Be honest. You’re addicted to pizza and you wish you could have it for dinner every night – except that ordering pizza can get expensive and making it just doesn’t seem like the best idea, but… that’s because you haven’t come across these easy recipes. Here are five easy-to-make pizza recipes to get you through those cravings:
Among the many holidays celebrated in the United States (and Canada!) perhaps Thanksgiving is the one most closely related to family. Each year, hundreds of thousands of families reunite even if their members live in a different state or even a different country. Thanksgiving, in its contemporary iteration, is a celebration than is also a reminder that the land that is now the United States has been fertile ground for stories of second chances and dreams fulfilled (we should not forget, of course, that the land was never ceded by the original Native-American owners and that other than the original indigenous population everyone is a guest).
One of the ways in which folk celebrate their own cultural identity during Thanksgiving is giving the traditional turkey and fixings a personal taste derived from the culinary traditions of their own home countries, or the part of the world from where their families originally come from.
However, taking a liking to the very American turkey is not always an easy feat for some migrant communities.
As a recent article in The Washington Post wittily points out: “Many first-generation immigrants to America can’t help but eyeball the bird with skepticism, no matter how much they want to adopt the customs of their new home. Turkeys — often hulking specimens, hard to cook, rather bland — are not native to many countries around the world”. You can only imagine what a Mexican abuelita who knows how to make mole the traditional way, with about a million ingredients, must think of just sticking a big bird into an oven and lazily waiting for it to cook with butter, garlic and a bit of herbs and spices. Not for her! We are sure this hypothetical abuelita is up for a bigger challenge!
So what about adding a bit of this? Yes, the smokey chile ancho!
Mexican-American chef Adán Medrano recently revealed his secret to The Washington Post: the humble ancho chili, which is nothing more than a dried and sometimes smoked poblano. He created a recipe for Turkey Enchilado, channeling the culinary tradition of his family’s native Coahuila, in Northern Mexico. His recipe is spectacular in its simplicity. Medrano describes it like this in his blog: “A delicious Mexican favorite, this recipe for Turkey Enchilado, or Guajolote Enchilado, will bring mouthwatering smiles to your family and amigos, amigas. I use only one type of chile, Chile Ancho, because I like the direct flavor and also because this is the dried chile that my mom used most often during the holidays”. Here’s the absolutely delicious and simple recetita. You are welcome.
What about pavo con mole? Nothing screams “Mexican abuelita” like this timeless classic.
Mole is a complex sauce that, among many other things, contains chocolate, chilies and broth. This recipe is adapted for those more gringo inclined palates and has a bit of a sweet and tangy feel to it. It has plenty of shortcuts (like using Dona Maria mole instead of making it from scratch, just don’t tell your tias or they will eat you alive with chismes). This sweet and savory turkey can be the centerpiece of a good Cena de Accion de Gracias, and you can complement it with all the Mexican sides, such as papas con chorizo, nopalitos and of course a container full of steaming tortillitas. Find the recipe here.
And did you know some dishes from India have a piquancy similar to the one found in some Latin American dishes?
Have you ever tried tandoori? It is a delicious mix of spices that is used in the area known as Punjab, in Northern India. It is used to season grilled meats and make them tender and juicy on the inside, so it is the perfect fit for a Thanksgiving turkey. If you have a Latino family and want to be just a bit daring, this might be the way to go. Raj Thandhi, an Indian-Canadian woman and editor of the blog Pink Chai Living came up with an amazing recipe that honors her roots while also being the perfect hero for a family dinner. Tandoori is as complex as any mole and the paste requires a series of perfectly balanced ingredients. Just look at this list, which is enough to make your head spin!
3 cups yogurt 2 tbsp chilli powder 1.5 tsp cumin 1.5 tsp coriander 1.5 tsp chaat masala 1.5 tsp garam masala 1.5 tsp black peper 1.5 tsp crushed fenugreek leaves 2 tsp black salt 5 tbsps each ginger and garlic paste 3 tbsps oil 2 tsp red food color 2 1/2 cup chopped coriander 1/2 cup chopped mint
Ready to get down and dirty in the kitchen and impress all your guests?
