Many Latin American families celebrating Día de Acción de Gracias, including some who emigrated to EEUU, prepare the traditional pavo, but they influence cultural characteristics.

Algunas familias latinas use wine and Jugo de Naranja as part of the preparation of the Pavo de Acción de Gracias, but they have many other ingredients, not traditional ones, that they incorporate into their platos.

The Pedimos and those who were even more involved in preparing the Pavos were accompanied by the staff and boarded the plane that day.

As some Latin American families prepare their meals in the Acción de Gracias, they use ingredients that they take from the culinary delights and appreciate the specialties of their countries of origin.

The Brazilian style

For its preparation, Pietra Cassolato, who has lived in EEUU for more than 5 years, prepared a marinade consisting of olive oil, must and cebolla and served everything in the kitchen with cerveza). Luego, lo deja sazonar during the fifth hour and loca en loca en the horno during about three five hours until the fifth fire.

This plato is served generally with arroz, pure de papas y ensalada de papas. This means that your family serves passion fruit mousse or a cake.

A poco de pisco peruano

Peru is overwhelmed by its culinary delights from the Americas. Por eso Luis Toledo prepares his Pavo with a varied mix of special Peruvians such as Amarillo, Pisco, Panca and Girasol, as well as Mezcla with many traditional ingredients such as Ajo, Pimienta and Oregano.

Toledo dijo que lo mezcla, lo agrega al pavo and lo deja marinate in the refrigerator for 12 hours, preferably at night.

The Horno Untado with Mantequilla went to cooking. The pavo is sirve with a salad of papa, huevo, zanahoria, lime and mayonesa, from Toledo.

He also said that he liked to get together with Coca-Cola drinks, a traditional Peruvian dish, and prepared a cup of coffee, a cup of water, a cup of Coca-Cola, cebolla and pasas.

After posting, your family soon came home.

“Lo que tengamos en la mesa ese día,” Toledo said.

Sweet and Venezuelan salads

For a Venezuelan family, the community prepares to meet a person who must cleanse, cleanse and cleanse them. Samuel Narcisso said that he uses pimiento, salt marinade and a large licuada cebolla to obtain a marinade. The device must be stored in the refrigerator overnight.

Al cooker el pavo, Narcisso lo baña with a mezcla de vino tinto y mermelada de guayaba para darle una consistencia dulce. The process took several hours, dijo.

This plate is accompanied by a salad of pollen and pastel chocolate on the post.

Edgar Izquierdo, from his family also in Venezuela, told us that preparing for the service was a much more involved and general undertaking, which included learning with horses, children and children.

“Como se cocina por tanto time, no important loque le pongas adentro, simplymente desperatee dejando un gran sabor,” said Izquierdo.

Accompany the Pavo with mixed salad and lemon cake after serving.

The next day I cooked a lot of money, a traditional Venezuelan corn cake, for the day to be served with the pancakes.

The spring of fruits of a Colombian family

Valentina Angel wants to prepare the Pavo of Acción de Gracias with different fruits such as manzanas, duraznos and bayas. Lo deja reposar during a few hours and luego lo mete al horno.

Once the Pavo is on the list, it also takes a few seconds to get the Crocante.

“It’s a great way to act well. In addition, all fruits are there to create a salsa that combines perfectly with “Dice Angel”.

Angel cubes that arrive by post at the Pavo with salad, plátanos and pastel-colored lemonade.