Tamales
A dish of Mesoamerican origin made with seasoned corn dough, filled with meats in sauce, vegetables, or chiles, and steamed wrapped in dried corn husks or banana leaves.
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Traditional Latino Christmas Dishes in the United States
Vote for the most essential traditional Hispanic Christmas food in US households
Hallacas
A traditional dish made of soft corn dough tinted with annatto, filled with a spiced stew of mixed meats, pickles, raisins, and olives, cooked in plantain leaves.
Pernil asado
A cut of pork leg or shoulder deeply marinated in garlic, citrus, and aromatic herbs, slow-roasted until tender with a crispy outer skin.
Pasteles en hoja
A Caribbean specialty made from a dough of grated green plantains, yautía, or cassava with annatto, filled with stewed meat and boiled inside banana leaves tied with twine.
Lechón asado
Pork seasoned with a traditional mojo of bitter orange, cumin, and garlic, patiently roasted on a spit, over charcoal, or in a roasting box to achieve an even, crispy finish.
Arroz con gandules
A medium-grain rice dish cooked with pigeon peas, a criollo sofrito base, fresh herbs, cured ham or bacon, and annatto-infused oil.
Pan de jamón
Soft, enriched bread filled with layers of smoked ham, bacon, raisins, and pimento-stuffed green olives, combining sweet and savory notes in every slice.
Buñuelos colombianos
Round, deep-fried fritters made with grated costeño cheese, cornstarch, and cassava starch, featuring a thin, crispy exterior and a soft, fluffy interior.
Natilla
A thick dessert made from milk simmered with corn flour, cinnamon, and panela or piloncillo, traditionally served in firm portions once cooled.
Pozole rojo
A hearty soup made with cacahuazintle hominy and shredded pork in a broth seasoned with ground dried chile paste.
