If you're looking for a place to celebrate the Day of The Dead or just looking for some incredible food and drinks, check out these great restaurants:
Adams Morgan: From October 27th- November 2nd visit Casa Oaxaca to see their Altar de Muertos while enjoying a unique selection of Moles: Coloradito, Amarillito, Blanco, Verde, Poblano, and Negro. Other special features include Pumpkin Spice Enchiladas, Pumpkin Latte with Mezcal, and a new selection of Fall cocktails. October 27th to November 2nd.
Arlington: From October 30th- November 2nd enjoy your welcome at Fuego Cocina y Tequileria by entering past the glowing candle-covered altar decorated with Calaveras[skulls,] jovial skeletons, colorful strings of Picado Papel [paper banners,] and potted Marigolds [the flower of death] Fuego will be conjuring up spirits, in the literal sense, from a specialty cocktail menu that includes tequila-based concoctions like Aztec Poison, Flores de Muerto, La Llorona, Devil’s Swamp Water, Ashes-to-Ashes, and Ofrendas para Amigos. Fuego will ensure that all diners and bar-goers can always expect the unexpected.
Georgetown: On November 2 head to Bandolero for their Wake the Dead Party when they turn the lights down and the volume up - enough to wake the dead. With a DJ on the first floor and a popular-vote costume contest from 10pm until midnight. Prizes include lunch and dinner at Bandolero. Reservations are not necessary. Additionally, Bandolero will offer a $9 cocktail menu October 31 through November 2 with highlights like the Chupacabra, made with Los Amantes Joven mezcal, St. Germain, Carpano Antica and fresh lime juice.
Logan Circle: From October 29th- November 4th Tortilla Coast is offering a few Day of the Dead Specials. They include Pork Tamal-Yucatan style banana leaf wrapped carne al pastor stuffed red masa tamal, tomato habanero sauce; Consome de Cabrito- rich satisfying broth from our house prepared barbacoa de cabrito, with red masa dumplings; Quesadillita de Cuitlacoche y Esquites- “Mexico’s Truffle” with spicy fresh corn sauté and queso Chihuahua in fresh corn tortilla; and Barbacoa de Cabrito- Chile marinated and slowly braised with traditional aromatics, with pepper-tomato & onion sauté, pickled onions and fresh corn tortillas.
Penn Quarter: From October 22nd- November 2nd get out to Oyamel Cocina Mexicana for their sixth annual Day of the Dead celebration which will feature four new festive cocktails and a menu showcasing some of the most authentic ancient foods of Mexico to include: Mukbil Conejo- tamal of rabbit, duck, achiote and Habanero; and Taco de Camote con Mole de Cacahuates, sweet potatoes and hominy cooked in butter and achiote with a green mole. For the perfect pairing, you can enjoy a selection of concoctions including: the Zombie- Azul Centenario tequila, Sailor Jerry rum, apricot brandy, Falernum, Xtabentun Mayan liqueur, fresh juices of pineapple, papaya, lime and honey, cardamom, coconut milk and Bitters; and Sacrifice- roasted turkey-infused El Jimador Reposado tequila, Curacao of Curacao liqueur, agave, lime, mole bitters and Nopal sea salt.
Photo by Emily Clack
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