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Christmas in Mexico - Los Posados

Los Posados is one of the cherished traditions of Christmas in Mexico. It commemorates the journey of Mary and Joseph to Bethlehem and their search for lodging.

Here is how the celebration works:

Children gather at homes. Each child is given a lit candle. The children form a lin and then begin walking down the street. The first two children in line carry small figures of the Holy Family (Mary and Joseph).

As they approach each house they are turned away until they arrive at a replica of the stable in Bethlehem. Once the children arrive at the “stable,” they arrange the figures of the Holy Family. They do all this to coincide with midnight.

Then they say prayers. After prayers there is a party. There is usually a piñata and fireworks.

Traditionally, Christmas gifts are not exchanged on December 25th. Gift are exchanged on January 6th on a day called “Day of the Wise Men.” Instead of hanging up stockings, Mexican children put their shoes out for the wise men (not Santa Claus) to fill with toys.

Mexican Version of the Night Before Christmas

Here are some traditional Mexican Christmas recipes for you to try.

Ponche Navideño: Punch

12 quarts water
10 oz tejocotes
6 oz walnuts
5 oranges juiced
8 guavas
4 sugar canes
10 oz prunes 3 sticks cinnamon
2 lb. Sugar


Wash fruit. Cut the sugar cane into strips. Cut guava. Boil everything together, except the sugar. When cooked add the sugar and brandy.

Atole

4 servings

5 oz. tortilla- masa dough
2 tbsp. Cornstarch
3 cups milk
3 cups water
7 oz sugar
2 cinnamon sticks
1 tsp vanilla extract

Dissolve the dough in the water. Strain the mixture, add the cinnamon sticks, and heat. When boiling add the milk, sugar, cornstarch. and vanilla. Let it boil, stirring constantly until it thickens. If too thick, add milk to achieve preferred consistency. Remove cinnamon stick and serve.

Chocolate Caliente

6 servings
6 cups of milk
6 oz sweet chocolate
6 oz semi sweet chocolate
1/2 tsp vanilla
dash of cinnamon

Heat the milk over medium flame. Break the chocolate into pieces. When the milk is hot, dissolve in it the chocolate pieces, moving constantly until everything is dissolved. Increase heat and let the mixture slowly boil. Add the vanilla and the cinnamon. Continue beating until frothy. Serve immediately and enjoy!

Buñuelos de Navidad -Christmas Sweet Fritters

10 servings

2 cups water
1 lb. Flour
2 whole eggs
1 egg yolk
1/2 tsp salt
2 tbsp anisette
9 oz. Lard
9 oz. piloncillo -raw sugar

Boil one tablespoon anisette in a cup of water and leave to cool. Mix and sift the flour, baking powder and salt. Mix in the eggs, the yolk and the anisette in water, as required, and knead until the dough stiffens. Form into small balls and roll out on a floured board until very thin. Continue flattening by hand on a napkin and place on a floured table. Heat the lard .Fry one by one in the lard. Heat the piloncillo in one cup of water with the remaining tablespoon of anisette. This mixture will thicken to a light syrup. remove from heat and strain. Serve the fritters, broken into pieces, in bowls and pour the syrup over them.

Ensalada de Navidad - Christmas Salad

2 small cooked beats, peeled and diced
1 large cooked carrot diced
1 orange, peeled and chopped
1 apple, peeled and diced
1/4 fresh pineapple, peeled, cored and diced
1 large banana, diced
1/2 cup unsalted nuts, almonds or peanuts
seeds of 1/2 small pomegranate
1 tbsp lime or lemon juice
3 tbsp salad oil
1/2 teaspoon sugar
dash of salt

Mix all the fruits. Put lime or lemon juice, salad oil, sugar and salt into a screw top jar. Shake until blended and sugar has dissolved. Pour the dressing over the fruit salad and toss well. Pile the salad into a salad bowl and garnish with the nuts and pomegranate seeds. Let it stand in the refrigerator until chilled. Serve chilled.

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