DIA DE LOS MUERTOS MENU Oct. 30-Nov.

APPETIZER

Tortitas de Cempazuchitl en Caldito

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(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

ENTREE

Pumpkin Mole

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served with your choice of chicken or turkey

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)

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DESSERT

Calebaza en Tacha

412 - calabaza en tacha
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

(Candied pumpkin)

Pan de Muertos

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Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes by Andrea Lawson Gray and Adriana Almazan Lahl, ALL RIGHTS RESERVED.

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

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