Guajalote for Thanksgiving?
Archaeologists are uncovering evidence of turkey domestication in Oaxaca 1,500 years past. Which is not the least surprising. I suspect that practice was old, then. They would have been able to fix that turkey with side dishes from squash, corn, avocado, and tomatoes. Seasoning all that variously with peppers and Mexican marigold. But no cumin or coriander — those spices came from Europe.
Guajalote, of course, is the onomatopoetic word for turkey in Mexico, deriving from the Nahuatl. That language was spoken in central Mexico. In Oaxaca, they talked turkey in some variety of or predecessor to Mixtec.