The smell of cinnamon and chocolate, a good punch, a freshly baked turkey, a delicious fruit cake, or exquisite pasta are some aromas and flavors that indicate that Christmas is getting closer and closer, and even many of them bring a certain nostalgia because they also remind us of our childhood in each bite.

This season is about embracing these memories, smiling, and enjoying our beloved ones. That is why Casa Velas shares this recipe with you today:

Post-Christmas ‘romeritos’ tacos

Mexican romeritos with mole recipe for Christmas dinner


  • 2.2 lb (1 kg) clean seepweed leaves 
  • 20 fl. oz. (½ L) red mole 
  • 20 fl. oz. ( ½ L) chicken broth 
  • 1 tbsp. oil 
  • 14 oz. (400 g) cooked diced potatoes 
  • 7 oz. (200 g) dried shrimp powder 


  • Boil salted water and cook the seepweed sprigs for 4 minutes (until they soften but do not fall apart). Then quickly place them in a bowl with ice water.
  • Pour the mole into a bowl and pour half the broth. Mix until you get a paste.
  • Add the tablespoon of oil to a saucepan and fry the mole. Pour in the rest of the broth. Stir to dissolve the lumps and cook over medium heat until slightly thickened.
  • Add the potatoes, the rosemary, and the shrimp powder. Mix very well; add salt and cook for 25 more minutes.

Fruit cake

Christmas fruit cake recipe

Grand Velas Riviera Nayarit shares this exquisite fruit cake recipe, a traditional one from the Christmas season that can’t be missing from your dessert menu for Christmas dinner. Enjoy it!


  • 5 oz. (150 g) raisins 
  • 5 oz. (150 g) dates
  • 5 oz. (150 g) cherries 
  • 5 oz. (150 g) sun-dried apricot
  • 5 oz. (150 g) candied orange
  •  8.5 fl. oz. (250 ml) aged rum 
  • 5 oz. (150 g) pecan nuts
  • 5 oz. (150 g) whole almond
  • 4 oz. (120 g) butter
  • 3.5 oz. (100 g) sugar
  • 5 oz. (150 g) brown sugar
  • 5 eggs
  • 9 oz. (250 g) flour
  • .07 oz. (2 g) baking powder
  • .07 oz. (2 g) baking soda
  • .07 oz. (2 g) nutmeg
  • .07 oz. (2 g) ground cinnamon
  • .07 oz. (2 g) ginger powder


  • Macerate the raisins, dates, cherries, sundried apricots, and candied oranges in the aged rum for a minimum of two hours.
  • Chop and bake the nuts and almonds for 5 minutes at 374 ºF (190 ºC), then reserve.
  • Cream the butter with sugar and brown sugar. Add the eggs little by little.
  • Add the dry ingredients, previously sifted.
  • Add the macerated fruits without the rum, reserve a little for decoration, and add the nuts and almonds.
  • Place the mixture in a mold and bake at 338 ºF (170ºC) for approximately 45 minutes.

Do you have a favorite aroma or flavor that reminds you of your childhood at Christmas? Tell us in the comments… And Happy Holidays!