El Día de los Muertos Celebrations

November 1, 6:21 PMDC Restaurant ExaminerLisa Shapiro

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El Día de los Muertos at Rosa Mexicano - Nov 1 & 2

In Latin America and Mexico, El Día de los Muertos, or Day of the Dead, is a three-day holiday that honors the memory of deceased relatives and celebrates the cycle of life and death.

In DC’s Penn Quarter, Oyamel part of Jose Andres' Think Group, this Mexican small-plates restaurant Oyamel, extends the tradition to one full week. Beginning October 26 through November 2, enjoy special cocktails, a tamale cart on the patio, and a decor that reflects Latin traditions, including marigolds, candles, and an altar. Marigolds reappear on the special Day of the Dead menu (small plates $5 to $7.50), too—in dishes such as sopa de calabaza con carnitas, a butternut-squash soup with cinnamon, habañeros, and fried pork. Or try a Mexico City-inspired tamale with Chihuahua cheese, tomatillo sauce, and roasted poblanos. At the bar, a special cocktail, the Sloe Dead Fizz ($5), is made with Plymouth sloe gin, Presidente Mexican brandy, Chartreuse, lemon juice, and egg white. For a complimentary featured cocktail with a purchase: See coupon for "Sloe Dead Fizz" cocktail.  

 
November 1 and 2, at Rosa Mexicano enjoy their annual Dia de los Muertos (Day of the Dead) celebration and try new special seasonal menu additions. (see menu below) DC Metro Area Rose Mexicano locations: National Harbor 153 Water St National Harbor, MD 20745 (301) 567-1005 - According to the new National Harbor General Manager, John Pucciano, "the specials are running from October 28 thru November 22". Also celebrated in the Penn Quarter location: 575 7th St washington, DC 20004 (202) 783-5522

Appetizers: Tamal de Calabaza / Pumpkin Tamal Roasted pumpkin and spicy red bean tamal filled with smoked chicken. Served with goat cheese and pumpkin seed crema. Panzanella de Calabaza con Hongos / Chopped Bread Salad with Pumpkin and Mushrooms. Chopped salad comprised of diced “Pan de Muerto” (Day of the Dead bread), pumpkin, dried shiitake mushrooms, queso fresco, watercress and radicchio tossed in a pumpkin seed dressing, topped with edible flowers.

Platillos Principales / Entríes Estofado de Pato / Baked Mexican “Cassoulet” Slow cooked stew of duck leg, chorizo, cured duck, red beans, roasted pumpkin, pomegranate and guajillo chile. Topped with toasted pumpkin bread crumbs. Bistec con Mantequilla de Chile Serrano / Black Angus Rib Eye with Serrano Chile Butter Grilled 18 oz Black Angus rib eye topped with serrano chile butter. Served over wilted greens with pumpkin-potato flautas. Pescado con Sopa Seca Mexicana / Pan-Roasted Halibut with Mexican “Dry Soup” Pan roasted filet of halibut served over traditional Mexican “dry soup” of long grain rice, pumpkin, prunes, pine nuts, chiles and swiss chard. Served with pistachio mole.

Postre / Dessert Budín Pegajoso de Calabaza / Sticky Pumpkin Cake Sticky pumpkin cake soaked in pumpkin-piloncillo sauce, topped with pumpkin mole swirl ice cream and cranberry salsa.

Bebida / Beverages Margarita de Calabazas con Especias / Pumpkin Spiced Margarita