Thanksgiving in California rarely looks like the postcard version. The days are often mild, the farmers markets are still full of chiles, squash and citrus, and the table tends to reflect the state’s deep and long-standing ties to Mexico. In neighborhoods like Barrio Logan in San Diego or Boyle Heights in Los Angeles, Mexican flavors are woven into everyday life, so it feels natural to see a pot of mole, a tray of tamales or a pitcher of horchata next to the turkey.

You do not need to book a trip to enjoy that experience. These 10 recipes bring Mexican flavors to the holiday from start to finish: a chipotle butter turkey, a rich mole poblano, tamales and pozole for the leftovers, and a dessert table with tres leches, flan, a spicy chocolate pie, empanadas and a pumpkin horchata. Pick a few, mix them with your family’s favorites and give your Thanksgiving a taste of the Southwest and Mexico.

1. Chipotle Butter Roasted Turkey

A smoky twist on the classic bird. Chipotle butter goes under the skin to keep the breast juicy, and the turkey is brushed with barbecue sauce as it finishes roasting. The recipe serves 12 and takes about 4½ to 5 hours, plus resting.

You will need: 1 whole turkey, 1 stick butter, chipotle chiles in adobo, salt and pepper, 1 lemon, 1 onion, barbecue sauce

Method:

Rinse the turkey and pat it dry. Gently separate the skin from the breast meat.
Purée the butter and chipotle in a food processor and spread it under the skin.
Season the bird inside and out with salt and pepper and stuff the cavity with the lemon and onion.
Heat the oven to 325°F (165°C). Set the turkey on a rack in a roasting pan with the legs toward the back of the oven.
Roast covered with foil for 1½ hours. Remove the foil, roast for 1 hour, then brush with barbecue sauce.
Keep roasting and brushing every 20 minutes, 1 to 1¾ hours more, until the breast reaches 165°F (74°C) and the thigh 175°F (80°C). Cover with foil if the skin gets too dark.
Rest for 30 to 45 minutes before slicing and save the drippings.

Tip: Place the legs toward the back of the oven, where it is hottest, so the whole bird cooks evenly.

Travel note: On a Southern California road trip, a chipotle-spiced bird is a good way to bring the flavors of the region’s taquerias to your holiday table.

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2. Turkey Mole Poblano

A deep, velvety sauce made from dried chiles, charred vegetables, nuts, spices, fruit and Mexican chocolate, spooned over sliced turkey. It is a labor of love, but one batch makes 3 quarts and serves 12, and the sauce freezes well.

You will need: 4 oz dried mulato chiles, 4 oz dried ancho chiles, 1 chipotle in adobo, 2 large yellow onions, 1 lb tomatoes, 1 lb tomatillos, garlic, peeled oranges, plantain, raisins, cinnamon, 4 cups chicken broth, 2 corn tortillas, ½ cup sesame seeds, ½ cup roasted almonds, ½ cup roasted peanuts, 1 tsp coriander seeds, 1 tsp anise seeds, Mexican chocolate, salt, 2 cooked turkey breasts (sliced), 1 diced white onion, 1 bunch cilantro, ¼ cup sesame seeds for topping

Method:

Heat the oven or grill to 450°F (230°C). Remove the stems and seeds from the dried chiles and soak them in boiling water for about 20 minutes.
Char the onions, tomatoes and tomatillos for 20 minutes, turning once.
Blend the vegetables with the garlic, oranges, plantain, raisins, cinnamon and 2 cups of the broth, then strain into a large pot.
Blend the soaked chiles with the chipotle and 2 cups of the soaking liquid, then strain into the same pot.
Toast the sesame seeds, almonds, peanuts, coriander and anise, then blend with the tortillas and the remaining 2 cups of broth. Add to the pot with 2 cups of water.
Simmer for 2 hours, then stir in the chocolate and salt and simmer for 30 more minutes.
Spoon over the sliced turkey and top with sesame seeds, onion and cilantro.

Tip: Make it up to a week ahead, or freeze it for up to 4 months.

