For Tina Vasquez, cooking basic Mexican dishes is a creative outlet for her bicultural identity. But what does it say about her if she can't make traditional red rice, a pillar of Mexican food in the United States?
Kim Pineda of Lubbock, Texas, says Thanksgiving feels like an extension of Dia de los Muertos for him. "I guess my theme is a different kind of Thanksgiving, one where the food is an extension of my culture." There is always pie.
Nandita Godbole of Atlanta, Georgia, is originally from India, and she wanted to create her own version of Thanksgiving for her family. No matter the menu, this cranberry-cherry chutney is always on the table.
Gabrielle Eitienne of Holly Springs, North Carolina, says part of keeping tradition alive in her town is shelling peas. "The bowls on our laps reflect our laughter and hold our history." This is one of the recipes she makes with those peas.
Ronald Cerdas of Nashville, Tennessee, comes from a large Latin family from Nicaragua, Costa Rica, and Mexico. Even though most of his family isn't vegan, everyone love this butternut squash mac and cheese for Thanksgiving.
Eddie Garza of Dallas, Texas, is a cookbook author who wrote and developed 150 vegan Mexican recipes to honor the 150 pounds he lost. These silky black bean tamales are one of his family's favorite recipes for Thanksgiving.
Ann Taylor Pittman of Birmingham, Alabama, has strong feelings about cornbread dressing. "If someone brings cornbread dressing to Thanksgiving dinner and it’s made with sweetened cornbread, I can’t even look at it." Here's the recipe that gets it right.