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December 19th


, 2011


recalentado (reheated food) on December 25th


All these parties have a dif- ferent meaning, almost always involving some religious thing. For example: The posadas are parties that take place every evening before Christmas. There are nine of them, repre- senting the journey of the virgin Mary and Joseph to Bethlehem


.


We celebrate Christmas big time here. For us Mexicans, Christmas celebration is not about one day only. For us it is the whole nine days before Christmas with the Christmas parties called posadas, then Christmas dinner on the night of December 24th


year’s eve celebration as in any other country of the world, and a few days after that, the Three King Day on January 6th


, then comes the . Then, the new


(friters), salads, tostadas, and more. But what cannot be missing in a posada is the piñata and the ponche. The piñata has a very spe- cial meaning too. It is made of a clay bowl (nowadays they are often made of some- thing simiar to paper mache), and it is decorated with seven cones shooting out from it,, representing the seven mor- tal sins, and they are deco- rated very colorfully, since sins are very attractive, and it is filled with fruit and candy. So the piñata is hanged from any place high in the house. The blind folded kids represent that faith is blind, and they have to break the piñata with a stick that represents the power of their faith. Once the piñata breaks, all the fruit and candy fall and this represents all the blessings that God has to give to those who have


5 oz of tejocotes (think in very small apricots) 4 oranges with peel 5 guavas 2 apples


cane


4 six-inch sticks of sugar 3 oz of pecans


To inject the turkey (yes, with a syringe)


1 cup of red wine Worcestershire sauce 3 teaspoons of


For the Filling:


10 lbs of ground pork meat 10 lbs of ground beef 5 lbs of chopped ham 1 onion chopped


3 cloves of garlic, minced 3 bay leaves.


meg 1 teaspoon of ground nut-


2 lbs of citron (Mexican candy that can be found in Wallmart. “Acitron” is the word) 1 cup of sweet wine or


sherry


2 sticks of cinnamon 1 sugar cone or ½ cup of brown sugar


Preparation:


First wash all fruit well and cut into pieces for easer con- sumption. Cut each stick of sugar cane into three and then into narrow strips. Cut the or- ange into thick slices and so on with the rest of the fruit. Add the rest of the ingredients ex- cept the sugar and boil every- thing for around 30 minutes. Lastly, add the sugar and serve hot. Once served add a shoot of tequila and enjoy your posada.


where baby Jesus was born. Often, especially in the Mexi- can barrios and in almost all schools, a pastorela is included. That is a play where costumed kids represent the characters of Joseph, Mary, the Three Wise Guys, shepherds, and even a cow and a donkey, who, ac- cording to the Catholics, were there to heat the new born baby. Other kids are dresed up as lambs. Isn’t that a little harsh, dressing up one kid as the Holy Mother, and another as a don- key? That can do permanent damage to a kid’s psych. Anyhow, in the barrios ev- erybody decorates their house with a manger scene and there is a posada at a different house every night. Every neighbor brings a different dish to share; some bring tamales, buñuelos


faith enough to brake with sin. During the entire party people are drinking ponche, (punch), which we Mexicans serve hot and it feels great on a cold night. The kids drink the ponche just as it is, while some adults add a piquete which is a shot of tequila. Nothing will keep you warmer than those. Ponche is a beverage prepared with fruit, coned sugar, water, sometimes red wine, and the traditional recipe goes like this: Ingredients: 24 cups of water


ers tamarind.


2 cups of hibiscus flow- 15 pieces of shelled


1 cup of raisins. 8 hawthorns 5 oz of prunesv


have bacalao, (codfish), pre- pared with three different kinds of chiles, tomato, and olives. We also have a very Mexican dish which is called romeritos which is rosemary cooked with nopalitos and dried shrimp “pancakes” and we also have turkey. Turkey has its origin in the Americas, particularly in México, where it was part of the Azetc diet. The Spaniards were amazed to see that huge animal that looked like a giant rooster as it was served to the Mexican emperors in the most important celebrations of that time. The Spaniards introduced it in Europe around the sixteenth century. The English called this animal turkey because the thought the bird came from Tur- key islands.


For Christmas dinner we


The cuisine of that time was enriched with this exotic, new Mexican product, gaining some relevance and ranking among the birds that only wealthy people in Europe can consume and only in some special occa- sions. The way that American and Canadian cook turkey is very similar to the way that we Mexicans do, except we use no bread stuffing for it.


So to cook your turkey Mexican style you need: Ingredients:


1 regullar sized turkey Salt


Pepper Garlic Powder


1 cup of chicken broth Continued on page 37


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2 lbs of chopped almonds 2 lbs of raisins


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