I spent Thanksgiving by myself, but I did buy a small turkey breast at the supermarket for the occasion. However, that it where any semblance between my Thanksgiving dinner and the traditional feast ended.
My meal had a definite Mexican spin. That is not so bizarre when you consider that the turkey was first domesticated in pre-Hispanic Mexico. The word commonly used in Mexico for turkey is "guajolote" which comes from "wuehxolotl", the name in Nahuatl, the language of the Aztecs.
For my "guajolote", I took out of the freezer some Mexican peanut sauce which I had made a while ago. The sauce is generally served with poultry. When I removed my diminutive bird from the oven, I spooned the sauce onto the slices of turkey breast, and garnished it with some chopped cashews.
To accompany the turkey I opened a can of "frijoles refritos" (refried beans) and doctored it up with sautéed onions, jalapeño slices and shredded "Mexican style" cheese and garnished it with some sour cream. I had also purchased a small bag of coleslaw. Although coleslaw is unknown in Mexico, I made a spicy version with chipotle mayonnaise.
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