![]() It’s kept my family fed for all these years, generations. It was just a fun place to be,” said customer Karen Mathis. We’d come after the football games and stuff like that and it was always packed. “Back in my college days it was a good place to hang out. And, so we’re glad that we’re right next to them,” stated Albert. The Machacha and Tacos Antonia have been bringing in business like nobody’s business since 1978 and since 1981, Lucy’s has been in the same location next to one of the most divine dive bars in the Sun City, King’s X. I think it’s one of the best dishes El Paso has,” said Josh Lepe, Albert’s son. “We are the founders of Lucy’s famous Machaca and tacos Antonia. That Lepe family legacy includes a few of the most famous dishes in the far west corner of our state. And, so it’s very enjoyable to follow what she started and keep her legacy,” said Albert. You see, it was Albert’s mother Lucy who got this little business started in the 70’s. I think we should be like the Mexican food capital of the world,” said owner Albert Lepe.Īlbert, his five siblings, and his son Josh, are in charge of keeping the family business afloat. And, so here in El Paso, all Mexican food is really, really good. “The Mexican food here in El Paso, it’s evolved from Chihuahua, Juarez and everybody has their own special types that they do. It’s a different blend of flavors and traditions,” said customer Hugo Arreolar. This is the typical meal for all the big holidays: Thanksgiving, Christmas (usually held on New Year's Day) and Easter, with a little bit of variation in the vegetables and the desserts.El Paso – When it comes to experiencing the culture and flavor of the west Texas town of El Paso, some say that Lucy’s should be first in your line. I did a raspberry rhubarb pie this time that was popular. Dessert is pumpkin pie, apple pie, usually one other pie and my MIL's cherry cheesecake. And their cranberry is more of a traditional cranberry sauce, though homemade rather than store bought. ![]() My husband's family is a little more elaborate: ham as well as turkey, usually just stove top stuffing, the mashed potatoes, carrots, rutabaga but also sweet potato, squash and rolls. Pumpkin pie and whipped cream for dessert. My family, the meal is basic: turkey, a simple stuffing of bread crumbs, onion, a little sage, thyme, ginger, seasoned salt and pepper and fairly generous amounts of home grown summer savoury, mashed potatoes, carrots, rutabaga and then whatever garden veggies are ready like beets and brussel sprouts and rarely, beans. If it is going to sit for longer than that, just stick it in a warm oven. ![]() If it is only going to sit for 30 minutes or so, just put the lid back on the pot. It does well holding its temperature and texture, too, so it can be made a bit ahead so you don't have a mad rush at the end. Drain and mash with butter, brown sugar or maple syrup, salt and pepper. Peel the rutabaga and cube it up into about half to one inch square pieces. Rutabagas are larger, with a more yellow flesh that deepens in colour after cooking. Turnips are generally about the size of a tennis ball, with a flesh close to white in colour. ![]() Rutabaga (swede to the UK folks) is often referred to as turnip, which is a slightly different vegetable with a milder taste. nope, the same menu as my mom's! Minus the salad, and with a much smaller turkey. When I was hosting Thanksgiving dinner for my friends, I stuck to a similar. Pre my teen years, my aunt and I would make Christmas cookies, which went into the big basement freezer for a few weeks.įor the few years my mom did Thanksgiving when I was at home, it would just be us 3 (and the cats), and we would have turkey, mashed potatoes + gravy, salad, rolls, and some sort of vegetable with pumpkin pie and whipped cream (the real stuff) for dessert. but then the men would watch football, and after cleaning up, the women would get started on Christmas shopping lists. After dinner most everyone would take a nap. Dinner would always be at 2, with a 'snack' of the leftovers around 6, and everyone would leave around 8. For dessert we had pumpkin pie with Cool Whip, lemon pie, and strawberry Jell-O with bananas in it. ![]() When my Grandma did Thanksgiving (in rural Michigan) we had turkey, mashed potatoes and gravy, cranberry sauce, salad, rolls and a sort of 'green bean casserole'. I spent one Canadian Thanksgiving in Canada, but the family I spent it with was Chinese, so I imagine their meal looked different from 'traditional' menus! I do remember a lot of egg was used, which surprised me. ![]()
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