable oil in a deep pan over medium heat. Fry the discs in batches, cooking them for 2-3 minutes on each side until golden and crispy. Remove from the oil and drain on paper towels.
4. Coat with Cinnamon Sugar: In a small bowl, combine the sugar and cinnamon. While the buñuelos are still warm, toss them in the cinnamon-sugar mixture until well coated.
5. Serve: Serve the buñuelos warm, paired with a hot drink like champurrado (Mexican chocolate drink) or a sweet syrup.

Buñuelos are the ultimate crispy, sweet treat that perfectly complements the holiday spirit. With their light, airy texture and delicious cinnamon-sugar coating, they are a crowd-pleasing dessert that embodies the warmth and joy of Mexican celebrations. Whether served as a snack or dessert, buñuelos are guaranteed to be a hit at any festive occasion.

Mexican Ponche Navideño (Holiday Fruit Punch)

Ponche Navideño is a traditional Mexican Christmas punch that combines tropical fruits, cinnamon, and sugar to create a warm and fragrant drink. Served hot, this punch is a comforting beverage that is perfect for cold winter nights. The ingredients vary by region, but the base typically includes tejocote fruit (a Mexican hawthorn), guava, apple, and cinnamon, making it a flavorful and festive drink. Ponche Navideño is a must-serve at holiday gatherings in Mexico.

Ingredients:

• 5 cups water
• 1/2 cup dried tejocote fruit (or substitute with hawthorn berries)
• 2 guavas, peeled and chopped
• 2 apples, peeled and chopped
• 1/2 cup tamarind pulp
• 2 cinnamon sticks
• 1/2 cup sugar (or to taste)
• 1/4 cup piloncillo (Mexican raw sugar, optional)
• 1 orange, sliced
• 1/2 cup raisins (optional)
• 1/4 cup brandy or rum (optional)

Instructions:

1. Prepare the Fruit: In a large pot, combine the water, tejocote fruit, guavas, apples, tamarind, cinnamon sticks, sugar, piloncillo, and orange slices. Bring to a boil over medium heat, then reduce the heat and let the mixture simmer for about 30-40 minutes, or until the fruits are tender.
2. Sweeten and Flavor: Taste the ponche and add more sugar or piloncillo if needed. Add the raisins (optional) and cook for an additional 10 minutes. If desired, stir in the brandy or rum for an adult version.
3. Serve: Ladle the ponche into cups, making sure to include the fruit in each serving. Serve hot, with extra fruit pieces and a cinnamon stick for garnish.

Ponche Navideño is a perfect drink to share during holiday celebrations. Its sweet, fruity, and spiced flavors offer a cozy experience that warms you from the inside out. Whether you enjoy it as a non-alcoholic beverage or with a splash of rum, this traditional Mexican holiday punch will certainly bring comfort and joy to your festivities. With its vibrant colors and rich flavors, Ponche Navideño is a festive way to celebrate the season with family and friends.

Mexican Rellenos de Papa (Stuffed Potato Balls)

Rellenos de Papa, or stuffed potato balls, are a hearty and flavorful Mexican dish often prepared during the holiday season. These crispy, golden-brown potato balls are stuffed with seasoned ground meat, cheese, and spices, then deep-fried to perfection. The combination of creamy mashed potatoes and savory filling makes them an irresistible treat for gatherings. They are perfect for serving as appetizers or as a side dish during holiday feasts.

Ingredients:

• 4 large russet potatoes, peeled and boiled
• 1 lb ground beef or pork (or a combination)
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup diced tomato
• 1/4 cup green olives, chopped
• 1/4 cup raisins
• 1/2 cup shredded cheese (cheddar or queso blanco)
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 eggs, beaten
• 1 cup all-purpose flour
• Vegetable oil, for frying

Instructions:

1. Prepare the Filling: In a large skillet, heat a bit of oil and sauté the onions and garlic until fragrant. Add the ground meat and cook until browned. Stir in the diced tomatoes, green olives, raisins, cumin, paprika, salt, and pepper. Simmer for 5-7 minutes until the mixture is fully cooked and combined. Remove from heat and stir in the shredded cheese. Let the mixture cool.
2. Prepare the Potato Mixture: Mash the boiled potatoes until smooth and creamy. Season with salt and pepper.
3. Assemble the Rellenos: Take a spoonful of mashed potatoes and flatten it in your hand. Place a spoonful of the meat mixture in the center, then carefully form the mashed potatoes around the filling to create a ball. Repeat with the remaining ingredients.
4. Coat and Fry: Dip each stuffed potato ball into the beaten eggs, then roll in flour to coat. Heat oil in a deep pan over medium heat and fry the potato balls until golden and crispy, about 4-5 minutes on each side. Drain on paper towels.
5. Serve: Serve the Rellenos de Papa warm with salsa or sour cream on the side.

