Las Posadas is held each night between December 16th and Christmas eve which, according to religious tradition, represents the period when Mary and Joseph long ago search for lodgings were seeking shelter before the birth of Jesus is re-enacted.  The posadas have become a community affair with friends, relatives and neighbors getting together to share in the festivities, visiting a different house each evening. People carry candles, visit several houses and ask for "posada" (shelter), the adults are given a thick punch "Ponche Navideno" and at the end of the journey, the "piñata", stuffed with candy and fruit, is broken. Christmas itself is usually celebrated on Christmas eve in Mexico with a midnight mass and a late dinner .

 

December 12th is Dia de Guadalupe which is one of the most important celebrations of Mexico and Catholics around the world. The Virgin of Guadalupe is the most famous and celebrated of all saints and she is also known as the "Virgen Morena" and is the patron saint of Mexico. Supposedly she was first encountered by an Aztec Indian, San Juan Diego, on the hill of Tepeyac now known as modern day Mexico City, in 1531, shortly after the conquest by the Spanish Conquistadors .

 

Flor de Nochebuena (Christmas flower)  the Poinsettia - the cuetlaxochitl (Poinsettia) is known as the Christmas flower, due to its red color and because it blooms mainly in December. These beautiful red flowers, which have become a symbol of Christmas, are native to Mexico. In some countries, it is known as Poinsettia after a former US ambassador to Mexico, Joel R. Poinset.

 

We all love making them and eating them during xmas. 

Below are my favorite links, with great recipes and stories

 

Gourmet Sleuth:  A great listing of tamales for the advanced tamale maker

Gourmet Sleuth Link 

 

Rockin Robin: Perfect for beginners, step by step recipe and great pics,

 

Casa Q by Darlene: This is one my favorite sites! Darlene assembled the most comprehensive list of where to buy tamales across the US.

1 tsp cinnamon, ground                                                                    
1 tsp baking powder
4 cups flour
1/4 cup oil
1 tsp salt
2 tsp sugar
1 cup water
 
Sift all dry ingredients together.  Slowly add water and a little oil.
Turn onto a lightly floured board and knead until dough is smooth and elastic.
Divide into about 40 small balls; roll out into approx. 4" to 6" circles.
Fry in very hot oil (hot and deep) until delicately browned on both sides.
Drain on paper towels. Bunuelos may be served sprinkled with cinnamon and sugar or with thin honey. 
Another favorite way is to break them up into a large soup bowl and serve with thin brown sugar syrup
flavored with a stick of cinnamon. Bunuelos freeze well. 
Make sure you wrap each one in foil, separately, because they are fragile. 
Crisp them in the oven before serving again. Yield: 40