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- Bartender making our drinks.
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- The Resucitó was my favorite cocktail of the evening.
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- She must have made 4 batches of guacamole from scratch for this event.
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- Sopa de calabaza (Pumpkin and squash soup).
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- Atole Rico.
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- Caviar de Chapala.
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- The Ostiones pimentón (oysters) were phenomenal.
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- This pork dish with pomegranite seeds was very tasty.
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- Chilango negro (short rib with mole negra).
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
