A Cuban-Mexican Thanksgiving Starring Ropa Vieja & Black Beans

This Cuban-Mexican Thanksgiving story starts 20 years ago. That’s when the turkey got ditched. It was Thanksgiving Day and Emily González’s family was gathered around their Chicago table, which was loaded with all the nostalgic T-day fixings: turkey, mashed potatoes, pie — the works.

That’s when someone took a bite out of the golden-perfect pavo — and announced they’d had it with the traditional bird. “Because no matter how well you cook it, turkey kind of tastes dry and a little bland,” says Emily, 22, who lives in the city’s Albany Park neighborhood and is a college senior majoring in healthcare marketing. “So, my family said, ‘Why do we even make turkey ever year? Why aren’t we cooking our favorite dishes, which always taste great: like ropa vieja, black beans, arroz congrí, yuca, shrimp empanadas, and pastelitos de guayaba?”

And so it was decided. A delicioso new Thanksgiving tradition began for Emily, her Cuban-Mexican mom Guadalupe González, Mexican dad António González, three sisters, and an assortment of tíos, tías, cousins, boyfriends and friends.

From that day on, Thanksgiving at the González house is all about expressing gratitude over family-famous recipes from their Cuban and Mexican roots, offering lots of opportunities for reliving favorite stories and memories. ”Thanksgiving was never about making a turkey,” says Emily, ”but about feeding our souls with our favorite foods, and the ritual of preparing these foods from my family heritage is even more meaningful.”

Ropa Vieja Instead of Turkey for the Day’s Main Meal

The star of the Gonzalez Thanksgiving is ropa vieja, Cuba’s national dish made with shredded beef cooked in tomato sauce, savory vegetables and spices. ”Its name, which translates to ’old clothes‘ in Spanish, always surprises my friends when I tell them it is one of my favorite Cuban foods. The name comes from the shredded texture of the beef, which looks like worn-out clothing. We savor any leftovers by making tacos de ropa vieja the next day,” says Emily. “Ropa vieja is more than just food. It’s a family affair that takes me back home, no matter where I am.”

Thanksgiving Sides: Black Beans and Rice, Alone and in Arroz Congrí

For the sides, the family keep the dishes traditionally Cuban. They make a big batcg of black beans stewed with savory vegetables and spices, and use them to make congrí, Cuba’s famous mix of habichuelas negras and white rice cooked in one pot. Black beans ”bring a comforting warmth to every meal,” says Emily. ”Our Cuban black beans are cherished and more than just food. They represent a deep connection to our cultural roots. In a typical Cuban household, traditional black beans weave their way into most gatherings.”

Thanksgiving Side: Yuca with Garlic and Lemon

Plus, of course: yuca with garlic and lemon. “For many Cubans, yuca is comfort food, evoking memories of family gatherings, celebrations, and everyday meals in my family. This familiar combination of yuca, garlic, sautéed onions, and lime creates a sense of warmth and nostalgia from my childhood,” says Emily. Also known as cassava, yuca is an affordable, nutritious starchy root vegetable eaten throughout Latin America and especially popular in Cuba and Puerto Rico. Growing up, my mother added lime to all our veggies to enhance the dish’s flavor. In comparison with other recipes, I have noticed that adding lime is what makes our yuca recipe stand out. If you follow my recipe, you will never look back!”

Thanksgiving Appetizer: Shrimp Empanadas

Where’s the Mexican in this Thanksgiving spread, you may be wondering? Look no further than the González family starter. Every year, Emily and her sisters make one of their Mexican Dad’s favorite dishes. “Shrimp empanadas hold a profound place in the heritage of Mexican culinary traditions, a tribute to the rich and diverse cuisine rooted in my heritage. Guided by my father, our family learned the art of making empanadas, a complex process that took us 2 days every holiday season. Over time, we discovered time-saving alternatives. We now use premade, frozen empanada dough from the grocery store. Its texture closely resembles our traditional dough,” and it tastes great, promises Emily.

Thanksgiving Dessert: Pastelitos de Guayaba

The day comes to a sweet close with this traditional Cuban dessert. Pastelitos de guayaba are made with flaky layers of puff pastry filled with guava paste, cream cheese, powdered sugar, and a touch of Mexican vanilla. “Beyond their delicioso taste, pastelitos de guayaba offer a canvas for original presentations and decorative patterns. My grandfather, Faustino Heriberto Pérez, who was very creative, would carve flowers into the guava pastries, which were truly a work of art,” says Emily. Light and dulce, these pastelitos are just what the González family and their guests crave after hearty ropa vieja, rice and beans, and yuca.

Gracias, Emily, for your Cuban-Mexican Thanksgiving family stories and recipes, shared with love and gratitude. As you gather to celebrate another year of being together around the table, Familia Kitchen wishes you and all familias joyous celebraciones on Thanksgiving, and the rest of the season, which for Latinos goes all the way through January 6, Three Kings Day. (Known around here as Happy Rosca Day the traditional Mexican bread with the hidden baby Jesus inside. Whoever finds it has to make the tamales on Feb. 2. Wonder why? So did we.)

¡Feliz holidays a todos!

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