Travel note: Mole is the signature dish of Oaxaca, and you will find versions of it in Mexican restaurants from Los Angeles to San Diego.

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3. Turkey Tamales

A clever way to use leftover Thanksgiving turkey. Shredded turkey is mixed with salsa, wrapped in masa and steamed in corn husks, and the tamales freeze well for days after the holiday.

You will need: dried corn husks, masa harina or prepared masa, shortening or lard, chicken or turkey broth, baking powder, salt, shredded leftover turkey, red or green salsa

Method:

Soak the corn husks in hot water until pliable.
Beat the shortening until fluffy, then mix in the masa, broth, baking powder and salt to make a soft, spreadable dough.
Mix the shredded turkey with salsa.
Spread masa on each husk, add a spoonful of turkey filling and fold the husk closed.
Steam the tamales upright in a steamer until the masa pulls away easily from the husk.

Tip: Tamales are a group effort, so invite family to help spread the masa and fold the husks.

Travel note: Tamales are a holiday tradition in many Mexican-American households across California, especially around Christmas, so this is a good way to join in.

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4. Turkey Pozole Verde

A bright, brothy green stew for the day after Thanksgiving. Leftover turkey simmers with hominy in a tomatillo and chile broth and is served with plenty of toppings.

You will need: cooked turkey (shredded), hominy, tomatillos, poblano or jalapeño peppers, onion, garlic, cilantro, turkey or chicken broth, salt. For serving: radishes, cabbage, avocado, lime wedges, tortilla chips

Method:

Simmer the tomatillos and chiles in broth until soft, then blend with the onion, garlic and cilantro to make a green purée.
Pour the purée into a pot and cook for a few minutes.
Add the broth, hominy and shredded turkey and simmer to let the flavors blend.
Season with salt and serve with toppings.

Tip: Put out bowls of toppings so everyone can build their own bowl.

Travel note: Pozole is a classic Mexican celebration stew, and many taquerias in Southern California serve it on weekends.

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5. Pumpkin Tres Leches Cake

A light pumpkin sponge cake soaked in three milks and topped with cinnamon whipped cream. It needs a few hours to soak, which makes it a perfect make-ahead dessert, and it serves a crowd of 24.

You will need: 2 cups all-purpose flour, 2 tsp baking powder, 2 tsp baking soda, ¼ tsp salt, 2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice, ¼ tsp ground ginger, 1 cup sugar, ¾ cup vegetable oil, 1 tsp vanilla, 2 cups pumpkin purée (one 15-oz can), 4 large eggs (room temperature), 12 oz evaporated milk, 14 oz sweetened condensed milk, ¾ cup half-and-half. For the spiced cream: 2 cups heavy whipping cream, 2 tbsp sugar, 1 tsp cinnamon, a splash of vanilla

Method:

Heat the oven to 350°F (175°C) and grease and flour a 9×13 pan.
Whisk the flour, baking powder, baking soda, salt and spices.
In a separate bowl, mix the sugar, oil, vanilla and pumpkin, then beat in the eggs one at a time. Gradually add the flour mixture.
Bake for 30 to 35 minutes, until a toothpick comes out clean. Cool for 15 minutes and turn out upside down onto a plate. Poke holes all over with a fork.
Whisk the three milks together and pour them slowly over the cake. Cover and chill for at least 4 hours or overnight.
Whip the cream with the sugar, cinnamon and vanilla until peaks form. Spread over the cake and serve.

Tip: Pour the milk mixture slowly and evenly so the cake absorbs it all.

Travel note: Tres leches is a favorite at birthdays and celebrations in Mexican bakeries across California, and a pumpkin version is a nice fit for the season.

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6. Pumpkin Flan

A creamy cross between flan and pumpkin pie with just six ingredients and a layer of caramel. It can be made up to two days ahead, and it serves 12.

