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When planning the Turkey Day menu, few of us, I imagine, think about chocolate. It might show up at dessert as maybe a drizzle over a pecan pie, but despite the fact the chocolate and turkey go very well together (as they do in what is considered the national dish of Mexico), it's just not traditional Thanksgiving fare. But maybe it should be.

The wild turkey is native to the New World. For centuries before the arrival of Europeans, the peoples of Central America feasted on turkeys and other birds and casseroles of turkey prepared with chilies, tomatoes, and ground nuts and seeds. The turkey -- also pavo or guajolote -- is one of the most important foods in the Yucatan still today, and no festival can be considered to be complete without mole poblano de guajolote.

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