Posole

Posole may be served year-round, but it is a comforting staple New Mexican holiday food, particularly during the Christmas season. Made with pork or chicken in a rich, spicy broth with hominy, posole is a symbol of good luck and a significant component of family celebrations.

Bizcochitos

No New Mexican Christmas feast is complete without iconic, anise-flavored bizcochitos, the state cookie. A traditional lard-based cookie often cut into star shapes to hearken to the Star of Bethlehem, bizcochitos might include a splash of brandy and be dusted with cinnamon sugar.

Buñuelos

Buñuelos are another anise scented dessert making an appearance during festive occasions. These crispy, fried, yeasted dough pastries – round, donut or disc-shaped and topped with cinnamon sugar or honey – and sometimes have sweet fillings or a side of chocolate sauce. Buñuelos provide a sweet touch to the Lenten season and other special occasions.

Capirotada

Capirotada or sopa is a traditional bread pudding, often prepared during Lent and for Easter. Layers of bread, cheese, nuts, and dried fruits are soaked in a sweet sugary syrup flavored with spices. Capirotada holds deep spiritual significance, too. Bread represents the body of Christ, the syrup is blood, the cloves are the nails of the cross, and whole cinnamon sticks are the wood of the cross. The name translates from Spanish as the tall, conical hat or hood members of the Penitente sect of the Catholic Church wear.

Empanadas

Empanadas, palm sized, sweet or savory pastries make portable treats perfect for holiday gatherings, whether served warm or at room temperature. They embody the spirit of sharing and community, and you’ll often find families exchanging their favorite recipes for homemade empanadas during the holiday season.

Flan

Flan’s place in New Mexican holiday celebrations is special. The smooth, creamy custard topped with a glossy caramel sauce is easy to prepare in large batches or individual cups, making it a popular choice for holiday gatherings.

Jamoncillo

Also called Mexican fudge, jamoncillo rich, sweet flavor comes form milk and sugar and flavored with nuts or spices. Cut into small squares, it encapsulates the essence of dessert in New Mexican traditions. Some say the candy was invented in a convent in Mexico City or Guanajuato.

Leche Quemada

Leche quemada means burnt milk candy. Making the crumbly, fudge-like dessert is a fun family activity during the holidays. Some recipes call for roasted nuts to be added to this classic treat that captures the rich flavors of caramelized milk and sugar in a nostalgic taste.

Menudo

Menudo’s hearty flavor comes from tripe and hominy, and the soup is served during special occasions and for breakfast after parties. Known for its revitalizing qualities, menudo is typically accompanied by warm tortillas and garnishes like chopped onions and lime, making it a warming comfort food that embodies the spirit of togetherness during holiday celebrations.

Natillas

Often eaten during Lent, holidays or other special occasions, natillas are thought to have been created by nuns to use an abundance of milk and eggs in the springtime. This custard dessert similar to flan is flavored with vanilla and sprinkled with cinnamon as a creamy delicacy and indulgent treat.

Panocha

Panocha is a sweet pudding made with unrefined sugar and wheat flour, often enjoyed throughout the Lenten season primarily in New Mexico and Southern Colorado. It features a rich, molasses-like flavor and is often shaped into cakes or bars when not served hot from the stove.

Pastelitos

Pastelitos – small stuffed pastries that can be either sweet or savory. Guava, cheese, coconut and dulce de leche are popular sweet fillings, as are fresh or dried fruit. Savory fillings can be beef, chicken or ham, often with raisins or olives.

Looking for recipes for these holiday treats from New Mexico? Order your own copy of Enchantment: A New Mexican Cookbook. This collection of more than 1,200 recipes celebrates the state’s unique culinary spirit.