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Dia de los Muertos Tequila Dinner

Posted on: October 30th, 2015 by Taryn Jeffries No Comments

Dia de Muertos (also called Dia de los Muertos) has always fascinated me, but I only recently wrapped my head around all the nuances. Some think of the sacred day as the Spanish version of Halloween but that couldn’t be further from the truth.  Celebrated throughout Central and Southern Mexico, and acknowledged in other countries, friends and families gather to pray for and remember their loved ones who have died and to help support their spiritual journey.Dia de los Muertos Tequila Dinner

Dia de Muertos is a public holiday in Mexico, lasting 3 days, and there are many traditional connected with the holiday. Ofrendas (altars) to those that have passed are built and decorated with sugar skulls. marigolds and the favorite food and drink of those being honored as well as items owned by the deceased. These gifts to the departed are to serve as a way to encourage those spirits to come back to hear the prayers for them.

I think this is a really lovely tradition and tribute to departed loved ones. If you want to learn more about the holiday and enjoy an intimate dinner at Cien Agaves Tacos & Tequila on Sunday, November 1st beginning at 5:30pm. Your tickets will entitle you to a four-course tequila paired dinner. Mixologist Luke Detraz will be serving up artfully crafted cocktails made with Espolon tequila that will prove to be a perfect complement to the flavor profiles in each course.

Tickets for the dinner are $80 and are all-inclusive. Net proceeds from the evenings dinner will be donated to art and education organizations throughout the state. Due to the nature of the dinner, no one under the age of 21 will be admitted.

What’s on the menu?

Cocktail Hour
Welcoming the Departed| Espolon Tequila, Pomegranate, Beets, Cayenne, Jicama, Oranges, Lime, Poblano, Honey

First Course
Oaxacan Dead| Espolon Blanco, El Silencio Mexcal, Lime, Coconut Cream, Coffee Chili Bitters, Pineapple Mexican Coke Reduction
Shredded Duckand Manchego Cheese Tamales| Shredded Duck, Manchego Cheese, Spicy Mole Sauce

Second Course
La Calavera Catrina| Espolon Reposado, Mandarine Napoleon, Yellow Chartreuse, Smoked Grapefruit Bitters
Shrimp and Avocado Salad| Chili Infused Shrimp, Avocado, Agave Chili Quinoa, Tomato Jam, Cucumber Serrano Caviar

Third Course
Altar Del Cerdo| Serrano Ham Fat Washed Espolon Anejo, Ancho Reyes, Quince, Finger Lime, Pepita Orgeat
Chili Pork Shank Osso Bucco| Chili Braised Pork Shank, Chipotle Manchego Polenta, Orange Cinnamon Glazed Baby Carrots

Fourth Course
The Three Borrachos| Espolon Blanco, Coconut & Lime Sorbet
Espolon Reposado, Carbonated Pineapple, Mexican Spice Blend
Espolon Anejo, Pumpkin Lime Sphere, Pepita Cocoa Dusting

About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

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