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Hello, foodies…

I had today off, so I DECORATED FOR CHRISTMAS! My Bose was stocked full of Christmas CDs and I’m sure all of West Chester heard me singing this morning. Meanwhile, I just got home from the grocery store with 7,000 batteries because I need them for all of my Bethlehem Lights. Have you started decorating yet?

“Christmas Around the World” continues this Wednesday night on In the Kitchen with David. And this week we’re going to Mexico! Foodies, our ITKWD team has friends all over the world. And, to give you insider insight about Mexico and its traditions, our Senior Copywriter Amy asked her long-time friend Cesar to help. We’re indebted to Cesar for his time...not to mention his lovely wife Heather for translating so perfectly! (Happy First Anniversary, you two!)



Amy: What are some of the most popular Christmas customs in Mexico?
Cesar: Everyone attends church services (a large majority of Mexicans are Catholic), gathering with family and friends, street festivals with music and dancing, and lots of food!

Amy: Where did you grow up? Did your town have any special traditions?
Cesar: I grew up in a large town in the state of Jalisco called Lagos de Moreno. Spending time with family is very important in Mexico, and being one of four children it was important for all of our siblings to get together while my mom and sisters prepared a big meal. Music was always playing, and the men were kind of "banned" from the kitchen while the women cooked.

Amy: Is Christmas Eve just as important as Christmas Day? Is there another day that you celebrate?
Cesar: Christmas Eve is more of a day of celebration—they close the streets, music plays, people dance, and we have bonfires. It’s kind of like mini street festivals in each town. Christmas Day is more of a quieter day to spend with family, eating food, and attending church.

On December 12th, we have “Dia de Guadalupe”, which is a very popular feast in which Catholics worship the Virgin of Guadalupe (who is like Mexico’s Virgin Mary). This day is celebrated by attending church and many towns have parades to worship this patron saint. Many homes also have a mini ‘shrine’ set up in their house with a painting or statue of the Virgin of Guadalupe surrounded by candles and roses.

Amy: Does Santa exist or come? What are children taught about him?
Cesar: Santa does exist in Mexico, though children are taught that the “Nino Dios” (Jesus) is the one who visits their house to bring small presents. There doesn’t seem to be as much emphasis placed on Santa, it’s more focused on the religious aspect and that Jesus comes to each house Christmas Eve to bless the children while they sleep and bring a few small presents.

Now, on January 6th, we have something called the “Dia de Los Reyes” (Day of the Three Wise Men) and children that have behaved nicely all year will receive a visit and presents from the Three Wise Men. This is more comparable to Santa, as children tend to receive more presents on this day then on Christmas, and many leave milk and cookies out for the Wise Men. Like Christmas, Dia de Los Reyes is celebrated with street festivals and religious ceremonies and bakeries sell “Rosca de Reyes,” which is a ring-shaped Mexican sweet bread which is baked with two small dolls inside. If a person is given a slice of the bread with the doll inside, they are supposed to make tamales for their entire family.

Amy: What kinds of food does your family enjoy at Christmas?
Cesar: Tamales are always a favorite and they’re made of masa (kind of like cornmeal), chicken/pork, salsa, and chilies then wrapped in corn husks and steamed. We also have Posole, a spicy pork soup made with dried ancho chilies and hominy. It's served with tostados (fried tortillas), topped with fresh lime juice, and garnishes of shredded cabbage or lettuce, radishes, onions, and cilantro. Ponche Navideno is also popular…and it’s a warm punch made from cinnamon sticks, cloves, guavas, sugar cane, apples, pears, and oranges.

Amy: Do you happen to have any family recipes that you'd be willing to share?
Cesar: Posole is one of my favorite dishes...my mom used to make it for me when I lived in Mexico. The soup gets its heat from the dried ancho chilies, and our family eats ours with shredded lettuce, radishes, onions, avocado, cilantro, oregano, and fresh-squeezed lime juice. Here’s the recipe:

Posole

Ingredients:
Soup:
•    2 lbs pork shoulder, cut into small pieces
•    5 quarts water
•    1 head of garlic, finely chopped
•    1 lb canned hominy, drained and rinsed
•    10 medium dried Ancho chilies (more or less to taste)
•    Salt and pepper to taste
•    Half a lime
Garnishes:
•    Shredded lettuce or cabbage
•    Sliced radishes
•    Finely chopped onions
•    Freshly chopped cilantro
•    Dried oregano
•    Lime wedges
•    Diced avocado
•    Tostadas

Directions:
1.    Add the pork to about 5 quarts of salted water. Bring to a boil.  Add the chopped garlic and drained hominy. Cook for 2-3 hours until the meat is tender and can be cut into small pieces.
2.    While meat is cooking, prepare chilies by removing seeds and veins and then soak in hot water for about 20 minutes. Remove the chilies from the water and blend with about a ½ cup of the pork stock/broth. Add the pepper-mixture to the soup and continue simmering the soup until the meat is cooked thoroughly.
3.    When the soup is ready, spoon it into soup bowls and squeeze fresh lime over each bowl. Add the garnishes and enjoy!

Feliz Navidad, everyone! (Are you singing the song, now?) Many thanks to Cesar for sharing his family’s traditions. My recipe this Wednesday is another Mexican staple: hot chocolate!



Mexican Hot Chocolate
Makes approximately two small mugs of hot chocolate.

This recipe is prepared using the Set of 4 In the Kitchen with David® Ceramic Mugs (K38333).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

• 5 cups whole milk


• 4 cinnamon sticks


• 3 Tbsp unsweetened cocoa powder


• 6 oz bittersweet chocolate (60% cacao), chopped


• 1 (3.25-oz) original Mexican hot chocolate round tablet, chopped


• 1/3 cup condensed milk


• 1 tsp vanilla extract

Directions:

1. Combine the milk, cinnamon sticks, and cocoa powder in a medium-size saucepan. Steep the milk over low heat for 20 minutes.


2. Remove the cinnamon sticks. Add both of the chocolates, condensed milk, and vanilla. Stir the mixture until the chocolate is completely melted.


3. Pour into mugs and serve immediately.

Foodies, for today’s blog question, tell me what’s your favorite holiday beverage? Is it hot chocolate? Do you wait all year for eggnog? Are you mulling over whether to have a little mulled cider right now? I’ll see you Wednesday at 8pm ET.

Keep it flavorful!
—David