For years I thought it was just because the Spanish like a good party that they dragged their Christmas celebrations out until the night of January 5, when they had another round of parades and gift giving for Tres Reyes, the coming of the Three Kings. It’s only recently that it clicked that, actually, they got it right. While the rest of us are waiting for Santa to deliver his celebratory gifts for Christmas, Jesus didn’t actually get any until 12 days later, when Gaspar, Melchior, and Balthazar finally showed up with their gold, frankincense and myrrh.
Christmas is a bit of a Johnny-come-lately in Spain and many Latin American countries, and it’s only a couple of decades since it really wasn’t much of a celebration at all. Navidad has become more important these days, and while most families gather together for a large meal on Christmas Eve, usually beginning with a fish soup followed by seafood, jamón serrano, cheeses and various cold cuts, there isn’t really any traditional food specific to the occasion. For the day of Tres Reyes, though, when the kids have opened the presents they found in a shoe placed under the Christmas tree the night before, no home would be complete without a Roscón de Reyes, or Rosca de Reyes if you live in Mexico or Puerto Rico, the two Western Hemisphere countries most likely to celebrate Tres Reyes. The Spaniards brought the tradition of celebrating the Epiphany and sharing the Rosca to the New World
The Three Kings Bread is a sweet loaf baked in a ring – think fat, circular panettone decorated with dried figs, quince, cherries, candied fruits to symbolise the precious stones in a crown, and with thrombosis levels of white sugar scattered on top, and there you have it. Some recipes call for dates and honey to be used, but these are considered mere folderols added to the recipe by upstarts who can’t realise that some good things don’t need improving. Sound familiar? The New Orleans tradition of the King Cake comes from this same tradition.
To read the rest of the story, please go to: Smithsonian.com