<p>A sign of times? From 17th century pilgrims to the new pilgrims, I guess that the big turkey and all the trimmings have discovered a newer twist in the 21st one. </p>
<p>Not complaining – just thought it was interesting. Just as interesting at the american version of Thanksgibing remains quite popular in Mexico, and this next to the Mole con guacalote that is the national dish in Mexico and celebrates the native turkey and the unity of its people. </p>
<p>Enchiladas have been a part of one branch of my family’s Thanksgiving celebrations for at least 100 years, and maybe longer. We have them every Thanksgiving along with the turkey and other trimmings. The recipe is said to have originated in the 18th century on an old Spanish rancho in California and has been in the family ever since. Family lore has it that the recipe was developed by the Native Americans who worked on the rancho from ingredients on hand (olives, eggs, fresh cheese and chiles). (I believe they were the Gabriellino Indians). My 94-year-old grandmother had them at her Thanksgiving meals as a child. So it is certainly nothing new.</p>
<p>Our tradition apparently includes bok choy & shiitake mushrooms.
<a href=“Seattle Post-Intelligencer”>Seattle Post-Intelligencer;
Although I’ve never had them for thanksgiving. They would be considerably less work to make than most of the Thanksgiving dishes I do make.</p>
<p>I did not see as anything new for the holidays in general or for an after-Thanksgiving dinner. It seemed new to me as a traditional meal replacement. And nothing new for families with roots south of the border. </p>
<p>Fwiw, and perhaps because enchiladas are truly basic fare in our neck of the woods, we tend to associate the special occasions with tamales. I know they have always been on our Dec 25th menu. A number of places open up only for this special day and have unique tamales. I think we view them as more “special” and more for occasions considering … what goes into making them. Not exactly your calorie counting delicacy. The amount of fat, lard, or oil in tamales is truly staggering. But that is why holidays are special. </p>
<p>My husband’s grandmother was full blood Norwegian and lived to be 102. I asked her once what her secret for longevity was, and she responded “Lots of butter and lard!!!” Lol.</p>
<p>I know several people who consider tamales to be a Christmas dinner staple. My colorist sent me to the home of a woman who makes his family’s tamales and I was a little wary as she was selling them out of her home in a frankly scary part of town. Her house smelled amazing and the tamales were a big hit on Christmas Eve.</p>
<p>Traditional Thanksgiving dinner has always depended on family culture and region, not a stereotype about what the Pilgrims ate. Vegetarian Indians (real ones, not Native Americans) never have turkey. Those in the north don’t consider the same sides necessary as those from the south and vice versa. We did not do turkey because no one was that fond of it.</p>
<p>It was those Norwegian genes, not the diet! Mine lived to her 90’s, her Swedish H only his 50’s (they raised their family in Iceland).</p>
<p>Coming from a very WASPy family I was surprised when one of my bosses’ considered lasagna an essential part of Thanksgiving dinner. Adaptations of what should be part of the meal have been going on forever.</p>
<p>As far the fat and lard - it’s pretty clear now that most of the science about fat being bad for us was pretty dubious.</p>
<p>More than probably. Yet, when looks at at the innocent tamales that appear to be rather healthy and tasty pacgaes of masa, one does not think about the large percentage of fat. Perhaps, the reaction is different when we look at a stack of french fries. In the end, it remains that the best foods in taste happen to be the ones that alarm dieticians. Moderation is the key.</p>
<p>And it is for that reason that I look forward to the holidays for “special” meals. On my list this year is an evening of fried delicacies. I am preparing my own tallow to emulate the Blanc de Boeuf, getting a batch of duck fat, and will delve into the world of Belgian fries and croustillons. </p>
<p>DH’s grandmother always forgot to mention that she never smoked, never drank alcohol, and stayed very physically active until almost the end. She did an aerobics class at the AL place well into her late 90s, if not 100.</p>
<p>Oh, and yeah, probably some good genes. And some butter and lard. :)</p>