Long-standing traditions rich in culture make New Mexico a warm and inviting holiday destination for travelers, and the cuisine is no exception. New Mexican holiday dishes acts as a living history, keeping traditions that trace back centuries.

Holiday meals in New Mexico are intertwined with the fabric of family and community. Whether it's making tamales, gathering around for posole, or baking biscochitos, food preparation and eating is a collective activity that brings generations together. Take a look at some of the state's distinctive “season's eatings,” with history, flavor and heritage steeped in every bite — a reflection of the Native, Mexican, and Spanish influences that make the state's cuisine truly one-of-a-kind:

• Posole: Also called pozole, this is a spicy corn stew traditionally made with pork. New Mexicans have been enjoying posole for centuries, as it is customarily a ceremonial dish for celebrating life's blessings. Traditional posole is made with large-kernel white corn soaked in a solution of lime and dehydrated (a technique developed by Native Americans centuries ago), also called hominy.
  • Learn to make your own authentic, simmering bowl to warm you up this winter here, courtesy of Indian Pueblo Kitchen.
• Tamales: This corn-based food was one of the staples found by the Spanish when they first arrived in Mexico, and now, nothing says holidays to many New Mexicans like a warm tamale. Tamales consist of a cornmeal dough called masa and are filled with a sweet or savory filling, wrapped in corn husks, and steamed until firm. Making tamales is very labor-intensive, and family and friends gather to participate.
  • Learn to make Red Chile Bean Tamales at home with a Virtual Culinary Experience, courtesy of Heritage Inspirations.
  • For a twist on the classic, try tamales dulces for a sweet holiday surprise from Alicia's Tortilleria in Santa Fe.
• Green Chile Stew: Known in New Mexico as a bowl of comfort, green chile stew typically includes beef or pork chunks, onions, potatoes, corn, carrots, bell peppers, and (of course) roasted green chile. This stew is a centerpiece of holiday meals as it's hearty and satisfying on cold winter nights.
  • Make your own New Mexican green chile stew, blue corn and green chile muffins, and piñon butter at home with Chef Allen Smith from the Santa Fe School of Cooking.
• Red Chile Sauce: The chiles used for red sauce come from ristras—the strings of dried red chile that often adorn the entryway of homes in New Mexico. While they add decorative charm, ristras also serve a practical purpose in cooking. This versatile sauce is a staple in Southwestern cuisine, commonly found on enchiladas, tamales, and posole.
• Biscochitos: These delicately cinnamon and anise-laced shortbread-like cookies are a holiday staple in New Mexico. The biscochito, first introduced by Spanish settlers, is New Mexico's official state cookie as declared by the state's legislature in 1989. This melt-in-your-mouth holiday favorite is popular at most bakeries; though if you opt to bake your own, heed these tips passed down from New Mexican abuelas: whip the lard so it's the consistency of whipped cream, and be sure to roll the dough out so it's no thicker than an eighth of an inch.
  • Celine's Biscochitos offers made-in-New-Mexico traditional biscochitos along with flavored variations like red chile and green chile pistachio.

The holiday season in New Mexico is a time of deep cultural significance, and food is one of the most powerful ways that the spirit of the season is shared and celebrated.