Growing up, our Thanksgiving table looked a little different. Next to the turkey, you’d find a big pot of my mom’s Mexican rice. And ensalada de coditos, a classic at our family get-togethers, is just as at home next to the turkey. Mexican sides at Thanksgiving are more common than you’d think, and once you try them, you may never go back to plain mashed potatoes.
Whether you’re hosting a full Mexican-inspired Thanksgiving or just want to add one or two new dishes to the menu, these are my favorite side dishes, salsas and a dessert to round out your holiday table.
Tips for Planning Your Thanksgiving Sides
- Make some dishes ahead. Slow cooker pinto beans keep in the fridge for up to 5 days, and nopal pico de gallo for up to 3 days.
- Use your slow cooker and stovetop. Most of these sides don’t need the oven, which is usually busy with the turkey.
- Mix warm and cold. Pair warm sides like Mexican rice and charro beans with a cold ensalada de coditos.
Mexican Side Dishes
1. Knorr Mexican Rice (Arroz Rojo)
In my family, Mexican rice belongs on the Thanksgiving table. My mom’s rice was so popular that she was asked to make it for every get-together, Thanksgiving included. This version uses Knorr Caldo de Tomate and pantry staples, so it’s ready in about 40 minutes with very little prep, which leaves your oven free for the turkey.
2. Easy Charro Beans
Frijoles charros are pinto beans simmered with tomatoes, onions, jalapeños and spices like cumin and oregano. This semi-homemade version uses canned pinto beans, so it comes together in about 15 minutes. That’s a big help on a busy cooking day.
3. Slow Cooker Pinto Beans
Set these beans in the slow cooker and let them cook on their own. They’re a creamy, earthy side, and they’re the perfect make-ahead dish: cooked pinto beans keep in the fridge for up to 5 days, or in the freezer for up to 3 months.
4. Ensalada de Coditos (Mexican Macaroni Salad)
Ensalada de coditos was a classic at my family’s get-togethers growing up, and it’s a perfect side for a Thanksgiving turkey. This cold macaroni salad combines pasta, ham, celery, mayo and pineapple, and the recipe makes 12 servings, so it’s great for a crowd.
5. Green Spaghetti (Espagueti Verde)
Spaghetti tossed in a creamy roasted poblano sauce made with Mexican sour cream and cilantro. It’s a favorite at South Texas celebrations, and it adds a pop of color to your holiday spread.
Salsas for the Chip Bowl
6. Salsa Casera
A homemade salsa made with roasted tomatoes, onions, jalapeños and serrano peppers. Set it out with tostaditas while everyone waits for dinner, and adjust the heat by adding more or fewer chiles.
7. Nopal (Cactus) Pico de Gallo
Charred nopales give classic pico de gallo a smoky twist. It’s a fresh, bright contrast to all the rich holiday dishes, and it keeps in the fridge for up to 3 days, so you can make it a day ahead.
Dessert
8. Churro Donuts
These cinnamon-sugar churro donuts are made with canned biscuit dough and take just minutes to fry. They’re a fun, easy dessert to serve next to the pumpkin pie, and they bring back memories of my dad making them for my siblings and me.
Frequently Asked Questions
What Mexican side dishes go with Thanksgiving turkey?
Mexican rice, charro beans, pinto beans, ensalada de coditos and green spaghetti all pair well with turkey. For a lighter option, set out salsa casera or nopal pico de gallo with chips.
Which of these can I make ahead?
Slow cooker pinto beans keep in the fridge for up to 5 days and in the freezer for up to 3 months. Nopal pico de gallo keeps for up to 3 days in the fridge, and Mexican rice keeps for up to 4 days.
More Mexican Thanksgiving Ideas
For even more ideas, follow my Mexican Thanksgiving Recipes board on Pinterest. And if you want new recipes in your inbox, sign up for my newsletter.
¡Feliz Día de Acción de Gracias! I’d love to hear which of these makes it onto your table this year. Leave a comment below!
