Column from December 17, 2009

Poinsettia trees are often seen growing in Mexico.

Feliz Navidad

One of the most beautiful sights we see at Christmas is the poinsettia, which came to us as a Mexican holiday tradition.

The poinsettia is native to Mexico and is believed to have been first used in connection with Christmas in the 17^th century when Mexican Franciscans included the flowers in their Christmas celebration.

The legend surrounding this lovely flower is of a little boy named Pablo who was walking to church in his village to visit the Nativity scene. He realized he had nothing to offer the Christ child, so he stopped to pick some green branches along the roadside. He gathered them up and laid them by the manger. To everyone’s surprise, a brilliant red star-shaped flower appeared on each branch.

It is also said Montezuma, the last of the Aztec kings, would have poinsettias brought into what now is Mexico City by caravans because poinsettias could not be grown in the high altitude.

Poinsettias are one of the flowers often found at the elaborately decorated market stalls, or puestos, which are set up several weeks before Christmas in the plazas of every town and city in Mexico. Some people travel for days to get to these markets. The vendors offer crafts, foods and a variety of flowers.

The main Christmas celebration in Mexico is called las posadas, which refers to processions re-enacting Joseph and Mary’s search for a place to stay in Bethlehem. The processions begin nine days before Christmas. Friends and family members form two groups – pilgrims and innkeepers. The pilgrims travel from house to house asking for shelter and are refused until they reach the house where an altar and Nativity scene have been set up.

A traditional prayer is spoken and a party begins. Food and drink are served and children take turns trying to break open the piñata.

Foods always seen at these parties include tamales, buñuelos (sweet fritters), churros and chocolate caliente (hot chocolate).

Churros

1 cup water

2-1/2 tablespoons white sugar

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup flour

2 quarts oil for frying

1/2 cup sugar

1 teaspoon ground cinnamon

1. In a small saucepan over medium heat, combine water, 2-1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

2. Heat oil for frying in deep fryer or deep skillet to 375 degrees. Using a pastry bag, pipe strips of dough into hot oil. Fry until golden; drain on paper towels.

3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in mixture.