Gravy, as most of us know it—savory, rich, and comfortingly bland—is a bit of an acquired taste if you come from a country whose cuisine known for its unabashed love of heat, smoke, and acid.Paola’s first Thanksgiving in America was in 2010. She was living in Portland, Oregon, and, having grown up in Mexico, it was her first time tasting gravy and the rest of Thanksgiving’s classic flavors. “I just remember everything being meaty, bland, and dry,” she told me.
Aside from that, the closest thing that my mother made to a gravy was her spiced red chile adobo that she used to rub all over the Thanksgiving turkey. It would meld with the roast turkey juices at the bottom of the pan to make a delicious red chile sauce–gravy hybrid, but definitely not a traditional American brown gravy.Which now brings us to this vibrant buttermilk-poblano gravy. It’s a gravy that both Paola and I love to eat that combines the best of Mexican and American worlds.
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