The Traditional "Noche Buena" in the Philippines

The term "Noche Buena" and the tradition itself started way back when the Philippines was a Spanish colony. It continues to pass from generation to generation, celebrating the festivity of Christmas (Pasko, in Filipino term).

It starts on a daily pre-drawn Mass known as "Simbang Gabi", beginning every December 16th of the year and ends on Christmas Eve, wherein the last mass is called "Misa de Gallo" (Rooster's Mass).

Right away followed by Noche Buena for families to share the best line of Filipino cuisine, along with the traditional "Queso de Bola" (Edam cheese shaped into a ball) and "Hamon" (ham) on every table.

Some have "Lechon" (roast pork), some don't.

But, what is truly unique in this Filipino tradition, is the presence of delicatessens like bibingka (rice cakes made from rice flour topped with carabao cheese and grated coconut), Puto bumbong (purple glutinous rice cakes steamed in bamboo cylinders and sprinkled with grated coconut and brown sugar), along with invigorating cups of salabat (ginger tea) not just at home but on almost every corner. On every block, especially the ones close to churches, there are food stands or stalls of these Pinoy Christmas goodies.

This customary tradition continues to the present day. At 3 o' clock in the morning, in every Simbang Gabi, catholic churches ring their bells to summon people to the mass. And in the country side, a band might even play Christmas carols; medleys to awaken people and lure them to attend the service.

Although it doesn't snow in the Philippines, white Christmas is achieved when families get together. All members are presented with gifts or no gifts and they share dinner and celebrate the nativity.

This season, its spirit continues until New Year's, all the way to Three Kings (celebrated every first Sunday of the year). This is why the Philippines earned the distinction of celebrating the world's longest Christmas season.