"Instead of turkey, on my dads side, which is my Peruvian side, we eat guinea pigs," Moses Trujillo, a Berkeley High School junior, said. Eating Guinea pig, or cuy, during Thanksgiving reflects a strong Peruvian tradition brought into an American holiday. In Peru, cuy has been eaten for centuries and is considered a delicacy, often served during festivals and important celebrations. It has a rich and savory flavor, similar to dark meat poultry, and is usually roasted or fried. Serving cuy instead of turkey highlights how families adapt Thanksgiving to their own cultures while keeping the meaning of the holiday. It represents community, gratitude, and honoring ancestral customs. For people who grew up with Peruvian food, this dish carries memories of home and family gatherings.
“My family makes something we call berry-mallow-yam casserole, which has cranberries and yam and marshmallows on top that you roast in the oven, and you have to be careful not to burn," Elyssa Thome, a BHS Math 1 teacher, said. Berry-mallow-yam casserole is a unique Thanksgiving dish that blends both sweetness and tartness into one pan. It starts with yams, which bring a soft texture and natural sweetness. Cranberries add a bright, sharp flavor that keeps the dish from becoming too heavy and rich. On top, marshmallows are melted and toasted in the oven, creating a golden, caramelized layer that tastes both gooey and crisp. The dish requires attention while baking because the marshmallows can burn quickly. This casserole stands out because it mixes ingredients people usually don't expect together, yet the contrast works.
“My aunt who is Italian usually makes cannolis on Thanksgiving,” Mire Vu-Beavers, a BHS junior, said. Cannolis at Thanksgiving bring an Italian flavor to a holiday often dominated by pies and cakes. A cannoli is a crisp pastry shell filled with sweet, creamy ricotta, often mixed with sugar, chocolate chips, citrus zest, or vanilla. The texture contrast between the crunchy shell and soft filling makes each bite satisfying. Serving cannolis on Thanksgiving adds variety to the dessert table and reflects the family's Italian roots. They bring a sense of celebration and skill because making them by hand is a careful process. The shells must be fried correctly, and the filling must be balanced so it stays light but flavorful. Cannolis give the holiday a personal touch, turning the meal into a cultural blend.
“My grandma makes samosas for Thanksgiving because we're Indian, and they're pretty good," Sonali Mascarenhas-Swan, a BHS senior, said. Thanksgiving samosas blend cultural tradition with holiday celebration, creating a dish that bridges family heritage and American customs. Samosas are triangular pastries filled with spiced potatoes, peas, vegetables, or sometimes meat. They have a crispy exterior and a warm fragrant interior full of familiar Indian flavors like cumin, coriander, and turmeric. Adding samosas to Thanksgiving introduces a fresh twist to the usual table of stuffing, turkey, potatoes, etc. They offer both comfort and a unique taste, especially for families who want to honor their cultural roots. The dish becomes a way to share culture with relatives and friends.
“Mine isn't crazy but one that I would appreciate is just roasted potatoes instead of mashed potatoes,” Naomi Fogelman, a BHS senior, said. There are many ways to cook potatoes for Thanksgiving, but mashed potatoes are very common for most. Instead of the usual mashed potatoes, roasted potatoes highlight the simplicity and natural structure of the potato. The potatoes are sliced or cubed, tossed in oil, and roasted until they become crispy on the outside and soft inside. The roasting process gives a more complex flavor than mashed potatoes can provide. Their golden edges and tender centers make them comforting and delicious. They pair well with almost any other dish, and can absorb sauces while still holding their shape. For people who prefer a dish with more bite and less creaminess, roasted potatoes are the perfect alternative.