Thanksgiving in California looks a little different. The days are often mild, the farmers markets are still piled high with chiles, squash and sweet potatoes, and the food reflects the state’s long, close relationship with Mexico. In neighborhoods like Barrio Logan in San Diego or Boyle Heights in Los Angeles, it is easy to see how Mexican flavors have shaped the way Californians eat, cook and celebrate.

So it is no surprise that many holiday tables across the state have a pot of beans, a pan of green chile stuffing or a bowl of chipotle cranberry sauce sitting right next to the turkey. You do not need a plane ticket to bring that experience home. These 10 Mexican Thanksgiving Side Dishes borrow smoky chiles, sweet corn, fresh lime and queso fresco, and fold them into the classic Thanksgiving spread.

There are creamy casseroles, spicy mashed potatoes, a cranberry sauce with a smoky kick and a few lighter vegetable dishes to balance the plate. Whether you are planning a holiday road trip along Highway 1 or just a feast at home, pick a few and give your table a taste of the Southwest.

1. Mexican Street Corn Casserole

Inspired by esquites, the cup of corn you will find at street carts across Southern California, this warm and creamy casserole has all the flavor of elote in an easy baked dish. It was created by chef Jet Tila for an international Thanksgiving menu, and it serves 4 to 6.

You will need: 5 to 6 ears fresh corn (kernels cut from the cobs), 1 cup sour cream, ½ cup mayonnaise, 2 tbsp canned chipotle in adobo, 1 tsp chili powder, 1 tsp garlic salt, salt and pepper, 6 oz crumbled Cotija (divided), ¼ cup sliced scallions, ¼ cup chopped fresh parsley, nonstick spray. For the chipotle cream drizzle: 2 cups sour cream, 1 cup mayonnaise, 2 tbsp chipotle in adobo, zest and juice of 1 lime, salt and pepper

Method:

Heat the oven to 375°F (190°C) and grease a 9×13 baking dish.
Mix the corn, sour cream, mayonnaise, chipotle, chili powder, garlic salt, salt, pepper and 3 oz of the Cotija. Pour into the dish.
Bake for 35 to 45 minutes, until bubbling at the edges.
Blend the drizzle ingredients until smooth and pour into a squeeze bottle.
Cool the casserole for 5 to 10 minutes, then top with scallions, parsley, the remaining Cotija and a drizzle of chipotle cream.

Tip: Add more chipotle to the drizzle if you like it hot.

Travel note: Order a cup of esquites from a street vendor in Los Angeles or San Diego for a taste of the original, then come home and make this.

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2. Green Chile Cornbread Stuffing

A New Mexico take on the Thanksgiving classic. Chef Jens Peter Smith of Farm & Table in Albuquerque’s North Valley adds Italian sausage, roasted green chile and fresh oregano to cornbread stuffing. It serves 8.

You will need: 3 tbsp butter, 1 lb Italian sausage (hot or mild), ½ cup diced celery, 1 cup diced onion, 2 cloves garlic (chopped), 1 cup roasted, peeled and diced green chile, 4 eggs, ½ cup milk, 1 cup chicken stock, 1 tbsp salt, 1 tsp ground pepper, ¼ tsp ground nutmeg, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh oregano, 6 cups cubed day-old cornbread, 3 cups cubed sourdough or other bread

Method:

Heat the oven to 325°F (165°C). Brown the sausage in the butter, breaking it into small pieces. Remove it and drain off all but 2 tbsp of the fat.
Cook the celery, onion, green chile and garlic in the pan until the onion turns translucent.
Deglaze with 2 tbsp of the stock, scraping up the browned bits, then return the sausage to the pan. Cool the mixture in the fridge for about 20 minutes.
Whisk the eggs, milk, stock, salt, pepper, nutmeg and herbs. Add the cooled sausage mixture and the cubed breads and toss well.
Transfer to a buttered 3-quart baking dish and bake for 35 to 40 minutes, until nicely browned.

Tip: Dry the cornbread cubes in a low oven if your cornbread is fresh, so they soak up the custard without turning mushy.

