Three Kings Day

Dia de los Santos Reyes, or more simply, Dia de Reyes

This popular holiday falls on January 6, day of the Epiphany.

In Mexico, it is traditionally on the 6th of January when children receive the majority of their gifts, rather than Christmas, although this unfortunately has been changing with the North American commercialization of the gift-giving process.  Now, stores push toys and Christmas and Three King’s Day are

Three King’s Day commemorates the Three Wise Men, Melchior, Gaspar and Baltazar, who, according to the biblical story, followed the star to Bethlehem, bringing gifts of gold, frankincense and myrrh to the Christ child, and the giving of gifts on this day is the re-enactment of this journey and Joseph and Mary’s arrival in Bethlehem.

A special, braided, sweet bread, called the Rosca de Reyes, studded with bits of candied fruit, is baked and eaten on January 6. One or more small dolls which represent the Christ child are baked into the dough. The figure symbolizes the hiding of the child from Herod’s army. These tiny figurines were originally fashioned out of porcelain or glass and could come in many cute forms and colors; nowadays, again with the modernization of the ritual, the little dolls are much more likely to be mass-produced amorphous bits of plastic.

Whoever finds the figure in their slice of sweet bread on Three King’s Day is supposed to give a party on February 2nd, Candlemas Day, or Día de la Candelaria, offering tamales and atole (a hot, sweet drink thickened with corn flour) to the guests. Candlemas signals the final closing to the entire Christmas season.

A basic Atole recipe

1/2 c. fresh masa (corn dough used for making tortillas) or 1/2 c. tortilla flour (masa harina) moistened with 1/4 cup hot water
5 cups water
3 tablespoons piloncillo (Mexican-style unrefined loaf sugar) grated or chopped. Can substitute good quality brown sugar. Adding a spoonful of molasses will give it a more authentic flavor.
1 stick of cinnamon and/or
1 vanilla bean or 2 tsps. pure vanilla extract

Preparation: Blend masa with water. Place in a pot. Split the vanilla bean lengthwise and scrape the pulp into the pan and add the cinnamon stick. Stir over medium heat until it begins to get thick. Add the sweetening and continue stirring until the sugar has dissolved. Remove from heat and remove the cinnamon stick and/or vanilla bean.

Variations:

Add pureed fruit to the thickened and sweetened atole – strawberries, raspberries, pineapple are all good

Add coconut milk or cream and top with a sprinkle of fresh, grated coconut. If using sweetened coconut cream, reduce sugar accordingly

Add grated, dark chocolate. If chocolate is unsweetened, adjust sweetening if necessary

Try combining the flavors of the fruit, coconut AND chocolate for an extra treat!

Originally posted 2009-07-22 14:45:51.