Día de los Muertos Chef's Experience Dinner

$75 per person, All-Inclusive | November 1 | 6 PM

Join Oyamel as we celebrate our annual Day of the Dead festival, honoring Latin pop icon José José, with an intimate dinner hosted by Head Chef Omar Rodriguez. Inspired by maiz, the life-giving crop of Mexico, Chef Rodriguez has created a five-course menu taking guests on a culinary journey showcasing the diverse uses of maiz from savory to sweet. As you move through the menu, sip masterly crafted cocktails utilizing the finest agave spirits, each paired perfectly by Oyamel’s expert beverage team and Chef Rodriguez.

To ensure the health and safety of our guests we're limiting tables to parties of 2, 4, and 6, and will require guests to wear masks when not eating and drinking. The following seatings will be offered for purchase:

Table for Two (SOLD OUT)
Table for Four (2 Available)
Table for Six (1 Available)

The Chef’s Experience Dinner will be held in the Oyamel dining room. To learn more about our commitment to keeping our guests, staff, and space safe, visit oyamel.com/commitment

Cocktails Coming Soon

Course 1
Vuelve a la Vida Tostada – Veracruz style spicy seafood cocktail with oysters, crab and octopus served over a house-made tostada

Course 2
Chileatole de Hongos – Spicy masa enriched corn-mushroom broth with wild mushrooms and hominy

Course 3
Tlacoyos de Pato – Blue bolita belatove heirloom corn masa patties filled with duck confit and finished with salsa de chile morita, pickled cactus, cilantro, duck skin chicharron and queso cotija

Course 4
Tacos al Pastor – Seared house-cured Rocky Hollow Farm pork shoulder in a guajillo-ancho chile sauce with pineapple, onions and cilantro served with a side of house-made hierloom corn tortillas

Course 5
Tamal Champurrado – Oaxacan chocolate sweet tamal, Mexican chocolate mousse, caramelized peanuts, mezcal soaked raisins, citrus and masa ice cream