In Miami, Thanksgiving takes on a uniquely flavorful twist. While most of America prepares the traditional roasted turkey with cranberry sauce and mashed potatoes, many Miami families, especially those with Cuban roots, are roasting lechon, (a whole pig).

The contrast between pork and turkey at the Thanksgiving table perfectly captures the city’s vibrant blend of American and Latin cultures, creating a feast that celebrates both heritage and home.

Miami is home to one of the largest Cuban-American communities in the United States, with more than 911,000 residents of Cuban origin in Miami-Dade County alone, according to the Cuban Research Institute at Florida International University.

In fact, nearly 52% of the Hispanic population in the county identifies as Cuban, reflecting just how deeply Cuban culture shapes the city’s identity. For many of these families, pork is far more than just another menu item, it is a symbol of tradition, family unity, and community.

This pie chart highlights how Cuban-origin residents make up 52% of Miami-Dade’s Hispanic population along with other Hispanic/Latino residents that make up 48% of the population. This represents the strong cultural influence of Cuban traditions in the region. (Created by Brianna Mantaras)

From Thanksgiving and birthdays to Christmas Eve (Noche Buena), Cubans have long made pork the centerpiece of every major celebration.

The process of roasting a part or whole pig, seasoned overnight in mojo criollo, a marinade of garlic, sour orange, and spices, is as much about the gathering as the meal itself.

Family members often take part in every step, from preparing the marinade to tending the fire or caja china, a large outdoor roasting box used to slow-cook the pig until the skin turns perfectly crisp. The result is not only a meal but a shared ritual, one that embodies connection and cultural pride.

A traditional lechon asado roasting in a caja china. A Cuban staple for holidays and family gatherings in Miami. For many Cuban-American families, the slow-roasted pig remains the heart of celebrations, symbolizing community, flavor, and heritage. (Photo courtesy of Brianna Mantaras)

This communal cooking process is as significant as the meat itself. It is an act of togetherness, storytelling, and of preserving heritage. For many families, the smoky aroma of roasting pork signals not just a feast but a continuation of homegrown traditions that stretch back generations.

“Our Thanksgiving table tells our story of American dreams with a Cuban heart,” says Miami resident Eileen Maytin. “Every bite has a little bit of both worlds.”

When Thanksgiving arrives, Cuban-American families in Miami find themselves at a cultural cross-roads. Do they honor the American custom of turkey or continue their Cuban tradition of pork?

For many, the answer is simple - do both. It is not unusual to find a “mojo turkey” alongside lechon asado (roasted pig), black beans and rice, yuca with garlic sauce, and sweet plantains. The turkey may be brined and infused with citrus and garlic, giving it the same bold flavors that define Cuban cooking. Meanwhile, traditional American desserts like pumpkin and apple pie sit beside flan and tres leches. The result is a harmonious blend that reflects Miami’s multicultural flavor - a table where one tradition does not overshadow the other.

Nationally, turkey has long been the hallmark of Thanksgiving. Americans consume an estimated 46 million turkeys each year for the holiday, according to the National Turkey Federation, amounting to roughly 14.8 pounds per person annually.

Yet, data also shows a gradual decline in turkey consumption, from 16 pounds per person in 2019 to under 15 pounds in 2023, as consumers diversify their holiday menus. Meanwhile, pork continues to hold strong as one of America’s favorite meats, with an average of 51 pounds consumed per person each year, based on USDA data.

This bar chart depicts how Americans consumed approximately 51 pounds of pork per person in 2023 — over three times the amount of turkey, which averaged 14.8 pounds per person. (Created by Brianna Mantaras)

In Florida, the trend is even more pronounced. According to the annual per capita availability of beef, pork, broilers, turkeys, and eggs, it is estimated that there is an average consumption of 49.7 pounds of meat per person annually, a figure that supports the idea that households, particularly in Miami, are open to larger, meat-centered holiday feasts. And given that pork dishes are already central to Cuban cuisine, it is no surprise that many Miami families view Thanksgiving as an opportunity to showcase both American and Cuban traditions on one table.

This line chart shows a steady decline in per capita turkey consumption over the past five years- from 16 pounds per person in 2019 to 14.8 pounds in 2023. This gradual decrease reflects shifting consumer preferences as Americans diversify their holiday meals and embrace alternative meats like pork. (Created by Brianna Mantaras)

The fusion of pork and turkey isn’t just practical, it is deeply symbolic. The turkey represents assimilation and gratitude, the essence of the American Thanksgiving holiday. The lechon, meanwhile, embodies heritage, family, and cultural endurance.

Together, they tell a powerful story about Miami itself: a city where cultures do not compete but coexist. With over 900,000 Cuban-origin residents in the area, the blend of mojo-marinated meats, Latin sides, and American classics is not novelty but a reflection of daily life in one of the most diverse culinary cities in the country.

This blending on traditions also reflects shifting culinary trends. As turkey consumption dips slightly nationwide and pork remains a mainstay, Miami families continue to innovate with flavor. A traditional Thanksgiving turkey might be replaced, or complemented, by a slow-roasted pork shoulder, Cuban-style ham, or even a full sized lechon.

According to the USDA, pork consumption has held steady over the years, indicating that while turkey is reserved for special holidays, pork remains part of the cultural and culinary rhythm all year long.

Ultimately, families give thanks not just for the meal, but for the blending of cultures that defines their community around tables filled with laughter, music, and the scent of garlic and citrus.

“Thanksgiving in Miami isn’t about choosing between pork or turkey,” says Maytin with a smile on her face. “It is about having both, one for our Cuban roots and one for the country that gave my family a new home.”

The turkey connects them to the broader American story of Thanksgiving, while the lechon anchors them to the heart of their Cuban identity. Together, they create a feast that is as rich in flavor as it is in meaning, one that could only exist in Miami, a city where every dish tells the story of two worlds uniting.

References:

Cuban America, FIU.edu

America’s Turkey Industry Advocates – National Turkey Federation

Factors Affecting U.S. Pork Consumption, USDA.gov.

Per capita availability of red meat and poultry projected higher in 2025 and 2026, USDA.gov.