La Noche de Los Rábanos

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La Noche de Los Rábanos:

La Noche de Los Rábanos Job #1: Nico Cooke Job #2: Emilia Root Job #3: Havana Moore

México Información:

M éxico Información Mapa Capital: México, D. F Nacionalidad : mexicano Bandera Moneda : peso mexicano Población : 122.3 millón

México Datos Interesantes:

México Datos Interesantes Mexico remained under Spanish control for nearly 300 years until the Mexican people, led by Father Hidalgo, rose up against the Spanish on September 16 th , 1810, which is now celebrated as their independence day every year. Mexico introduced chocolate, corn and chilies to the world. The red poinsettia (the Aztecs called cuetlaxochitl ) originated in Mexico and is named after Joal Roberts Poinsett, the first United States ambassador to Mexico. Mexico is the 14 th largest country in the world by land area.

La Noche de Los Rábanos Datos Interesantes:

La Noche de Los Rábanos Datos Interesantes It means the Night of the Radishes (in English), and is celebrated on December 23rd It is only celebrated in one state of Mexico. Mexicans carve the radishes into human figures and other detailed forms. They hold carving contests with many different themes, including animals, people, and of course, religion. The grand prize for the contests is 15,000 pesos! That’s $1,150! The radishes for this holiday are left in the ground after their harvest time so that they can reach the biggest size. The radishes can weigh up to 7 pounds! There is this one specialty dish called Buñuelos (deep fried pastries drenched in pinocillo , or brown sugar, and cinnamon) where after you eat it, it is good luck to smash the plate the food was on!

¿Cómo se celebran?:

¿ Cómo se celebran ? Festivals begin December 23 rd in the “ Zócalo ” (or main plaza) of Oaxaca City. People from all over the state of Oaxaca come to the Zócalo to celebrate the festival and look at all the carvings of radishes set up. The craftsmen who are masters in carving radishes have competitions. The streets are filled with dancing. The festivities continue on to Christmas Eve and Christmas with parades and fireworks.


Historia The Spanish first brought radishes to Mexico in the 16th century. Back then, there were garden contests once the Dominican friars planted vegetable gardens for the young community of Antequera , now Oaxaca City. Legend tells of two Spanish friars who encouraged the locals to cultivate in the lowlands irrigated by the Atoyac River, near Oaxaca. One of the monks suggested that the farmers carve radishes into imaginative shapes to draw people’s attention to their produce at the market. The tradition of displaying carved radishes may have originated in the Christmas Vigil market held on the 23rd of December. Three centuries later records show that the Mayor of Oaxaca, Francisco Vasconcelos Flores formalized the exhibition of Christmas-inspired horticulture in 1897 at the Zócalo, or main plaza. The event has been celebrated each year ever since.

¿Dónde se celebran?:

¿ Dónde se celebran ? La Noche de Los Rábanos is celebrated in the state of Oaxaca, Mexico. It is mainly celebrated in Oaxaca City, Oaxaca, Mexico.


Decoraciones The decorations for La Noche de Los Rabanos are made mostly out of radishes, but also include corn husks ( totomoxtle ) and other different types of dried flowers. Sculptures and Nativity scenes are made and displayed around the town.

Más Decoraciones:

Más Decoraciones


Danza During the festivities, the streets of the Zócalo are filled with dancing. Common dances are the Guelaguetza dance, the Danza de la Pluma , the Flor de Piña Danza and The Chilena from the Costa Chica

Danza de la Pluma (The Feather Dance):

Danza de la Pluma ( The Feather Dance)

Flor de Piña (The Pineapple Harvest Dance):

Flor de Piña (The Pineapple Harvest Dance)

La Chilena de Costa Chica Danza:

La Chilena de Costa Chica Danza


Comida Buñuelos and esquites are two typical foods found during the festivities. Buñuelos Esquites

Recetas de Comida:

Recetas de Comida Ingredients: 2 cups of All Purpose flour 1 teaspoon of baking powder 1 Tablespoon of Sugar 1/2 Teaspoon of salt 1 egg 1 Tablespoon of butter (melted and already cool) About 3/4 cup of warm water 1 teaspoon of vanilla essence About 2 cups of vegetable oil to fry the Buñuelos Sugar to sprinkle Directions: 1. In a large bowl mix flour, baking powder, 1 Tablespoon of sugar and 1/2 teaspoon of salt. Form a well in the center and add the egg, melted butter and vanilla. Mix until mixture resembles a coarse meal. Slowly add the water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough. Cover the dough with a kitchen towel and let it rest for 30 minutes. Divide the dough in 12 small balls and cover. Heat 3/4 inch of oil the large frying pan. Place one of the dough balls in your already floured working surface and stretch with your rolling pin. Roll out each ball to form a circle as thin as possible without breaking the dough. Fry the Buñuelos in very hot oil until they are golden and crispy. Place the Buñuelos on plate covered with paper towels to drain the excess oil. S prinkle with sugar. Ingredients: 2 tablespoons canola oil, or other neutral cooking oil 4 cups fresh or frozen yellow corn, thawed if frozen (from about 6 ears ) 2 cloves garlic, minced 1 small hot pepper (such as jalapeño or red chile ), seeded and minced 3 tablespoons crumbled cotija cheese , 2 tablespoons mayonnaise (or more to taste ) 2 tablespoons chopped cilantro 1 1/2 teaspoons Mexican-style chili powder Juice from two limes Kosher salt, to taste Directions: In a large cast-iron skillet, heat oil on medium high until shimmering. Add the corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add the garlic and cook for another 30 seconds or so. Remove from the heat and allow to cool for a few minutes. In a mixing bowl, combine the toasted corn mixture with the remaining ingredients. Buñuelos Esquites

Creamos: Pastel de Rábano:

Creamos : Pastel de Rábano Ingredients: 3 c. flour 2 tsp. baking powder 1/4 tsp. baking soda 3 tbsp. milk 1/2 tsp. salt 3/4 c. butter 1/2 c. instant cocoa mix 1 c. shredded radishes, well drained 1 1/2 c. sugar 1 tsp. vanilla 4 eggs 1/3 c. sour cream 1 tsp. shredded orange peel Directions: 1. Grease and flour a 10 inch tube pan. Stir together flour, baking powder, baking soda, and salt. In large mixing bowl, beat butter for 30 seconds. Add sugar and vanilla; beat until fluffy. Add one egg at a time. Beat 1 minute after adding each egg. Into small bowl, beat together radishes, sour cream, milk, and orange peel. Add dry ingredients to sour cream mixture. Alternate with butter mixture. Beat at low speed after each addition until well combined. 2. Transfer 1 cup of cake batter into a small bowl; gently fold cocoa mixture into the 1 cup of batter. Spoon plain cake batter into prepared pan. Take spoon and drop cocoa batter to form a ring over the plain cake batter but do not spread to edges . 3. Bake at 350 degrees for 50 to 55 minutes. Cool cake on wire rack for 10 minutes. Remove from pan and drizzle with frosting. Frosting: 1 cup powdered sugar, 1/4 teaspoon vanilla, and 3 to 4 teaspoons milk. Mix well and drizzle over cake .


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