December fruits, greens and vegetables

Greens and vegetables

Chard, Chicory, Garlic, Artichoke, Celery, Eggplant, Cabbage or Cabbage, Borage, Broccoli, Cardoon, Onion, Brussels sprouts, Cauliflower, Endives, Escarole, Asparagus, Spinach, Fennel, Lettuce, Turnip, Leek , Beetroot, Mushrooms, and Carrot.

Fresh fruits

Cranberries, Pomegranate, Lime, Lemon, Tangerine, Apple, Quince, Oranges, Pears, Pineapple, Bananas and Grapes.

Tropical fruits

Avocado, Persimmons, Carambola, Cherimoyas, Coconut, Maracuya, Guava, Kiwano, Kiwi, Kumquat, Mango, Mangosteen, Papaya, Ambutan and Tamarillo.

December Festivities


In Calatayud, on the Purísima festivity, in the bilbilitana capital, it is traditional to light a large bonfire to roast potatoes, in the neighborhood of the same name.


In Barbuñales, the neighbors go in a procession to the hermitage of the saint, and after the religious ceremony the “panicos” are distributed, which are some rolls with grains of anis.

Monzón and in Pueyo de Santa Cruz.

In theselocations, they celebrate the “christening of the mayor”, a deeply rooted tradition that has its origins in the war of Catalan secession, and that left, as a sociocultural legacy, the recognition of Santa Bárbara as patron of these towns. As many of the inhabitants fled in the conflict when they returned to their town, they decided to elect a major and opted for a neighbor of great value, who, being a Moorish, had to be baptized. In memory of this historical event, nowadays, candies, chestnuts, nuts and other sweets are thrown from the balcony of the town hall.

In Santa Cilia and Somanés, the children usually pick up eggs, potatoes, beans and money for San Nicolás, singing a song which lyrics say “San Nicolás is at the doors, waiting for the answers, whetherit is given to us or not, the little hen will pay for it.”

In Tardienta, the members of the brotherhood of San Nicolás fraternize in a meal after attending mass in the hermitage of Santa Lucía.

In a castle,during these days the town celebrates a complete sample of confectionery.

In Murero, town in the region of Daroca they celebrate a snack based on products from the matacía

The first weekend in December,it takes place the Fiesta de la Matacía in Fuentes de Jiloca. All a good opportunity to learn about a popular wisdom ritual, for many years the basis of food in practically every single home, and to savor tasty pork products such as fardeles, güeñas, butifarra, morcillón, bolas, morcillas , longaniza, sausage, etc.

In the Maestrazgo. During the weekends of the first fortnight in December the restaurants of the Maestrazgo offer succulent and original menus with specific dishes made with the abundant, and varied range of mushrooms that grow in this territory.

In Lascellas, small parties are celebrated, and during the procession the parishioners go barefoot in fulfillment of a vote for having the town liberated from an epidemic. In the last street of the tour, the “panicos,” previously blessed in the mass, are delivered.

In Josa and Paracuellos de Jiloca. Both towns celebrate their parties. In Bailo. The girls pick up snacks through the houses and sing the chorus “we are angels and we come from heaven.”


In Agüero. The women celebrate the patron of the dressmakers with a great chocolate.


In Villanúa. The neighbors celebrate the day around a good table.


In Fonz. On Santa Lucia Street, bonfires are organized with a distribution of wine, sausage, chocolate, and other products.

In the Plaza Mayor de Aínsa there is a festival dedicated to the artisan wines of Sobrarbe, and it is celebrated with bonfires, food preparation and wine tasting, among other activities

On December 24th and 25th, it takes place one of the most endearing dates of the year which is celebrated with family and friends gathered around a good table that, regardless of tastes and culinary arts, never misses the traditional products related to these dates.

Among the traditions preserved in our community is that of the Huesca town of Somanés, a town where at this time there is a habit of drinking wine burned with fruit, a kind of zurracapote.

In the Pyrenees a typical Christmas Eve dinner has Christmas cake, empanadas with spinach, pumpkin pies, sweet acorns, roasted pears, dried figs, raisins, walnuts and dried apricots. In Valfarta, they usually make angel-hair dumplings and in Alcalá del Obispo they have always prepared pumpkin pies and dobladillos, while in La Puebla de Castro the favourite dessert is the panillet, a cake made with almonds and honey.

Another common feature in Aragon municipalities such as Arcusa are the “chiretas”. Sádaba on the other hand has a tradition of French toast and milk with cinnamon: to eat chickpeas with pilongas and cod and enjoy a Christmas Eve salad and cardoon with almond sauce. Alcañiz never leaves aside the cardoon with almond sauce, a product present in El Grado -Artasona, Coscojuela and Enate.

In the Somontano region, the cardoon are cooked with cod.  Though in Castellote, each house prepares its traditional recipe for guirlaches, marzipan and garrapiñadas.

The cardoon is a great star on the Christmas tables of Aragon for example with Cod, as is tradition in Graus.   If visiting this vibrant town, you will also find common desserts such as pastillos made with pumpkin or almonds, in addition to nougat.   The most sought-after nougats in this town are the so-called “blacks” made with whole almonds.  Fonz’s traditional dinner also includes chard with cod and pumpkin pastillo.  In Calamocha, they choose cardo and roast lamb on this special night.

Alagón celebrates the Christmas Eve dinner with celery and escarole salad, “ajolio” snails, fast chickpeas, eel with open eggs and asparagus and cod meatballs or pieces of cod -the exceptional dish of Christmas being the sopada.

In Uncastillo it is typical to consume chickpeas with chestnuts and pollack followed by a typical dessert of zocorrones – the handmade turrones, and the mostillo.

Biescas for Christmas Eve and Christmas consumes the tripiligates – breads and legs of kid, animal blood, saffron, paprika, pine nuts, pepper, potatoes and broth. In Monzón dinner is cardo with cod and pine nuts, and in Remolinos the soup is eaten with pan (bread) fried and roasted using eggs, sugar, cinnamon, hazelnuts and milk.

The menu in Alcorisa includes cardoon in almond sauce and turkey while all the towns of Monegros throughout the Christmas period consume cardoon seasoned with almond sauce and poncho – a wine drink cooked with fruits, cinnamon and sugar.

In Andorra you cannot miss the cardoon with almond sauce and bread roosters, rooster-shaped breads made with the leftovers of the dough given to children before going to the Misa del Gallo.

On December 31st – New Year’s Eve: another evening of friends and family gathering around a table full of delicacies.

One of the liveliest dawns of the year – everyone eagerly awaits the arrival of the twelve chimes that will mark a before and after and the traditional challenge of the twelve grapes.  With a glass full of cava for the midnight toast, the moment of good intentions arrives, bringing promises and plans for the new year that has just begun.

During these parties, which are organized to see in this magical night, the chimes give free rein to the joy, the hugs, kisses and the debauchery where everyone wants to receive the new calendar so this feeling of happiness may prevail into the next 365 days.