DIA DE LOS MUERTOS MENU Oct. 30-Nov.

Celebrate this most magical of Mexican holidays with a traditional menu of seasonal specialties. Designed to be served plated or family-style for parties of 8-20 guests.

Bonus: If you wish, I am happy to share the history of Dia de Los Muertos and the meaning of the symbolic altar items, based on my research for my award-winning book, Celebraciones Mexicanas: History, Traditions and Recipes.

APPETIZER

Tortitas de Cempazuchitl en Caldito

(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

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

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

(Candied pumpkin)

Pan de Muertos

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)