Taking place on Dia de los Muertos, this dinner will overflow with the distinctive colors, sounds and unmistakable tastes of Mexico. Surrounded by the holiday’s traditional decor – such as strings of papel picado and an altar to honor loved ones – guests will feast on a multi-course menu filled with 60-day aged mole, fried bone marrow, pan de muerto and other Central Mexico favorites culled from the recipe files of Executive Sous Chef Abril Galindo, a Guadalajara native.
Taking place on Dia de los Muertos, this dinner will overflow with the distinctive colors, sounds and unmistakable tastes of Mexico. Surrounded by the holiday’s traditional decor – such as strings of papel picado and an altar to honor loved ones – guests will feast on a multi-course menu filled with 60-day aged mole, fried bone marrow, pan de muerto and other Central Mexico favorites culled from the recipe files of Executive Sous Chef Abril Galindo, a Guadalajara native.
Taking place on Dia de los Muertos, this dinner will overflow with the distinctive colors, sounds and unmistakable tastes of Mexico. Surrounded by the holiday’s traditional decor – such as strings of papel picado and an altar to honor loved ones – guests will feast on a multi-course menu filled with 60-day aged mole, fried bone marrow, pan de muerto and other Central Mexico favorites culled from the recipe files of Executive Sous Chef Abril Galindo, a Guadalajara native.
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