Nochebuena

This article is about a traditional custom in Spain, Latin America, and the Philippines. For the flower called "Noche Buena", see Poinsettia.

Nochebuena and Navidad are Spanish words referring to the night of Christmas Eve and celebrated on December 24 every year.

History

Noche Buena, for Latin American cultures, is often the biggest feast for the Christmas season and is the Spanish tradition annually. Noche Buena is another word for Christmas Eve. In Spain, Latin America, and the Philippines, the evening consists of a traditional family dinner. Roasted pig, or lechón is often the center of Noche Buena for feasts around the world. It is believed that the tradition dates back to the 15th century when Caribbean colonists hunted down pigs and roasted them whole as the family gathered for Christmas Eve.

Celebrations around the world

• In Cuban and Cuban-Floridian tradition, the pig is sometimes cooked in a Caja China, a large box where an entire pig is placed below hot coals. The dinner features many side dishes and desserts, and often games of dominos are played. The tradition is continued by Cuban families in Florida and the United States.
• In Spain, Nochebuena includes a dinner with family and friends after Christmas Mass. It is particularly common to start the meal with a seafood dish followed by a bowl of hot, homemade soup. It is also common to have desserts such as turrón.
• In some countries of Latin America, Nochebuena is also celebrated on Christmas Eve with La Sangre de Navidad, and marks the final evening of the Posadas celebrations, in others a dinner is served with the family usually after attended the late Mass known as Misa de Gallo.
• In New Mexico, la Nochebuena is celebrated by lighting luminarias and farolitos.
• In the Philippines, the traditional dinner comes at midnight after the family hears the late evening Mass known as Misa de Gallo. Some of the more conventional dishes served for the main course include: lechón, pancit, sweet-tasting spaghetti, fried chicken, hamón, quezo de bola, arróz caldo, lumpia, turkey, relyenong bangus (stuffed milkfish), adobo, steamed rice, and various breads such as pan de sal. Desserts include úbe halayá, bibingka, membrilyo, fruit salad, various rice- and flour-based cakes, ice cream, pastries and fruits, while popular beverages such as tsokolate as well as coffee, soft drinks, wine, beer, and fruit juices accompany the feast.
• In Peru, a large, juicy turkey is the star for Noche Buena.
• In Venezuela, hallacas are normally the staple dish for Noche Buena alongside of either ham or pork leg known as "pernil," , panettone, rum and "Ponche Crema" (a form of alcoholic eggnog). The night is usually accompanied by traditional Christmas music known as "aguinaldos;" in Venezuela, the traditional music is known as joropo.

See also

• Christmas in Mexico
• Christmas in the Philippines