Listen in as I talk with Lynne Rossetto Kasper about my Mexican Thanksgiving turkey, as part of The Splendid Table‘s special “Swanksgiving” episode… For the recipe, click here.
“There’s a little turkey at Eight Mile Creek Farm in upstate New York who will soon sacrifice her life for our Thanksgiving meal. We’ve named her Patita, after our good friend Pati Jinich, a brilliant and effervescent Mexican cook, television show host, and cookbook author. It’s Pati’s recipe for Mexican Turkey that we will use…
Salsa Macha is a very thick and unusual salsa that comes from the state of Veracruz. Located along the coast of the Gulf of Mexico, it has been for centuries, a gateway for waves of immigrants from all over the world into Mexico (like my paternal grandparents). Veracruz, being such an important channel for exchange and always immersed in flux, has seen some of the most interesting combinations of ingredients, cooking techniques and traditions. Salsa Macha is an example.
A Mexican immigrant cooking Thanksgiving and Hanukkah on the same night in the cold Eastern region of the United States may sound a bit odd to some. For me, it turns out to be an unexpected opportunity to bring all my pieces together. Which has my mind reeling about the just as unexpected possibilities for the menu. See… ever since I can remember, I have felt like I am treading between worlds.
This is one of the quickest recipes that I have come up with. It was just as quick to come up with it, as it was quick to make it. It just mixes the already salty and tangy Mexican Cream with the crunchy chopped fennel bulb, fragrant fennel fronds, fresh-squeezed lime juice and salt.