From Ashes to Taste, A Day of the Dead Culinary Tribute

November 2, 2024

Hours: 7:00 PM - 11:00 PM
Location: La Marea

5:30 PM - 7:00 PM
Complimentary Catrina Makeup 
Guests are invited to enhance their evening with complimentary Catrina makeup, honoring the iconic symbol of Día de Muertos. Professional makeup artists will be available to create stunning, intricate designs to commemorate the occasion.

6:00 PM - 7:00 PM
Cocktail Hour & Live Music 
Savor a curated selection of Día de Muertos-inspired cocktails, each one thoughtfully crafted to capture the essence and flavors of this vibrant celebration. As you sip and mingle, allow the captivating melodies and soulful rhythms to carry you into the heart of the evening, where tradition seamlessly intertwines with festivity. This live performance sets the perfect tone, blending the elegance of remembrance with the joyous spirit of celebration.

7:00 PM
Seated Dinner Begins 
"From ashes, we create flavor. Each dish on this Day of the Dead menu tells a story—of loss, remembrance, and the transformation that fire brings. The black mole, the charred ingredients, the subtle bitterness of the chichilo—all evoke the complexity of mourning and the joy of memory. Through these traditional Oaxacan flavors, we honor those who have passed and celebrate the beauty of their legacy."

For reservations or for more information, email butlerservice@viceroyhotelsandresorts.com.

Dinner Menu (subject to change)

First Course
Huitlacoche Tetela with Truffle Essence
A traditional tetela filled with earthy huitlacoche hummus, finished with a touch of truffle for a sophisticated twist.

Second Course
Duck in Black Mole Wrapped in Banana Leaves 
A tender tamal wrapped in fragrant banana leaves, filled with succulent duck and bathed in the smoky, mysterious allure of black mole, a tribute to the deep, soulful flavors of Oaxaca.

Third Course
Crispy Octopus in Black Ink with Ancestral Xintextle
Crispy black octopus kissed by the sea, paired with the bright tang of xintextle, an ancient sauce that brings life to every bite.

Main Course
Chichilo Mole Embrace with Pork Belly, Pumpkin, and Sweet Potato Puree
The deep, smoky richness of chichilo mole takes center stage, enveloping tender pork belly, with a delicate pumpkin and sweet potato purée adding a gentle touch of seasonal harvest.

Dessert
Piloncillo-Spiced Pumpkin Dream 
Sweet pumpkin, slow-cooked in golden piloncillo syrup and warm spices, offering a final, lingering whisper of sweetness to honor the celebration