El Restaurante Mexicano
Buyer's Guide 2003
Regional specialties enhance holiday menus
©2002 Maiden Name Press LLC
T he holidays present a perfect opportunity to celebrate the culinary traditions that make Las Posadas (Dec. 16-24), Christmas, New Year's and El Dia de Los Tres Reyes (Three King's Day) so special.
According to Mexico-based Karen Hursh Graber, food editor of the online publication "Mexico Connect" and a menu consultant who has worked with chefs throughout Mexico, tamales are the most typical holiday foods of Mexico. (See her sweet tamal recipe.)
Turkey is another food present on holiday tables. "An appealing way for restaurants to present turkey would be in one of the delicious regional variations that do not require roasting," Graber says. "Steamed Turkey in Achiote, a specialty of the Yucatan, or the Grilled Chihuahua-Style Turkey of northern Mexico, are two good choices." (Find her recipe for the Chihuahua-Style turkey at
mexconnect.com.)
Pork is a common alternative to turkey, especially for New Year's feasts. One of Graber's favorites: the Oaxacan-inspired
A sample menu, courtesy of Graber, includes the soup Crema Poblana, a regional turkey or pork dish, and dessert. "I suggest either Tres Leches cake or Rosca de Reyes, the Three Kings Day cake, served on January 6 and baked with a small plastic doll inside," she says. "This concept would be perfect for a children's menu; rather than baking the small doll or toy inside, the slice of cake could simply have a small toy adorning the top."
• Set up a holiday-decorated table with a punch bowl and cups and let customers help themselves to complimentary non-alcoholic Ponche Navideño, the Mexican Christmas fruit punch.
• If space allows, hang a piñata. With each dinner check (not each diner) offer a chance to hit the piñata blindfolded. Most people will not break it with one try, and a small gift (a ticket for a complimentary drink or botana), could be given to the customer who does.
• At New Year's, it is a Mexcian custom to eat twelve grapes, making a wish for each month of the coming year as they are eaten. Print out a small card for each table about this, or just explain the custom and provide a complimentary plate of grapes for each table at the end of the meal.
