American-Mexican Thanksgiving
Across the street for dinner with a group of American and Mexican friends. This lovely eclectic menu owes a good bit to Mexican Christmas and New Year’s dinners.
ENTRADAS:
- Sopes de Nopal con Champignon al Ajillo (Masa boats with nopales and chilied mushrooms)
- Tamalitos Tradicionales Verde y Rojo (Little red and green tamales)
INTERMEDIOS:
ENSALADA:
- De lechugas mixtas: Aderezo de Lenteja y Julianas de Tres Chiles (Pasilla, Guajillo y Ancho) (Mixed lettuce salad with a dressing of lentils and julienned red chiles)
- Ensalada Dulce de Frutas “Thanks Giving” (Durazno, Pera, Uva Verde y Coco Rallado con Almendras) (Sweet fruit salad, peach, pear, green grapes and grated coconut with almonds)
SOPA:
- Sopa Prehispánica de Cuitlacoche y Granos de Elote. (Corn mushroom soup with grains of corn)
PLATILLOS PRINCIPALES:
- Pavo con Relleno Tradicional de Carne y Frutos Secos, con Dos Salsas: Mole Negro de Guayaba y Grave Agridulce de Orejones (Turkey with traditional–mexican traditional that is–stuffing of meat and dried fruits with two sauces: black mole of guava and sweet sour gravy
GUARNICIONES PARA EL PAVO:
- Tradicional Arroz Rojo (Mexican rice)
- Puré de Papa (Mashed potato)
- Calabacitas con Elote (Round zucchini with corn)
POSTRES:
- Pastel de Manzana (Apple pie)
- Buñuelos con Miel de Piloncillo (Deep fried crispy dough rounds with syrup of raw brown sugar)
BEBIDAS:
- Atole Blanco de Maíz (a white gruel of maize)
- Ponche de Frutas (Mexican fruit punch, not a ginger ale in sight)