Rellenos de Papa are a perfect combination of creamy mashed potatoes and savory fillings, making them a filling and delicious option for any holiday feast. Their crispy exterior and tender interior make them an irresistible treat that will delight your guests. These stuffed potato balls are a great addition to your holiday spread and are guaranteed to be enjoyed by everyone.

Mexican Christmas Salad (Ensalada de Nochebuena)

Ensalada de Nochebuena, or Mexican Christmas Salad, is a vibrant and refreshing dish that is traditionally served during the holiday season in Mexico. Packed with seasonal fruits and vegetables such as beets, apples, oranges, and pomegranate, this salad is both colorful and full of flavors. A creamy dressing made from mayonnaise and sour cream ties everything together. This light and tangy salad adds a fresh contrast to heavier holiday dishes and is perfect for balancing out the richness of other foods.

Ingredients:

• 2 medium beets, boiled and diced
• 2 apples, peeled and chopped
• 1 orange, peeled and segmented
• 1/2 cup pomegranate seeds
• 1/2 cup pineapple chunks (fresh or canned)
• 1/2 cup cooked carrots, diced
• 1/4 cup frozen peas, thawed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro leaves (optional, for garnish)

Instructions:

1. Prepare the Vegetables and Fruits: In a large bowl, combine the boiled and diced beets, chopped apples, orange segments, pomegranate seeds, pineapple chunks, diced cooked carrots, and thawed peas. Gently toss everything together to mix.
2. Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, salt, and pepper until smooth and creamy.
3. Combine: Pour the dressing over the fruit and vegetable mixture and toss gently until everything is well coated.
4. Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Serve: Garnish with fresh cilantro leaves before serving for an added burst of freshness and color.

Ensalada de Nochebuena is a light, colorful, and festive salad that brings together the best of seasonal produce in one bowl. Its sweet, tangy, and creamy dressing makes it a refreshing dish to serve during the holiday season. Whether enjoyed as a side dish or a standalone salad, this Mexican Christmas salad adds a vibrant touch to your holiday celebrations and offers a healthy, flavorful alternative to heavier dishes.

Mexican Polvorones (Mexican Wedding Cookies)

Polvorones, also known as Mexican Wedding Cookies, are a delicate and crumbly shortbread-like cookie that is often made for holidays and special occasions. These melt-in-your-mouth cookies are flavored with butter, vanilla, and toasted nuts, then rolled in powdered sugar. Their rich flavor and tender texture make them a beloved treat in Mexican homes during Christmas and weddings. Polvorones are easy to make and perfect for sharing with friends and family during festive celebrations.

Ingredients:

• 1 cup unsalted butter, softened
• 1/4 cup powdered sugar, plus extra for dusting
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup ground almonds or walnuts (optional)
• 1/4 tsp salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare the Dough: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Stir in the vanilla extract. Gradually add the flour and salt, mixing until a dough forms. If using ground almonds or walnuts, fold them into the dough.
3. Shape the Cookies: Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Flatten each ball slightly with a fork or your fingers.
4. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
5. Coat with Powdered Sugar: While the cookies are still warm, dust them generously with powdered sugar. Allow them to cool completely before serving.

Polvorones are a simple yet elegant Mexican holiday cookie that is perfect for any festive occasion. Their buttery flavor and delicate texture make them a favorite among many, and the powdered sugar coating adds an extra touch of sweetness. Whether you’re hosting a holiday gathering or enjoying a quiet moment with a cup of coffee, these melt-in-your-mouth cookies are sure to be a hit at your next celebration.

Mexican Tamales de Elote (Sweet Corn Tamales)

Tamales de Elote are a beloved Mexican treat, especially popular during the holiday season. These sweet corn tamales are made from a delicious corn dough that’s flavored with sugar, vanilla, and butter, offering a delightful dessert option for any festive occasion. Often served with a side of hot chocolate or at Christmas gatherings, these tamales are a comforting, nostalgic treat that brings warmth and sweetness to the table.

Ingredients:

• 2 cups masa harina (corn dough flour for tamales)
• 1/2 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup canned corn kernels, drained (or fresh corn, finely grated)
• 1 cup milk
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 cup corn oil
• 30-40 dried corn husks, soaked in warm water for 30 minutes

Instructions:

1. Prepare the Dough: In a large bowl, combine masa harina, sugar, baking powder, and salt. In a separate bowl, mix the corn kernels, milk, softened butter, and vanilla extract until smooth. Add the wet ingredients to the dry masa harina mixture and stir until the dough is smooth and the consistency is soft but not sticky.
2. Assemble the Tamales: Take a soaked corn husk and spread a spoonful of masa dough in the center. Fold the sides of the husk inward and then fold up the bottom to secure the tamale. Repeat with the remaining dough and husks.
3. Steam the Tamales: Arrange the tamales in a large steamer, standing upright with the open end facing up. Steam for about 1 to 1.5 hours, checking occasionally to ensure there is enough water in the bottom of the steamer. The tamales are ready when the dough pulls away easily from the husk.
4. Serve: Allow the tamales to cool slightly before serving. These sweet corn tamales are often served with hot chocolate or a warm beverage.

