Happy Canadian Thanksgiving – Add These Mexican Recipes to Your Turkey Dinner!

If you decided to celebrate the Canadian Thanksgiving in Mexico, good move. If your Riviera Maya holiday is later this year or in early 2017, why not spice things up a bit and add some easy but delicious Mexican flavors to your Turkey dinner.

I have three favorite Mexican recipes to share. They are easy, Mexican ingredients can be bought in Canada as well foods from the Canadian harvest. I like to call this Can-Mex knowing there is an emphasis on the MEX-ico!

Poblano Pepper Soup for Your Canadian Thanksgiving


What You Need
• 4 large poblano peppers (this are far easier to find in Canada now than in the past. They should be in the bell pepper section)
• 3 medium sized potatoes (1½ cups)
• 2 Tbsp olive oil
• 1 cup diced white or yellow onion
• 2 garlic cloves, finely chopped
• 1 jalapeno pepper or if you like it spicy a serrano pepper, seeded and diced
• 2 tsp salt
• black pepper to taste
• 32 oz chicken or vegetarian broth
• 2 Tbsp cilantro, finely chopped
• ¼ cup light cream or milk (I have used unsweetened coconut milk as a substitute if you can’t tolerate milk)

How You Make It

1. Bring a pot of water to boil. Peel potatoes and cube. Place potatoes in the pot and cook until fork tender. Drain and mash. Set aside.
2. Broil peppers either on the bbq, your gas burner, or under the broiler in the oven for ten minutes. Flip halfway through to char/burn the skin of each side of the pepper evenly. Place peppers in a paper bag and close. Allow to sit for ten minutes.
3. Once cooled, peel off the outer charred skin and slice the peppers open. Remove stem and seeds. Dice the peppers and set aside. Note: the stem can be as spicy as the seeds so remove well.
4. In a 2 quart pot, cook onions in olive oil over medium heat until golden. Add jalapeno pepper (or serrano) and garlic.
5. Add diced peppers, potatoes, salt, pepper and cilantro. Mix all ingredients together well. Add broth to the pot, bring to a low boil.
6. Using an immersion blender or a free standing blender, process soup until well blended but avoid over processing.
7. Pour the blended ingredients back into the pot and heat to desired temperature. Stir in cream/milk/coconut milk.
8. Serve with a salsa garnish or a swirl of sour cream.

Spicy Corn Bread for Canadian Thanksgiving


You can use your family recipe for cornbread and add sautéed jalapenos to the batter before you pop the bread into the oven. Or you can use this recipe and start a new tradition at your Thanksgiving dinner.

What You Need
1⁄3 cup unsalted butter, melted, plus more for greasing
1 cup yellow cornmeal
1 cup flour
1 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 egg, beaten
3⁄4 cup buttermilk
1⁄2 cup milk
1⁄4 cup minced fresh cilantro
2 jalapeños, minced
1⁄2 medium white onion, minced
1⁄2 cup of cooked cook, chopped into smaller pieces (use fresh corn or a small can of corn)
1⁄2 red bell pepper, minced

How To Make It

Heat oven to 400˚. Grease an 8″ x 8″ baking pan; set aside. Whisk cornmeal, flour, sugar, baking powder and soda and salt into a bowl. In another bowl, whisk together butter and egg; stir in buttermilk, milk, cilantro, jalapeños, onions, fresh corn and peppers. Whisk mixture into flour; pour into pan; smooth with a rubber spatula. Bake for 30 minutes. Let the bread cool before cutting and serving.

Chili Turkey Rub


This is easy, fast and a great way to use Mexican ingredients at your Canadian Thanksgiving.

What You Need
6 pasilla chiles, stemmed and seeded (dried mild chiles)
30 cloves garlic (5 finely chopped)
1⁄3 cup orange juice
3 tbsp. extra-virgin olive oil
2 tbsp. honey
1 tbsp. kosher salt, plus more to taste
1 tbsp. whole black peppercorns

How You Make It
• In a 10″ cast-iron skillet over high heat, toast chiles, turning once, until fragrant, about 2 minutes. Transfer to a small bowl and cover with 1 cup boiling water; let soak until soft, 20 minutes. Transfer chiles and their liquid to a blender along with 25 cloves garlic, orange juice, oil, honey, 1 tbsp. salt, and peppercorns and purée until smooth, about 2 minutes. Set chile rub aside.(this can be made a day in advance if you like)
• Season inside of turkey with salt. Rub turkey with chile rub and stuff with onions and oranges if you are not using a bread stuffing. The oranges and onions are a beautiful compliment to the chile rub. Cook your turkey as directed.

Are you motivated to cook more Mexican recipes at home? Or are you in the Riviera Maya for Canadian Thanksgiving and want to cook more Mexican inspired recipes when you have all ingredients at your finger tips? Check out our Ebook Eat Your Way Through The Riviera Maya https://www.amazon.com/gp/product/B01FOUJPZ6/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01FOUJPZ6&linkCode=as2&tag=locogringotravel&linkId=77a526f1bcb7250857ec78baa9f47241 for local Riviera Maya recipes!

Cook Local Recipes Today with your own Eat Your Way Through The Riviera Maya book of recipes!

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