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DTSTART;TZID=America/Mexico_City:20261126T140000
DTEND;TZID=America/Mexico_City:20261126T200000
DTSTAMP:20260819T182635Z
CREATED:20260819T172238Z
LAST-MODIFIED:20260819T182635Z
UID:3105-1795701600-1795723200@experiencesma.com
SUMMARY:Southern Thanksgiving
DESCRIPTION:Every November\, no matter where life has taken me\, my kitchen starts to smell like home.\nIt smells like sage. Like onions and celery going soft in butter. Like my mom Joyce standing at the counter crumbling cornbread and Ritz crackers into a bowl the size of a small bathtub\, telling me the dressing is not ready until it looks like it will feed twice as many people as invited.\nThat is the table I grew up at in Texas. Loud\, buttery\, generous\, a little bit chaotic\, and always with room for one more chair.\nOnce again this year I am bringing that table to San Miguel.\nOn Thursday\, November 26\, Chef Juan Carlos Hernandez is cooking my family recipes at Moxi at Matilda. Not a version of them. Not an interpretation. The real ones\, the ones written in my mom’s handwriting\, the ones I have had here for the last four years. We have tasted\, tweaked\, discussed gently about butter\, and dried sage in advance porque you cannot find it here in November. Chef has been such a gift to work with.\nSo here is what is going on the table:\nSparks Family Buttered Turkey\, carved white and dark meat\, with a citrus side salad\nMom Joyce’s Cornbread Sage Dressing\nCreamy Homestyle Mashed Potatoes and Gravy\nGrandma’s Cinnamon Sweet Potatoes with pecan topping\nGrandpa’s Green Bean Casserole with fried onions\nKat’s Cranberry Chutney\nChef’s Signature Brioche Rolls with bacon butter and cinnamon honey butter\nChef’s Pumpkin Creation to finish\nThe turkey and salad come plated. Everything else lands in the middle of the table\, family style\, so you have to pass the potatoes to a stranger and by dessert they are not a stranger anymore. That is the whole point.\nFreddy Thompson will be playing live sax. Cafe de olla and Day After Sandwich Kits to go are available at the bar to go\, because the leftovers sandwich on Friday morning is a sacred American tradition and I refuse to let anyone miss it.\nIf you are far from home this year\, if your people are on the other side of a border\, if you want community\, if this is your first Thanksgiving as an expat and you are not sure what to do with yourself on a Thursday in November\, come. Pull up a chair. We saved you one. But reserve quick\, seating is limited. \nThursday\, November 26\nSeatings at 2:00 PM and 6:00 PM\, limited seating\n$1\,600 MXN per person\, gratuity and libations not included\nPrepayment required with reservation\, online by credit card or in cash at the front desk\nMoxi at Matilda\, Aldama 53\, Col. Centro\, San Miguel de Allende \nReservations and inquiries through Matilda: WhatsApp +52 415 152 0811 or restaurant@hotelmatilda.com\nMore info at ExperienceSMA.com\nOr WA me +1 425-999-6916\nI will hostess both seatings to welcome you. Join us 🥰 \n  \n***NOTE: if you RSVP on my website I will send your request to Matilda and they will reach out to you to confirm your reservation   Don’t worry – we will take care of you \n  \nBTW- you can request the vegetarian option 🥰 \n#ExperienceSMA #UniversityofExpats #SanMigueldeAllende #ThanksgivingInSMA #HotelMatilda #MoxiSMA #TexasSouthern #ExpatLife #FriendsgivingSMA #SanMiguelEats #ThanksgivingMexico #ComidaConAmor
URL:https://experiencesma.com/event/southern-thanksgiving/
LOCATION:hotel Matilda\, Aldama 53\, San Miguel de Allende
CATEGORIES:Brunch,Holiday,Special Product,Thanksgiving
ATTACH;FMTTYPE=image/jpeg:https://experiencesma.com/wp-content/uploads/2026/08/IMG_2015.jpeg
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