The holidays are here, and the festive chatter is everywhere. TikTok is blowing up with Burrito Sabanero dance challenges, and Instagram is glowing with families lighting up their velitas. But amid all the online talk of dances and traditions, one thing is truly bringing everyone together across Latin America this season: the food.
Obviously. Holiday foods in Latin America are as amazing, and different, just like the cultures they come from. There’s tamales to turkey, and hallacas to hibiscus-filled ponche. And did we mention that some places will be serving up tongue?
Have you ever wondered what exactly is on everyone’s holiday plate this year? You’re not alone. Many of us want to know what’s cooking around Latin America.
A World of Holiday Feasts: Reddit Weighs In
Just this week, someone over at Reddit just asked: “What will you guys eat on Christmas next week?” And the answers came in from all over Latin America.
One Reddit user, a Venezuelan now living in Canada, shared: “Hallaca, ensalada de gallina, pan de jamón y pernil.”
Meanwhile, MetroBR chimed in with a Brazilian perspective: “Chicken or turkey, rice with raisins, farofa, potatoes au gratin, lots of cheese, cocktails…🤤🤤 getting hungry just listing these out.”
In Uruguay, three Reddit users agreed on one unique dish: boiled cow tongue, or Lengua a la vinegreta. “Lengua a la vinegreta is my favorite food. I can’t wait.”
From Tamales to Ponche
From Mexico, Reddit user @GretelNoHans painted a vivid picture of the capital’s holiday table: “I’m in Mexico City, I’m sure they eat some things differently in other states. We eat stuffed turkey with a red wine jello. … bacalao which is a kind of cod and its full name is ‘bacalao a la Vizcaína,’ and it has its origins in Spain. There’s always salad, pasta, romeritos, which is from a plant called ‘quelite.’ They have potatoes, nopales (an edible cactus), mole and dry shrimp. There’s also pork’s loin, tamales, pozole, and my favorite drink ever, ponche navideño. It’s made with hibiscus flower, guava, sugar cane, tejocote, prunes, cinnamon and piloncillo, which is a Mexican sugar.”
Moving to Costa Rica, the consensus was clear: tamales. “Costa Rican tamales are made with a blend of potatoes and corn masa, with chicken or pork, and a few vegetables wrapped in a banana leaf, tied with string, and boiled,” one wrote.
Flavors That Tell Stories
From the Dominican Republic came a feast that could fill an entire table: “Pasteles en hoja, lasaña, pastelón, moro de guandules, pan telera, grapes, apples, coquitos (hazelnuts), roasted pork, stuffed turkey, roasted chicken, Russian salad, green salad, Christmas rice, pastelitos or empanadas. That’s on Christmas Eve dinner. Christmas Day is the day we eat the leftovers from Christmas Eve.”
Finally, Chef Carolina from Puerto Rico shared a festive menu that’s as vibrant as the island itself: “Pernil, lechón, pasteles, arroz con gandules, guineos en escabeche, yuca al mojo, ensalada de papa, ensalada de coditos. Y mucho alcohol!”
What’s on your menu?
