As you might well imagine there are some serious foodies among Al Día's readership and staff. We recently asked them what Latino touch would they bring to the Thanksgiving table — the answers made our mouths water.

Main dishes first:

Reader Theresa Conejo suggests a traditional turkey dish that originated in Mexico, where the large, wild bird is native: Mole de Guajolote http://cocina-mexico.com/carnes/MoleGuajolote.html.

For Al Día's Market Specialist, Ernesto Reina, the Cuban twist is to stuff the turkey with congrí: http://cocinacubana.cibercuba.com/node/92

Al Día photographer Samantha Madera suggests both the mouthwatering traditional Puerto Rican pork dish, Pernil (http://www.elboricua.com/pernil_RChef.html), and the island's savory pasteles (http://latinfood.about.com/od/puertorico/r/pasteles.htm) for the Thanksgiving table. 

For Al Día's managing editor Sabrina Vourvoulias, no holiday is complete without the Mesoamerican version of the Boricua pasteles — tamales. But, having grown up in Guatemala, she favors the ones steamed in banana-leaf wrappers, like these pumpkin and black bean tamales from the Oaxaca area of Mexico: http://www.nytimes.com/recipes/6551/pumpkin-tamales-with-black-bean-filling.html.

Al Día senior reporter Arturo Varela recommends a little Latino fusion — Chipotle-Cranberry sauce (http://www.epicurious.com/recipes/food/views/Chipotle-Cranberry-Sauce-35579) and a little Mexican tradition — corn on the cob with chile and lime (http://www.todareceta.es/r/elote-con-mantequilla-de-chile-y-lima-9368401.html).

For sweets: 

Reader Abigail Torres suggests a Spanish standby, flan, given its Thanksgiving twist by the addition of pumpkin: http://www.bonappetit.com/recipe/pumpkin-flan. 

Pumpkin is a big deal to many of the indigenous peoples of the Americas, so a poached, candied pumpkin dessert, like this one from Mexico, is not only delicious but historically appropriate: http://www.thelatinkitchen.com/recipe/sweet-pumpkin-dulce-de-calabaza

And since no Latino celebration is truly complete without spirit, or spirits:

Varela suggests a drink he sampled at restaurateur Stephen Starr's "El Vez," a drink aptly named "el otoño" (autumn) which is made with cranberry-infused Jim Beam, fresh lemon juice and sweet hibiscus tea. Another of his recommendations is a pumpkin spice Margarita: http://www.realhousemoms.com/pumpkin-spice-margarita/. And Madera says that Coquito (http://latinfood.about.com/od/beverages/r/coquito.htm) a Puerto Rican sweet rum drink imbibed mostly at Christmas, is also on her family's table at Thanksgiving.

Al Día reporter Ana Gamboa, who says she never cooks, nevertheless forwarded a post full of links to make Thanksgiving meals specific to the cuisines of Spain, Mexico, Cuba, Puerto Rico and Peru: http://thelatinkitchen.com/article/5-ways-latin-spice-your-thanksgiving-dinner.

We like our own "link salad" better, but in good Latino fashion we don't disdain any good meal!