13 Festive Mexican Holiday Recipes Packed With Flavor

You’ll find 13 festive Mexican holiday recipes that are easy to follow and full of flavor. Try pozole rojo for a warm, hearty stew, or make tamales de rajas con queso for a hands-on family project. Learn to simmer bacalao a la vizcaína, or build rich mole poblano for turkey. Add salads, sweets, and a warm ponche to complete the spread. Pick a dish, gather ingredients, and start—there’s more to explore next.

Pozole Rojo — Hearty Hominy and Pork Stew

A warm, comforting bowl of pozole rojo that tastes like a festive hug from Mexico.

Ingredients:

• 2 lbs (900 g) pork shoulder, cut into 1–2-inch cubes
• 8 cups (2 L) chicken or water broth
• 1 large onion, halved
• 4 garlic cloves, smashed
• 2 bay leaves
• 2 tsp salt (adjust to taste)
• 2 tbsp vegetable oil
• 6 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 cups canned hominy, drained and rinsed (or 2 cans, about 28 oz total)
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp black pepper

Garnishes (optional but recommended):

• Shredded radishes
• Thinly sliced green cabbage or lettuce
• Diced white onion
• Lime wedges
• Sliced avocado
• Dried oregano for sprinkling
• Crushed red pepper or hot salsa

How to Make:

1. In a large pot, add pork, broth (or water), halved onion, smashed garlic, bay leaves, and 1 tsp salt. Bring to a boil, then reduce to a simmer.
2. Skim any foam from the surface and simmer, partially covered, for about 1 to 1.5 hours until pork is tender.
3. While pork cooks, heat a skillet over medium heat and toast guajillo and ancho chiles for 30–60 seconds per side until fragrant, careful not to burn.
4. Soak the toasted chiles in hot water for 15 minutes until soft, then drain, reserving some soaking liquid.
5. Blend the softened chiles with 1 cup of the soaking liquid (or water), 1 garlic clove, a pinch of salt, oregano, and cumin until smooth.
6. Heat 2 tbsp oil in a skillet over medium heat, pour in the chile puree, and cook 3–4 minutes to deepen the flavor, stirring so it doesn’t stick.
7. Strain the chile mixture into the simmering pork pot to remove any bits for a smooth red broth; stir to combine.
8. Add hominy and simmer an additional 20–30 minutes so flavors meld and hominy is heated through. Taste and adjust salt and pepper.
9. Remove bay leaves and discard. Shred or cut pork pieces to preferred size in the pot.
10. Serve hot in bowls and let everyone garnish with radishes, cabbage, onion, lime, avocado, oregano, and hot salsa to taste.

Enjoy a steaming bowl of pozole rojo — perfect for celebrations or cozy nights in!

Tamales De Rajas Con Queso — Poblano and Cheese Tamales

Bright, cheesy poblano tamales that burst with smoky flavor in every bite.

Ingredients:

• 4 fresh poblano peppers (or 3 large)
• 1 cup shredded Oaxaca cheese or mozzarella (about 4 oz)
• 3 cups masa harina for tamales
• 1 1/4 cups warm chicken or vegetable broth (plus extra if needed)
• 1 cup lard or vegetable shortening, softened
• 1 1/2 tsp baking powder
• 1 tsp fine salt (adjust to taste)
• 1/2 cup canned roasted poblano or pasilla strips (optional, for extra filling)
• 20–24 dried corn husks, soaked in warm water for 30 minutes
• 1–2 tbsp vegetable oil
• Fresh cilantro or crema for serving (optional)

How to Make:

1. Roast the poblano peppers over a gas flame or under the broiler, turning until charred all over.
2. Place in a bowl and cover with plastic for 10 minutes to steam. Peel, seed, and slice into strips.
3. In a large bowl, beat the lard or shortening until fluffy.
4. Add masa harina, baking powder, and salt, then gradually beat in warm broth until mixture is soft, spreadable, and holds a thumbprint.
5. Add more broth if too dry.
6. Stir in about 1/2 cup of the shredded cheese into the masa to distribute cheesy pockets throughout.
7. Mix the roasted poblano strips with the remaining cheese (and optional canned roasted strips) to make the filling.
8. Drain and pat dry the corn husks.
9. Spread a generous tablespoon or two of masa onto the center of each husk, leaving room at the top and bottom; smooth into a 3×4 inch rectangle.
10. Place a strip of poblano and a sprinkle of the cheese filling in the center of the masa.
11. Fold the sides of the husk over the filling, then fold up the bottom.
12. Repeat with remaining husks, masa, and filling.
13. Stand the tamales upright in a steamer basket with open ends up.
14. Cover with a damp cloth and a layer of husks on top.
15. Steam over simmering water for 60–75 minutes, checking occasionally to verify water hasn’t boiled dry.
16. Test a tamal by peeling back a bit of the husk—masa should be firm and pull away cleanly from the husk.
17. If not done, steam 10–15 minutes more.
18. Let tamales rest for 5–10 minutes before serving.
19. Top with cilantro or crema if you like.

