Christmas in Mexico - Aspen Real Life

My Memory of Christmas in Mexico by Chef Susie Jimenez

Now my life is very different as a chef in Aspen and it’s hard to imagine the way that I once celebrated Christmas with my family in Mexico. But this story brings fond memories of my family and all the traditions that we put together every year. Although I don’t go to Mexico to celebrate these traditions anymore, these traditions are very much a priority amongst my family in the town that I’m from.

Days leading up to Christmas, our town in Mexico called Torrecillas, would put together the most festive celebration. The entire town streets were filled with colorful flags, we would build cabanas to create a Bible scene and all the youngsters would start to practice for the dance called La Danza, which is a traditional dance in a form of prayer to the Virgin Guadaloupe.

This dance took weeks to synchronize, and costumes were made to look like Aztec warriors. My dad,  sisters, and I have all done this dance in the past.

Christmas Eve would start out with the entire town getting together with candles and singing songs throughout our town as they pass by all the cabanas that were built. The dancers would come from behind dancing and celebrating our traditions. We would all end up at the beautiful church for a Christmas church service. After church service, we would all go to our grandparents’ home to celebrate with our families, which in my world was over 40 people.

As kids, we had to stay up until midnight to open up our presents and it was really hard at times, but my grandma would make murmuelos to keep us up, which are awesome tortillas glazed with caramel sauce. The tradition of having tamales, pozole, and freshly made tortillas with different meats to create tacos as part of our meal spread. My favorite was when my mom would slowly steam Selsos, cow brains, and cheek meat complimented by Presidente brandy that my grandfather hid in his shed, along with cold Coronas and the good tequila. It always ended with a piñata that we would destroy to get the candy out of before we got to open our presents and go to bed.

Our Christmas in Mexico was never about gifts, but about keeping traditions. The whole town came together to make this a festive day. My grandmother is the only person alive now, and unfortunately, she is already in her late 90s and can’t keep these traditions going. It’s sad to think that some of these traditions are going to die, but we still have our memories to hold on to.

My twist on Pozole:

This is a green version of pozole made with chicken, not very traditional but it’s my twist on this amazing stew. Although we had a red pozole with pork, I feel like this is nice and light and you can have it all winter long.

Chicken Green Pozole

1 rotisserie chicken, shredded

2 carrots, peeled, and small dice

1 large red potato, peeled and small dice

2 celery stalks, washed and diced

3 garlic cloves chopped

1/2 yellow onion diced

1 yellow bell pepper diced

1 jalapeño diced

1- 8 ounce can of tomatillos, place in a blender and blend for 20 seconds

4 cups of vegetable or chicken stock

2 limes, juiced

1 tablespoon cumin

In a large pot, drizzle a quarter cup of Grapeseed over medium heat. Place carrots, celery, onion, bell pepper, and potato and stir for about five minutes. Then add jalapeños, tomatillo mix, and 4 cups of stock. Cook over low medium heat for about 20 minutes then add your chicken, lime juice and season with salt and cumin. Cook for another five minutes just to bring the chicken up to temperature. And serve with the following condiments.

GARNISHES:

1 cilantro bunch, washed and chopped

6 radishes, washed and sliced into rounds

Shaved cabbage

3 limes, cut into wedges

Warm corn tortillas or tostadas.

 

 

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Keep going!! #Repost @wcmaple・・・After recovering from a 1.5 year injury I self funding my way back on to the Olympic team. Still The US Ski Team decided not to name me a death sentence for my racing career.☠︎ I decided to ski again the next season anyway. With a bunch of help from my local community!☠︎ 2018-2019 season I hired my best friend to join me on tour as my technician and support system. I can’t describe how special it was to have him with me yelling for me out of the gate at each race.☠︎Our contact consisted of 4 agreements: I would pay him $1000 a month, plus room, board and beer while on tour. In exchange he agreed to finish my skis before drinking a beer and be at the start on time. The final rule was that he had to be back in the room by midnight or find a different place to sleep... he never once slept in my room. 😎 what a legend.☠︎2018-2019 was the hardest year of my life… I was skiing the fastest I ever had— If I finished this run I had at least a chance to cross the finish line in the top 10 maybe even the top 5 having won the bottom split the day before. This one result would have changed the trajectory of my career. Fate had other plans it seems.☠︎Instead I was flagged and choppered back to the top. The only racers that day to run the gnarliest downhill in the world twice. Trust me when I say no one wants to do Kitz twice in a day! The week after Kitz Garmisch was canceled and I went home a defeated man, out of money and out of hope.☠︎Two months later Sam died. A month and a half after his death my back broke ending my career… For the first time in my life I considered the possibility that there was a God and he was screaming at me to stop racing. I conclude that if there was agency in that imaginary figure in the sky he was and is a piece of f*cking shit.☠︎Sometimes life kicks you in the face. Then beats you while you are down… There are only ever two choices after that. To get up or to give up. I’m still standing.☠︎I’m still skiing! ...
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We welcome Connie Baker, aka "Queen Bee", as a Community Partner. We have had many events with Connie at Marble Bar Aspen, including our very first one in 2018 with Chef Barclay Dodge of Bosq and Chef Susie Jimenez, and we look forward to many Aspen Real Life après gatherings there in the near future (all events will be scheduled into our calendar).Connie is the CEO and Head Distiller at Marble Distilling Co. & The Distillery Inn, the most sustainable distillery in the world. "The distillery is zero-waste .... nothing goes down the drain, from the process water to being 100% recycled to all of the energy coming off the stills being captured to heat our building. All silage is recycled to the farms from which it came and is used as supplementary animal feed. We call what we do 'grain to glass to ground.' It's a beautiful sustainable cycle all happening within our community." ~ Connie BakerThe Marble Distilling Co. (MDC) is throwing a local's après ski party this Saturday, January 22nd, from 4-6 pm with music by DJ Mayfly. There will be drink specials, complimentary appetizers, and a faux fur theme. and distributing ‘locals cards’ to receive 20% off the bill any time you visit the Marble Bar in Aspen. The card is also good for 20% off bottle sales at the bar -- for gifting or stocking the home bar with locally-sourced and made Marble Vodka, Moonlight EXpresso, Moonlight Reserve, Gingercello, Gingercello Reserve & Hoover’s Revenge Whiskies, including Hoover's 4 grain Bourbon, a 3 grain Rye, unique triticale and malted barley Fightin’ Whiskey, and a 5-grain American Whiskey. Sign your ‘locals card’ and keep it on file at the Marble Bar Aspen (so that you don't have to remember to bring it with you when you visit.) Mention that you saw this on Aspen Real Life.The Marble Bar Aspen is located inside the Hyatt Grand Aspen, which is now called The Aspen Mountain Residences at 415 E. Dean St., Aspen, CO, 81611 - above the skating rink. Marble Bar Aspen is open Wednesday through Sunday from 3 pm until 9 pm. Marble Bar Aspen is open to the public and available for private events with indoor and outdoor space. COMMUNITY PARTNER: www.aspenreallife.com/members/marble-distilling-co/ ...
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