• 11Oct

    From October 21st until November 3rd, Oyamel Cocina Mexicana will celebrate Its Seventh Annual Day of the Dead Festival with festive cocktails and a menu showcasing some of the most authentic ancient foods of Mexico. Tuesday evening, Cy and I attended the media preview for the festival. The food and drinks at this event were exceptional. I could not try the duck dish (since it has mushrooms) and the crab dish was not served.

    Day of the Dead Menu Specials:

    • Caviar de Chapala (Caviar, cilantro, onion, Serrano chile and green tomato in a warm tortilla)
    • Ostiones Pimentos (Lightly poached oyster with bay leaf, black peppercorn, garlic and lemon, served in its own shell)
    • Jaibas Rellenas (Stuffed crab shell topped with sea urchin butter)
    • Chilorio Negro (Black mole with beef and season vegetables)
    • Pato Frito en Chile Seco (Fried duck in a dry chile sauce)
    • Sopa de Calabaza (Pumpkin and squash soup with spiced pumpkin seeds, chile, annatto oil, and foie gras)

    Day of the Dead Cocktail Specials:

    • Atole Rico (Del Maguey Crema de Mezcal, masa, Mexican cinnamon, piloncillo, vanilla and lemon)
    • Resucitó (Maestro Dobel Diamond tequila, Cocchi Americano Rosa, lime leaf and grapefruit bitters)
    • Pato Borracho (House-infused duck Gran Centrenario Añejo, Chihuatl chili, pomegranate and pineapple with an almond air)
    • Atole Rico (A cold cocktail version of Atole, a traditional humble porridge Day of the Dead drink)

    -JAY

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