Christmas fruit punch is an infusion that is consumed in Mexico, traditionally in December during the posadas and on Christmas Eve, although there are also people who start consuming it from September for the national holidays and from November during the eve of the day of the dead (mainly in Mexico City and its metropolitan area).

It is prepared by boiling the ingredients in large quantities to be served during typical Christmas and winter gatherings. Traditionally, it is served very hot in individual clay pots with portions of fruit, and may or may not contain a spirit (often rum), which is added after boiling to prevent evaporation. One of the main ingredients, which gives it its blood-red color, is hibiscus water (made by boiling hibiscus flowers in water to release their red coloring). The basic fruits are apple, guava, and tejocote (Mexican hawthorn).

Mexican ponche may or may not contain alcohol and is served hot. The version with alcohol is called “ponche con piquete” (spiked ponche) because it has a “piquete” (spike) of tequila, rum, whiskey, red wine, or champagne, presented as a traditional hot infusion or as a cocktail.

This drink is commonly found at street fairs set up outside churches, where it can be enjoyed with buñuelos (fritters) or tamales. It is also sold at Christmas markets in Mexico during the famous Guadalupe-Reyes Marathon.

It is also traditionally consumed in Guatemala, even before the holidays. Fruits such as papaya, melon, and apple are used, along with sweeteners like sugar, honey, and/or cinnamon.}

Recipe from the Goverment of Mexico

reminders:

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Links To Resources (Aid and Theory):

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Theory:

  • LeeeroooyJeeenkiiins [none/use name]@hexbear.net
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    16 minutes ago

    apparently in addition to a user on here saying very nice things despite just seeing a pic, and my indian boss saying it was v. good, I guess an Indian student told one of the salad bar workers that my chana saag was so good they like called their mom to talk about it

    makes me feel real good ngl, I’m an ignorant uncultured cracker who’s never even eaten chana saag other than what I’ve made at work, so it’s like, very validating to know that I’m a good enough cook to just read about stuff and vibe out a flavor that matches an authentic cuisine (despite never having eaten it)

    I wanna do more indian stuff because it seems like, no surprise given the size of the country and subcontinent, like several entire countries worth of cuisine in there. I was reading about various chaat like this aloo chaat here and it’s like jfc that looks great, I could do all that (if they’d buy the spices and stuff, we only have garam masala, no chaat masala, we don’t really use a lot of tamarind, etc) and guess what there’s like 10 billion variations of sick ass little snacks like this

  • tombruzzo [none/use name]@hexbear.net
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    45 minutes ago

    It’s funny seeing the disparity between the music I actually listen to and Youtube Music’s “Songs you’ve heard in Shorts” section. I mostly listen to metal and the only shorts with music I watch are Vtubers dancing. So there’s a massive gap between my actual music history and Youtube Music going “here’s your Shortslop, piggy”

  • Carl [he/him]@hexbear.net
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    3 hours ago

    Sick and tired of being “”““pythonic””“”. I’m going to make all of my variables random 4 letter combinations (without checking for collisions) and there’s NOTHING you can do to stop me!

  • whatdoiputhere12 [any, he/him]@hexbear.net
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    3 hours ago

    I hate having to ask this, and will probably delete this comment later

    anyone got any ideas on how to take this flag down, seems too high for a regular ladder and my pockets aren’t exactly stuffed

  • LeeeroooyJeeenkiiins [none/use name]@hexbear.net
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    4 hours ago

    I noticed one of the vegan students look at my food and then pass it over and I commented on it to a coworker because it’s like, wow, fuck you, my shit looks good today. I had stuffed mushrooms and roasted carrots and cauliflower

    She talked to him later and he said "if the filling looks too much like meat he won’t eat it

    How the fuck does this look too much like meat??

    It’s literally just onions, peppers, spinach, bread crumbs and tofu that I marinated to taste kinda like feta cheese!

  • Abracadaniel [he/him]@hexbear.net
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    4 hours ago

    Spotify has “lossless” audio quality as an option now and when you’re playing music with it there’s a little flag

    [Song title] • Lossless

    Which is funny to me because it implies that they know it’s placebo quality for most Listener/speaker combos.

  • DragonBallZinn [he/him, they/them]@hexbear.net
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    4 hours ago

    I hate how the internet is so unusable now.

    • Everything is ancient history and 404s. I needed to be saving webpages and archiving them yesterday. One of my favorite recipes is now officially lost media.

    • Google’s annoying ass AI is shoehorned everywhere. If I add “-ai” like 10% of the time google now just ignores that I explicitly said “no AI”. And it’s stupid AI will try to explain my own thoughts back to me and give me useless slop I didn’t ask for.

    • Search engines even without that are still just digital billboards so even if I’m looking for a product, I am suggested things I don’t need, can’t afford, or usually both.

    • YouTube’s ads have to be engineered to be as obnoxious as humanly possible. Dear porky, the more you tell the poors “money please” the less I want to give you money.