| Menu: A Mexican-Inspired Thanksgiving Nov 9th 2013, 22:00  Enlarge The Menu More About This Menu  Enlarge Credit: Penny de los Santos -
This chile and tomatillo salsa is a perfect compliment to tortilla chips and roast turkey, but check out our gallery of Mexican salsas for alternate (or additional) recipes. -
The turkey recipe comes from SAVEUR contributor Javier Cabral's mother. Says Javier of his mother's turkey: "When she was growing up in rural Zacatecas, Mexico, meat was a luxury, eaten sparingly. This turkey of hers is an American invention, an artifact of the life she's lived since immigrating to Los Angeles in 1961, but it tells the story of where she comes from, too. She begins by rubbing the turkey with a spice paste, and from the smell of the ground cinnamon, cloves, and New Mexico and árbol chiles as the turkey roasts, you might think she had a mole or a birria on the stove." Read more » -
Try pairing wines from Baja with dinner—they have a pleasant saline quality that tastes great with Mexican food. After dinner, rum-spiked Mexican eggnog is a rich, thick, delicious alternative to the store-bought stuff. A nutty Horchata made with pumpkin seeds, almonds, and dark chocolate is great for those who wish to imbibe something sweet but prefer to forego alcohol. -
See our collection of Mexican-Style Thanksgiving Ideas for even more menu inspiration.        |  |
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