Christmas Eve in Spain is called “Nochebuena”. People go to the Christmas Mass and Christmas in Spain means that there is a huge feast on Christmas Eve. The food varies from one region to another region in Spain as all the regions have their own native touches. Among typical dishes served on Christmas Eve and during the days that follow are roast lamb and suckling pig (Castilla León, Castilla la Mancha, and Madrid has these served), foul like turkey or duck (commonly prepared in Andalucía), and a vast variety of seafood, including shrimp, lobster, crab, and various types of fish like hake, trout, sea bream, sea bass, and salmon (common in many regions, but mostly on the costs). For dessert, there are turrón and marzapan, desserts made of honey, egg and almonds, as well as polvorones, sweet bread and a variety of nuts and dried fruits. Spaniards drink cava, the Spanish equivalent of champagne. After the meal, many Spaniards go to the Midnight Mass, known as “La misa del Gallo”, or “Rooster Mass”.
Christmas day is spent going to the church for special Christmas service and spending time with the family. Children go over the gifts they have received from “Papa Noel” or Santa Claus as he is called in Spain. But the Spaniards traditionally wait until Three King’s Day to exchange gifts. Connect to
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