On December 24 (Noche Buena) after the Mass, the families rush home to have dinner with their family or friends made of traditional recipes. ponche (punch), antojitos (snacks or appetizers), colaciones (light foods like sugar balls), pozole (hominy, pork and chile stew), pozole, Tamales which are corn bread filled with meat in a sauce or raisins wrapped in corn husks, Champurro, Arroz con leche and bunelos the festal fried cakes that are puffed are some of the traditional delicious food taken by the people. Tonight bean soup, Revoltijo are the traditional dishes made out of shrimp, potatoes, chilli, prickly pears and salad mad with fruits and nuts are made for poor people.
Ponche con piquet (sting) is a hot beverage or punch made of seasonal fruits and cinnamon stick with a shot of alcoholic spirit for adults. The preparation process of Pouche involves boiling oranges, apples, apricots, raisins and piloncillo or brown sugar in a large saucepan of water. Reduce heat and simmer when boils and uncover it for 30 minutes. Wrap cinnamon and cloves in a cheesecloth and put them in the pot and boil for another 30 minutes. Throw away cinnamon and cloves from the pot and add brandy or rum to taste. Ohio is yet another hot beverage made out of apple cider with fruits without the spirits. The most important of all is to place the Baby Jesus in the manger in the Nativity scene "Merienda" is made of hot chocolate is not a heavy meal but equivalent to “High tea” which is usually taken between 5 P.M and 7 P.M. Rosca de Reyes is yet another dish made out of egg bread just like an egg but huge one with dry fruits and sugar sprinkled on top. Inside Rosca de Reyes a little ceramic doll symbolizing Jesus is placed. The person who gets this piece of bread with the baby Jesus is considered to be the godfather of the Baby jesus in the celebrations of Candelaria celebrated on February 2nd. The preparation process of tamales includes masa, salt and baking powder which is stirred in a large bowl until dough is formed using water as needed and made to the consistency of peanut butter. This mixture has to be covered with a damp towel and refrigerated whole night. Next day the masa mixture has to be kneaded until soft and spread on the upper half of each corn husk topped with equal amounts of cheese, poblano and a sprinkle of jalapeños. Fold in sides and tie the folded end with small strips of corn husk to secure masa seep out. Place folded end down in a steamer basket and cook for 1 hour. Remove from heat and let stand for 10 minutes before serving.