Tamales de Elote are a sweet and comforting dish that adds a touch of nostalgia and festivity to your holiday meal. Their tender corn dough and subtle sweetness make them a delightful treat to enjoy with loved ones. These tamales are a must-try for anyone looking to experience traditional Mexican holiday cuisine.

Mexican Ponche (Fruit Punch)

Ponche is a traditional Mexican hot fruit punch that is commonly served during the Christmas season. This fragrant, spiced beverage is made by simmering a variety of seasonal fruits, including guava, apples, and oranges, along with spices like cinnamon and cloves. The punch can be served with or without alcohol, making it a versatile drink perfect for all ages. Ponche is warming, sweet, and comforting, making it an ideal drink to enjoy around the holidays.

Ingredients:

• 2 apples, peeled and chopped
• 2 guavas, peeled and chopped
• 1 orange, peeled and sliced
• 1/2 cup dried prunes
• 1/2 cup tamarind pods (optional)
• 1 cinnamon stick
• 5-6 whole cloves
• 1/4 cup piloncillo (or brown sugar)
• 1/4 cup raw sugar
• 8 cups water
• 1/2 cup rum or tequila (optional)

Instructions:

1. Simmer the Fruit: In a large pot, combine the apples, guavas, oranges, prunes, tamarind, cinnamon stick, and cloves. Add the water and bring to a boil over medium heat.
2. Sweeten the Punch: Once the mixture is boiling, reduce the heat and simmer for 30-45 minutes, until the fruits are tender and the flavors meld together. Stir in the piloncillo and raw sugar, tasting to adjust sweetness if necessary.
3. Serve: Strain the punch to remove the solids if desired, or serve with the fruit chunks for added texture. For an adult version, stir in rum or tequila before serving.
4. Serve Hot: Serve the ponche hot, garnished with extra fruit slices or a cinnamon stick if desired.

Ponche is the perfect holiday drink for warming up your guests on a cold evening. Its sweet, tangy, and spicy flavor profile is a reflection of Mexican holiday traditions, and it’s a fantastic way to celebrate with family and friends. Whether served with or without alcohol, this drink will bring cheer to your holiday gatherings.

Mexican Churros with Chocolate Sauce

Churros are one of Mexico’s most iconic desserts, loved for their crispy texture and sweet cinnamon flavor. Traditionally served at festivals and holiday gatherings, churros are fried dough sticks rolled in cinnamon sugar and often paired with a rich chocolate dipping sauce. These golden treats are easy to make at home and are sure to be a hit at any celebration, whether as a snack or dessert.

Ingredients:

• 1 cup water
• 2 tbsp sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• 1/4 tsp baking powder
• 1 large egg
• 2 cups vegetable oil, for frying
• 1/2 cup sugar
• 1 tsp ground cinnamon

For the Chocolate Sauce:

• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped
• 1 tbsp sugar (optional)

Instructions:

1. Prepare the Churro Dough: In a medium saucepan, combine the water, sugar, salt, and vegetable oil. Bring to a boil over medium heat. Once boiling, remove from heat and stir in the flour and baking powder until a dough forms. Let it cool slightly before adding the egg. Stir in the egg until fully incorporated.
2. Heat the Oil: In a deep skillet or pot, heat the vegetable oil to 350°F (175°C).
3. Shape the Churros: Transfer the dough to a piping bag fitted with a star-shaped nozzle. Carefully pipe the dough into the hot oil, cutting the dough into 4-6 inch lengths with scissors. Fry the churros for 2-3 minutes on each side or until golden brown and crispy.
4. Coat with Cinnamon Sugar: Remove the churros from the oil and drain on paper towels. Immediately roll them in the cinnamon-sugar mixture while they are still warm.
5. Make the Chocolate Sauce: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth. If desired, add sugar to taste.
6. Serve: Serve the churros warm with the chocolate sauce for dipping.

Mexican churros with chocolate sauce are a sweet, crispy, and indulgent treat that adds fun and flavor to your holiday celebrations. The combination of cinnamon-sugar-coated churros and velvety chocolate sauce is a delightful dessert that is sure to satisfy any sweet tooth. Perfect for sharing with family and friends, churros are an unforgettable way to end a festive meal.

Note: More recipes are coming soon!