Travel note: Driving from California to New Mexico on Route 66 is a classic road trip, and green chile is the flavor you will find on almost every menu along the way.

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3. Roasted Poblano Mashed Potatoes

Lisa Fain of Homesick Texan makes her mashed potatoes with garlic, roasted poblanos and a little buttermilk for tang. They are creamy, earthy and lighter than the usual rich version. The recipe serves 8.

You will need: 2 poblano chiles, 3 lb (about 4) russet potatoes (peeled and cut into 1-inch cubes), 1 tbsp kosher salt, black pepper, 8 tbsp unsalted butter, 4 cloves garlic (minced), 1 cup half and half, ¼ cup buttermilk

Method:

Roast the poblanos under the broiler for 10 to 12 minutes, turning once, until blackened on both sides.
Seal them in a bag for 20 minutes, then rub off the skins, remove the stems and seeds and dice finely.
Boil the potatoes in salted water until fork-tender, about 10 to 12 minutes. Drain, rinse and season lightly.
Melt the butter in the pot over low heat and cook the garlic for 30 seconds. Return the potatoes and mash until smooth.
Stir in the half and half and buttermilk, then fold in the chiles. Season to taste.

Tip: Add a roasted jalapeño along with the poblanos if you want more heat. Poblanos vary, so taste a piece before adding them all.

Travel note: In fall, farmers markets across California sell poblanos by the pound, so you can roast your own.

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4. Chipotle Cranberry Sauce

A sweet, tart and smoky cranberry sauce made with fresh cranberries, orange juice and chipotle in adobo. It is ready in about 25 minutes and serves 10.

You will need: 16 oz fresh cranberries, 1 cup fresh-squeezed orange juice (about 3 oranges), 1½ tsp orange zest, ⅓ cup packed dark brown sugar, 1 to 2 tbsp minced chipotle in adobo, 1 cinnamon stick

Method:

Wash the cranberries and discard any shriveled or discolored ones.
Zest one orange, then juice the oranges to get 1 cup.
Combine the cranberries, chipotle, zest, juice, sugar and cinnamon stick in a saucepan.
Simmer over medium heat for 12 to 15 minutes, until the cranberries burst. Cook a little longer for a thicker, chutney-like sauce.
Remove from the heat, stir and chill for 1½ to 2 hours before serving.

Tip: Make it a day ahead. It thickens in the fridge and the flavors blend. Use only 1 tbsp of chipotle if you are cooking for kids.

Travel note: California is known for its citrus, so use the juiciest local oranges you can find.

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5. Roasted Poblano Mac and Cheese

Cheddar and Monterey Jack melt into a creamy sauce loaded with smoky roasted poblanos, then get a golden panko topping. This vegetarian version serves 6 in individual ramekins.

You will need: 1 to 2 poblano peppers, 2½ cups milk, ¼ cup all-purpose flour, 5 oz shredded cheddar (divided), 4 oz shredded Monterey Jack (divided), 6 cups cooked whole-wheat elbow macaroni (about 3 cups dry), cooking spray, ½ cup panko, 1 tbsp olive oil, ⅛ tsp salt (plus more to taste), ⅛ tsp black pepper, 2 tbsp chopped cilantro

Method:

Broil the poblanos for about 10 minutes, turning once, until blistered. Steam them in a zip-top bag for 5 minutes, then peel, seed and chop. Reduce the oven to 400°F (200°C).
Whisk the milk and flour in a saucepan over high heat. When it boils, reduce the heat and simmer for 5 to 8 minutes, until thickened.
Remove from the heat and whisk in 4 oz of the cheddar and 3 oz of the Monterey Jack. Stir in the macaroni, poblanos and salt.
Divide among 6 sprayed ramekins (or one casserole dish). Top with the reserved cheese.
Mix the panko with the olive oil, salt and pepper and sprinkle on top.
Bake for 10 to 15 minutes until the panko is golden, then add cilantro.

Tip: Use one poblano for a milder dish. Two make it quite spicy.

Travel note: Mac and cheese with a chile twist is the kind of comfort food you will find on menus from Santa Barbara to San Diego during the cooler months.