Enjoy warm—these cheesy, smoky tamales are perfect for sharing at any festive table!

Bacalao a La Vizcaína — Traditional Salted Cod Stew

A soulful, comforting Mexican stew of rehydrated salted cod, tomatoes, olives, and tender potatoes — perfect for holiday gatherings.

Ingredients:

• 1 lb (450 g) salted cod (bacalao)
• 4 cups cold water (for soaking)
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 large green bell pepper, sliced
• 1 large red bell pepper, sliced
• 2 medium tomatoes, chopped (or 1 cup canned crushed tomatoes)
• 1/2 cup tomato sauce (or more to taste)
• 3 medium potatoes, peeled and cut into 1-inch cubes
• 1/2 cup pitted green olives, sliced
• 2 tbsp capers, drained (optional)
• 1/4 cup raisins (optional, traditional)
• 1 bay leaf
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper (or to taste)
• Salt, only if needed after tasting (the cod is salty)
• 2 tbsp chopped fresh parsley or cilantro for garnish
• 1 cup water or fish/chicken broth (adjust as needed)

How to Make:

1. Rinse the salted cod under cold running water, then soak in 4 cups cold water for 24–48 hours, changing the water 2–3 times to remove excess salt.
2. After soaking, drain and rinse the cod and cut into bite-sized pieces; pat dry.
3. In a large pot or deep skillet, heat olive oil over medium heat.
4. Add the sliced onion and cook until soft and translucent, about 4–5 minutes.
5. Stir in the minced garlic and cook 30 seconds until fragrant.
6. Add the sliced bell peppers and cook 3–4 minutes until slightly softened.
7. Add chopped tomatoes (or crushed tomatoes) and tomato sauce; stir to combine.
8. Add the potato cubes, bay leaf, oregano, and black pepper; pour in 1 cup water or broth.
9. Bring to a gentle simmer, cover, and cook about 15 minutes until potatoes begin to soften.
10. Gently add the cod pieces, olives, capers (if using), and raisins (if using), folding them into the stew.
11. Simmer uncovered 8–10 minutes more, until fish flakes easily and potatoes are tender; add more water/broth if the stew is too thick.
12. Taste carefully and add salt only if needed; remove the bay leaf.
13. Stir in chopped parsley or cilantro just before serving.

Serve hot with warm corn tortillas or crusty bread — a festive bowl full of tradition and flavor!

Mole Poblano With Turkey — Rich Chocolate-Spiced Sauce

A luxurious, deeply spiced mole poblano smothering roast turkey — rich, chocolatey, and perfect for a festive feast.

Ingredients:

• 1 whole turkey (10–12 lbs), thawed and giblets removed
• 2 teaspoons kosher salt (for turkey) + extra for seasoning
• 1 teaspoon black pepper
• 3 tablespoons vegetable oil, divided
• 4 dried ancho chiles, stemmed and seeded
• 4 dried pasilla chiles, stemmed and seeded
• 2 dried mulato or chipotle chiles, stemmed and seeded (optional for heat)
• 4 tablespoons sesame seeds, toasted
• 2 tablespoons almonds, toasted
• 2 tablespoons pumpkin seeds (pepitas), toasted
• 3 corn tortillas, torn into pieces
• 2 slices white bread, crusts removed and torn
• 1 medium onion, chopped
• 4 garlic cloves
• 2 Roma tomatoes, roasted or 1 cup crushed canned tomatoes
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground anise or 1 star anise (crushed)
• 2 tablespoons smooth peanut butter or almond butter (optional)
• 2 ounces Mexican dark chocolate or semisweet chocolate, chopped
• 2 cups low-sodium chicken or turkey broth (plus extra if needed)
• 2 tablespoons apple cider vinegar or white vinegar
• 1–2 tablespoons brown sugar or piloncillo, to taste
• Salt to taste
• Fresh cilantro or toasted sesame seeds for garnish (optional)

