The night before New Year’s in Mexico, on 31st December, it’s traditional to have a big dinner. The family will gather together to enjoy a big meal. Among the must-eat dishes, the most important is Bacalao, which is a dried salted codfish, cooked with tomatoes and olives.
“In Mexico, a very traditional dish eaten at Christmas is Bacalao a la Vizcaína or Basque-style codfish stew. Some familes have this dish for dinner on December 24th, and many more on the 31st.
Bacalao is usually made from salted cod prepared in roasted tomatoes, garlic, onions, olives, parsley, banana peppers and spices.
Among the different types of fish eaten on Christmas Eve, salted codfish is one of the most popular and versatile. It has always been considered a humble food because of its ease of storage, low cost and the fact that it is filling.
In Mexico, the holiday season is synonymous with ‘Bacalao a la Vizcaína’, a traditional dish made with salted codfish, or ‘bacalao. This festive delicacy, with roots in the Basque region of Spain, has been embraced and adapted by Mexican cuisine, reflecting the country’s rich cultural tapestry.
The preparation of bacalao begins days in advance, with the salted codfish soaked in water to remove excess salt. It’s then cooked with tomatoes, onions, garlic, olives, capers, and a wide variety of colorful bell peppers. The dish is often garnished with almonds and raisins, adding a sweet contrast to the savory codfish.
Bacalao is typically served on Christmas Eve when families gather to share a meal and celebrate together. The dish’s complex flavors and rich history have made it a cherished part of Mexico’s holiday traditions. So, if you find yourself in Mexico during the holidays, be sure to savor a plate of bacalao, the true taste of Mexican festivity.
TYT Newsroom