You will need: ¾ cup sugar, 3 eggs, 14 oz sweetened condensed milk, 15 oz evaporated milk, ½ cup pumpkin purée, 1 tbsp vanilla extract

Method:

Heat the oven to 350°F (175°C).
Melt the sugar in a heavy saucepan over medium heat, stirring often. When it is liquid, lower the heat to medium-low and stir constantly until it turns to caramel. Pour into a flan pan or ramekins.
Beat the eggs, then blend in the condensed milk, evaporated milk, pumpkin and vanilla until smooth.
Pour into the pan and cover. Set it in a roasting pan and add water halfway up the sides.
Bake for 60 to 90 minutes, until set. Chill for several hours or overnight.
Run a knife around the edge and flip onto a plate.

Tip: Use pumpkin purée, not pumpkin pie filling. Individual ramekins are easier to unmold than one large flan.

Travel note: Flan is on dessert menus at nearly every Mexican restaurant in California, and a pumpkin version is a fun fall twist.

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7. Mexican Hot Chocolate Pie

A French silk-style chocolate pie with cinnamon, cayenne and a splash of tequila, topped with a spiced whipped cream. The recipe serves 8 and needs no baking beyond the crust.

You will need: For the crust: 1½ cups graham cracker crumbs, ½ cup finely chopped toasted walnuts, ¼ cup sugar, 1 tsp cayenne, ⅓ cup melted butter. For the filling: ½ cup butter, ¾ cup sugar, 1 tsp vanilla, 4 tbsp cocoa, 1 tbsp dried espresso or coffee, ½ tsp cayenne, ½ tsp cinnamon, a pinch of salt, 2 tbsp tequila, 3 extra-large eggs. For the whipped cream: 2 cups whipping cream, 2 tbsp tequila, 2 tbsp sugar, ½ tsp cinnamon, a pinch of cayenne, 4 to 6 tbsp powdered sugar, chocolate curls or cocoa

Method:

Mix the crust ingredients, press into a 9-inch pie plate and bake at 375°F (190°C) for 8 to 10 minutes. Cool completely.
Cream the butter, sugar, vanilla, cocoa, espresso, cayenne, cinnamon, salt and tequila on medium-high for at least 5 minutes.
Add the eggs one at a time, beating 5 minutes after each. Pour into the crust and refrigerate.
Heat ¼ cup of the cream with the tequila, sugar, cinnamon and cayenne, simmer for 1 minute and chill.
Whip the remaining cream with the chilled mixture to soft peaks, add the powdered sugar and whip until firm.
Top the pie with the whipped cream and chocolate curls or cocoa.

Tip: The filling uses uncooked eggs, so use pasteurized eggs if that is a concern.

Travel note: Spicy chocolate is a Mexican classic, and you will find it in drinks and desserts at cafés and bakeries throughout California.

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8. Pumpkin Empanadas

Little hand pies filled with spiced pumpkin, a sweet end to a Mexican-style Thanksgiving. They are easy to carry, easy to share and good with coffee.

You will need: empanada dough or pie dough, pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, egg for brushing, sugar for sprinkling

Method:

Mix the pumpkin with the sugar and spices.
Roll out the dough and cut into circles.
Add a spoonful of filling to each circle, fold in half and crimp the edges with a fork.
Brush with beaten egg and sprinkle with sugar.
Bake until golden, then cool slightly.

Tip: Do not overfill the empanadas, or the filling will leak when they bake.

Travel note: Pumpkin empanadas (empanadas de calabaza) are sold at panaderías, or Mexican bakeries, throughout California in the fall.

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9. Pumpkin Spice Horchata

A creamy fall twist on the classic Mexican agua fresca, made with rice, cinnamon, pumpkin and warm spices. It is easy to make ahead and serves 8.

You will need: 2 cups long-grain white rice, 2½ cups hot water, 1 medium Ceylon cinnamon stick, ⅓ cup pumpkin purée, 12 oz evaporated milk, 14 oz sweetened condensed milk, ½ tsp vanilla extract, ½ tsp pumpkin spice, 2 cups cold water, ice

Method:

Put the rice and cinnamon stick in a bowl, cover with the hot water and soak for at least 6 hours, ideally overnight.
Pour the rice, cinnamon and soaking water into a blender. Add the pumpkin, evaporated milk, condensed milk, vanilla and pumpkin spice.
Blend for 3 to 4 minutes until smooth.
Strain through a fine mesh strainer lined with cheesecloth or a nut milk bag, pressing to extract all the liquid.
Stir in the 2 cups of cold water and chill for 30 to 60 minutes.
Stir, pour over ice and sprinkle with cinnamon.

