Clay proudly declares that nothing screams “American Thanksgiving” louder than ditching the dry turkey for a mountain of fajitas, chips and salsa, queso waterfalls, and a cold goblet of Mexican beer, because in the South we’ve fully adopted authentic Mexican and Tex-Mex as our own native cuisine; if you ask him for the most traditional, red-white-and-blue meal money can buy in 2025 Mississippi, he’s slamming down a happy plate special with chicken fajitas, refried beans, rice, extra queso, and a side of chimichangas before he’ll touch a slice of pumpkin pie, proving once and for all that real American food comes wrapped in a tortilla and served with a side of “hold the turkey, pass the salsa.”