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6. Chipotle Roasted Sweet Potatoes

Sweet potato chunks roasted until crisp at the edges and soft in the middle, with a smoky chipotle, cumin and garlic rub. The recipe serves 4 and takes only 30 minutes.

You will need: 3 cups sweet potato cut into ½-inch chunks (about 2 medium potatoes), 2 tbsp olive oil, ¾ tbsp chipotle pepper powder, ½ tsp ground cumin, ½ tsp garlic powder, ½ tsp salt, ground pepper to taste

Method:

Heat the oven to 400°F (200°C).
Chop the sweet potatoes into ½-inch pieces, leaving the skins on.
Toss with the olive oil in a bowl, then stir in the spices until evenly coated.
Spread on a lined sheet pan.
Bake for about 15 minutes, until the edges are crisp and the centers are soft.

Tip: Smoked paprika is the best 1:1 substitute for chipotle powder. For an air fryer, cook at 380°F (193°C) for 10 minutes, shaking halfway.

Travel note: California’s Central Valley is a major growing region for sweet potatoes, so this one is easy to make with local produce.

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7. Mexican Rice Stuffing

Fluffy, tomato-red Mexican rice toasted in oil with jalapeño. It works as a side on its own, and it is also the filling for stuffed peppers if you want to turn it into a main dish. The full recipe serves 4.

You will need: 2 cups uncooked long-grain white rice, 1 tbsp olive oil, ½ jalapeño (sliced, seeded for less heat), 1 can (10 oz) diced tomatoes with green chiles (with the liquid), 3 cups chicken broth. For the optional stuffed peppers: 2 large bell peppers (halved and seeded), 16 oz canned refried beans, ½ cup shredded Mexican-blend cheese, fresh cilantro

Method:

Heat the olive oil in a large skillet over medium heat. Cook the rice and jalapeño, stirring often, for 8 to 10 minutes, until golden and toasty.
Add the tomatoes and chicken broth and bring to a boil. Cover, reduce the heat to low and simmer for 18 to 20 minutes without lifting the lid.
Remove from the heat, rest for 5 minutes covered, then fluff with a fork and add salt if needed.
To make the stuffed peppers, heat the oven to 350°F (175°C). Fill each pepper half with refried beans on one side and rice on the other.
Spread the leftover rice in an 8×8 dish, nestle in the peppers, cover with foil and bake for 35 to 40 minutes.
Uncover, add the cheese and bake for 5 to 7 minutes more. Garnish with cilantro.

Tip: Keep the lid on and do not stir while the rice simmers. Stirring releases starch and makes the rice gummy.

Travel note: A plate of rice and beans is the heart of the Mexican-American menu, from taquerias in East Los Angeles to family kitchens across the state.

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8. Charro Beans

Also called frijoles charros or cowboy beans, this brothy pot of pinto beans is simmered with bacon, ham, chorizo, tomatoes and chiles. Serve it as a side or as a main with warm tortillas.

You will need: 1 lb dried pinto beans (2 cups), 6 cups water, ¼ onion, ½ tsp salt, 1 bay leaf. For the beans: 5 slices chopped bacon, 5 oz chorizo (chopped), 1 cup diced ham, ½ yellow onion (chopped), 3 cloves garlic (minced), 2 diced tomatoes, 1 jalapeño or serrano (seeded and chopped), ½ to 1 chipotle in adobo (chopped, optional), 1 cup chopped cilantro, ½ tsp cumin, ½ tsp paprika, ½ tsp dried oregano, salt and pepper, 1 tsp chicken bouillon

Method:

Rinse the beans and cook them in a pot with the water, onion chunk, bay leaf and salt. Simmer for 1 to 2 hours until tender, but not bursting.
Drain, reserving the liquid. Add water to make 2½ cups, stir in the bouillon and set aside.
Cook the bacon and chorizo in a large pot for about 5 minutes. Spoon off some of the grease.
Add the onion and garlic until translucent, then the ham, tomatoes, peppers, cilantro and spices. Cook for 5 minutes.
Add the beans and the reserved broth and simmer for 15 minutes. Season to taste and garnish with cilantro.

