Mexidos: A Traditional Portuguese Christmas Dessert

Mexidos are a traditional sweet from the Minho region of northern Portugal, typically enjoyed at Christmas. They are also known as formigos, although they may go by other names as well. They are made with stale bread simmered in a sugar syrup flavored with cinnamon, lemon, and Port wine, then combined with a variety of nuts and dried fruits.

There are several versions of this dessert, and every family has its own recipe. Mexidos or formigos don’t require precise measurements, so everyone tends to make them their own way, adjusting the ingredients to suit their taste. This is our family’s recipe for mexidos, which we find simple and delicious, and we’re happy to share it with you.

Want to learn more about traditional Portuguese Christmas dishes and desserts? Check out these articles, too:

• 10 Traditional Portuguese Christmas Dishes
• 15 Best Portuguese Christmas Desserts

Preparation

• Servings: 8
• Total time: 50 Minutes
  • Prep time: 10 minutes
  • Cook time: 40 minutes
• Difficulty: Easy

Required Equipment

Ingredients for Mexidos

Mexidos – Step-by-Step Recipe

1. In a medium saucepan, combine the water, brown sugar, cinnamon stick, lemon peel, honey, and Port wine. Place over medium heat.
2. Bring to a boil and let simmer for about 10 minutes.

3. While the syrup simmers, tear or cut the bread into small pieces using a knife or your hands. Include the crust. Set aside.
4. Remove the lemon peel and cinnamon stick from the syrup.
5. Add the crumbled bread to the syrup and stir well until it is completely soaked and broken down. Cook for a few more minutes, stirring constantly. If the mixture becomes too dry or dense, add a little water. If it is too runny, continue cooking until it reaches a moist, creamy consistency.

7. Turn off the heat. Beat the egg yolks with a fork. Temper them by adding a little of the hot bread mixture while whisking vigorously. Repeat once more. Finally, pour the tempered egg yolks into the saucepan, stirring constantly to prevent them from curdling.

8. Transfer the mexidos, while still warm, to a serving dish or divide among individual bowls.
9. Sprinkle with ground cinnamon and garnish with a few nuts, if desired.

Tips on How to Make Mexidos

• You don’t need to follow this recipe exactly. Feel free to use your favorite nuts and dried fruits, and adjust the texture to your liking, whether you prefer your mexidos moist or thicker and more compact. This recipe is very forgiving, and you can change it in several ways without compromising the result.
• As for the bread, we don’t recommend using regueifa, as it tends to form large lumps.
• If you prefer a smoother texture, you can also blend the mixture with an immersion blender before adding the nuts and dried fruit.
• These are the most traditional nuts and dried fruits, and the ones we usually use, but feel free to substitute them with your favorites.

How to Serve

Mexidos, also known as formigos, are a traditional Christmas dessert in northern Portugal. They are served after the main Christmas Eve meal, known as consoada, or enjoyed as a snack throughout Christmas Day and the holiday season. They pair wonderfully with a cup of tea or coffee.

They are usually eaten with a dessert spoon and sprinkled with ground cinnamon.

Storage and Reheating

Mexidos can be enjoyed the day they are made or the following day. In fact, this dessert often tastes even better after a day or two, as the flavors deepen. Store in the refrigerator in an airtight container or covered with plastic wrap for 3–4 days.

We have been told that they can also be frozen and reheated in the microwave, but we haven’t tried this ourselves, so we can’t speak from personal experience.

Final Thoughts

Mexidos are a simple dessert and a delicious way to use up stale bread. More than that, they are a sweet reminder of Christmas and family, especially in the Minho region of northern Portugal. This recipe is easy to make and well worth trying.

Enjoy!

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