Oaxacan-Inspired Thanksgiving Menu

by Leanne Valenti

With my culinary training rooted in Japanese homestyle cuisine, designing menus through the lens of Washoku is my second nature. So when Thanksgiving rolls around, you won’t find overly sweet, coma-inducing, or under-seasoned dishes at my table. Instead, I focus on incorporating a full spectrum of tastes, colors, and a balance of fresh and cooked elements for maximum delight and digestibility. This year, I went deep exploring how I could apply the principles of Washoku while making the best use of local ingredients and recipes indigenous to the Americas, and the result is this Oaxacan-Inspired Thanksgiving menu!