www.lampuga.com.mx in Mexico City for Thanksgiving dinner and our entire meal was seafood. We started with a crispy corn tortilla layered with avocado, thinly sliced raw tuna and topped with crispy sliced leeks. This was followed by octopus salami, pictured here, and we finished with baked seabass on top of mushrooms and asparagus with a garnish of crisp roasted peppers.
For dessert we headed across the street to one of Tesy's restaurants and shared a crepe with carmel sauce, pecans, vanilla ice cream (made from goat's milk), and pecans. I see a new tradition developing.