Chile-Rubbed Turkey with Beet Stuffing and Gravy
Arbol and New Mexico chiles add spice and depth to this Thanksgiving bird, while creating a sauce with the rich flavors of mole. Todd Coleman
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The flavors of Mexico are now as much a part of our national palate as traditional roast turkey and apple pie. This year, add some spice to your Thanksgiving table with turkey doused in chile sauce, Brussels sprouts with chorizo, Oaxacan stuffing, and sauteed potatoes and chiles. These festive, warming dishes carry enough variety of flavor, from sweet to spicy to savory, to have something for everyone. Begin with guacamole and salsa as appetizers and spice brine your turkey for a big boost in flavor. Serve Mexican rice in place of the typical mashed potatoes as a bed for your meal.

Classic Guacamole

"Classic

Classic Guacamole

Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe for Classic Guacamole »

Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe for Classic Guacamole »

Grilled Salsa

Grilled Salsa
Grilled Salsa Matt Taylor-Gross

Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa. 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. Get the recipe for Grilled Salsa »

Arroz a la Mexicana

"Arroz

Arroz a la Mexicana

Arroz a la Mexicana

This vibrant rice is served with virtually every meal in Zacatecas. Get the recipe for Arroz a la Mexicana »

Sauteed Potatoes and Chiles (Papas con Rajas)

"Sauteed

Sauteed Potatoes and Chiles (Papas con Rajas)

Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of central Mexico. Get the recipe for Sauteed Potatoes and Chiles »

Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of central Mexico. Get the recipe for Sauteed Potatoes and Chiles (Papas con Rajas) »

Oaxacan Stuffing

Oaxacan Stuffing
Oaxacan Stuffing Landon Nordeman

This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin. Get the recipe for Oaxacan Stuffing »

Chile-Rubbed Turkey with Beet Stuffing and Gravy

Chile-Rubbed Turkey with Beet Stuffing and Gravy
Chile-Rubbed Turkey with Beet Stuffing and Gravy Todd Coleman

Arbol and New Mexico chiles add spice and depth to this Thanksgiving bird, while creating a sauce with the rich flavors of mole. Get the recipe for Chile-Rubbed Turkey with Beet Stuffing and Gravy »

Coconut Horchata

Coconut Horchata

This version of the classic Mexican rice-based drink, which writer Sara Deseran adapted from one at Fresno’s El Mercado Super, is made with a mix of coconut milk and coconut water for a beverage that is both luxurious and refreshing. Get the recipe for Coconut Horchata »

This version of the classic Mexican rice-based drink, which writer Sara Deseran adapted from one at Fresno’s El Mercado Super, is made with a mix of coconut milk and coconut water for a beverage that is both luxurious and refreshing. Get the recipe for Coconut Horchata »

Mexican Bread Pudding (Capirotada)

Mexican Bread Pudding (Capirotada)
Mexican Bread Pudding (Capirotada) Todd Coleman

This dessert, layered with cheese and soaked in a syrup made with piloncillo, a type of brown sugar used in Mexican cooking, is a traditional Lenten feast dish. Get the recipe for Bread Pudding (Capirotada) »

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