Legend has it that the popular saying "there's a long night ahead" comes from those early Jerez zambombas of the 18th century, when the neighbors of the courtyards and farmhouses of the Santiago, Cruz Vieja or San Miguel neighborhoods would gather at dusk on Christmas Eve and, accompanied by zambombas, guitars and tambourines; some good stews cooked over the fire, homemade sweets and wines to warm the cold and soothe the throat, they celebrated their very particular Christmas All night long we danced, ate, sang, and drank. “There’s plenty of night left,” or in other words, we have everything we need for a good party: friends, flamenco, and happy stomachs. Three hundred years later, we still have the same concept of fun and celebration. Jerez-style zambomba It continues to be the warmest and most joyful night of Christmas.
Alfonso Catering It proposes two unique spaces in Jerez where you can celebrate Christmas to the rhythm of the zambomba (a traditional Spanish drum). “The Forest” o “The Bullfighting Museum”where, without rental cost, the most appropriate menu for this unique celebration is offered, along with the most traditional decorations, so that the diner's only objective is to enjoy the most flamenco night.
Everyone cooks, all the neighbors sing and dance, anarchy and revelry in equal measure to the hoarse rhythm of the zambomba and the knife scraping the anise bottle, and those Christmas carols to the rhythm of bulería, because in Jerez Every Christmas, this new style is reinvented: any rhythm can be transformed into flamenco in the voices of the best singers. The protocol is democratic and participatory revelry, and the very Andalusian "ladle and step back."
According to this unwritten tradition, the menu at the Jerez Zambomba consists of seasonal and local stews, such as tomato soup, garlic soup, artichokes with potatoes, oxtail, braised pork cheeks in oloroso sherry, spinach with chickpeas, or potatoes with cuttlefish. A varied selection to warm the body and combat the winter chill, since the tradition of celebrating this festival was to take place in the street. And for dessert: the proverbial poleá (a type of custard) and pestiños (honey fritters), in addition to other sweets typical of the occasion.