Written By: Dek S. at Foster City Library
Thanksgiving, traditionally seen as a time for families to gather and celebrate with turkey, stuffing and pumpkin pie, has taken on a diverse meaning in San Mateo County's multicultural landscape. For many, Thanksgiving serves not just as a day of gratitude but as an opportunity for cultural exchange, where the blending of old customs with new ones creates a unique celebration. From Filipino adobo to Mexican tamales, the foods on the table may differ, but the spirit of togetherness and sharing remains universal.
Here are some of the untraditional Thanksgiving traditions from our multicultural staff that highlight how they mix their heritage into American celebrations, enriching the holiday with flavors, practices and stories that reflect the county’s vibrant diversity.
Evie, Mexico
"Thanksgiving at my house was not traditional, when I was growing up. My mom worked as a housekeeper, cleaning homes for upper middle-class homes in Atherton and Menlo Park. She learned how to prepare a Thanksgiving turkey from the ladies she worked for. She learned how to prepare all the traditional foods, from the turkey to the stuffing and all the yummy sides. We were very untraditional when it came to setting the table. We didn’t even sit down to eat at the same time. It was like any other night, except the prepping and the cooking went on all day."
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Marjourie, Nicaragua
"In the Nicaraguan Culture we do not celebrate Thanksgiving the traditional way. My family still gathers around usually at my grandma's house, and she used to cook the meals. Her oldest daughter's (my aunties) now take on the cooking. They would cook a typical Nicaraguan dish such as Baho or Vaho (mix of meats like pork & beef, green plantains and yuca cooked in banana leaves) or Gallina Rellena (chicken with vegetables like carrots, potatoes, chayote and raisins). The rest of the family members would sit down to talk ,or sometimes we would dance to music such as salsa and wait for the food to be ready to eat."
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Diego, Peru
"When we get together, we each come with a dish per person. It is either a traditional American Thanksgiving dish or a Peruvian dish. Last year was the first year my younger brother participated, and his mac & cheese was a huge favorite during dinner."
Shilpi, India
"We don’t have much family around us. So, instead, we meet up with friends and have a Friendsgiving potluck on Thanksgiving. Being from India, I bring the vegetarian crowd pleasers to our gathering, like Sweet Potato and Onion Bhaji, Rasam, Jalebi, Chapati and Aloo Gobi. Indian desserts are big hits, as well."
Cloud, South Africa
"There was not something specific that I did every Thanksgiving, but I would sometimes make a traditional South African dessert called Malva Pudding. It's yummy!"
Claudia, Mexico
"Every Thanksgiving, my grandma and aunts come together to prepare a feast of tamales verdes and rojos for my entire family. I've helped with this tradition in the past. We circle around a table and start out preparing the masa and fillings, spread the masa on corn husks, add the filling, fold them up and steam them in a large pot. My grandma and aunts typically make a little more than 100 tamales to make sure everyone has enough. It's always funny to see my relatives grab extra tamales after Thanksgiving dinner and hide them to make sure they aren't stolen by others."
Naomi, Kenya
"If there is one thing that is certain in a Kenyan household, it's the Pilau fragrances that envelope every corner of the house and beyond during holiday meal prep. The dish is rooted in earthy spices that are common in other East African Coastal Swahili dishes that are enjoyed across the region. It is often served with kachumbari, an East African salsa, a heart stew with peas, chapatis and nyama choma (Kenyan barbeque)."
Here's Naomi’s favorite Pilau recipe:
Ingredients:
- Basmati rice
- Diced large red onions
- Cloves of minced garlic
- Ginger, or teaspoon of ginger powder
- Paprika
- Pre-cooked beef (boiled)
- Pilau Masala (A blend of peppercorn, cumin, cinnamon, cardamom and cloves)
- Large, peeled, halved potatoes (optional)
- Diced tomatoes or tomato paste (optional)
Steps:
- Roast the whole masala spices on a pan until fragrant, then grind them with a mortar and pestle.
- On a larger pot, brown the red onions on medium heat. When ready, add ginger and minced garlic.
- Then, add the pre-cooked beef, pilau masala and paprika.
- Stir in your potatoes and let them cook for about 10 minutes.
- Stir in the rice for about 5 minutes.
- Add in water at 2:1 ratio (2 cups of water to 1 cup of rice).
- Bring everything to a boil and cover the pot tightly with aluminum foil and a lid until all water has evaporated, and the rice has cooked for about 15-20 minutes.
Time to Eat
We hope you have a lovely Thanksgiving holiday, however you choose to celebrate. As a bonus, here are some Filipino favorites from the writer, who makes an awesome Adobo during Thanksgiving.
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