Tip: A nut milk bag gives the smoothest horchata. Strain twice if it still tastes grainy.

Travel note: Horchata is a staple at taquerias and street carts across California, so you can compare this version with the original.

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10. Jalapeño Cornbread Stuffing

A spicy twist on Thanksgiving stuffing with homemade cornbread, sharp cheddar and jalapeño. The recipe serves 4 and takes about 2 hours, including making and drying the cornbread.

You will need: For the cornbread: 1 cup cornmeal, 1 cup all-purpose flour, 2 tsp baking powder, 1 tsp sea salt, ½ cup melted unsalted butter, ⅓ cup honey, ½ cup 2% milk, 2 large eggs. For the stuffing: 4 tbsp unsalted butter (plus extra for greasing), 1 cup chopped celery, 1 cup chopped sweet yellow onion, 2 cloves garlic (minced), 2 tbsp chopped jalapeño, 2 large eggs, 1 cup chicken stock, ½ tsp salt, ¼ tsp cracked black pepper, ½ tsp dried thyme, ½ tsp dried rosemary, ¼ tsp dried sage, 6 cups crumbled cornbread, 1½ cups shredded sharp cheddar

Method:

Heat the oven to 350°F (175°C) and line an 8×8 pan with parchment. Whisk the cornmeal, flour, baking powder and salt. Whisk the butter, honey, milk and eggs, then stir in the dry ingredients.
Bake the cornbread for 30 to 35 minutes. Cool, then break into bite-size pieces and dry in a 200°F (95°C) oven for 20 minutes.
Increase the oven to 350°F (175°C) and grease a 9×9 dish. Sauté the celery and onion in butter for 10 minutes, add the garlic and jalapeño for 1 minute, and cool for 5 minutes.
Whisk the eggs, stock, salt, pepper, thyme, rosemary and sage. Stir in the cornbread and vegetables, then fold in the cheddar.
Pour into the dish and bake for 25 to 30 minutes, until golden brown.

Tip: Drying the cornbread in the oven keeps the stuffing from turning soggy.

Travel note: California’s farmers markets sell fresh jalapeños through the fall, so you can make this one with local produce.

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Tips for a Mexican-Inspired Thanksgiving

Make the sauces ahead. Mole and cranberry-style sauces improve after a day or two in the fridge.
Balance the heat. Serve spicy dishes with milder sides, like rice, mashed potatoes and fresh salads.
Use leftovers well. Turn the extra turkey into tamales, pozole or tacos.
Mind the chiles. Poblanos, jalapeños and dried chiles vary a lot in heat, so taste as you go.
Plan the dessert table early. Flan, tres leches and horchata can all be made a day ahead.

Frequently Asked Questions

Can I make mole ahead of time? Yes. It keeps in the fridge for up to a week and in the freezer for up to 4 months.

Where can I find dried chiles and Mexican chocolate? Look in the international aisle of most supermarkets, or visit a local Mexican market.

Are these recipes very spicy? Most are mild to medium. You can control the heat by adjusting the chipotle, jalapeño and cayenne.

Can I make the desserts without alcohol? Yes. The hot chocolate pie works with a little extra espresso or vanilla in place of the tequila, and the other desserts are alcohol-free.

Can I use leftover turkey in the tamales and pozole? Yes, both are designed for leftover cooked turkey.

Final Thoughts

Mexican flavors fit naturally on the Thanksgiving table. Smoky chiles, warm cinnamon, rich chocolate and creamy pumpkin desserts bring color and warmth to the holiday, just as they do across California. Choose a few recipes, mix them with your own traditions and enjoy a feast with a taste of Mexico.