By Claire Goldman
By mid October, some of us have been sufficiently bombarded with pumpkin spice, pumpkin beer and carved pumpkins but what about roasted pumpkin atop seared rabbit saddle, pipian roja, hubbard puree and placed in a corn tortilla?
If the latter piques your interest, then this year's Dia de los Muertos Festival at Oyamel Cocina Mexicana in DC is for you. The delicious fiesta is going on from October 19th through November 1st.
Each year, Chef Jose Andres picks an inspiration for the festival. This year he chose Pedro Infante, an entertainer of Mexico's Golden Age. Infante was a well known singer/songwriter as well as a daredevil, flying his own planes. He died in 1957 when he crashed a B-24 Liberator. There is a shrine to Infante in Meridia, Yucatan which is visited by many fans including the staff of Oyamel who visited the site for inspiration for the festival menu.
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| Conejo en Pipian Rojo - Seared rabbit saddle, pipian rojo, roasted pumpkin & hubbard puree |
Of course there are specialty cocktails for the festival. Funeral in Yucatan includes Milagro blanco tequila, Ancho Reyes liquer, espresso,cava and lemon espuma. This drink is a tribute to Infante's joyful spirit and includes the espresso so you can stay up all night celebrating the late actor's life.
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| Tacos de Castacan - Fried pork belly, liver & kidney tossed with cabbage & salsa habanero |
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In addition to all the special offerings for the festival, we recommend the freshly made guacamole with every Oyamel meal.
401 - 7th Street NW
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