Sometimes when I’m describing to friends or acquaintances how my big, fat Cuban family celebrates Christmas, I feel a little odd.
You know we Cubans just do our Nochebuena thing without giving it much thought. But to someone who is not versed in our “Cubanisms” (<– is that a word?), all this pig-eating and rum-in-the-eggnog-drinking may come across as a little…odd.
“Yes. We eat pork with black beans and white rice and umm…fried bananas.”
(Technically, they’re ripe plantains, but that’s not important right now.)
If you can explain what exactly “Yuca con Mojo” is, you’re a better Cuban than I am.
And then we inevitably get to the “turrones.”
Phonetically: TOO-ROW-NESS
“It’s a hard nougat candy-ish treat named for different places in Spain.”
“No. We only eat them at Christmastime.”
“I don’t know why. We just do.” *sigh*
Not everyone loves them, either. But on Nochebuena you MUST have Turrones (a variety!) on the table.
Even if you don’t love them, you purchase them and struggle to cut them up (did I mention you could chip a tooth on these things?) and lovingly place them on your table.
Maybe you do it just because they remind you of how much your father loved them.
And that’s good enough.
Merry Christmas, my friends.
I drink Dr Brown’s Cel-Ray Tonic because my Dad, of blessed memory, loved it! Every time I do, I feel good and warm inside! Enjoy the turrones! Zelde
I am categorically opposed to anything involving the word ‘nougat.’ Sorry.
I’m glad to know someone “gets” me.Thanks, Zelde!
Besos,
M
It’s hard on the jaw, that’s for sure.But “nougat” is fun to say. 😉
Loved this post. Every Nochebuena, besides the lechon and moros,I must have turron and vino Sanson in memory of my parents!!
Loved this post. Every Nochebuena, besides the lechon, moros and platanos, I must have turrones and vino Sanson in memory of my parents!!
Thanks, Maria Eugenia.I just love that.
xoxo,
Marta
I love turrones. I remember the huge selection at the Miami Winn Dixie in Coral Gables. I can’t find any here in the frozen north.
I tell them “Yuca Con Mojo” is a starchy vegetable, smothered in a tangy garlic sauce. As far as turrones go I love em, I know how to make em to hehe 😉 the Jijona type of very soft, but the Turron de Alicante is real hard indeed. Happy Holidays 🙂
A traditional Cuban Nochebuena and Christmas celebration has a lot of savory, delicious food, sweets, and pastries. Almond Nougat “Turrones” can be as sweet as honey and almonds and as hard as rock candy for “Turrones de Alicante” imported from Spain or Italy also known for “Torrone”. There are also the soft Marzipan for sweet almond dessert and the “Turrón Crema de Calidad Suprema” (de Jijona) also imported from specialty regions in Spain.I enjoy reading your blog about Cuban traditions. Thanks for explaining “odd” Cuban food.
How interesting! In my mom’s part of the Philippines where there is a heavy Spanish influence, we have a dish called Turron which is a slice of cooking banana wrapped in a thin eggroll wrapper, deep-fried and covered in a honey sauce. I wonder if there is a connection.Love your recipes!