Let’s Feast on Christmas Dishes from Latin America

Christmas cuisine in Latin America is a mosaic of regional traditions and flavors. Throughout Latin America, Christmas dishes reflect a rich blend of indigenous ingredients and colonial influences, showcasing the region's diverse culinary heritage. Each country brings its own unique flavors and traditions to the table, creating a vibrant celebration of food and culture. From Brazil’s hearty roasts to Argentina’s festive barbecues, Peru’s flavorful tamales, and Mexico’s rich stews, these dishes not only nourish but also bring families together in celebration of the season.

Brazil

Peru de Natal (Christmas Turkey): A centerpiece of many Brazilian Christmas feasts, this is often prepared with a blend of spices and herbs, and sometimes stuffed with farofa (a seasoned cassava flour mixture).

Source: (https://www.saborbrasil.it/en/peru-de-natal-christmas-turkey/)

Ingredients

• 4 – 6 kg turkey
• 2 litres table wine
• juice of 3 oranges
• juice of 2 lemons
• yellow mustard
• sage
• rosemary
• parsley
• mixed herbs
• salt and black pepper
• sliced onions
• crushed garlic

For orange sauce:
• 1 tablespoon sugar
• 1 tablespoon white wine vinegar
• ½ teaspoon all-purpose flour
• juice of 2 oranges
• juice of ½ lemon
• 50 ml Gran Marnier

Preparation Method

1. Marinate the turkey with all condiments the night before.
2. When it is ready to cook drain; remove the solids from the marinade to prevent them from burning when cooking; reserve the marinade.
3. If you want you can fill the turkey with “farofa” prepared with turkey liver and heart. Sew the turkey up or use toothpicks to close the opening. Tie the turkey legs together and tuck the wing tips under the body. It is easier, however, to serve “farofa” separately.
4. Brush the turkey with the butter, cover with aluminum foil and bake in hot oven. A large turkey takes around 45 minutes per kg to cook.
5. When cooked remove the aluminum foil, sprinkle the marinade over and allow skin to brown.
6. Garnish with canned syrup fruit or fresh fruit. Bring the whole turkey to the table and cut it in front of the dinners.

Preparation of orange sauce:
In a small saucepan caramelize the sugar with the vinegar. Dissolve the flour in the orange and lemon juice. Put the dissolved flour in the caramelized sugar and cook for 2 minutes stirring constantly. Add the Grand Marnier and allow to boil again. If you like, add a few slices of peeled orange.

Argentina

Vitel Toné: A dish of Italian origin that has become a Christmas staple in Argentina. It consists of thinly sliced veal served cold with a creamy, tangy sauce made from tuna, capers, and anchovies.

Source: (https://www.quericavida.com/recipes/vitel-tone/a1834c67-5c7b-4954-8eb9-39fa4b243d53)

Ingredients

• Water (enough to cover veal roast)
• 2 white onions, quartered
• 2 carrots, chopped
• 1 celery stalk, chopped
• 2-3 bay leaves
• 3-4 garlic cloves, whole and peeled
• Green onion, 1 bunch cleaned and chopped
• Parsley, to taste
• 2 tablespoons coarse sea salt
• 1-3 lbs veal eye of round roast, cleaned and trimmed of fat
• 8 hard-boiled, organic egg yolks
• 2 cans tuna fish in oil, drained and fluffed with a fork
• 1 cup extra virgin olive oil
• 2 generous tablespoons Dijon mustard (or your favorite kind of mustard)
• 1 cup mayonnaise
• 1 small can or jar anchovies (approx. 12 fillets)
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons capers

Preparation Method

1. In a large soup pot, bring water to boil (add enough so that it will cover the veal roast).
   
   
2. Add the vegetables, 2 tablespoons coarse salt and the veal eye of round. Bring water to a boil and let cook for approximately 1 hour, stirring the white foam that forms at the top of the pot. Turn off the stove, letting the meat cool in the broth.
   
   
3. Once cool, cut the meat in thin strips and arrange on a tray or platter (depending on when you’re going to serve it).
   
   
4. Meanwhile, put hard-boiled egg yolks, tuna and oil in a blender. Liquefy until a smooth, uniform mix is achieved.
   
   
5. Add 1 cup of broth, and continue blending. While the blender’s running, incorporate the mustard, mayonnaise and anchovies. (The consistency should be somewhere between liquid and a thick spread. If too thick, add more broth.)
   
   
6. Taste the sauce and adjust the seasoning, adding salt and pepper. (If already salted to taste, just add the pepper.)
   
   
7. If you’re not going to serve the vitel toné on the same day of preparation, store in the refrigerator. Otherwise, a few hours before serving, arrange the strips of veal on the serving tray or platter you will be using, and cover with the tuna and anchovy sauce. Sprinkle with capers, and serve with the garnish of your choice.

