Having covered the most common Mexican dishes, I thought I was done with Mexican food. But of course there is always more, especially on holidays, such as Christmas. There are two dishes I have always enjoyed during this time of the year, whether as part of a large family X-mas dinner, or reheated various times over the subsequent days. One of them is called Romeritos due to the copious amounts of fresh rosemary used in the mole-like sauce. Unfortunately this dish was not part of the feast this year. (Maybe I should take it upon myself to make some next year.) The other one, however, the quint-essential Bacalao was indispensable for Christmas dinner, which I want to dedicate this post to.

Cod Fish With Lots of Tasty Seasonings

Bacalao is simply the Spanish word for cod, the same fish used for fish-sticks! At Mexican markets they sell huge fillets of it, dried and/or salted, and at this time of the year they even have special sales, since everyone wants to buy it.

The dish for our Christmas dinner in the picture was made by my sister-in-law, according to her secret recipe, which I'm not going to reveal here - given that I never asked her to reveal it to me either. Suffice to say, it was delicious! On the side we had stuffed potatoes, Cambray potatoes, Pasta, and BBQ ribs (in case someone didn't eat cod).

What I can do though, is list some of the ingredients she used to give the fish its unmistakable X-masy taste, an interesting blend of sour, sweet, and spicy. Some of them you'll be able to see in the pic, others you'll have to take my word on, and still others I'm not even too sure about.

• Black and Green Olives
• Capers
• Chiles Güeros (white chili peppers - on the outside they look exactly like the mild Hungarian white peppers, but their taste is a lot spicier...!)
• Sliced Almonds
• Raisins
• Pureed Tomatoes
• Onions
• Garlic
• Parsley
• Powdered Paprika
• Olive Oil
• Salt and Pepper

Okay, that should be enough to give you guys an idea of this delicious Mexican Christmas dish. If you know your way around the kitchen, it should not be too hard to try making it yourself. Otherwise there are numerous versions of this recipe on-line. And just because it's considered a Christmas specialty here doesn't mean that it should be limited to this only occasion in the year. Go ahead, get your hands on some cod, and add whatever you think tastes best!

For more on Mexican food, check out my series What to Eat in Mexico:     

• When Tortillas Get Big, Fat, and Full of Stuff
• Chiles en Nogada - A Dish of National Pride
• Migas - Another Option for Stale Tortillas
• Chicharrón - The Best Snack to Munch on
• Barbacoa - Pit-cooked Lamb from the Central Highlands
• Cochinita Pibil - The Buried Piglet from the Yucatan
• Tlayudas - The Oaxacan-sized Tortilla
• Tamales - The Best Way to Eat Corn
• Chapulines, Escamoles, and Maguey Worms
• Carnitas of Michoacan
• Huitlacoche - A Mold That Just Tastes so Good
• Nopales - A Vegetraian Delicacy   
• Pozole - Not Just for Indipendence Day! 
• Chilaquiles - For Stale Tortillas and a Hangover
• Guacamole - With and Without Spirulina
• Making Salsa 
• Tortillas and Other Incarnations of Maize 
• Tacos - As Basic As You Can Get 

Please check out these great communities I'm contributing to: 

#ecotrain | What is EcoTrain | Discord Community

#tribesteemup |The 8 Pillars of @TribeSteemUp

#team-mexico | Discord Community

Join us on Discord

#cyclefeed | Introducing CycleFeed | Discord Community