Day of the Dead is Back
Posted Oct 12, 2016
Come to Oyamel to celebrate the “Dia de los Muertos,” an ancient Mexican tradition of celebrating the dead and enticing souls to linger with food, drink, and festivities. This year’s festival is dedicated to legendary Mexican singer and songwriter, Juan Gabriel. Join us throughout the festival for an exciting array of events and delectable food and drink specials.
Festival Kickoff Party
October 24 l 6 – 9 PM
Tickets: $49, Buy Here
Featuring delectable bites and creative cocktails to die for, plus live music and traditional face painting, you won’t want to miss this exciting all-inclusive evening!
Tequila & Mezcal Experience Dinners
Tickets: $100, Buy Here
We’re thrilled to work with a variety of unique tequila and mezcal purveyors to create a series of unique experience dinners:
October 26 Siembra Azul
October 31 Del Maguey
November 1 & 2 Join David Ravandi founder/maker of 123 Organic Tequila and El Luchador Organic Tequila for the launch of his new Craneo Organic Mezcal.
Anthony Bourdain Late Night Event
October 27 l 10 PM – Midnight
Tickets: $65 includes drinks, bites & copy of book, Buy Here
Join José to welcome Anthony Bourdain to Oyamel while on tour for his latest cookbooks, Appetites.
Finely chopped Broken Arrow Ranch venison heart tartare with red onion, pickled cactus, capers, egg, cilantro and pasilla de Oaxaca chile dressing
Tamal de acelgas
A tamal from Míchoacan, made with shredded rabbit confit, almonds, raisins and pickled jalapenos wrapped in Swiss chard with a spicy ranchera sauce
Taco de pato con glaseado al Xtabentún
Braised duck, Xtabentún glaze, plantains, goat cheese and foie gras cream in a house-made fresh masa corn tortilla
Sopa de calabaza y manzana
An autumn squash soup with honeycrisp apples, ancho chile, spiced pumpkin seeds, and Mexican crema
Taco Atapakua de pierna de res
Roseda beef shank braised with guajillo chile, tomatillo and mint garnished with a pickled corn and fresh tomatillo relish in a house made fresh masa corn tortilla
Hongos con pipián estilo Chihuahua
Sautéed locally foraged wild mushrooms served with a Chihuahua-style sauce of pumpkin seeds, toasted corn kernels and cumin
Taco barbacoa de cachetes de res
Shredded smoked beef cheeks topped with onion, cilantro, chile pequin salsa and a lime wedge, in a house made fresh masa corn tortilla
Calabaza en tache
Spiced autumn squash caramelized with piloncillo, served with orange segments, orange gelée, candied pumpkin seeds and vanilla ice cream
Milagro blanco tequila, Yellow Chartreuse, cinnamon syrup, grapefruit juice, lime juice, soda water, garnished with a grapefruit peel.
Si quieres otoño
Fresh apple juice with a house made all spice syrup, Siembra reposado tequila, topped with cava and smoked rosemary
Asi fue (y asi sera)
Craneo mezcal, Benedictine, mole bitters and orange peel