Thanksgiving is one of the major holidays in the United States. As a country that is brimming with immigrants looking to join in on the celebrations, it’s normal for folks to want to add their own spin to iconic dishes. For Latinos and Latines, that’s incorporating things like flan, pernil, and tamales into their dinners.
Puerto Rican chef Mario Pagán knows a thing or two about creating fusion dishes that honor both American tradition and his vibrant culture. The San Juan-born restauranteur tells Latinidad Collective how he has incorporated more Latino and Latine elements into his cooking.
“My Puerto Rican heritage is at the heart of everything I do in the kitchen, and Thanksgiving is no exception,” he begins.
Credit: Courtesy of Chef Mario Pagán
The CHAYOTE barrio kitchen restauranteur continued, “One of my favorite memories is watching the women in my family prepare the turkey, marinated with a homemade adobo that was as much about the aroma as it was about the taste.”
The renowned chef, who splits his time between Puerto Rico and Winter Park, FL, gives LC the 411 on how to celebrate a deliciously latinified Thanksgiving.
How has your Puerto Rican heritage influenced your approach to Thanksgiving meals? Do you have any specific memories or traditions from your childhood that inspire your holiday dishes?
My Puerto Rican heritage is at the heart of everything I do in the kitchen, and Thanksgiving is no exception. Growing up, Thanksgiving was always a blend of the traditional and the uniquely Boricua.
My family would gather around a table filled with dishes like arroz con gandules, pasteles, and roasted pork shoulder — flavors that, to me, represent our culture and heritage.
One of my favorite memories is watching the women in my family prepare the turkey, marinated with a homemade adobo that was as much about the aroma as it was about the taste. They taught me how to infuse bold, tropical flavors into classic dishes, a lesson I carry into every meal I create.
Credit: Courtesy of Chef Mario Pagán
Today, I love to bring that same Puerto Rican flair to my holiday table — perhaps a turkey glazed with guava and rum, or mashed yuca as a twist on the classic mashed potatoes. It’s about taking tradition and giving it a vibrant, flavorful spin that honors my roots while celebrating the season.
What are your top tips for incorporating Latino and Latine flavors into classic Thanksgiving dishes like turkey, stuffing, and mashed potatoes? For example, how might pernil or mofongo complement or replace traditional items on the table?
Incorporating Latin flavors into Thanksgiving is about infusing bold, vibrant tastes that elevate the classics while paying homage to our heritage. My top tips for giving those traditional dishes a Latin twist [are as follows]:
Turkey Transformation
Treat the turkey like you would a pernil. Marinate it with a Puerto Rican adobo the night before — think achiote, oregano, cilantro, culantro, and plenty of garlic, along with salt & pepper. Roast it low and slow, letting the flavors permeate the meat. You can even baste it with a guava-rum glaze for a sweet, tangy kick.
Stuffing with a Twist
Replace traditional stuffing with mofongo! Use mashed fried plantains seasoned with garlic, and a drizzle of olive oil. Add some chorizo or longaniza for extra flavor. It’s a showstopper and pairs beautifully with the turkey.
Credit: Courtesy of Chef Mario Pagán
Mashed Potatoes Reimagined
Infuse mashed potatoes with Latin flavors by mixing in roasted garlic and queso blanco or even swapping them for mashed yuca. Add a touch of coconut milk to make them creamy and give them that tropical edge.
Sidekick Pernil
Why not add pernil as a side or even the centerpiece? The slow-roasted pork butt, with its crispy skin and juicy interior, complements Thanksgiving flavors perfectly. Serve it alongside the turkey or replace the turkey entirely for a truly Latin feast.
Desserts with Flair
Don’t forget the sweet finish! A pumpkin flan or a sweet potato cheesecake with fall spices like cinnamon or nutmeg bridges the gap between Thanksgiving and Puerto Rican traditions.
The beauty of these flavors is how they honor both the holiday and our culture, creating a menu that’s as rich in tradition as it is in taste.
Many people want to experiment with bold flavors without overwhelming traditionalists at the table. What’s a good starting point for adding subtle Latino and Latine influences to a Thanksgiving menu?
Credit: Courtesy of Chef Mario Pagán
Adding subtle Latin influences to your Thanksgiving menu is all about balance — enhancing classic dishes with bold, vibrant flavors without overshadowing the traditions everyone loves. Here’s how you can ease into it:
Season Smartly
Start with seasoning blends like adobo. Use them in your turkey brine or rub for a touch of garlic, oregano, and earthy spices that enhance the bird’s flavor without overpowering it.
Sofrito Magic
Add a spoonful of sofrito to your gravy or stuffing. This simple mix of peppers, onions, garlic, and cilantro adds a bright, aromatic layer that blends seamlessly with traditional flavors.
Citrus Zest
Incorporate lime or orange zest into marinades, salad dressings, or cranberry sauce. These subtle hints of citrus bring a refreshing, tropical note to your menu.
Credit: Courtesy of Chef Mario Pagán
Latin-Inspired Sides
Serve a dish like arroz con gandules (pigeon peas) or a simple roasted vegetable medley with a drizzle of mojo sauce (garlic, citrus, and olive oil). These pair beautifully with turkey and are flavorful but not too bold.
Fusion Desserts
Try adding a pinch of cinnamon or a dash of rum to pumpkin pie or whipped cream. Or serve flan alongside traditional pies for a subtle introduction to Latin-inspired sweets.
The key is to focus on flavors that complement, rather than compete with, the classics. This way, even the most traditional guests will enjoy the new layers of taste while still feeling the nostalgia of the holiday.
