From October 17th until November 2nd, Oyamel will feature two new cocktails and a menu showcasing classic dishes from Michoacan, the home of Mexico’s famous forests.
Get a taste today of Oyamel’s Day of the Dead celebration at the Penn Quarter FRESHFARM Market where Sous Chef Ryan Collins will demonstrate a recipe from the festival. Demo starts at 4 pm.
Menu highlights include: Toritas de Papas con Salsa Hoja Santa, fried potato fritters with cheese; Truches en Hierbas, fresh lake trout with Mexican herbs; and Pan de Muertos, house made Day of the Dead bread. My favorite was the silky butternut squash soup. The Day of the Dead menu items will range in price from $4 to $10.
For the perfect pairing, guests can sample some amazing cocktails including the Jarritos, made from a combination of Local Charanda, pineapple, orange, lime press, Chile Piquin, sea salt, house made squirt and shaved mango as well as the Harvest Moon, made with Del Maguey Mezcal Vida, grilled white and yellow corn, Hoja Santa, hibiscus Chile tincture, sous vide pineapple with baby corn and a lace of wheat. Cocktails are priced between $11 to $12.
Of pre-Hispanic and pre-Christian origin, the Day of The Dead is one of the most important holidays in Mexican culture. In rural Mexico, people visit the cemetery where their loved ones are buried, bringing marigold flowers and candles to decorate gravesites. Toys for dead children and bottles of tequila to adults are also incorporated. Families sit on picnic blankets next to gravesites and eat the favorite food of their loved ones. Some families build altars in their homes, dedicating them to the dead. Altars are set up October 30th and 31st and are covered with offerings to the dead including flowers, fruits, vegetables, candles, incense, statues of saints, and photos of the deceased.