How to Make:

1. Pat the turkey dry, season inside and out with 2 teaspoons kosher salt and 1 teaspoon black pepper. Let rest while you make the mole.
2. Heat 1 tablespoon oil in a skillet over medium. Toast the dried chiles briefly until fragrant, about 20–30 seconds per side. Remove and soak in hot water for 20 minutes until softened; reserve soaking liquid.
3. In the same skillet, toast sesame seeds, almonds, and pepitas until golden; set aside.
4. Add the torn tortillas and bread to the skillet with a bit of oil; toast until crisp and browned. Remove and set aside.
5. Sear the onion and garlic in 1 tablespoon oil until softened and slightly charred, about 6–8 minutes. Roast or char the tomatoes and add them to the skillet.
6. In a blender, combine the softened chiles (drained, reserving a little soaking liquid), toasted seeds and nuts, toasted bread and tortillas, sautéed onion and garlic, tomatoes, spices, peanut butter (if using), vinegar, and 1½ cups broth. Blend until very smooth, adding more broth or reserved chile liquid to reach a thick sauce consistency.
7. Pour the blended sauce into a large pot. Simmer gently over low heat for 20–30 minutes, stirring often so it doesn’t stick. Add the chopped chocolate and brown sugar, stirring until chocolate melts and flavors balance. Adjust salt and acidity to taste.
8. Preheat oven to 325°F (165°C). Place the turkey on a rack in a roasting pan, brush with remaining oil, and roast according to weight (about 13–15 minutes per pound) until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
9. During the last 30–40 minutes of roasting, ladle the mole sauce over the turkey occasionally so it builds a glossy, flavorful coating. Reserve extra warm sauce for serving.
10. Let the turkey rest 20 minutes after roasting. Carve and spoon additional mole over the slices. Garnish with cilantro or toasted sesame seeds if desired.

Enjoy this show-stopping mole poblano turkey — deep, complex, and perfect for sharing at a festive table.

Ensalada De Nochebuena — Festive Fruit and Beet Salad

A bright, festive salad that balances sweet fruits and earthy beets — perfect for Nochebuena.

Ingredients:

• 2 medium cooked beets, peeled and diced
• 2 medium jicama, peeled and cut into matchsticks or small cubes (about 2 cups)
• 2 oranges, peeled and segmented (or cut into bite-sized pieces)
• 2 apples, cored and diced (Granny Smith or Gala), optional squeeze of lime to prevent browning
• 1 cup cranberries (fresh or canned)
• 1/2 cup pomegranate seeds (optional, for color and crunch)
• 1/4 cup chopped pecans or walnuts (toasted, optional)
• 1/4 cup chopped candied ginger (optional)
• 2 tbsp sugar or honey (adjust to taste)
• Juice of 1 lime
• 1/4 cup orange juice (fresh if possible)
• Pinch of salt
• Fresh mint leaves for garnish (optional)

How to Make:

1. Combine the diced beets, jicama, oranges, apples, and cranberries in a large bowl.
2. Add pomegranate seeds, nuts, and candied ginger if using.
3. In a small bowl, whisk together the lime juice, orange juice, sugar or honey, and a pinch of salt until the sweetener dissolves.
4. Pour the dressing over the salad and toss gently to coat everything evenly.
5. Taste and adjust sweetness or acidity as needed — add more lime or sugar to balance.
6. Chill the salad for at least 30 minutes to let flavors meld.
7. Just before serving, garnish with fresh mint leaves for a bright finish.

Serve chilled and enjoy this colorful, tangy-sweet Ensalada de Nochebuena with your holiday meal!

Romeritos With Shrimp Cakes — Herbaceous Greens in Red Sauce

A bright, herb-forward Mexican classic: tender romeritos in a rich red mole-like sauce topped with crispy shrimp cakes.

