You’ve Heard of Thanksgivukkah; Now Meet Oaxanukkah

Oax-what? A Berkeley chef dreams up a Mexican-inspired Hanukkah dinner, complete with jalapeno latkes.

We may never get to celebrate Thanksgivukkah again - the opportunity to celebrate Thanksgiving and Hanukkah passed in 2013, and won’t be back for another 70,000 years. But never fear, there are plenty of other mashups that work - to varying degrees - with Hanukkah.

Take Oaxanukkah, the creation of Berkeley, California restaurant Comal.

Oax-what? That would be a combination of the southern Mexican state Oaxaca, and Hanukkah, of course. 

The restaurant, which offers regional Mexican food, explains that the Passover dinners it’s hosted for the past three years proved popular, so it’s introducing a Mexican-inspired Hanukkah dinner. Executive Chef Matt Gandin notes that Jews have a long history in Mexico, going back to the conversos in the 16th century.  

What does one eat at Oaxanukkah? The menu at Comal includes items such as tequila-cured salmon, beef brisket with ancho chile adobo and of course potato-jalapeno latkes with spiced apple salsa. Dessert is bunuelos, a traditional Sephardic Hanukkah treat.

The dinners, to be held December 6 and 7, cost a prix fixe $70.