Christmas celebrations in Peru: a journey through its most beloved traditions
Christmas: a blend of faith and family
On the night of December 24, the traditional Nochebuena (Christmas Eve) is celebrated, an occasion on which the faithful attend the well-known Midnight Mass (Misa de Gallo), which in most Peruvian parishes takes place around ten o’clock at night. This ceremony symbolizes the vigilant waiting for the birth of Christ and brings together entire families in an atmosphere of reflection and joy.
In homes, it is also customary to prepare nativity scenes or crèches, which may vary depending on the region. In the highlands, for example, it is common to include figures of native animals such as the llama, the alpaca, and the vicuña, thus integrating elements of Andean identity into the Christian tradition. Each family sets up its nativity scene with dedication, turning it into a symbol of faith and cultural continuity.
Another characteristic practice of this time of year is the exchange of gifts, which are placed at the foot of the Christmas tree as a gesture of affection and togetherness. In some countries, gifts are opened on the night of the 24th, while in others they are given on the morning of December 25, the central day of the celebration.
Overall, Christmas is experienced as a harmonious fusion of faith, ancestral customs, and the warmth of the home, strengthening family bonds and reaffirming traditions that endure from generation to generation.
Gastronomy that defines the celebration
On December 24, it is customary in Peruvian households to enjoy the Christmas Eve dinner. In almost the entire country, roast turkey or suckling pig is served on this occasion; and in some places along Peru’s northern coast, roast duck is prepared.
Turkey can be cooked in the oven or stuffed and is usually served as a baked dish.
The custom of eating turkey at Christmas comes from the Aztecs in Mexico. The Spanish conquistadors brought this tradition to Europe, where the bird was initially called “gallina de Indias” (hen of the Indies), until it eventually received the name by which we know it today, due to its resemblance to peacocks.
In Mexico, it is also known as guajolote. Its consumption in Peru became popular during the Viceroyalty, as the Spaniards spread this meat not only throughout the Americas but also in Europe thanks to the trade of the time. It is said that the Jesuits, because of their appreciation of its flavor, brought it to Spain, and its consumption later spread to England.
In Peru, turkey is seasoned with a sauce made from ají colorado (red chili pepper), garlic, lemon, and butter, and then baked for about two hours. It can also be prepared with an oriental-style sauce; roast suckling pig is seasoned with these same ingredients as well.
As dessert, Peruvians usually serve panetón at the Christmas Eve dinner. This is a sweet bread with raisins and candied fruits, inherited from Italian migration. At the beginning of the 1900s, a significant number of Italian citizens arrived in Peru and introduced Genoese panettone, a sweet bread with little yeast. Over time, this gave way to the Milanese panettone, made with candied fruits, which is the one consumed today. Peru is one of the countries where this sweet is most enjoyed during the Christmas season.
As a beverage at the December 24 dinner, it is customary to enjoy traditional hot chocolate. For the toast, champagne or sparkling cider is drunk, as well as red or white wine, pisco sour, and algarrobina.
Hot chocolate traditionally accompanies panetón at the Christmas Eve dinner, forming part of a deeply rooted custom in Peru. This tradition has its origins in Cusco and has been passed down from generation to generation until it has become a symbol of Peruvian Christmas. Many people wonder how, despite the fact that in much of the country the climate is hot during the month of December, families continue to consume hot chocolate at this time of year.
The answer lies in the history and cultural value of this beverage. Chocolate comes from cacao native to the Peruvian Amazon, an ancestral product that was already consumed before the arrival of the Spaniards. With colonization, the Spaniards mixed cacao with sugarcane, resulting in the hot chocolate we know today. Currently, this beverage is not only enjoyed at the Christmas dinner, but also at Christmas breakfasts, especially when it is shared with children from low-income backgrounds through charitable campaigns, thus reinforcing the spirit of unity and generosity characteristic of these celebrations.
During the Christmas season, in the coastal, highland, and jungle regions of Peru, various dishes of Peruvian cuisine are prepared, such as ají de gallina, anticuchos, stuffed rocoto, pachamanca, among others.
In the Peruvian jungle, paiche is consumed, a river fish considered one of the largest in the world, which can even be prepared as ceviche. Juanes are also made, whose main ingredients are chicken, rice, eggs, and olives, wrapped in bijao leaves; patarashca, which consists of fish wrapped in bijao leaves and grilled over charcoal; and inchicapi, a thick soup made with chicken, peanuts, coriander, and cassava, which is served on Christmas Eve. Likewise, tacacho, made from roasted plantain, is consumed.
The first Christmas dinner in the Americas was celebrated in 1528 thanks to Fray Pedro de Gante.
SOURCES:
El Comercio
Inkayni Peru Tours
Larousse Cocina