Ingredients:

• 1 lb romeritos (fresh or frozen; if frozen, thawed and drained) or substitute spinach + epazote if unavailable
• 6 oz peeled shrimp (chopped), plus 12–16 small whole shrimp for cakes or garnish
• 1 cup cooked potatoes (small diced)
• 2 tbsp vegetable oil (divided)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 roma tomatoes (or 2 cups crushed tomatoes)
• 2 dried guajillo chiles, stems and seeds removed
• 1 dried ancho chile, stem and seeds removed (optional, for depth)
• 1/4 cup toasted almonds or peanuts
• 2 tbsp sesame seeds (plus extra for garnish)
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1 cup chicken or vegetable broth
• 1 tsp salt (adjust to taste)
• Freshly ground black pepper, to taste
• 1 cup breadcrumbs (or panko)
• 1 egg, beaten
• 2 tbsp chopped fresh parsley or cilantro
• Lime wedges, for serving

How to Make:

1. Toast the guajillo and ancho chiles in a dry skillet over medium heat 30–60 seconds until fragrant; soak them in hot water 15 minutes to soften.
2. In the same skillet, char the roma tomatoes until blistered and soft; set aside to cool slightly.
3. Blend soaked chiles, charred tomatoes, toasted almonds/peanuts, sesame seeds (reserve a little for garnish), cumin, cinnamon, and 1/2 cup broth until smooth; strain if desired for a silky sauce.
4. Heat 1 tbsp oil in a saucepan over medium heat; sauté half the chopped onion and one garlic clove until translucent.
5. Pour in the blended red sauce, add remaining broth, salt and pepper, and simmer gently 10 minutes to marry flavors.
6. Stir in the romeritos and cooked potatoes; simmer 5–7 minutes until greens are tender and flavors combine. Taste and adjust seasoning.
7. For the shrimp cakes, combine chopped shrimp, remaining onion, garlic, breadcrumbs, beaten egg, parsley/cilantro, and a pinch of salt and pepper in a bowl; mix until just combined.
8. Shape the mixture into small patties (about 1½ inches) and coat lightly with extra breadcrumbs or sesame seeds.
9. Heat remaining 1 tbsp oil in a nonstick skillet over medium-high heat; fry shrimp cakes 2–3 minutes per side until golden and cooked through. Drain on paper towels.
10. Gently place shrimp cakes on top of the romeritos in the red sauce; garnish with extra sesame seeds and lime wedges.

Enjoy warm with corn tortillas or rice — a festive, herbaceous plate that’s savory, slightly smoky, and irresistible.

Buñuelos — Crispy Cinnamon-Sugar Fritters

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons melted butter or vegetable oil
• 2/3 cup warm milk (or water)
• 1 large egg
• Vegetable oil for frying (about 2–3 cups, enough for shallow or medium-deep frying)
• 1/2 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)
• Optional: zest of 1 orange or 1/2 teaspoon vanilla extract for extra flavor

How to Make:

1. In a bowl, whisk together flour, 1 tablespoon sugar, salt, and baking powder.
2. Stir in melted butter (or oil). If using, add orange zest or vanilla.
3. Beat the egg with the warm milk, then pour into the dry ingredients and mix until a soft dough forms.
4. Turn dough onto a lightly floured surface and knead briefly until smooth, about 1–2 minutes.
5. Divide dough into 8–10 equal pieces and roll each into a ball.
6. Use a rolling pin to flatten each ball into a thin round or oval, about 1/8-inch thick.
7. Heat oil in a deep skillet to 350°F (175°C) — test by dropping a small piece of dough: it should sizzle and rise immediately.
8. Fry 1–2 buñuelos at a time, flipping once, until golden and crisp, about 1–2 minutes per side.
9. Drain fried buñuelos on paper towels to remove excess oil.
10. Mix 1/2 cup sugar and 1 teaspoon cinnamon on a plate. While still warm, coat each buñuelo in the cinnamon-sugar mixture.
11. Serve warm for best crunch and flavor.

Enjoy the sweet, crunchy comfort of homemade buñuelos — perfect with a cup of hot chocolate or coffee!

Pan De Muerto — Orange-Scented Sweet Bread

A warm, citrusy sweet bread traditionally made for Día de los Muertos — soft, slightly chewy, and topped with buttery orange glaze.