Tip: Using canned pinto beans? Substitute 5 to 6 cups, and use the can liquid plus water to make 2½ cups. For a side dish, thicken the broth with a cornstarch slurry (1 tbsp cornstarch and 2 tbsp water).

Travel note: Charro beans are a classic of northern Mexico and the Southwest. Look for them on menus as you drive through border towns on a California-to-Texas road trip.

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9. Chili-Lime Roasted Carrots

A simple, bright side dish. Carrots roast at high heat until tender and browned, then get a creamy chili-lime drizzle and a topping of queso fresco, pepitas and cilantro. It serves 4 and takes about 35 minutes.

You will need: 1½ lb peeled carrots, 1 tbsp olive oil, salt and pepper. For the drizzle: 2 tbsp sour cream, 1 tbsp olive oil, 1 tbsp lime juice, ¼ tsp chili powder, salt. To finish: crumbled queso fresco, roasted pepitas, cilantro

Method:

Heat the oven to 450°F (230°C).
Toss the carrots with 1 tbsp olive oil and a big pinch of salt and pepper on a baking sheet.
Roast for about 25 minutes, until tender and browned.
Whisk the sour cream, olive oil, lime juice and chili powder, and season with salt.
Drizzle over the carrots and sprinkle with queso fresco, pepitas and cilantro.

Tip: Cut very thick carrots lengthwise so everything roasts at the same speed.

Travel note: Kern County, around Bakersfield, is one of the country’s biggest carrot-growing areas, so California carrots are often the best you can find.

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10. Calabacitas con Elote

A classic Mexican vegetable dish of zucchini, sweet corn, tomatoes, onion and garlic cooked together in one skillet. It is light, colorful and a welcome change from all the heavy dishes on the table. It is traditionally served as a side, or in warm tortillas as a vegetarian main.

You will need: zucchini (or other summer squash), corn kernels, onion, garlic, tomatoes, olive oil or other cooking oil, salt and pepper, optional shredded cheese

Method:

Heat the oil in a large skillet over medium heat.
Cook the onion until soft, then add the garlic for about 30 seconds.
Add the zucchini and cook until just tender.
Stir in the corn and tomatoes and cook until everything is hot and the flavors blend.
Season with salt and pepper, and top with cheese if you like.

Tip: Do not overcook the zucchini. It should stay slightly firm so the dish does not turn watery.

Travel note: Zucchini and corn are everywhere at California farmers markets, and this dish is the perfect way to use them.

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Tips for a Mexican-Inspired Thanksgiving Table

Balance the heat. Pair one or two spicy dishes, like chipotle sweet potatoes, with mild ones, like mashed potatoes or rice.
Roast chiles ahead. Poblanos and green chile can be roasted, peeled and chopped a day or two in advance.
Mix creamy and fresh. Serve a rich casserole alongside bright dishes like the chili-lime carrots and calabacitas.
Taste your chiles. Poblanos and jalapeños vary a lot from one pepper to the next.
Make the sauces early. Cranberry sauce and charro beans taste better after a day in the fridge.

Frequently Asked Questions

Can I make these side dishes ahead of time? Yes. Cranberry sauce, charro beans and stuffing can be made 1 to 2 days ahead. The casseroles can be assembled in advance and baked on the day.

How spicy are these dishes? Most are mild to medium. You can control the heat by adjusting the chipotle and jalapeño, and removing the seeds.

Where can I find chipotle in adobo? It is sold in small cans in the Mexican or international aisle of most supermarkets. Freeze leftover peppers and sauce for later.

What can I use instead of Cotija or queso fresco? Feta is the closest substitute for either, though it is a little saltier.

Can I make these vegetarian? Many already are. For the charro beans, skip the meat and add vegan chorizo or extra vegetables, and use vegetable broth in the rice.

Final Thoughts

Mexican flavors fit naturally on a Thanksgiving table. Smoky chiles, sweet corn, bright lime and creamy cheese bring warmth and color to the holiday plate, just as they do all over California. Pick a few of these dishes, mix them with your favorite classics and give your table a taste of the Southwest.