Feast Up! A Trump-Inspired Culinary Catalog for the Holidays

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With the fall of crisp leaves, we also witnessed an eventful holiday and election season, nearly marked by the fall of president-elect Donald Trump. While known for his brash and often divisive rhetoric — which many find comical — it’s worth reflecting on a different approach. Instead of sowing division, let’s consider using culinary expertise and commentary this fall to invite unity and connection to make a Trump-inspired holiday menu.

The president-elect’s remarks have damaged communities that contribute to the melting pot of immigrants from the Caribbean, Latin America, Africa and Asia who have repeatedly fallen victim to verbal abuse since his rise in political popularity. So, let’s review, shall we?

Donald Trump’s Damaging Remarks

Puerto Ricans

On Oct. 27, comedian Tony Hinchcliffe called the U.S. territory a “floating island of garbage” at Trump’s Madison Square Garden Rally in New York City. Consequently, the backlash was felt from all sides. In fact, Puerto Rican singer Bad Bunny withdrew his former endorsement of the candidate.

Haitians

Back in September, Trump and Vice President-elect J.D. Vance spewed false claims of Haitian migrants eating pets in a small Ohio community. Local officials of Springfield confirmed the claims were baseless. Nevertheless, the 45th president continued asserting harmful statements during the 2024 Presidential debate. This is not the first time Trump has made derogatory remarks about Haiti; he has previously referred to it as a “shithole country“ and claimed it has a “tremendous AIDS problem“— a fallacy that dates back to the 1980s.

Venezuelans

Venezuelan refugees have been labeled as “criminals” by Trump several times. Surprisingly, he claimed the South American country’s crime plummeted by 72% due to their felons being sent to the U.S. Despite these accusations being debunked, repercussions persist.

Mexicans

Trump’s disdain for the Mexican people was clear upon announcing his presidential bid in 2015. He accused the country of sending drug-smuggling criminals and rapists through the border. Thereafter, his vow to build a concrete wall influenced the controversial MAGA movement we know today.

Congolese

From September 2023 to October 2024, the former TV personality called Congolese immigrants “criminals” 29 times.

Chinese

At the onset of COVID-19, the businessman fueled anti-Asian racist behavior by labeling it the “China virus.” Consequently, violence surged against Asian communities, including tragic shootings in Georgia that took the lives of six Asian women. In addition, he alleged that Chinese immigrants were entering the country to “build a little army.”

Nigerians

During a tirade against immigration, Donald Trump ignorantly stated that “40,000 Nigerian visitors would never go back to their huts in Africa” upon their U.S. arrival.

El Salvadorans

An Axios analysis of several Trump speeches found that he’d called El Salvadorans “criminals” 22 times. Furthermore, he made sure to include them in his list of “shithole countries” that the U.S. should stop inviting.

These communities have profoundly shaped our land of the free. For instance, Chinese railroad workers risked their lives on the transcontinental railroad. Jean Baptiste Point du Sable, a Haitian explorer, founded present-day Chicago. To imply that immigrants “poison the country’s blood” — reminiscent of Adolf Hitler — is not only disgraceful but false. As immigrants seek better lives, they adapt while honoring their roots. This fall, let’s diversify our dinner tables to mirror our multicultural nation. With that in mind, here’s a holiday culinary catalog celebrating the immigrants the presidential candidate often disparages!

1. Asopao and Coquito – Puerto Rico

This is the national soup of Puerto Rico and a holiday staple. Sometimes a stew, the dish is made with a sofrito-infused rice broth enriched with peppers, herbs, tomato sauce, vegetables, and proteins of your choice. Its colorful appearance reflects the country’s multicultural and multiracial identity of African, Taino, and Spanish influence. This comfort meal serves as a health elixir, holiday serving, and weight loss aide. It’s customizable and perfect with tostones or bread for a balanced palate. Follow this recipe for a mind-blowing meal.

Coquito is a cocktail as sexy as it sounds. Think of it as the “Puerto Rican eggnog” with its blend of cream of coconut, rum, spices and vanilla. With just 15 minutes of prep time, this boozy holiday drink is a must-have during the holidays in Latin communities that serve over 10. So, this season, ditch the usual drinks and enjoy a Puerto Rican specialty using these steps.

2. Soup Joumou and Kremas – Haiti

This Haitian holiday staple represents the country’s freedom and resilience against French Colonial oppression. Before the Haitian Revolution, the island’s slaves prepared the soup for their masters without the right to delight in it. Now every January 1, these resilient people relish the pumpkin soup to commemorate their day of independence. To start, prepare the epis marinade, similar to sofrito, as it’s the backbone of Haitian cuisine. This flavor-packed stew features squash, beef, root vegetables, herbs, peppers and pasta. While it requires effort, take the time to prepare this hearty meal that serves plenty and keeps you full. Follow these instructions for an aromatic masterpiece!

Haitian Kremas is a creamy Caribbean Christmas delicacy. This silky drink is a cousin to coquito, with coconut taking center stage. It features cream of coconut, cinnamon, star anise, vanilla or almond extract, and the world-renowned Barbancourt Rum to finish. This delightful beverage similarly reflects the pride and fight for independence of the Haitian people. So, why not swap that boring eggnog for this festive treat? Follow these steps to make your own!

3. Sancocho and Ponche Crema – Venezuela

This stew is a traditional staple from the Latin Caribbean to South America. In Venezuela, it’s commonly made with hind shank instead of chicken, beef, pork or fish. To capture the flavors of this colorful cuisine, this savory soup combines red bell pepper, sweet peppers, butternut squash, corn, yuca and white yam, among other ingredients. Green plantain also makes a perfect side that’s filling in just one serving. Preparation and cooking take patience, so take your time with this hearty meal — it’s ideal for winter and helps keep that waistline in check. Give it a try with these thorough instructions!

