Christmas fruit punch is an infusion that is consumed in Mexico, traditionally in December during the posadas and on Christmas Eve, although there are also people who start consuming it from September for the national holidays and from November during the eve of the day of the dead (mainly in Mexico City and its metropolitan area).
It is prepared by boiling the ingredients in large quantities to be served during typical Christmas and winter gatherings. Traditionally, it is served very hot in individual clay pots with portions of fruit, and may or may not contain a spirit (often rum), which is added after boiling to prevent evaporation. One of the main ingredients, which gives it its blood-red color, is hibiscus water (made by boiling hibiscus flowers in water to release their red coloring). The basic fruits are apple, guava, and tejocote (Mexican hawthorn).
Mexican ponche may or may not contain alcohol and is served hot. The version with alcohol is called "ponche con piquete" (spiked ponche) because it has a "piquete" (spike) of tequila, rum, whiskey, red wine, or champagne, presented as a traditional hot infusion or as a cocktail.
This drink is commonly found at street fairs set up outside churches, where it can be enjoyed with buñuelos (fritters) or tamales. It is also sold at Christmas markets in Mexico during the famous Guadalupe-Reyes Marathon.
It is also traditionally consumed in Guatemala, even before the holidays. Fruits such as papaya, melon, and apple are used, along with sweeteners like sugar, honey, and/or cinnamon.}
Recipe from the Goverment of Mexico
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School's back, vegan slop drop: chana saag, makki roti, kachumber salad
Today was really annoying because before break I was like "hey sous chef you wanna talk my menu before we leave or should i just plan on putting out the chili and okra I have leftover in the freezer" and they were like nah do that
So I was planning on just comin in and putting that stuff out and making cornbread before i start for tomorrow
Well i come in and the menu diagram has me doing chana saag. The executive chef comes in and he's like yeah do chana saag
So like i had no plan and just googled sides
I was worried the makki roti turned out bad (it tastes wonky to me, too little salt or too much chili powder idk) but the Indian lady i work with was like no these are perfect