Expert Tips

• To balance the flavors of the dish, add a touch of lemon juice to the broth. You can serve the vitel with lemon wedges, used to drizzle lemon juice over the meat and the sauce.
• Serve with a white wine, such as a bottle of Chardonnay, Sauvignon Blanc or Pinot Grigio.

Peru

Arroz con Pollo: A traditional Latin American dish featuring chicken cooked with seasoned rice, vegetables, and spices for a flavorful, comforting meal.

Source: (https://www.ambitiouskitchen.com/puerto-rican-chicken-and-rice-arroz-con-pollo/)

Ingredients

For the chicken:

• 2 tablespoon olive oil, divided
• 1 ½ pounds boneless skinless chicken thighs

For the adobo seasoning:

• 1 teaspoon cumin
• ¾ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon red cayenne pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon coriander
• ½ teaspoon salt
• Freshly ground black pepper

For the sofrito & rice:

• 3 cloves garlic, minced
• ¼ cup finely diced green pepper
• ¼ cup finely diced white onion
• ¼ cup finely diced cilantro
• Optional: 1 jalapeno, diced
• ¼ teaspoon ground coriander
• ¼ teaspoon cumin
• ¼ teaspoon ground turmeric
• ¼ teaspoon garlic powder
• ¼ teaspoon oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup tomato sauce
• 1 ¼ cups water
• 1 cup basmati white rice (don’t use brown, it will take too long to cook)
• ⅔ cup frozen peas (or rinsed and drained pigeon peas)
• OPTIONAL: ½ cup pitted green olives

Preparation Method

1. Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
   
   
2. Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
3. In the same skillet (it should be greased enough already for sautéing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro. 
4. Saute for 2-3 minutes, and then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine. 
5. Bring to a simmer then fold in the rice, peas and olive (if using) making sure they're evenly distributed. Add browned chicken on top.
6. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
7. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.
8. To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro.

Mexico

In Mexico, Christmas meals are a vibrant blend of traditional and festive dishes, reflecting the country’s rich culinary heritage. 

Bacalao a la Vizcaína: A traditional dish of salted codfish stewed in a rich tomato sauce with olives, capers, and spices. This dish is particularly popular in northern Mexico.

Source: (https://www.foodnetwork.com/recipes/bacalao-a-la-vizcana-12081457)

Ingredients

• 2 pounds salt cod
• 1/2 cup olive oil
• 6 cloves garlic, sliced
• 1 large yellow onion, diced
• 1 bunch scallions, white parts cut into 1-inch pieces, greens finely sliced
• 1 cup tomato paste
• 1/4 cup white wine
• 5 large tomatoes, cut into large dice
• 4 roasted red bell peppers, peeled, seeded and cut into large dice
• 2 large Idaho potatoes, peeled and diced into 2-inch pieces
• Kosher salt
• 1/4 cup drained capers with 2 tablespoons brine
• 1 cup pitted whole green olives with 2 tablespoons olive juice

Preparation Method

1. Soak the salt cod in a large bowl of cold water for at least 24 hours in the refrigerator. Rinse, drain and dry on a towel-lined plate. Refrigerate until ready to use.
2. Heat the olive oil in a 7.5-quart Dutch oven or heavy saucepan over medium heat until warm. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the white parts of the scallions and cook, stirring occasionally, until softened but with no color, 2 to 3 minutes. Add the tomato paste and cook, stirring occasionally, until the paste is caramelized, 8 to 10 minutes. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the tomatoes, cover and cook over medium-low heat until the tomatoes soften, 15 to 20 minutes. Add the roasted red bell peppers and continue to cook at a low simmer for another 10 minutes.
   
   
3. Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Bring to a boil over medium-high heat. Adjust the heat to medium low and simmer until the potatoes are just tender, about 15 minutes. Drain and add to the stew, stirring gently to combine.
   
   
4. Shred the rinsed salt cod by hand and add to the pot with the cooked tomatoes, peppers and potatoes. Cover and cook over low heat until the cod melds into the stew, 15 to 20 minutes.
   
   
5. Stir in the capers and brine, olives with juice and half of the scallion greens. Taste and add salt, if necessary. Serve topped with the remaining scallion greens.

Expert Tips

• It’s crucial to soak the salt cod as long as possible so the cod is flaky and the dish doesn’t come out overly salty.

Embracing new Christmas traditions from around the world can help you and your family connect even more deeply during the most beloved season of the year.