The Noche Buena Pavo

Still marinating our pavo.

Still marinating our pavo.

Actually, despite the title, this turkey is for tomorrow, Christmas Day. Tonight (Noche Buena), we’re going to have tamales, Mexican queso fundido, and Cuban tostones with mojo. (Not a traditional Salvadoran spread, but somehow, those are the diverse recipes I ended up choosing – and that’s after Carlos discouraged me from making a Venezuelan Pan de Jamón on top of it all.)

I don’t cook poultry that looks like poultry very often. It kind of grosses me out and I prefer to buy boneless, skinless chicken breasts. (Suegra always told me I’d have never survived in El Salvador since she had to wring the chicken’s neck and then pluck it.)

Anyway, when making Panes con Pavo I end up having to handle a whole turkey, which happens maybe once a year. Right now I was just putting the “Salsa Perrins” and mustard on the pavo to marinate and my 11 year old came into the kitchen. He looked at the turkey for a minute, checking it out from both ends and all directions. Then he asked, “Which side is the culito?”

Posted on December 24, 2012, in Corazón, Familia, food/drink, holiday, humor, niños, recipes, Salvadoreños. Bookmark the permalink. 8 Comments.

  1. What’s your pack receta?

    • Pack? Did you mean “pavo” and auto-correct changed it? LOL… If you meant Pavo, click the link in the post where it says “Panes con Pavo.” – That’s the recipe :)

  2. We eat our tostones with mayo-ketchup en PR :D

  3. Feliz navidad familia Lopez de la famalia Hernandez

  4. Fair question de parte del niño! jajajajajaja

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