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The focus of our blog has been to share either traditional Mexican recipes or add a Latin twist to others. So, Thanksgiving always presents interesting exchanges with our family – both sides being stubborn with their familiar dishes of turkey, mashed potatoes, canned corn, and string beans. G’ forbid we introduce a new way of basting the turkey with a paste of ancho chiles or adding diced roasted poblano peppers to our golden kernels of corn with some crema Mexicana. But you know what? That’s A-OK. Both Art and I are truly blessed with our families and if we want those things we can always go home and make them another time for you, our readers.

In celebration of Thanksgiving, the two of us would like to say a heartfelt THANK YOU for your support, shares, and comments. We’re offering some holiday recipes that we hope inspire and offer you courage to stand up against that obstinate tia.


Blueberry and Almond Stuffing

No Thanksgiving dinner would be complete without the stuffing. Dried fruits and nuts are naturals for stuffing.  Luckily, blueberries can be found throughout Southern California year-round, but frozen work just as well in this recipe.  Plump blueberries bursting with warm, sweet juices and toasted almonds mingle well with the aromatic herbs and mirepoix.

Thanksgiving Stuffing with Blueberries, Rosemary and Almonds



We’ve gone beyond a simple brown sugar glaze and created magic with this guava and habanero glazed ham.

Guava and Habanero Glazed Holiday Ham


Asparagus with Warm Bacon Shallot Vinaigerette
The side dishes on a Thanksgiving dinner table are just as important as the bird for many people, if not more. We have an elegant and warm, bacon shallot vinaigrette that elevates blanched boring asparagus.

Asparagus with Warm Bacon Shallot Vinaigrette

Ancho Chile Roasted Klondike Rose®

Of course you will have your traditional mashed potatoes, but why not have something bold to offer your guests as well?

Ancho Roasted Potato


Pumpkin Tamales vertical
Working with pumpkin this season had me thinking: How do I transform my recipe for sweet tamales typically made with oodles of brown sugar, pineapple and raisins to a tamal filled with a delectable pumpkin and corn masa pudding? After several tries, this is the recipe that I think I’ll be making for years to come. Even the misfires, the versions that didn’t make the cut, still had my family and friends asking for more.

Pumpkin Tamales

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