Día de los Muertos

A brothy seafood rice from Veracruz with shrimp, calamari, mussels and octopus

Wild mushroom tamal with a mole of costeno rojo chile, pickled chayote squash and onions

Griddled masa cake with a house made fresh cheese, autumn squash, poblano pepper and pomegranate seeds

Grilled head on shrimp in a guajillo-garlic salsa over a blue corn atole

Amaranth custard with piloncillo ice cream, banana espuma and puffed amaranth

Spiced autumn squash caramelized with piloncillo with orange segments, orange gelee, candied pumpkin seeds and vanilla ice cream