Mexican Christmas Dinner Party

According to a book I have, "Mexico Through My Kitchen Window" by maria A. de Carbia, Christmas is the principal and gayest of all festivals. The celebrations last 9 days and are called the posadas (inns) in remembrance of the search for shelter of the Blesssed Mother, when arriving in Bethlehem.
Pinatas are a must and usually in the shape of flowers, animals, airplanes or clowns. They are filled with fruit, candy and even small towys. (Tradition says that pinatas were invented by the Spanish missionaries in order to attract and amuse Indians and convert them to Christianity.
There are mounds of fruits, especially oranges, limes, peanuts, sugar can cut in pieces, and other tropical fruits. The house is usually adorned with pine branches, moss, paper lanterns, etc.
When guests arrive each is given small colored candles and the procesion starts. Everybody sings and prays for about 30 minutes, after which they go to the yard where the pinata is hung.
A cold buffet supper is served around midnight. For Christmas Even and Christmas Day there is athe tree, the presents, the coming of Sana and other customs that have probably come from other countries but feel quite at home in mexico.
The big dinner, of course is turkey, either roasted or in mole, and other fine dishes.
Then she lists a Mexican salad of Romaine, Beets, Carrots, Oranges, Sweet limes, Apples, Bananas, French dressing, Sugar, peanuts, Jicamas. The carrots and beets are cooked before adding in the salad. (I've got the proportions if you really need them.)
She also gives recipes for various confections, one being Marrons Glaces and onte being Turron de Alicante: 1/2 pound sugar; 1/2 pound honey; 5 egg whites; 1 pound blanched and toasted almonds; 1 cup cubed sugar; Orange or lemon water || Mix the granulated sugar with the honey, place on fire and cook unitl it starts to thicken. Beat the egg whites until stiff and add to the mixture. Stir continuously until soft crack stage. Ad the dry almonds and the cubed sugar moistened with the lemon or orange water. mix well again and when it reaches the hard crack point, place in wooden box or in square mold lined with wax paper. (Uh this was written in the 50's. I'd use foil)
In Oaxaca there is a very interesting celebration on Christmas Eve called Radish Night. Big red radishes are plentiful during this season and people cut them in fancy shapes and soak them in water overnight. next day they look like large fantastic flowers, with which they trim small stands or restaurants around the main garden or plaza.
Vendors have been saving cracked or irregular Oaxaca dishes all the year, and on Radish Night they sell Bunuelos in thes dishs. The fun consists in eating the bunuelos and then breaking the dishes.
Bunuelos (Fritters)
1-1/2 pouns flour; 1/2 tsp. salt; 1 tsp. baking powder; 4 eggs; 1/2 cup shortening (normally lard in Mexico but sub Crisco, if you wish); water as necessary || Sift the flour 3 times with the salt and baking powder. Mix with the eggs and shortening and add a little water, if necessary, to make a soft dough. Knead it until it does not stick on the board. Brush with a little shortening and let stand for one hour. Take pieces of the dough, the size of a walnut and roll out paper thin. Fry in hot fat. Serve with molasses or maple syrup. In New Mexico these are called sopa pillas and there are mixes made to make them.
So that's the best I can do. A little tukey mole, a lot of almond candy, some neat side dishes. I'd think about cactus (nopalitos), sliced and simmered with chiles in sour cream. The above salad and rice. For dessert, I'd do a flan and possibly make Mexican pralines, the flat kind not the ones they make in Louisana and the rest of the South. Since it's Christmas time, I'd also to the bollitos for bread and not tortilas and be sure to serve with unsalted butter.
Please forgive any typos. I've got a new keyboard and my fingers and it are not quite in sync. Oh, yes, and Happy Thanksgiving to you and Merry Christmas.