Day of the Dead
Celebrate Day of the Dead
Dias de los Muertos now rivals Halloween as a Fall holiday. And it gives Mexican/Latin restaurants the chance to celebrate with special menus. For example, try this recipe for Chorizo Stuffed Yuca Coffins. Chef Danny Mena, for example, has created hauntingly creative dishes for his restaurants in New York’s East Village. Hecho en Dumbo’s menu will feature Tostadas de Molleja (sweetbread), Tacos de Tuetano con Lengua (bone marrow with tongue), and Moronga con Frijoles, Mexican blood sausage and pork belly with black beans, braised spigarello and seared foie gras. Sembrado will serve blood sausage and tongue tacos, as well as a custom Pan de Muerto
Another option: the traditional Yucatecan tamal muchipollo (also called mucbipollo) stuffed with chicken in achitoe sauce and hard-boiled eggs, featured at Chichén Itzá in Mercado La Paloma in Los Angeles last year. Read about the tradition behind the mucbipollo, and watch a video about its preparation at http://www.mexiconews.travel/mucbipollo-a-life-and-death-culinary-tradition/. Chichén Itzá also served fresh corn atole, a jicama, orange and mandarin salad, and bunuelos made with yucca (see a similar bunelos recipe by Chef Alex Garcia at http://www.foodnetwork.com/recipes/alex-garcia/bunuelos-criollos-recipe/index.html).