In Mexico the Christmas dinner, eaten on Christmas Eve evening, varies with region. Common dishes are various fruits (oranges, lime, tropical fruits) and salad (composed of several ingredients including jicama, beets, bananas, and peanuts). In several states, however, stews are made: either pozole, made of pork or beef and hominy in red chile sauce; or menudo made with beef tripe and hominy also in chile sauce. In the center of Mexico, bacalao (codfish) and romeritos (rosemary) prepared with mole are popular dishes. In the north of Mexico the most traditional Christmas dish is tamales served with sauce over them and sometimes cream and a bit of crumbly fresh cheese. For dessert, atole (a thinned hot pudding) with bunuelos (fried flour tortillas sprinkled with sugar and cinnamon), or buñuelos soaked in sugar (piloncillo) and cinnamon water, are served.
There are also sweet tamales: corn with raisins or sweet beans, or strawberry flavored. Stuffed turkey or ham are
also common.
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