Let’s be honest, holidays just wouldn’t be the same without the warmth of comfort food. As the air grows crisp, households gear up to dish out delicious holiday meals that warm the soul. At NYCMS, the aromas of these comforting dishes waft through the halls, reflecting the diverse range of celebratory meals students enjoy during the holiday season.
To top off the festivities of the holidays, freshman Kelly Santos relishes Pozole. The celebratory dish is a hearty Mexican stew made from tender pork or chicken. Pozole is generally categorized by the color of its broth. Each of the variations of pozole (Pozole Rojo, Pozole Verde, and Pozole Blanco) consists of aromatic vegetables and a spicy broth. This dish embodies the diversity of Mexican cuisine, and is often enjoyed around celebratory holidays such as Christmas or New Years. Pozole dates back to the Aztecs, and symbolizes communion with their gods. Despite its age, Pozole still warms the soul and fills the bellies of millions, serving as a comforting dish families can look forward to each holiday season.
Freshman Mone Aboshi rings in the New Year by eating a traditional Japanese dish called Ozoni. The traditional soup contains mochi rice cakes, which are essential to Japanese New Year celebrations. Ingredients added to the broth base commonly represent where your family is from. Elements specific to the Kanto region or the Eastern Japanese culture include carrots, daikon radishes, chicken, and shiitake mushrooms. The stretchy and elastic texture of the mochi symbolizes a long, healthy life, while the chicken and mixed greens render wishes in career development and prosperity. Ozoni is a hearty, comforting meal that brings families together over a time of reflection and hopefulness for the coming year.
Lizbeth Mejia, another freshman at NYCMS, enjoys hearty Peruvian tamales during her holiday dinner. “You grind the corn into a powder,” Lizbeth explains. “Mix [the powder] with water and seasonings to form a paste, then slather it onto corn husks.” Lizbeth says. “My favorite ingredients include black olives, peanuts, chicken, egg, and pepper skin. “When they are ready to cook, tie them with thread, and steam to perfection. The tamales are served fresh with onion.” These Peruvian tamales are often passed down from generation to generation, and are quintessential to Peruvian cuisine.
At NYCMS, each family embraces tradition uniquely. As different as we are, learning about the customs of each student serves as a true unifier. Though some of their holiday favorites involve lengthy manual labor, it’s all worth it when you can bond with loved ones over sentimental meals.
