Thanksgiving Dinner

La Chaîne des Rotisseurs

Dec 10, 2025

La Chaîne Morelos did not want to miss this important date to honor the art of cooking and culture. Thanksgiving Day is known for being a holiday celebrated mainly in the United States and Canada and has recently begun to gain traction in Mexico, perhaps due to the growing community of immigrants that has been taking root in our country.

For that reason, La Chaîne Morelos did not want to miss this important date to bring together nearly 40 people (members and guests alike), honor the art of cooking and culture, and share good wishes for the upcoming end-of-year festivities.

Welcome words were provided by Marco Albarrán, Bailli of Morelos, and Lorenzo González-Ulloa, who took the opportunity to share a bit of the history preserved within the walls of this beautiful venue.

The ruins of Hacienda de Cortés served as the perfect spot for an outdoor evening that was expected to be cold but instead welcomed attendees with surprising warmth.

The menu was inspired by classic elements of Thanksgiving dinner, such as turkey, gravy, sweet potato, mashed potatoes and a version of pumpkin pie prepared by the pastry chef that was an absolute success.

To accompany this menu, wines from three major U.S. regions were selected: Oregon, Washington and California, all perfectly curated by Juan Corral and Jesús Pérez.

La Hacienda

Originally known as Hacienda Atlacomulco, it was built in 1529 and founded in 1530 by Hernán Cortés, initially functioning as one of the first and most important sugar estates in Nueva España.

In 1909, Don Pedro Azcué, attorney for the succession of Prince José A. Pignatelli Cortés, stated that the farm had 2,206 hectares. After the Revolution, the hacienda lands were distributed among the ejidos of Jiutepec, Tejalpa, Acapantzingo, Chapultepec, Atlacomulco and the José G. Parres neighborhood.

In 1953, it was put up for auction by the government and acquired by Mr. José Villanueva Aguilera, who sold it a year later to Mr. Ramón Beteta, secretary of the treasury of the federal government at the time.

In 1973, the property was acquired by the current owner, who rebuilt this “historical jewel” to create what is now the Hacienda de Cortés Hotel.

The Menu

Starter. Fig Stuffed with a Roquefort Cheese Mousse. Vol-au-vent of Foie Gras Terrine. Snack with Goat Cheese and Olive

First Course. Tarragon Cream Scented with Parsley Oil and Croutons with Fine Herbs

Second Course. Cortés Turkey Sauced with Traditional Gravy Accompanied by a Sweet Potato and Marshmallow Glaze, Mashed Potatoes and Almond Green Beans