The Grand Bliss

Ancient Mexican civilizations celebrated the arrival of Huitzilopochtli, God of War, during the Panquetzaliztli month, December 7th through 26th according to the Julian calendar.

Nowadays, Posadas take place on the nine days preceding Christmas. Processions symbolizing Mary and Joseph’s search for shelter in Bethlehem are reenacted from the 16th through the 24th; leading to a different house every night towards the culmination of the posada – a traditional holiday fiesta.

Christmas Eve, or Nochebuena is the last posada night. Many people attend midnight mass and then have a dinner together with their families. Christmas Day is generally a quiet day. Gifts are not traditionally exchanged on Christmas, but this is changing, and Santa Claus is becoming increasingly more prominent in Mexican celebrations.

Here at The Grand Bliss, we celebrate the holidays as an extended family. Join us during our grand gala dinner filled with many surprises, don’t miss out on the fun route throughout the Resort symbolizing the traditional posadas, and the appearance of Santa Clause distributing presents for everyone.

May the good times and treasures of the present become the golden memories of tomorrow. The Grand Bliss wishes you joy & happiness to you and yours.

The word posada means “inn” or “shelter” in Spanish; Traditional posadas are held in neighborhoods across Mexico. The celebration consists of a candle-lit procession, usually with two people playing the parts of Mary and Joseph, whilst the crowd sings classic carols. The breaking of the Piñata, refreshments and dancing follow. A piñata is a vessel made of clay or paper, brightly decorated and filled with candy and toys; hung from the ceiling or a tree. One by one, children are blindfolded, turned around and instructed to strike the piñata with a stick. Usually several attempts are made before the container is broken. Of course, when that happens, there is an explosion of goodies and a scattering of children. And who could forget the homemade tamales, sweet buñuelos and warm Mexican punch.

“Ponche” traces its roots back to Persian villages where the beverage was called “Panch”, prepared with water, lime, herbs, sugar and rum. The custom was later passed on to Europe where both the ingredients and its preparation were modified. In addition, it was renamed “Punch”. Spain and consequently, Latin America refer to the savory drink as “Ponche”. Each country’s version is slightly different. Maybe we are biased…but Mexico’s version is the best!

May we suggest a warm Mexican Ponche at this year’s holiday dinner..?

Ingredients

1 pound of Tejocotes (small, speckled orange fruits with an apple-pear taste)

1 pound  of Guava

1/2 pound of Prunes

5 Yellow Apples

4 Sugar Canes

1/2 pound of Peeled Tamarind

3 Cinnamon Sticks

3/4 cup (100 grams) of Piloncillo (dark brown unrefined cane sugar)

2 1/2 cups of Jamaica (Hibiscus Flower)

Rum or Brandy

Procedure

Clean all fruit thoroughly. Slice the tejocotes in halves; slice the guava and apples in fourths. Remember to remove the core of the apple.

Heat 5 Liters (21 cups) of sugared water in a large pot, and add the cinnamon and piloncillo. Add tejocotes, peeled sugar cane (and cut in 6 in. pieces) to the boiling water.

Allow the mixture to boil for approximately 5 minutes, and add the apples, guava, prunes, tamarind and jamaica. Simmer on medium heat and allow the water to evaporate a bit, make sure the guava and apples don’t loose their shape. Ponche isn’t an exact science. Everything simmers together until the fruit is tender, and the dried fruits become plump, sugar-swollen nuggets.

If you like brandy or rum, feel free to add it in. Just make sure to serve the cups with a spoon, so everyone can enjoy the delicious fruit.

Serve warm and enjoy the holiday festivities with the whole family!