Thanksgiving’s classic oven turkey, glazed ham, cranberry sauce, gravy, stuffing, pumpkin pie, herbed mashed potatoes, candied yams, should I go on? Compared to Puerto Rico’s rotisserie turkey (pavochón), rice and green pigeon peas, potato salad, pickled green bananas, cheese flan, and so on. These cuisines share the same meaning but boy do they each have their own personality and twist. In the United States there are certain ways in which this tradition is played out. Thanksgiving is usually known for its combination of sweet twists to its food. In these twists we have to include, corn bread, candied yams, and, my ultimate favorite, cranberry sauce. Usually it’s a “cook all day” situation, and eat at dinner time in a big table passing around the different side dishes. After the oh-so scrumptious meal, everyone huddles together afterwards for traditional activities. After the activities, it’s time for dessert, pulling out all sorts of pies. Pumpkin, apple, cherry, pecan, are just a few pies I could mention from the top of my brain. In Puerto Rico, as you are going to get to know, has a completely different way of being manifested. Here, we always put our “Boricua” flare to everything, especially our holidays. In thanksgiving, there are many ways we can prepare our turkey with adobo and spices stuffing it usually with plantain mash called “mofongo”, some people like to do a rotisserie turkey (pavochón) instead of baking it in the oven. We serve the turkey with rice instead of mashed potatoes, and we cannot forget our “pasteles”. Pasteles is a rectangle mixture of green bananas, pumpkin, edible earth roots filled with the meat of liking. This is wrapped in a banana leaf and paper and put in the freezer, it is put to boil for almost an hour. As you unwrap the savory Puerto Rican pastel, you can notice the mixture has hardened and ready to eat. In PR, there is usually a whole family gathering, everyone serves the