We Rounded Up Our Favorite Latino Desserts That You Should Have At Every Thanksgiving Dinner
12 Cold Weather Comfort Desserts Every Latino Should Make For Thanksgiving
From Churros To Buñuelos And Atole—12 Latino Desserts That Are Perfect For Thanksgiving
Sure, there’s nothing wrong with a good old pumpkin pie, but if you’re lucky enough to attend a Latino Thanksgiving, boy oh boy, you’re in for a treat. Latinos don’t settle for just one dessert option, we have plenty to choose from and you best believe a few tías will bring different ones. From pastel de tres leches to churros and all the drinks that go with them, there are some wonderful treats in store. Yes, more often than not, a good cafecito will pair up perfectly with your postre, but how about a Mexican ponche? Or a Guatemalan Atol? We rounded up our fave cold-weather desserts that every Latino should whip up for Thanksgiving.
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These soft, delicate and buttery cookies are held together by the addicting caramel sauce, an elixir of the gods; dulce de leche. This option goes perfectly with a good old cafecito and chisme. That sobremesa is sure to get lit with all that sugar pumping up the tías and abuelitas.
2. Arroz con leche
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A foolproof winter classic. Arroz con leche is the ultimate Latino comfort dessert any time of year tbh. Try it calientito with a good amount of cinnamon and raisins. Provecho!
3. Buñuelos —Colombianos and Mexicanos
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The Colombian iteration isn’t quite a sweet treat as it’s filled with cheese, but the addition of brown sugar, butter and tapioca make it a dessert in our book. As for the Mexican version, they’re usually made during the winter holidays. Mexican Buñuelos are made of fried dough, covered in cinnamon sugar and if you’re not about fried dough covered in cinnamon sugar, idk what to tell you, there’s something wrong going on.
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Also known in Mexico as ‘Impossible Cake’, this delicious mass of goodness combines two great things into one god-sent hybrid. If you love flan, but would also like to have a slice of chocolate cake, Latina moms everywhere say; “¿Por qué no los dos?” The rich dense chocolate, topped with creamy vanilla flan, drizzled with a thick layer of cajeta is, quite literally, what dessert dreams are made of.
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There’s something so satisfying when biting into a warm, doughy, crunchy and sugary churro. You can find these delicious treats all over Latin America, and they’re particularly yummy when paired with a cup of hot chocolate! Extra points if you stuff them with cajeta or chocolate.
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Almost every Latin American household will have its own version of flan. From Puerto Rico to Costa Rica and everywhere in between, Latinos love flan. The creamy vanilla-flavored concoction is basically irresistible.
7. Natilla Colombiana
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This Colombian custard dessert is very traditional during Christmas, but we like to think that it’s also good at any time of the year. Natilla is a rich, custard-like dessert traditionally served alongside the deep-fried cheese buñuelos we told you about earlier. You’ll definitely have to forget about la dieta if you want to have this option.
8. Suspiro de Limeña
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Its name literally translates to “Sigh of the lady from Lima.” This Peruvian dessert is definitely sigh-inducing. The creamy, caramel-like custard, topped with a Port flavored meringue is an extra sweet treat for this cold season. The dessert originated in the city of Lima, and it is said that it gained its name after a poet said it tasted soft and sweet, like the sigh of a woman.
9. Pastel de Tres leches
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This quintessentially Latino cake is made with three types of milk: evaporated milk, sweetened condensed milk and whole milk. This is definitely not for the lactose intolerant. The cake soaks up all these liquids, making it a super decadent treat. If you’ve never had this traditional Latino dessert, prepared to be delighted, and have the coffee pot a-ready.
10. Ponche Navideño
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Traditional Mexican fruit punch is a hot, delicious concoction. Made with more than ten fruits including apple, tamarind, jamaica, tejocotes, raisins. This punch is spiced with cinnamon, clove, and piloncillo. It’s basically Christmas in a cup.
11. Camotes en dulce
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Mexican candied sweet potatoes are a must. Día de los Muertos, on Nov. 1, marks the beginning of Camote season. ‘Camotes Enmielados’ is made of sweet potatoes, simmered in a cinnamon and piloncillo syrup. This dish makes for the perfect fall treat.
12. Guatemalan Atol
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Made of ground corn, the flavors of this drink range from cinnamon to black beans to chocolate to cajeta. Guatemalan Atol, or Atole in Mexico, is a drink made differently in many countries of Latin America, but there’s one thing that remains the same everywhere, and that is that it’s a fall-winter staple you can’t miss out on.