Consider making some Ponche Crema before reaching for those store-bought holiday drinks. Bring this homemade delight to the office party or a personal gathering, and you’re sure to become the Beyoncé of the event! Ponche Crema is wonderfully simple: just flan, milk, sweetened condensed milk and rum. For a personal touch, garnish it with cinnamon, nutmeg or mint to suit your taste — it’s your world! When it’s ready, serve or gift it in elegant glasses to set the holiday mood. These steps offer a simple yet delightful twist for your holiday season!

4. Caldo De Oso and Champurrado – Mexico

This ‘bear soup’ comes with a humorous origin story perfect for sharing at the dinner table. The tale began at the La Boquilla Dam in the early 1900s, where Mexican construction workers grew tired of repeatedly cooking catfish in soup. Frustrated, they started calling the dish caldo odioso or “hateful soup” instead of caldo de pescado (fish soup). Eventually, the community developed a fondness for it, playfully shortening “odioso” to “’oso” (bear), as is common in Mexican culture. This robust soup, made with catfish, jalapeños, carrots, potatoes, and ancho chiles, serves six to eight for a hearty meal. Follow this recipe for guaranteed praise at the dining table!

This drink harkens back to Mexico’s Aztec ancestors and their love for chocolate, making it only right to include classic Mexican hot chocolate in the lineup! For this comforting champurrado, you’ll need water or milk, piloncillo or sugar, cinnamon sticks, corn flour and Mexican chocolate tablets. If you’re unable to find the traditional tablets, substitute them with any available chocolate. For a perfect pairing, serve it alongside tamales. In just 25 minutes, you can make this rich drink that serves up to eight. So skip the store-bought packs and indulge in homemade champurrado with these easy steps!

5. Muamba Nsusu and Tangawis – Democratic Republic of the Congo

Who’s using peanut butter in soup? The Congolese! This traditional meal not only vaunts a unique flavor but originates in the Congo. The ingredients include peanut butter, chicken, tomatoes, spinach, lemon juice, turmeric, paprika, chili peppers, palm oil, onions, and cumin. Make sure to marinate the protein in lemon, paprika, and chill pepper for a tangy taste. Garnish the stew with scallions or peanuts with plantains and rice on the side. Got an hour and a half to spare? If so, it’s time to start cooking!

Let’s take a break from creamy cocktails and switch to a fiery refreshment. This spicy Congolese staple requires only four ingredients: ginger, water, maple syrup and a squeeze of lemon or lime juice. Customize it to turn up the heat or dial it back on the sweet side. For an extra festive kick, try adding a dash of cayenne pepper if you’re in the mood. Give this enticing concoction a try this season!

6. Fish Tofu Soup and Blood Orange Margarita – China

Looking for another pescatarian option? Well, this soup has you covered! Not only is it delectable, but this traditional Chinese dish is also visually and aromatically pleasing. Tilapia or catfish takes center stage, supported by red chilies, shiitake mushrooms, tofu and a splash of Shaoxing wine. To get the best flavor, marinating the fish in soy sauce, wine and white pepper is essential. This meal is quick to prepare, healthy, and the perfect comfort during chilly winter months. So, what’s the hold up? Get to work!

Take a moment to admire the seduction of this blood-orange beauty. Done? Now, let’s get to bartending! This striking drink has a cemented spot in Chinese New Year’s celebrations. To create this tequila-based cocktail, you’ll need Grand Marnier, Campari, blood orange juice, lime juice and sugar syrup. Serve it on the rocks for a thirst-quenching sensation. Also, it’s great to garnish with blood orange slices or a salted rim. So, get in the kitchen and start mixing, bartender!

7. Fish Pepper Soup and Zobo – Nigeria

This West African comfort dish is enjoyed year-round, but it’s a must for the festive season! As the “pepper” in its name hints, this spicy soup packs a powerful punch of flavors. Cayenne pepper, smoked paprika, bouillon powder, ground crayfish and African spices combine to create a piquant base. For extra flavor, marinate the catfish and add habanero peppers along with basil leaves for a minty-sweet kick. Notably, this recipe serves six and can last up to five days — undoubtedly perfect for easy holiday planning! Can you hear the holiday dishes trembling? That’s because fish pepper soup is here to take the spotlight!

Here’s another vibrant and tropical drink to add to your cocktail list – Zobo! This floral, autumn-red drink adds the perfect tropical twist to the holidays. The traditional Nigerian refreshment combines hibiscus, ginger, turmeric, cinnamon, clove and pineapple for a truly earthy delight. Whether served icy or warm, it’s delectable either way. Enjoy!

8. Sopa de Mariscos and Rompope – El Salvador

Seafood and soup make the perfect culinary couple. As a matter of fact, El Salvador’s hearty fish stew is a perfect representation. Their seafood chowder consists of salmon, cod fillet, shrimp, calamari, and scallops with plenty of vegetables to enjoy. It’s pungent and plentiful for up to eight people. Don’t forget the sofrito while adding some coconut milk that produces a subtle sweetness to the dish. Got the groceries? Now, get to cooking.

To conclude, it’s only fitting to round off the list with another twist on the famous eggnog. Rompope is a big kahuna across Latin America. This velvety drink combines milk, rum, egg yolk, sugar, and cinnamon. To suit your taste, feel free to add a hint of coffee, pistachio, chocolate, peanuts or pine nuts. Traditionally, it’s made toward the end of the year for Christmas and New Year’s celebrations. Plus, this fragrant beverage can last over a month. So, be sure to invest in some rompope this season!

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