Oaxacan-Inspired Thanksgiving Menu

by Leanne Valenti

With my culinary training rooted in Japanese homestyle cuisine, designing menus through the lens of https://a1e0.engage.squarespace-mail.com/r?c=b_6739917fe5759c47dd6d8804&e=2024-11-18T08%3A14%3A40.852599Z&l=en-US&m=6739a5e552c6e13417060698&s=KVGcz1H9y7b-0sh_cJpyI6GxKvc%3D&u=https%3A%2F%2Fwww.bentopicnic.com%2Fethos%2F2019%2F8%2F10%2Fwhat-is-washoku%3Fss_source%3Dsscampaigns%26ss_campaign_id%3D6739917fe5759c47dd6d8804%26ss_email_id%3D6739a5e552c6e13417060698%26ss_campaign_name%3D%255BTest%2BEmail%255D%2BWhat%2BI%25E2%2580%2599m%2BCooking%2Bfor%2BThanksgiving%2Bthis%2BYear%2B%252B%2B3%25EF%25B8%258F%25E2%2583%25A3%2BRecipes%2521%26ss_campaign_sent_date%3D2024-11-17T08%253A14%253A29Z&w=5c6d885cda50d37b5ba743ec 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.