In Mexico, this lively multi-day holiday is celebrated as a rich cultural heritage country-wide and focuses on remembering and honoring friends and family who have died. Traditions aimed at helping those loved ones on their further spiritual journey include building private altars, honoring them with paper flowers, brightly painted sugar skulls and marigolds. They visit graves with gifts of the deceased’s favorite foods and drink, and leave their possessions.
“It’s actually a very happy celebration, a big party that dates back long into history,” said chef/owner Matt Lake. “On the first day, families remember children and on the second, adults. It’s believed that the spirits of loved ones are allowed to join the living on these days so it’s a joyous reunion.”
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Downtown Alamexo Mexican Kitchen will serve borrego con mole negro ($25) featuring a braised leg of lamb in a traditional mole negro and a dessert pan de muerto with candied pumpkin ($8). Drink specials downtown will feature two special mezcals: Mina Real Mezcal Reposado ($10), an ecologically sustainable mezcal made with agave slowly cooked in a brick kiln and double distilled in pot stills, aged in American oak casks; and Bozal Tobasiche single maguey mezcal ($14) a special-order, refined wild maguey with herbaceous, smoky, and cedar notes.
At the Cantina in the 9th and 9th neighborhood, chef Lance Ellis will be serving mollete ($12) made with house made Mexican bread, spicy black beans, Oaxaca cheese, chorizo, and pico de gallo. The Cantina’s specialty margarita will include Espolòn Añejo X ($16) a limited release extra añejo that has been aged for six years to create an increased level of depth and intensity. At Alamexo Cantina, margaritas are served “One Way,” with or without salt. Each margarita is made with damiana, Cointreau and fresh lime. Damania grows wild in Mexico and is said to incite desire.
Specials will run Wednesday, Nov. 1 and Thursday, Nov. 2
Courtesy of Boe Marketing
