THE MENU

• Family Style Appetizers: Tok-sel lima beans & Sikil-Pak
• 1st Course: Veggie Tamale | pipian verde
• 2nd Course: Roasted Pumpkin | chile vinaigrette | oranges | apples | toasted pecans | goat cheese
• 3rd Course: Chicken Thigh | pipian rojo
• 4th Course: Braised Lamb | Veracruz chocolate mole
• 5th Course: Buñuelos

*Each course will be paired with wine or liqueurs made in the Yucatán Peninsula

THE DETAILS

• No menu modifications

• We will make a community alter, so please bring a framed photo (5x7 max size) of your loved one(s) who have passed

• We will share about Day of the Dead traditions and rituals used to honor those whose bodies have passed on

• There will be time to share about your loved ones, so please bring a few words to say, if you’d like (this is not required!)