When Christmas arrives in Mallorca, the island’s kitchens come alive with aromas of tradition, warmth, and celebration. “Humans of Mallorca” have curated a selection of festive dishes that bring families together and add a touch of culinary magic to the holidays.
Sopa Rellena de Nadal
What is it?
Sopa Rellena de Nadal, or Christmas Soup, is a beloved staple of Balearic Christmas tables, where the simple becomes spectacular. It’s a soulful dish — a comforting meat broth hosting pasta stuffed with tender ground beef. Much like its cousin, the Catalan sopa de galets, this is the kind of soup that not only warms your hands but also your heart.
The secret? Stuff the pasta uncooked, allowing it to soak up the rich broth as it simmers to perfection. The result is a dish that embodies the coziness of the season.
A Brief History
Sopa Rellena’s roots run deep across Catalonia, Roussillon, Andorra, Valencia and the Balearic Islands, where it’s also called bullit, pot, barrejada or putxero. As far back as the 14th century, the Franciscan friar Francesc Eiximenis wrote about this pasta soup as an essential part of Catalan cuisine. Today, its presence on Mallorcan Christmas menus remains as steadfast as ever.
Porcella (Roast Suckling Pig)
What is it?
No Mallorcan Christmas is complete without the centerpiece: porcella, a roast suckling pig with crackling golden skin and succulent meat. Traditionally weighing between 5 and 8 kilograms, it’s a dish large enough to bring the whole family together — and perhaps a few neighbors, too.
A Brief History
In days gone by, not every household had an oven big enough to roast a piglet, so families would carry their prized porcella to the village baker. After the day’s bread was finished, the ovens would work their magic, turning piglet into a festive feast. With a crisp exterior, juicy interior, and a hint of wood smoke, porcella remains a symbol of Christmas abundance.
Coca de Turrón
What is it?
Mallorca’s take on Spain’s iconic turrón — a chewy almond nougat — comes in the form of coca de turrón. Made with almonds, sugar, lemon zest, cinnamon, and wafers, it’s a perfect blend of crunch and sweetness, carrying with it the flavors of Christmas past and present.
A bite-sized history
Turrón first appeared in Mallorcan records in the 15th century, when it was reserved for the island’s wealthiest tables. It wasn’t until the widespread cultivation of almond trees a few centuries later that this festive treat became accessible to all, earning its rightful place at the holiday feast.
Churros con Chocolate. Or is it Chocolate con Churros?
What is it?
Is there a better way to embrace winter mornings than with churros con chocolate? These golden, deep-fried delights are crispy on the outside, tender on the inside, and made even more irresistible when dunked into thick, velvety hot chocolate. A perfect pairing for chilly December days, whether at a Christmas market or curled up at home.
A Brief History
Some say churros were invented by shepherds in the Spanish mountains as a simple, friable substitute for bread. Others trace their origins to earlier Iberian sweets. Wherever they came from, one thing’s for sure — they’ve become an unshakable holiday tradition, offering sweet indulgence as the year draws to a close.
Everyone has their own favorite for the festive season. For some, it’s the sweetness of cinnamon; for others, the richness of meat broth. Whether it’s the heartiness of stuffed pasta, the aroma of freshly roasted porcella, or the nostalgic magic of turrón and churros, Christmas in Mallorca is a feast for the senses. Each dish carries the weight of history and the joy of togetherness. So, may your holidays be filled with flavors you love — the ones that remind you of family, laughter, and a table shared.
Text by Stefan Rairayan
