Each Latin American country has dishes that are unique, but some foods that can cross borders and have even made it to the U.S., particularly those meant to celebrate the Christmas season.

The following are a few of dishes, served along with common Latino foods like tortillas, arroz con gandules and tostones, that can be found at a variety of Latino Christmas dinners around the globe and within the U.S.

Tamales

Every Christmas, it is customary for some Latinos to enjoy tamales, especially those from Central America and Mexico. Latinos everywhere cook them in bulk to eat them even after Christmas ends. The dish is made out of corn flower dough, which is filled with rice, potato, tomato sauce and a variety of vegetables. As for meat, it's traditional to use chicken or pork. Each tamal is wrapped in banana leaves, tamale paper or aluminum foil, and then boiled. Check out the Honduran way of making tamales at the Hallmark Channel website.

Coquito

Coquito is mostly common in Puerto Rico and has become a very mainstream holiday drink for Latinos in the United States as well. It is an eggnog-like drink that consists of coconut milk, cinnamon, egg yolks, cloves, nutmeg, rum and vanilla. Like tamales, Latinos make coquito in bulk, often storing it in empty glass containers and liquor bottles.

Gorditas de Carne Deshebrada

Mexico specializes in gorditos de carne, corn-based pockets that are topped with meat, usually ground beef, along with shredded cheese, lettuce, sour cream and a few other toppings. Because of their small size, guest are usually served two or three at a time.

Caldo de Pollo

This soup is popular, especially in Guatemala. It is served around the holiday season and is often used to help cure the common cold or tackle headaches after a night of consuming alcohol, which is often done while celebrating Christmas and New Year's Eve. It is filled with chicken, vegetable, garlic and sometimes mint. Another Latino version of the soup is the Brazilian canja.

Arroz con Pollo

Panamanians, Colombians and other Latino countries celebrate Christmas by serving arroz con pollo (rice with chicken). Besides chicken, the yellow rice is accented with several vegetables and onions.

Lechón/Pernil 

In many Puerto Rican and Cuban homes, it is common to enjoy pernil or a lechón for the holidays. The lechón is traditionally cooked outside in a pit, though this is more common in Puerto Rico than in the U.S. The pernil is typically shredded, and then served with rice or combined with tostones (fried plantains).

Flan

Flan, a caramel pudding, may just be one of the most popular desserts in Latin America. During the holidays, that doesn't change. The basic recipe rarely varies, but the taste can change based on the extra flavors added to the syrup, like coffee or pineapple.