Latin American Dishes that Fill Christmas with Flavor

Latin America stands out for its gastronomy, and in special occasions such as the Christmas holidays, each country shows off its best recipes. Here are some of the most representative dishes:


Photo: El Claustro

Romeritos are a dish made of quelites, mole, and shrimp. It can be eaten with bread or tortillas.

It is a 100% mexican dish since the main producing region of romeritos is located in central Mexico. Fortunately, the ingredients to make romeritos have started to get exported to other countries, especially to the US. 

Romeritos are very popular on Christmas because in the past the tradition dictated not to eat meat during these holidays, just like during Easter. Therefore, romeritos became the perfect dish for the occasion.

They are an excellent source of iron, fiber, and antioxidants which contribute to maintaining a healthy brain, and helping reduce the risk of developing conditions such as Alheizmer’s.

Where to serve them

If you decide to prepare some delicious romeritos for these holidays, do not hesitate to bring them to the table in a memorable way. One option is with this handmade piece, elaborated in Oaxaca with a traditional clay technique.

Tamales/Costa Rica

Photo: Conozca su Cantón

Yes, it is true: in practically every Latin American table tamales are present; however, in Costa Rica “la tamaleada” is very important.

It takes place between the end of November and throughout December. And it goes beyond eating tamales, it is about preparing tamales with the family recipe.

All family members participate in this task. Generally the matriarch of the family directs “the tamaleada”. The process involves cleaning the leaves, making the dough, cooking the meat, preparing the ingredients for the filling, and designating those who participate in the assembly, wrapping, and cooking of the tamales.

Where to serve them

Whether you decide to prepare your own tamales or buy some, what better way than to enjoy them than in this dish with handmade details made with a traditional Oaxaca clay technique.

Pavochón/Puerto Rico

Photo: The Spruce Eats

This dish owes its name to the combination of turkey and suckling pig. To make this recipe, the marinade mixture used for the suclking pig is added to the turkey which makes it very flavorful. 

And while this is a recipe that is usually prepared on Thanksgiving, there is no rule that also prohibits making it for Christmas. 

Where to serve them

To make the table look more beautiful when enjoying the turkey, one option is this large plate in mahogany tone. Handmade in Reyes Menzontla, Puebla in the heart of Mexico with a 100% natural burnished pottery technique.

Asado Negro/Venezuela

Asado Negro_Venezuela
Photo: Tasmate

The black roast is a dish of Venezuelan gastronomy that is distinguished by a sauce made from red wine and a caramelized sugar.

This dish consists of a cylindrical cut of meat, extracted from the back of the beef, popularly called “round boy”.

The elaboration of this Venezuelan dish has many variations, since each family gives it a touch that differentiates it by combining the amounts of the ingredients according to taste, adding vegetables or olives.

Where to serve them

Such a delicious dish deserves to be served in a very special piece like this Marquesa Plate, beautifully crafted by hand and which represents the preservation of the cultural heritage of the Talavera.

100% handmade by artisans from Puebla with top quality materials. Modeled by hand, left to dry for 20 days and baked, given an enamel bath and decorated with the traditional technique, this piece is subjected to the last burning, thus achieving a color and shine that will make you fall in love.


Photo: Quesos E

You have to know that Colombian buñuelos are very different from Mexican ones. Here are some balls that are made with Costeño cheese, which is a Colombian white cheese that is slightly salty and harder than queso fresco; other countries use feta cheese.

It is worth knowing that every year in Colombia in early December, friends gather to celebrate El Día de las Velitas, a Christmas tradition in honor of the Virgin Mary. They light candles in front of their houses or on their balconies, and they just cook traditional Christmas dishes like custard and fritters.

Where to serve them

This bowl is the perfect complement to this dish. Handmade in Mexico with a traditional technique called pre-Hispanic pottery.

Pan de Pascua(Easter bread)/Chile

Photo: En mi cocina hoy

Easter bread is the Chilean version of the Italian panettone, which in turn is the Italian version of the German stollen.

It consists of a sweet dough, similar to a sponge cake, with ginger and honey to which crystallized fruit, raisins, walnuts and almonds are added.

Where to serve them

This bowl is the best option to pass it to the table and share. This piece is handmade with a traditional Oaxaca clay technique.

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