Ingredients:

• 3 1/4 cups (400 g) all-purpose flour, plus extra for dusting
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (1 packet) active dry yeast
• 1/2 tsp salt
• 1/2 cup (120 ml) whole milk, warmed to about 100–110°F (38–43°C)
• 1/4 cup (60 ml) warm water
• 3 large eggs, at room temperature (reserve one for egg wash)
• 1/2 cup (115 g) unsalted butter, softened
• Zest of 1 large orange (about 1–2 tbsp)
• 1 tsp vanilla extract
• 1/4 tsp ground anise or 1 tsp anise seeds (optional, traditional)
• 2 tbsp orange juice (for dough)
• Pinch of salt for glaze

For the glaze/topping:

• 1 cup (120 g) powdered sugar
• 1–2 tbsp fresh orange juice
• 2 tbsp unsalted butter, melted
• Extra sugar for sprinkling (granulated)

How to Make:

1. In a small bowl, sprinkle the yeast over the warm water with a pinch of sugar; let sit 5–10 minutes until foamy.
2. In the bowl of a stand mixer (or a large bowl), whisk together flour, sugar, salt, orange zest, and anise if using.
3. In a separate bowl, whisk warm milk, 2 eggs, orange juice and vanilla.
4. Add the foamy yeast and the wet mixture to the dry ingredients and mix with dough hook on low until combined.
5. Add the softened butter a tablespoon at a time while mixing, then knead 8–10 minutes until dough is smooth, elastic, and slightly tacky. (By hand, knead 12–15 minutes.)
6. Transfer dough to a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1–1.5 hours.
7. Punch down the dough and divide most of it into a round loaf shape for the base (about 2/3–3/4 of dough). Reserve the remaining dough for decorative bones/strips.
8. Shape the main piece into a smooth round and place on a parchment-lined baking sheet. Roll reserved dough into ropes and shape into the signature crossed bone decorations and a small round to sit atop the loaf.
9. Cover loosely and let the shaped loaf rise again until puffy, about 45–60 minutes.
10. Preheat oven to 350°F (175°C). Beat the remaining egg with a splash of water for egg wash and gently brush the loaf.
11. Bake 25–35 minutes until golden brown and the loaf sounds hollow when tapped; tent with foil if browning too quickly.
12. While bread cools slightly, whisk together powdered sugar, melted butter, orange juice, and a pinch of salt to make a smooth glaze.
13. Brush the warm loaf with the orange glaze and sprinkle with a little granulated sugar for a sparkly finish.
14. Let cool enough to slice — enjoy the fragrant, citrus-kissed Pan de Muerto with coffee or hot chocolate.

Serve a warm slice and savor a sweet, orange-scented bite of tradition!

Champurrado — Thick Chocolate Masa Drink

Warm, spiced chocolate masa — the cozy Mexican drink that hugs you from the inside.

Ingredients:

• 4 cups water
• 1 cinnamon stick (or 1 tsp ground cinnamon)
• 3/4 cup masa harina (corn masa flour for tortillas)
• 3 cups milk (dairy or plant-based)
• 4 oz Mexican chocolate (or 3/4 cup chopped bittersweet chocolate + 1 tbsp brown sugar)
• 1/3 to 1/2 cup piloncillo or brown sugar (adjust to taste)
• 1 tsp vanilla extract
• Pinch of salt

How to Make:

1. In a medium saucepan, bring the water and cinnamon stick to a simmer over medium heat.
2. Remove a cup of the hot water and whisk it into the masa harina until smooth and lump-free.
3. Add the masa slurry back into the simmering water, whisking constantly to combine.
4. Pour in the milk and continue to whisk so the mixture stays smooth.
5. Stir in the chopped Mexican chocolate and piloncillo (or brown sugar) until melted and fully incorporated.
6. Lower the heat and simmer gently, stirring often, until thickened to a drinkable pudding-like consistency, about 8–12 minutes.
7. Remove the cinnamon stick, stir in the vanilla and a pinch of salt, and taste — adjust sweetness if needed.
8. Serve hot in mugs, optionally topped with a cinnamon sprinkle or a dollop of whipped cream.

Cozy up with a steaming cup of champurrado and enjoy a sweet, chocolatey hug!

Chiles En Nogada — Stuffed Poblano Peppers With Walnut Sauce

A festive, savory-sweet classic: roasted poblano peppers stuffed with a warm meat-and-fruit filling topped with creamy walnut sauce and pomegranate jewels.

