As a matter of fact...yes I did follow through and make the Pavo Horneado y Jugo de Pavo recipe form Zarela's Veracruz. While not the best turkey I've ever made, it certain was very good and I will probably prepare it again sometime. Our Thanksgiving menu looked like this... Guava & Chile Spiked Margaritas Panela con Oregano (from Mexico: The Beautiful Cookbook) Pavo Horneado y Jugo de Pavo Cornbread & Tortilla stuffing (Dean Fearing recipe from 11/2007 Food & Wine) Mashed Potatoes Steamed Green Beans Creamed Onions (Dean Fearing recipe from 11/2007 Food & Wine mag) Cranberries (Dorie Greenspan recipe from 11/9/08 Parade, which was a real DUD) Pecan Pie The absolute home run hit of the meal was the Panela con Oregano that I served as an appetizer. I substituted queso fresco for the panela. We were stunned at how good this very easy recipe turned out. The queso was marinated overnight in a combination of corn and olive oils, dried Mexican orgeano and severalcloves of minced garlic, then baked for about 15 mintues to heat it through. Unfortunately, I forgot to take a picture of it The chile paste for the turkey was easy to put together, though I can't say much for Zarela's tomato charring technique using a griddle on the range-top. I reverted to broiling them. Mind you, I am not a very good photographer; here's the bird finally ready to go It went onto a bed of aromatics that included the biggest white onion I could find, a whole head of peeled garlic, a bunch of bay leaves and some sprigs of oregano and thyme 2 1/2 hours later it looked like this The recipe called for turning the turkey every half hour. I found that a little cumbersome, so as soon as the turkey rendered some fat I began basting with that instead. The onions left in the roaster after the turkey was removed were pretty crispy and charred which caused a few moments pause for concern about whether or not the pan sauce would turn out burned and bitter. But... I went ahead and poured in the turkey broth that had been prepared with the neck, gizzards, tail, onions and other aromatics and proceeded to follow Zarela's instruction to "boil furiously" until reduced to sauce consistency. W-O-W. The "jugo" was fabulous. We had gravy left over. The next day when I took it out of the fridge, it had, of course, separated into the fat layer on top and the juice on the bottom since there was no binder in it. That juice layer is phenomenal. Extremely rich, meaty, rather like a turkey demi-glace. I'd make the turkey again just for this juice. The Cornbread & Tortilla stuffing was a departure from our usual tried and true dressing, but turned out really well. My 89 year old mother who is a real purist when it comes to Thanksgiving - and especially dressing - said "I'd vote for this again". It passed the old folks test The recipe uses tortilla broth as the liquid for the dressing and it was pretty fabulous. I think I'd be inclined to use it as a soup base rather than in the dressing. I liked it better than the finished dressing. The creamed onion recipe I'd make again in a heartbeat. It was super simple and didn't take very long. It's essentially caramelized onions, a few herbs and seasonings and heavy cream reduced down to sauce consistency. Heart attack on a plate probably with the cream, but if it's only once a year it probably won't kill you Not very pretty to look at, but quite tasty And last, but not least, the pecan pie So there you go, my Mexican-Southwest inspired Thanksgiving dinner ← wow is all I can say kalypso. What a wonderful meal that must have been.