Tres Reyes in nativity (photo by a3r-angel-rravelor courtesy of Flickr)

El Dia de Tres Reyes is the holiday many Mexican children look forward to. It is January 6th, not Christmas day, that many children across Mexico receive and open gifts.  This day, known as the Epiphany, is the final celebration for the Christmas season. It marks the day when the Wise Men arrived bearing gifts for the Christ child.

Tres Reyes Alter (photo by Larry&Flo courtesy of Flickr)

The alter above is similar to those many homes create to honor the occasion. Throughout Mexico, it is the Three Wise Men, or Magi, who bring gifts to the children. Of course children do their part to honor Gaspar, Melchior and Balthasar in hopes of receiving desired goods.

Rosca de Reyes (photo by David Rojo courtesy of Flickr)

One of the most popular treats on dia de Tres Reyes is Rosca de Reyes. This sweet bread is shaped in the round to represent a king’s crown. The dessert holds a special surprise innside as a plastic baby Jesus is baked into the bread. Whoever is served that particular piece must host the annual Candalmas party on February 2nd.

Miniature roscas (photo by A30-Tsitika courtesy of Flickr)

As with other tradtions, some things change for marketing sake. Throughout neighborhood bakeries in America, as well as Mexico, smaller versions of the Rosca are sold throughout the Christmas season, more often the later part from New Year’s Eve until the Ephinany. These smaller cakes, like cupcakes, are quite the draw for children or adults looking for a sweet to drink with their morning coffee.

Raw honeycomb - cow stomach (photo by dipfan courtesy of Wikipedia)

The idea of eating a cow’s stomach may draw a raised brow in America, but all over the world this delicacy is enjoyed around holidays and simply as a treat for special occasions. Menudo was originally made as a great way to utilize the entire cow. The best parts were often sold off or used by ranch owners leaving the rest for farm hands. With flavoring and just the right cooking techniques, Mexicans have made tripe soup a favorite known to many as “the Breakfast of Champions”.

Cilantro (photo by Henrique Vicente courtesy of Wikipedia)

The ingredients for menudo are basic and the magic comes from the preparation and cooking. The honeycomb, cow’s stomach which resembles a bee’s honeycomb, is the main ingredient and hominy is the other. Depending on the local traditions, calf’s hooves or pork feet may also be added to the soup. The standard topping is cilantro, scallions, lime and even cabbage.  Seasonings vary from family to family, but garlic, onions, chilies and oregano are a safe bet no matter where in Mexico you travel.

The soup is cooked for long periods of time to acquire a delightfully soft texture. It is also important to clean and neatly cut the pieces of stomach for the neatest and most aesthetically appealing presentation.

Red menudo (photo by mswine courtesy of Wikipedia)

Throughout Mexico you will find two basic differences in menudo. There is the basic white menudo and then there is red variety. Chili makes up the difference between the two. The red menudo has red chilies usually pureed and added to the broth. It is usually much spicier but much more brilliant in color. The white menudo also is made with chilis, although most chose to simmer the larger Anaheim chilis whole keeping a clearer broth. This still infuses the spicey flavor, but it is usually not as hot.

Menudo (photo by npmusikchild courtesy of Wikipedia)

In Mexico, as well as many Mexican households across the U.S., menudo is a staple for New Year’s Day. The magical soup is believed to be a cure for hangovers. There may be some truth in this belief as there does seem to be just the right amount of sodium, healing herbs, vitamin C from the chili and cilantro. Regardless, the soup is a favorite and is usually cooked beginning New Year’s Eve to allow proper cooking for midnight dining to ring in the New Year.