Ingredients:

• 6 large poblano (ancho) peppers
• 1 lb ground pork (or a mix of pork and beef)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 apple (Granny Smith or tart), peeled and diced
• 1 pear, peeled and diced
• 1/4 cup raisins
• 1/4 cup chopped almonds or pine nuts
• 1 medium tomato, peeled, seeded and finely chopped
• 1/4 cup dry white wine or chicken broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 3 tablespoons vegetable oil (plus more for brushing peppers)
• 1 cup walnuts, soaked briefly in hot water (10 minutes) and drained
• 1/2 cup Mexican crema or sour cream
• 1/2 cup milk (adjust for sauce consistency)
• 1/4 cup queso fresco or feta, crumbled (optional, for sauce)
• 1/2 cup pomegranate seeds (for garnish)
• Fresh parsley or cilantro, chopped (for garnish)
• A little sugar or honey, if needed to balance filling (optional)

How to Make:

1. Roast the poblano peppers over an open flame or under a broiler, turning until skins are blistered and blackened all over.
2. Place roasted peppers in a bowl and cover with plastic wrap for 10 minutes to steam; then peel off skins, make a lengthwise slit and carefully remove seeds, keeping peppers whole.
3. Heat 3 tablespoons oil in a skillet over medium heat; sauté onion until translucent, about 4 minutes.
4. Add garlic and cook 30 seconds, then add the ground meat and brown, breaking up lumps until cooked through.
5. Stir in chopped tomato, diced apple and pear, raisins, and nuts; cook 3–5 minutes until fruit softens.
6. Add wine (or broth), cinnamon, cloves, oregano, salt and pepper; simmer 5 minutes until mixture is moist but not soupy. Taste and add a pinch of sugar or honey if the filling needs balance.
7. Remove filling from heat and let cool slightly before spooning into the roasted peppers.
8. For the walnut sauce, blend soaked walnuts with crema (or sour cream), milk, and queso fresco (if using) until smooth; season with a pinch of salt and thin with more milk if needed to a pourable but creamy consistency.
9. Place stuffed peppers on a serving platter and spoon walnut sauce generously over each pepper.
10. Sprinkle pomegranate seeds and chopped parsley or cilantro on top for color and brightness.
11. Serve at room temperature or slightly chilled alongside warm tortillas or rice.

Enjoy this colorful, festive plate — every bite is a sweet, savory, and creamy celebration!

Ponche Navideño — Warm Fruit Punch With Piloncillo

Bright, cozy Mexican fruit punch that smells like holiday cheer in a pot.

Ingredients:

• 10 cups water
• 1 medium guava, halved (or 2–3 guavas)
• 2 apples, cored and quartered (preferably Gala or Fuji)
• 2 pears, cored and quartered
• 1 medium tejocote (or 6–8 dried apricot slices or extra apple if unavailable)
• 1 cup prunes, pitted
• 1/2 cup raisins (optional)
• 1/2–3/4 pound piloncillo (or 3/4–1 cup dark brown sugar), grated or chopped
• 2 cinnamon sticks
• 4 whole cloves
• Peel of 1 orange (large strips) — avoid white pith if possible
• 1 orange, sliced for serving (optional)
• Optional: a splash (1/4 cup) of rum, brandy, or orange liqueur per serving for adults

How to Make:

1. Wash all fruit well. Cut guava, apples, pears, and tejocote into large pieces so they release flavor but hold together.
2. In a large pot, bring 10 cups water to a boil.
3. Add guava, apples, pears, tejocote, prunes, and raisins to the boiling water.
4. Add the cinnamon sticks, whole cloves, and orange peel to the pot.
5. Reduce heat to low and simmer gently for 30–45 minutes, until fruits are soft and the broth is fragrant.
6. Stir in grated piloncillo (or brown sugar) until fully dissolved; taste and adjust sweetness.
7. Keep ponche warm on very low heat for another 10 minutes so flavors meld. Don’t boil hard once sweetener is added.
8. To serve, ladle hot ponche into mugs, making sure each serving gets some fruit pieces; add an orange slice for garnish.
9. If desired, add a splash of rum, brandy, or orange liqueur to adult portions just before serving.

Enjoy a steaming mug — sip slowly and savor those festive, spiced fruit flavors!

Turrón De Doña Pepa — Honeyed Anise Candy Bar

Sweet, chewy layers of anise-scented honeyed bars topped with colorful candies — Turrón de Doña Pepa is a festive Peruvian-style treat perfect for holidays.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons unsalted butter, cold and cut into small pieces
• 1 large egg
• 1 tablespoon anise seeds (or 1 teaspoon anise extract)
• 3–4 tablespoons cold water (as needed)
• 1 cup honey
• 1/2 cup dark panela or brown sugar (or packed brown sugar)
• 1 cinnamon stick or 1/2 teaspoon ground cinnamon
• Zest of 1 orange (optional)
• 1/4 cup unsalted butter (for the syrup)
• Assorted colorful sugar candies or nonpareils for topping

