Vocabulario de comida navideña en Hispanoamerica

Comida navideña🎀🎉🍰

Cochinillo (Lechón) asado al horno (España)

Pernil asado (Venezuela) o 
Pierna de cerdo al horno. (México)

Roscón de reyes o Rosca de Reyes (España)

Buñuelos are made of fried flour dough with a spherical shape

"Flake" consists of a flour-based batter fried in oil and dusted with sugar.

"Hodgepodge" or "medley" is a dish of one or more ingredients diced or minced and bound with a sauce or liquid.[

Tamales are made of corn dough filled with meat and cooked in banana leaves.

Tamales (Perú, Venezuela, Ecuador y México)

Ajiaco is a soup that contains prey or shredded chicken, Creole potatoes, pastusa and sabanera, corn on the cob and optionally capers and heavy cream.

The mixiote consists of a meat stew, usually lamb and lamb, with a chili sauce wrapped in a mamey leaf.

Romeritos with shrimp: are a quelites stew, with potatoes, nopales, almonds, walnuts, peanuts, onion and garlic; Likewise, it is prepared with mole, nopalitos, cambray potatoes and dried shrimp, among other varieties.

It is a characteristic dish of the state of Yucatán. It consists of a hollowed-out piece of cheese ball filled with minced meat, and presented in a wheat flour sauce called Kol and tomato sauce.

Ponche crema includes milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind.