CALÓ News staff shares their Thanksgiving favorites

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Each year, the CALÓ News staff comes together to share their Thanksgiving plans and the foods that define their holiday celebrations. From time-honored classics to unique family traditions, our team highlights the diverse array of dishes enjoyed by families from different cultural backgrounds. This year, we spotlight some of the favorite food traditions that make the holiday season special across a variety of cultures and communities.

Michelle’s Coquito – I grew up in a blended Latino family with Mexican and Puerto Rican roots. While I was closer to my Mexican side and typically followed their culinary traditions, there was one dish that always bridged the gap: my annual batch of coquito. This beloved Puerto Rican holiday drink is often compared to eggnog but exists in a league of its own. Its rich coconut flavor, balanced with a hint of nuttiness, captures the essence of the island. In my household, coquito is a staple during the holiday season, and I often find myself gifting a few extra bottles to friends and family. The recipe is also easily adaptable, making it simple to create a non-alcoholic version for those who prefer a sober option or for kids.

RECIPE

Step 1. Combine 5 cinnamon sticks, 6 star anise, 3 tsp whole cloves in boiling water to make tea. After the water comes to a boil, strain the tea and put it in the fridge to cool off.

Step 2. In a blender combine 3 15 oz. Cans of Cream of Coconut, 3 14 oz. Cans of Sweetened Condensed Milk, 3 13.5 oz. Cans of Coconut Milk into a blender. Add ground nutmeg and vanilla extract (eyeball it till your ancestors stop you). Blend ingredients then transfer to a larger container where you can add the “tea” into your sweetened coconut mix. 

Step 3. Stir in slowly and adjust to your desired sweetness. Less sweet coquito usually incorporates more of the tea, while sweeter coquito relies on the coconut blend. 

Step 4. OPTIONAL: Add 2-3 Cups of Bacardi Rum for a kick and enjoy!

Gladys’ Pan de Jamón - The family I have in the United States is very small, really just my mom, dad, and sister. We’d always go to family friends’ houses for holiday dinners growing up, and it was never a traditional American meal. Surrounded by Puerto Ricans, Venezuelans, Colombians, Argentinians, and more, there was always an eclectic mix of dishes no matter whose house we celebrated at. My mother has many well-guarded recipes, but I can comfortably share our recipe for Pan de Jamón, a traditional Venezuelan Christmastime bread (delicious for any special occasion) with raisins, olives, and honeyed ham. Add bacon if you feel extra festive :)  

RECIPE

Step 1.  For the dough, we always use King Arthur’s basic white sandwich bread recipe. While the dough rises for the first time, gather your mix-ins. 

Step 2.  Slice 8oz of pimento-stuffed green olives into quarters, and set aside. Have your honeyed ham sliced as thick or thin as you’d like. 

Step 3.  Grab 4oz of raisins, and if desired, chop and fry ¼ lb of bacon. 

Step 4. Once the dough has risen, roll it out into a long oval. Layer the slices of ham first, covering as much of the surface as possible. From there, scatter your olive slices, raisins, and bacon all over the ham. 

Step 5. Roll up the dough from the long side, making an almost baguette shape. 

Step 6. Let rise for another hour to 90 minutes, and bake for 30 minutes at 350 degrees. 

Brenda’s mother’s Ponche – Holidays have always been bittersweet, but my mom's ponche has always made it sweeter than bitter. Holidays remind us of our family, which is still separated by the U.S.-Mexico border, and although my mom left many things behind, she also carries pieces of her own mother with her. Today, this ponche recipe is one of them. Our family is small, and we have replaced the big and extravagant, traditional Thanksgiving dinner with things that fill the house warm. Since I can remember, my mother has always made ponche on every holiday. Waking up to the smell of fresh guayabas is the sweetest part of the holiday because I know my mom is home, I’m home, and we persist.

RECIPE

Step 1. Boil water, 

Step 2. Prepare fruits and ingredients such as quartered guavas, diced red apples, diced pears, orange slices, brown sugar, whole cloves, cinnamon sticks, dried hibiscus flowers and tamarind 

Step 3. Place ingredients in boiling water and let it simmer for at least 30 minutes.

Step 4. Mix together and make sure the brown sugar has completely dissolved. 

Step 5. (optional): Include rum or brandy for a special kick! 

Denise’s green bean casserole - I came to the U.S. when I was 18 and I had no idea what Thanksgiving was. Over the years, I’ve grown fond of the green bean casserole and I even learned to make it. My stepmom passed me the recipe. She loves making it from scratch, but I love the easy version. So here is that recipe: 

RECIPE

Ingredients

1.       Canned green beans – about 4 or 5

2.       Canned cream of mushroom soup – about 2 cans

3.       French’s Fried Onions - 1 can

4.       Milk about ¾ C.

5.       1 cup grated Cheddar

Instructions

Step 1. Preheat the oven to 350 degrees F.

Step 2. Drain the beans and put them in a mixing bowl

Step 3. Combine mushroom soup with milk (in a separate bowl), add pepper and maybe Step 4. 1 tsp of soy sauce.  

Step 4. Mix well then add to green beans.

Step 5. Butter baking casserole dish and add bean mixture.  You may add a bit of cheddar cheese. Step 7. Add ½ a can of fried onions.  Save some for later.

Step 6. Bake for about 40 minutes at about 350 degrees. 

Step 7. Take the casserole out and stir a bit. Top with leftover onions and bake for about 10 more minutes or so.

Step 8. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and the cheese is melted. 

Amairani’s arroz con leche - In my Latino household, we don’t celebrate Thanksgiving the typical American way—we celebrate it the Mexican way! Our holidays include tamales, tacos dorados de camarón, ceviche, frijoles puercos, tacos, pozole, and of course, our famous arroz con leche (Mexican rice pudding) for dessert.

RECIPE

Ingredients

1 can of condensed milk

1 cup long grain white rice

2 cups water

2 cinnamon sticks

3 cups of milk 

Instructions

Step 1. Wash the rice 1 or two times before placing it on a big saucepan over medium-low heat.

Step 2. Add water and cinnamon sticks 

Step 3. Cook until rice is cooked and water is absorbed, it should take about 15-20 minutes, keep an eye on it

Step 4. Add the cups of milk, and condensed milk and stir to mix it, cover and cook for an additional 10 minutes.

Step 5. Optionally you can cook longer for a thicker arroz con leche resembling rice pudding. You can add more sugar or sweetener of choice if needed.