How to Make:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together flour, 1/2 cup sugar, salt, and baking powder.
3. Rub in the 3 tablespoons cold butter with your fingers until mixture looks like coarse crumbs.
4. Stir in the egg and anise seeds (or extract) and add 3 tablespoons cold water; mix to form a soft dough, adding the extra tablespoon if needed.
5. Turn the dough onto a lightly floured surface, knead briefly, and divide into 3–4 equal pieces.
6. Roll each piece into a long rope about 1/2 inch thick and shape into short strips or press into an oblong pan to form layered ribbons (traditional turrón has layered strips).
7. Place the strips on a baking sheet or assemble layers in a greased 8×8-inch pan and prick lightly with a fork.
8. Bake 12–15 minutes or until lightly golden; cool slightly.
9. Meanwhile, make the syrup: in a small saucepan, combine honey, panela (or brown sugar), 1/4 cup butter, cinnamon, and orange zest if using.
10. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves and the syrup thickens slightly, about 6–8 minutes.
11. Remove cinnamon stick, let the syrup cool for a minute, then pour hot syrup evenly over the baked strips or layers so they absorb it.
12. Let the bars rest until syrup soaks in and everything is cool but still slightly sticky.
13. Press colorful sugar candies or nonpareils over the top to decorate and set the turrón.
14. Slice into bars or squares and let rest until fully set (you can refrigerate briefly to firm up).

Enjoy a slice of this honeyed, anise-kissed turrón — it’s bright, nostalgic, and perfect for sharing!

Salsa Verde and Fresh Tortillas — Bright Green Sauce With Homemade Tortillas

Bright, tangy salsa verde paired with warm, pillowy homemade tortillas — a match made in fiesta heaven.

Ingredients:

• For the Salsa Verde:
• 1 lb tomatillos, husked and rinsed
• 1–2 jalapeños or serranos, stemmed (seed if you prefer milder)
• 1 small white or yellow onion, quartered
• 2 cloves garlic
• 1/2 cup fresh cilantro leaves
• Juice of 1 lime
• 1/2 tsp salt, or to taste
• Optional: a pinch of sugar if tomatillos are very tart
• For the Fresh Tortillas:
• 2 cups all-purpose flour (or 1 cup whole wheat + 1 cup all-purpose)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3 tbsp vegetable oil or melted lard
• 3/4 cup warm water (plus a tablespoon if needed)

How to Make:

1. Make the salsa: place tomatillos, chiles, onion, and garlic in a pot and cover with water. Bring to a boil, then simmer 5–7 minutes until tomatillos are softened.
2. Drain and transfer the hot vegetables to a blender or food processor. Add cilantro, lime juice, and salt.
3. Pulse until mostly smooth but still a little chunky — taste and adjust salt, lime, or heat. If too tangy, stir in a pinch of sugar.
4. Chill the salsa for 20–30 minutes to let flavors meld, or serve immediately warm if you like.
5. Make the dough: whisk flour, salt, and baking powder in a bowl. Stir in oil.
6. Gradually add warm water, mixing until a soft, slightly tacky dough forms. Add a tablespoon more water if the dough is dry.
7. Knead briefly on a lightly floured surface for about 1 minute until smooth. Let rest, covered, 10 minutes.
8. Divide the dough into 8 equal balls. Keep them covered so they don’t dry out.
9. Heat a heavy skillet or griddle over medium-high heat until very hot.
10. On a lightly floured surface, roll each ball into a thin 6–8 inch circle.
11. Cook tortillas one at a time on the hot skillet: about 30–45 seconds per side, until puffed with light brown spots. Flip once or twice as needed.
12. Stack cooked tortillas in a towel or tortilla warmer to stay soft while you finish the batch.
13. Serve warm tortillas with the bright salsa verde for dipping, tacos, or as a zesty topping.

Enjoy the fresh, zesty salsa with soft homemade tortillas — simple, soulful, and perfect for sharing.

Conclusion

You’ve got a ready set of dishes to bring Mexican holiday flavor to your table. Pick a few crowd-pleasers—pozole, tamales, mole—and plan timing: make sauces and fillings ahead, warm stews and tamales before serving, and keep tortillas and salsas fresh. Like a family recipe passed down, these steps help you share food that feels familiar and special. Follow the recipes, taste as you go, and enjoy feeding friends and family.