DIA DE LOS MUERTOS (DAY OF THE DEAD) DINNER PARTY

Be the one among all your friends to host a real Dia de Los Muertos Comida! Celebrate this most magical of Mexican holidays with a menu of seasonal specialties directly from our award-winning cookbook, Celebraciones Mexicanas; History, Traditions and Recipes. . Allow me to serve it up to you and your guests along with some fascinating history, if you like!

 

 

BOTANO/APPETIZER

Tortitas de Cempazuchitl en Caldito

(Marigold Patties in Tomato Broth)

Marigolds are the flowers traditionally strewn along the say to guide the returning spirits of the departed and are used in recipes special to this season

 

 

                     PLATO FUERTES/ENTRÉES

Pumpkin Mole

Did you know that there are over 300 different moles? The one you may be most familiar with is Mole Poblano, made with chocolate and chiles. There are yellow, red, green and even black moles! Served with your choice of chicken, turkey or pork.

Mexican “Red” Rice

Frijoles de Olla

(Rancho Gordo beans, stewed for 24 hours in a clay pot, which adds a subtle but perceptible flavor)

                                               

 Tortillas a Mano

(Handmade corn tortillas)

Hand-made tortillas are practically a lost culinary art form, even in Mexico. Delight your guests as our tortillera manipulates corn masa she prepares on-site into delicate, fluffy discs. We guarantee you that once you taste a hand-made tortilla, there's no going back to store-bought! Served and kept piping hot in chiquihuitles (woven Mexican tortilla warmers).  

 

POSTRE/DESSERT

Pan de Muertos

(Bread of the Dead, omitted from Gluten-free menu)

Calebaza en Tacha

(Candied pumpkin)



Pumpkin Mole

Pumpkin Mole


Handmade corn tortillas with edible flowers and herbs- photo by Adriana Almazan Lahl

Handmade corn tortillas with edible flowers and herbs- photo by Adriana Almazan Lahl


a north american THANKSGIVING Dinner

I love infusing just a little something from my repertoire of Mexican specialties into traditional meals (transporting my dinner guests with a hint of the exotic and making the meal even more special and memorable. That's what I have done with this menu, working the the de rigueur Thanksgiving table dishes that we all know and love, but adding a twist! Designed to be presented plated with some courses served family-style. Prix fixée $165/person*.

DINNER MENU*

GOAT CHEESE PELOTITAS WITH FIG-CHIPOTLE CHUTNEY

BOURBON CHICKEN LIVER PATE

MUSHROOM WALNUT SOUP

MASSAGED KALE CAESAR

ROASTED, SPICE-RUBBED TURKEY

WITH APPLE PASILLA MOLE

OAXACAN STUFFING

SHAVED BRUSSEL SPROUTS WITH CHORIZO CRISPS

CRANBERRY-JALAPENO SALSA

CAMOTE HORNIADO

FIESTA RICE CASSEROLE 

MEXICAN BREAD PUDDING

* Details below, plus passed appetizer menu, $1200 minimum applies


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Day of Virgin of Guadalupe Menu

(Note: the following is excerpted from my book, Celebraciones Mexicanas: History, Traditions and Recipesco-authored with Adriana Almazan Lahl)

December 12: Day of the Virgin of Guadalupe
Dia de la Virgen de Guadalupe is one of the more important, celebrated in every corner of Mexico from the biggest cities to the smallest ranchos. Throughout Mexico on December 12th, small Mexican boys are dressed in peasant clothes and are called Juan Diegos, mustaches painted on their faces; in honor of Juan Diego Cuauhtlatoatzin, an Aztec who had recently converted to Christianity, to whom the Virgin de Guadalupe first appeared on December 9,1531, on the hill north of Mexico City. On their tilmas, the image of Guadalupe appears as she did on the cloth of Juan Diego, centuries ago. The girls are called las Malinches and wear traditional costume: an embroidered blouse and a gathered flowered skirt, with a brightly coloredrebozo draped over their shoulders, their hair in long trensas(braids) with colored yarn ingeniously braided into to their shorter hair. The girls carry baskets of flowers, usually roses like the ones that spilled out of Juan Diego’s tilma.

It is traditional to share tamales and atole on Dec. 12th in Mexico. This menu (right) honors this tradition. This menu is priced from $35/person, depending upon guest count.

Small Plates / Antojitos


Oaxacan Tamales in Banana Leaf / Tamales Oaxaqueños
 

Dessert / Postre

Strawberry-Pineapple Tamales / Tamales de Piña y Fresa


Beverage / Bebida


Guava Atole / Atole de Guayaba


Noche Buena

Christmas Eve Supper

Christmas Dinner: $100/person** served plated, restaurant-style

Christmas Dinner: $100/person** served plated, restaurant-style

AMUSE BOUCHE

Sweet Potato Bruschetta Coin

Sweet potato  topped with chipotle-roasted pecan strudel and goat cheese crumble

APPETIZER

Mini Shrimp Vol-au-Vents

Mini pastry puffs filled w/baby shrimp in tarragon sauce

SOUP

Sopa de Lentejas con Fruta y Chorizo

Lentil Soup with Fruit and Mexican Sausage 

SALAD

Ensalda de Noche Buena

Christmas Eve Salad with beets, carrots, pineapple, apple, almonds and raisins

ENTREE

ROASTED, SPICE-RUBBED TURKEY

WITH APPLE PASILLA MOLE

The turkey is presented traditionally, with mole served on the side

ACCOMPANIMENTS

OAXACAN STUFFING

this  corn bread stuffing combines fennel, prunes, and cumin

for a perfect balance of sweet and savory, with just a hint of spice

DESSERT

Tronco Navideño

Christmas Log with Mexican Chocolate Frosting

BEVERAGE

Rompope

Mexican Eggnog

** minimums apply; surcharge applies if service is requested for Christmas Eve

 Dinner: $100/person** served plated, restaurant-style

 Dinner: $100/person** served plated, restaurant-style

 

APPETIZERS 

(passed and stationed for 2-3 hours before dinner service)

Orange-Tequila Flambée Scallop Skewers

New Year's Eve Lentil Toasts

Lentils are considered good luck for the New Year in Mexico, this de riguer menu item is served here

on garlic-rubbed toasts, garnished with generous amounts of freshly grated Parmigiano-Reggiano

Mexican Crab Cakes with Salsa Verde

Queso Fundido cone Chorizo y Ongos

Tangy Mexican cheese in a fondue with house-made Mexican sausage

and Chef's choice of wild mushrooms

Tequila-infused Apple Guacamole with Roasted Pecans

seated dinner service begins

AMUSE BOUCHE

Carne Apache

A Mexican take on steak tartare, premium grass-fed 4505 Meats

beef is 'cooked" in a chile/lime marinade and served topped with Queso Añejo

SOUP 

Sopa de Siete Mares

Seven Seas Soup

Lobster, crab legs, clams, oysters, halibut, and shrimp in a Guajillo chile fish stock

(see photo at the top of our home page)

SALAD

Classic or Kale Caesar prepared table side

ENTREE

Pierna Adobado Mechado

Pork Roast with Bacon Ladrons and Adobo Sauce

The pork leg is laced with bacon slices, almonds, garlic and prunes:

flavor is released as the bacon lard melts

and the prunes and garlic carmelize inside the meat as it slow-roasted.

SIDES

Tamal de Cazuela

Tamale Casserole

DESSERT

Mexican Chocolate Pudding Trifle

BEVERAGE

Ponche

Mexican Punch

** minimums apply