The festive season is the perfect excuse to eat your way around the globe—without ever leaving the dinner table. From sweet treats to savoury delights, Christmas cuisine is as diverse as it is delicious. So, grab a fork (or maybe a corn husk), and let’s dig into some of the most intriguing holiday dishes from far and wide. Spoiler: one involves fermented seabirds. Yes, really.
Tamales – Mexico
Tamales are a Christmas favourite in Mexico, and they’re not just food — they’re an event. Families come together to prepare this labour-intensive dish, often making it an all-day (or even all-night) affair. The tradition dates back to the Aztecs and Mayans, who offered tamales to their gods during special celebrations. These days, tamales come stuffed with all sorts of goodies, from savoury pork to sweet raisins. Wrapped in corn husks and steamed to perfection, they’re as much about the journey as the destination.
Pavlova – New Zealand And Australia
Pavlova, the undisputed queen of Christmas desserts Down Under, is as light and graceful as its namesake, Russian ballerina Anna Pavlova. Topped with a crown of fresh fruit, this meringue marvel was created during her tour of Oceania in the 1920s. It’s the perfect choice for a summer Christmas — no heavy puddings here! One bite, and you’ll understand why it’s a dance of textures: crispy on the outside, soft and marshmallowy on the inside.
Bibingka – Philippines
If you’re in the Philippines during Christmas, bibingka is practically unavoidable — and that’s a good thing. This delightful rice cake, traditionally served after Simbang Gabi (dawn masses), smells like Christmas morning with its fragrant banana leaf wrapping. Topped with butter, sugar, and grated coconut, it’s soft, sweet, and a little smoky. It’s also a reminder of the Spanish colonial period, when rice and coconut became the culinary stars of Filipino holiday traditions. Pro tip: pair it with a hot cup of tsokolate (Filipino hot chocolate) for the ultimate holiday vibe.
Bacalhau – Portugal
Portugal’s bacalhau isn’t just a dish; it’s practically a religion. The salted codfish, lovingly referred to as the “faithful friend” (because it’s always there for you), takes centre stage at Christmas Eve dinner. Served with boiled potatoes, cabbage, and a generous drizzle of olive oil, it’s a simple dish with a rich history. Abstaining from meat on holy days might have inspired this tradition, but honestly, who needs meat when you have bacalhau? It’s proof that sometimes, less is more.
Kiviak – Greenland
For the adventurous eater, kiviak is Greenland’s ultimate Christmas dare. This traditional Inuit dish involves fermenting small seabirds, like auks, inside a hollowed-out seal skin for several months. Yes, you read that right. While it might not win any prizes for presentation, it’s a vital winter feast for Inuit communities and a testament to their resourcefulness. Think of it as nature’s version of extreme meal prep. Love it or leave it, kiviak is as unique as Christmas cuisine gets.
