Skip to main content

Quinceanera Dresses

The tradition of Quinceanera is one of the most important celebration in the Mexican culture.   In Mexico and other countries in Latin America, it is customary to celebrate a girl’s fifteenth birthday party with full pomp and glory.

Now what is Quinceanera?  It is a combination of the Spanish words quince “fifteen” and anos ‘years’.  It is one of the most meaningful event that happens to any fifteen year old Mexican or Latin American girl.   This celebration traditionally marks a girl’s coming of age, that she’s mature and ready for marriage and also to give thanks to God for all his blessings.    It is also an honour to the girl’s parents and her godparents who’ll play an important role throughout the ceremonies.

The celebration normally begins with a thanksgiving mass in church, to give thanks for a completed childhood.    The godparents will bestow the birthday girl with lavish gifts and jewellery  which will accentuate her beautiful dress.    The Quinceanera dress  will be a full length ball gown in pastel or bold colours of her choice.  



Around the birthday girl will be 14 male and female attendants and escorts, called damas and chambelanes to represent the previous 14 year of life.



The Quinceanera dress is the birthday girl’s first formal adult attire and even though it’s worn for only a day, a good choice of a comfortable dress is crucial.  A dress that will look good on her, with matching colours to her skin and which will flatter her body.   Pink is the traditional colour of a Quinceanera dress but fashion has evolved and the colours now worn are more bold and extravagant.  So for those who are planning for an elaborate ‘Fifteenth Year’  or a ‘Sweet Sixteen’ birthday bash, do hop over to  Sweetquinceaneradress for your dream dress.

                                                          

Comments

  1. Gorgeous dresses. Imagine if it was customary for those in the 40s too. I'll go get one for myself..lol

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...