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En la Cocina… Vía Orgánica

By Jade Arroyo

Aside from having a restaurant that serves organic, healthy food, Vía Orgánica is an organization concerned with ecology, sustainable food and fair trade. It also has a school, an organic farm, an urban orchard, and a store, where the restaurant is located.

Rosana Álvarez de Jones, one of the founders, opened the doors of this organic paradise in San Miguel to Atención and shared the recipe for the Thursday special: traditional Thanksgiving turkey. This dish is served every week, so you don’t have to wait until the official holiday to enjoy it.

Each day of the week Vía Organica offers a special menu from a different country or culture: there’s a Mexican night, Asian, Italian, and others. Even though turkey is a quintessentially American Thanksgiving dish, the fact that is made with organic ingredients makes it tastier, and healthier, because it is organic.

The young cook, Erick Mejía, is responsible for cooking this grand dish. A San Miguel native and Rosana’s right-hand man, his love for cooking comes from his family. He has a gift that in Spanish is called “buen sazón,” the ability to season dishes just right. Vía Orgánica is located at Margarito Ledesma 2 and is open daily from 8am–10pm (tel. 121-0540).

Thanksgiving Turkey
(20 servings)
1 15-pound turkey
1 bunch of sage
1 bunch of rosemary
2 cup of mushrooms
2 cups of chopped onion
2 cups of chopped celery
½ cup of butter
Salt and pepper


1 cup of salt
1 cup of sugar
3 teaspoons of cloves
1 glass of white wine
3 cloves of garlic
1 onion
2 teaspoons of black pepper


Cook the giblets and gizzard in water to make a stock. Sauté garlic and onion in butter, and then add them to the stock along with the same aromatic herbs: sage and rosemary. Add salt and pepper and a little flour to thicken the gravy.


Marinade the turkey overnight. The next day, spread butter underneath and on top of the skin. Stuff the turkey with all the ingredients. Heat the oven for 30 minutes at 350°F, cook for one and a half hours until the skin is browned, then cover the turkey with aluminum foil and cook for 2 more hours.

Serve the turkey sliced with a little of the stuffing, gravy and mashed potatoes, sweet potatoes, steamed vegetables and cranberry sauce.

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