Feliz Navidad and happy Nochebuena! 🎄 In this Christmas Eve episode of Cafecito y Croquetas, we’re talking all things Cuban Christmas traditions in Miami — family, la noche, dominoes, cafecito, croquetas, and of course… lechón.

We get into what Nochebuena means to us, why Cubans go hardest on the 24th (and do nothing on the 25th 😅), and the real holiday essentials: pig, beers, and good vibes. Plus, Dre breaks down his lechón process — from mojo + herbs to mastering the chicharrón skin, internal temps, and why cooking the skin slow matters if you want that perfect bubbly crackle.

And the stories? We’re talking Santa trauma, reindeer food (oatmeal + glitter 😂), Three Kings “camel” myths, and why coquito is delicious… and dangerous.

If you’re Cuban, Latino, or just love holiday culture, this one’s for you.

Drop a comment: What’s your favorite Nochebuena tradition? Do you open gifts on the 24th or 25th? And what’s the #1 rule for not messing up the lechón? 👀

👍 Like, subscribe, and share this with your Miami people.

Chapters (optional)

00:00 Christmas Eve vibes + Santa golfing sweater
01:10 What Nochebuena means in Miami
05:40 Lechón talk: seasoning, mojo, and cooking method
08:00 Chicharrón science: slow vs fast skin
14:15 Best Nochebuena memories + first pig story
16:00 Santa stories + reindeer food
18:20 Three Kings / “camels came through” madness
21:10 Coquito = holiday cheat code
23:00 Elf on the Shelf + parents pranking kids

Hashtags

#Nochebuena #CubanChristmas #Miami #Lechon #CafecitoYCroquetas #CubanCulture #Coquito #Dominoes #ChristmasEve #CubanTraditions

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