dia de los muertos Día de los Muertos, or Day of the Dead, is not a Mexican version of Halloween. Though related, the two annual events differ greatly in traditions and tone. Whereas Halloween is a dark night of terror and mischief, Day of the Dead festivities unfold over two days in an explosion of color and life-affirming joy. Sure, the theme is death, but the point is to demonstrate love and respect for deceased family members. In towns and cities throughout Mexico, revelers don funky makeup and costumes, hold parades and parties, sing and dance, and make offerings to lost loved ones revivir al muerto fideo seco 12 spicy capellini, black bean veloute, crema Mexicana, chocoyotes,queso Fresco.
Tlayuda de quesillo 17 queso Oaxaca, refried beans, chapulines sope de salpicon de cangrejo 21 masa shell, Dungeness crab, relish
CHAMORRO EN CHILE NEGRO 32 lamb shank, avocado relish, charred tomatillo salsa dulce de calabaza 11 pumpkin, Piloncillo, candied pumpkin seed pan de muertos y chocolate 11 Oaxacan chocolate
pisteando con el muerto corazon negro 16 Amaras mezcal Espadín, fresh carrot juice, lemon, agave, activated charcoal, Oaxacan salt air, carrot dust
alma contaminada 16 Gustoso rum, Xicaru mezcal Espadín, Velvet Falernum, home-made hazelnut liqueur, fresh pineapple, spicy ginger syrup, citric acid, hielo negro
el cucuy 16 chili - vanilla Cometico, prickly pear, lime, huckleberry tincture, calavera de hielo dearandáno, churro salt
pechuga 66 El Jolgorio, Pechuga, Santiago Matatlán, MX 22 per oz Del Maguey, Pechuga, Santa Catarina Minas, MX 24 per oz Lalocura, Pechuga, Santiago Matatlán, MX 23 per oz
*Please alert your server if you have any allergies or dietary restrictions. Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of foodborne illness* Executive Chef Dario Pantoja Kitchen Manager Luis Rodriguez Sous Chef Edgar Martinez