Storyworthy Food Series

Chapter 7: Día de Los Muertos

Tuesday November 10 - Saturday November 14

  • Tamale Salvadoreño DF, GF | Corn tamale with chicken, green beans, potato, jalapeno, pickled onions & salsa verde

  • La Reina del Otoño VEG | Pumpkin filled with mushrooms & spinach in media crema, baked with queso fresco & mozzarella

  • Pozole Rojo GF | Guajillo & ancho pepper soup, hominy, avocado, cilantro, tortilla strips; choice of topping: cauliflower V - or - pulled chicken breast

  • Pollo con Mole Negro contains nuts (almonds, walnuts) | Chicken leg quarter in Guerrero-style black chile mole (sauce made with ripe plantains, walnuts, almonds, raisins, chocolate, sesame seeds, dried chilies); served with jasmine rice, beans, sesame seeds

  • Birria Tacos | Two braised short rib tacos with onions & cheese in griddled corn tortillas, served with consommé; contains dairy, can be omitted

  • Plátanos en Mole al Estilo Chapín V | Sweet plantains topped with Guatemalan chocolate mole, made with roasted tomatoes, dried chiles, seeds, dried fruit, and warm spice

  • Pan de Muerto VEG | Traditional Mexican sweetened "bread of the dead"

  • Dulce de Camote VEG | Sweet potato in piloncillo sugar syrup with cinnamon and clove, condensed milk drizzle

  • Calaveritas de Leche VEG | Guatemalan-style milk candy skulls, inspired by Guatemala's traditional canillitas de leche

  • Atol de Piña V | Hot beverage of sweetened masa harina & pineapple

  • Agua de Frutas con Leche V | Agua fresca with strawberry, apple, and milk

This special menu is served alongside a modified regular Mera menu.