A Honduran Christmas: A tale of tradition, shared histories and generosity

Honduras has many important holidays, but Hondurans look forward to few occasions as much as Christmas. I’ll count down the days until I can reunite with my family and tuck into tamales, torrejas, and rompopo — three sure signs that Christmas is here. 

Christmas is mainly celebrated on Dec. 24 and Dec. 25, as a religious holiday and a family and cultural occasion. But the Honduran Christmas season extends beyond these two days. The season starts as early as November and ends in January, and it includes festivities such as Posadas, Christmas Eve and Christmas Day, New Year's Eve, New Year’s Day, and Three Kings Day. There are also very typical Honduran Christmas activities such as Christmas villages and the secret santa, or "cuchumbo".

Hondurans prepare generous and elaborate Christmas food in line with our tradition, a generosity that you cannot properly understand without considering conditions in the country. 

If you ask a Honduran their favourite thing about the holidays, more than likely you’ll get the same answer

Honduras is one of the poorest states in the western hemisphere. Honduras’s National Institute of Statistics (INE) estimates that, as of 2021, more than 70% of the population lives in poverty and more than 50% of the population lives in extreme poverty. The chasm between the country’s rich and poor is huge. Despite these conditions, people will go as big as they can for their end-of-year celebrations.

If you ask a Honduran their favourite thing about the holidays, more than likely you’ll get the same answer: food. Families throughout the country prepare dishes that are only consumed during this period, a tradition that’s passed down from generation to generation. Roast pork, turkey or chicken are the most common main meals, and they are accompanied by a variety of side dishes, salads, desserts and drinks. While apples and red grapes don’t grow in Honduras, you’ll find these on the Christmas table or given as small gifts.

At the beginning of December, people begin to prepare their homes to receive their family and friends to celebrate Christmas. Preparations for food will also start early, as filling our Christmas feasts requires ordering food well in advance. I always look forward to tamales, torrejas, and rompopo. So let me tell you more about them; they’re the kind of dishes that have you salivating for Christmas any time of year. 

Tamales, or nacatamales, are by far the most common and important dish. Not only in Honduras but in all of Central America this dish is usually prepared for large celebrations such as birthdays, weddings and other important family occasions. Although the preparation can be tedious, it is a very simple recipe. I enjoy them as an appetizer or with a coffee at breakfast. 

In Mesoamerica — the historic region that covered the diverse civilizations of southern North America and Central America — tamales were one of the first dishes to be made from maize. The exact history of tamales is unclear, but many researchers believe the dish was first made by the Aztec and Mayan civilizations. Tamales were a portable, protein-rich food that Aztec and Mayan warriors could take into battle. Hunters could also carry them into the field. Women made tamales in a meticulous process that was part of their daily routines and important religious traditions.

They’re so good we’ll eat them at any time for any reason during the holidays.

So what exactly is a tamale? Tamales are made of masa, which is crushed corn moistened with water. The masa is wrapped in whatever leaves are available, such as corn husks or banana leaves. The wrapping gives the tamale its name, as it comes from the word tamalli, the Náhuatl word that means “wrapped”. The tender masa contains a filling of succulent meats, aromatic spices, and carefully chopped vegetables. Tamales however are no longer the staple they once were owing to the labour-intensive process, so they are now mainly reserved for end-of-year celebrations. 

Torrejas are the quintessential holiday dessert in Honduras. Spanish colonizers brought them to the Americas, after Catholic nuns created torrejas in the 15th century. Torrejas, or Torrijas were invented during Holy Week and are still associated with Lent.

They are traditionally served at the end of Christmas Eve, on Christmas day, or any other late December night — they’re so good we’ll eat them at any time for any reason during the holidays. This delicious offering is made out of thick bread, eggs, vanilla, butter, cloves, and cinnamon: milk can be included to make them more moist and sprinkles of orange zest to add a citrusy tang. While it sounds similar to french toast, what sets it apart completely is the use of panela or papelón, an unrefined raw sugar made from cane juice, which is found in all kinds of Latin American dishes. We serve this with warm honey and a dust of cinnamon.

Last but certainly not least, particularly if you’re asking me, is rompopo. Rompopo is the Honduran version of eggnog. This seasonal drink only uses egg yolks and you can have it with or without alcohol. The egg yolks impart a yellow shade to the emulsified beverage. This drink is believed to have been originally made in the convents of the city of Puebla, Mexico and the drink has now been adapted and incorporated into many other Central American countries. In Honduras you can find it everywhere during the holiday season, typically served in elaborate Christmas-themed bottles. 

These foods are as diverse as the history they share. Our ancestors invented the tamale in our historic, native lands. We borrowed the rompopo from our Mexican cousins. The colonizers brought us our tasty torrejas. They tell stories of who we have been and who we are; we love them all equally as we come together to share our traditions. 

As soon as we’ve finished that final morsel on Three Kings Day, we’re already looking forward to the next.