notes from the mexican kitchen
FRONTERA NOW/

Topolo’s New Holiday Celebration Tasting Menu

Topolobampo’s new Fiesta Celebration tasting menu will be served through Dec. 30. Reservations can me made here.

Mexico during the holiday season is lavish with tradition and festivity, almost all of it out for everyone—even visitors—to enjoy.

For the nine days before Christmas, posadas gather people for rambunctious fruit-and-sweets-filled piñatas and sate them with cups of tropical ponche and steaming tamales. The family restaurants and market stalls make romeritos greens simmered in dark, rich mole and serve them with shrimp cakes. Buffets set out platters of traditional holiday salad (beets, jícama, orange, peanuts). And lots of families plan their yearly braise of bacalao or roasted suckling pig for the big dinner after Christmas Eve mass.

Our family tradition takes us to Oaxaca, where year after year we see the biggest ephemeral art festival in the world (Noche de Rábanos), dance with parishioners behind the floats they parade through the zócalo on the 24th, eat paper-thin buñuelos drizzled with raw-sugar syrup and, yes, drink beautiful copitas of artisan mezcal.

As 2021 comes to a close, the team at Topolobampo offers you a paraphrase of the classic toast: We wish you health, love and (delicious) abundance … and the time to enjoy them.

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