Feliz Navidad!

Spending Christmas with family in Western Mexico while I was growing up was identity-forming for me. I loved the colours, the flavours and the way everyone in the neighbourhood seemed to take nochebuena (Christmas Eve) festivities more seriously than December 25 itself. It’s hard to recreate the experience for my own kids, who have never spent a holiday abroad—but cooking from those memories gets me pretty close.

- Chantal Braganza

Jicama and Orange Salad

PREP 25 MIN; TOTAL 25 MIN

SERVES 6 This tart and juicy salad comes together in minutes and acts as a zippy counterpoint to the rich spiciness of pozole. There's no oil or emulsifier to dress the salad; make it immediately before serving. Chilling the produce just before prep is a nice touch.

1 medium jicama, peeled and cut into 1-in. cubes, about 1½ cups

3 to 4 medium Cara Cara oranges, peeled and sectioned (see tip)

2 to 3 ripe avocados, peeled and cut into chunks

1 large carrot, peeled and grated

1/2 large cucumber, diced

2 to 3 limes, juiced

2 tbsp chopped cilantro

1 tsp salt

1 tsp chili powder

1. Combine jicama, orange sections, avocados, carrot and cucumber in a wide, shallow bowl. Sprinkle with lime juice, cilantro, salt and chili powder. Gently toss to combine. Serve immediately.

Kitchen tip

You can swap out oranges for grapefruit, or use a mix of both.

Pozole Rojo

PREP 30 MIN; TOTAL 3 HRS

SERVES 8 TO 10 You will have a hard time finding two Mexican households that agree on how to make this beloved pork and chili soup. Cumin? No cumin? Whole onion or chopped? Two things everyone knows, though, is that it's always worth the effort, and it always tastes better the next day.

Broth

1 large onion, peeled

1 whole clove

1.36 kg pork shoulder, cut into 2 to 3 large pieces and trimmed of fat

1 pig's foot, cleaned and trimmed

8 to 10 black peppercorns

8 garlic cloves

2 fresh bay leaves

1 tbsp kosher salt

Chili Paste

4 guajillo chilies, stems and seeds removed

3 pasilla chilies, stems and seeds removed

2 ancho chilies, stems and seeds removed

½ cup chopped white onion

4 garlic cloves

½ tbsp kosher salt

1 tsp cumin

1 tsp dried oregano