4 Mexican Christmas Recipes for a Delicious Feliz Navidad

Spending Christmas with family in Puerto Vallarta while I was growing up was identity-forming for me. I loved the colours, the flavours and the way everyone in the neighbourhood seemed to take noche buena, or Christmas Eve, festivities more seriously than December 25 itself. It’s hard to recreate the experience for my own kids, who have never spent a holiday abroad. But cooking from those memories gets me pretty close. Here's what I love to make each year—and honestly, year-round as well.

Pozole Rojo

You will have a hard time finding two households that agree on how to make this beloved pork and chili soup. Cumin? No cumin? Whole onion or chopped? Two things everyone knows, though, is that it’s always worth the effort, and it always tastes better the next day. Get this pozole rojo recipe.

Jicama and Orange Salad

This tart and juicy salad comes together in minutes and acts as a zippy counterpoint to the rich spiciness of pozole. There’s no oil or emulsifier to dress the salad; make it immediately before serving. Chilling the produce just before prep is a nice touch. Get this jicama and orange salad recipe.

Ponche Navideño (Hibiscus Christmas Punch)

Known as sorrel in Caribbean cuisines, and zobo drink in Nigeria, hibiscus tea often makes its way into Mexican ponche around the holidays, served as a heated drink with plenty of fresh and dried fruits (and sometimes a cheeky pour of rum). Get this Christmas punch recipe.

Pumpkin Spice Chocoflan

Sometimes called “pastel impossible,” which translates to impossible cake, chocoflan is a dessert for the chocolate lovers, the cooking science nerds and the efficient home cook who wants the wow-factor of a layer cake without the work of actually making one. After pouring an eggy milk custard over a dark chocolate cake batter in a bundt pan, the layers reverse during baking, as if by magic. Get this chocoflan recipe.