Christmas. It’s a time of sugarplum fairies, reindeers, and stockings by the fireplace. It’s also a day for sharing food with family and friends. And on that day, it’s even common for chefs at restaurants to hang up their aprons and go home to cook and share a holiday meal with family. We wanted to find out about some culinary traditions among Milwaukee chefs and learn what goes on in their kitchens on Christmas: Chef and Owner Jaime Gonzalez: Botanas Mexican Restaurant - Walker's Point. Posole “A lot of Americans don’t know about Posole. Posole, it’s just a big soup of hominy corn , pork [or other meats] and different sauces." "There’s posole verde , posole rojo , posole blanco . There are different varieties of posole," he explains. "Hominy corn is a bigger corn. They kind of soak it for awhile and when you cook it, it explodes like popcorn. It tastes very good." Chile En Nogada "We were 11 children, [growing up]. My mom made big dinner, and we would decorate [our chile en nogada].
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