MANILA: For many Filipinos, the time-honored traditions of Noche Buena, or Christmas Eve, is the most awaited part of this holiday season, when dinner tables across the country are filled with a hearty selection of traditional dishes.
Noche Buena, which is Spanish for “the good night,” is the dinner that follows the last evening mass of the season, known as misa de gallo or simbang gabi.
The multi-generational feast features staples like queso de bola, a ball-shaped Edam cheese wrapped in red wax coating, or lechon, the popular roasted pig dish that often gets the spotlight in most Filipino festivities.
But it is the classic hot chocolate that Noelle Lejano looks forward to the most, as her grandmother makes it extra special and only at this time of the year.
“Hot chocolate holds a deeper sentimental value because my lola (grandmother) makes it only once a year, every Noche Buena. It’s the best hot chocolate I’ve ever had, and it makes the celebration feel extra special and nostalgic,” the 24-year-old writer and brand strategist from Manila told Arab News.
Her family mixes it up between classic and more modern fare for the occasion, from the tried-and-tested favorite Christmas ham to a charcuterie board that she makes with her mother.
“These dishes aren’t just food — they’re traditions that bring us together and make the holiday feel like home,” Lejano said.
“Noche Buena is a highlight, especially with everyone gathering together and making the rounds to greet and hug each other as the clock strikes midnight. To pass the time before midnight, we play games, which keep the energy alive and the laughter flowing.”
Noche Buena is also celebrated in Latin America, reflecting a unique mix of Catholic traditions, indigenous folk practices, and more recent American influences, the late food historian Doreen Fernandez wrote in her 1994 book “Tikim: Essays on Filipino Food and Culture.”
For people in Pampanga province, about 80 km north of Manila, the deep-seated Catholic and Spanish influences are reflected in their culinary fare.
In Gerald Gloton’s household, Noche Buena is a time to indulge in their provincial roots, which includes serving sopas, or Filipino chicken soup, from the morning of the 24th all the way into Christmas morning.
They also serve an array of other beloved dishes, such as the ube halaya, a rich purple jam made from boiled and mashed ube and thickened with milk, rice cakes, and menudo, a stewed pork and tomato dish.
“We gather for sumptuous meals, exchange gifts, and attend Mass to celebrate the birth of Christ, reinforcing our shared faith and family values,” Gloton said.
The celebration of Noche Buena, which comes after Midnight Mass, has been “customary and required” for food anthropologist and writer Ruston Banal, who was raised in a devout Catholic household and is also from Pampanga.
“It’s significant because, in my situation, it marks the moment when the entire family gets together. Some of my siblings are already employed elsewhere, but they still make an effort to honor this custom by coming home,” he said.
In his hometown of Guagua, Christmas is an extended celebration that begins from Dec. 24 all the way to Jan. 2, where celebrations are centered on food.
“It’s all about the food; some of my relatives even spend a lot of money to prepare a lavish feast for other relatives who visit us,” he said.
Every year, the occasion turns into “a quiet competition among family members,” as they try to make the greatest dishes, ranging from bringhe, a local version of the Spanish paella made with sticky rice, chicken, sausage, vegetables and coconut milk, to kaldereta, a hearty tomato and liver stew made with leghorn chicken with carrots, potatoes, and bell peppers.
“Food is an extension of themselves,” Banal said. “(They cook like) a person in love, giving it their all.”
