Day of the Dead Celebration Sat,11.01.2008 07:00 pm
Spicy Lobster Tacos with Chipotle Salsa and Avocado; and Foie Gras Tacos with Mango–Chipotle Salsa and Piloncillo Syrup
Zucchini Flower Quesadillas with Oaxaca Cheese and Chile de Arbol Salsa; and Manchego Quesadillas with Corn, Black Truffle, and Huitlacoche Salsa
Pickled Pied de Cochon with Radish and Red Onion Salad; and Short Ribs Tinga with
Red Cabbage and Chipotle Salad
Tamal de Cangrejo
Sweet Corn Tamale with Warm King Crab and Sea Urchin–Chile Morita Emulsion
Pichon con Mole
Squab with Mole Oaxaqueño and Spiced Churros
Bacalao con Castañas
Black Cod with Honshimeji Mushrooms, Huitlacoche, and Chestnut–Chile de Arbol Salsa
Costilla de Res
Pomegranate and Chile de Arbol–Glazed Short Ribs with Chayote Salad
Pan de Muerto con Calabaza
Day of the Dead Bread Pudding with Pumpkin Custard and Cajeta