Pre-order online until TUE Oct 26, 10pm
Pick up on WED Oct 27, 6-7:30pm
Dia de los Muertos (Day of the Dead) is a two-day festival that takes place every November 1 and 2. Although most strongly identified with Mexico, Dia de los Muertos is celebrated throughout Latin America and in many places with a Latino population. Dia de los Muertos has its origins in both Aztec tradition and Catholic observance of All Saints Day (November 1) and All Souls Day (November 2). Although trick-or-treating has become more common on Dia de los Muertos, the holiday actually has nothing to do with Halloween, which is a Northern European tradition.
Imagery of calacas (skeletons), calaveras (skulls) and Catrinas (a specific type of calavera: well-dressed, wealthy women in the fashion of the early 20th century) are the well known visual symbols of the holiday. Sweets, such as pan de muertos (bread of the dead) and spun-sugar candies like the famous calaveras de azucar (sugar skulls), are eaten or left for the dead in ofrendas (small, personal altars) or gravesites; the sweets offering a balance to the bitterness of death. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness, so festivities honor them with laughter and joy.
Join Chef Erika Araujo for a meal that welcomes you to celebrate the flavours and traditions of authentic Mexican cuisine.
Creamy Chipotle Pumpkin Soup
Perfect for fall, this hearty soup features the sweetness of autumn pumpkins with the smoky heat of chipotle peppers, studded with corn, carrots, and red bell peppers.
In addition to the well-known, dark, chocolate-infused mole sauce from Oaxaca, there are many other kinds of less common mole dishes such as mole verde, (green mole) which gets its colour from a combination of green ingredients like pumpkin seeds, green tomatillos, green poblano chiles, green onion, radish leaves, cilantro, chard, parsley, and epazote. The result is a rich, thick, deeply flavoured and complex sauce that enrobes tender cubes of pork; served with rice, beans and fresh tortillas.
Also available #vegetarian with a mix of vegetables such as chayote, calabacita (Mexican zucchini), and cauliflower.
Pan de Meurto
Pan de Muerto is an important part of the Day of the Dead, and can be found at Mexican bakeries and supermarkets in the last few weeks of October. There are many regional variations; one might find it as a simple bun, sometimes decorated with dough ‘bones’, or shaped like figures of people, animals, or a crescent moon. It is typically a sweetened, yeasted bread, sometimes flavoured with orange, anise, or sprinkled with coloured sugar.
BONUS! Frozen Tamales | 6 for $25
Tamales freeze beautifully, and warm up perfectly in the microwave or steamer; a perfect, wholesome, quick & easy anytime snack. Choice of Pollo Verde: chicken with salsa verde, or Rajas: vegetarian tamales with cheese, roasted jalapeño peppers and red salsa.
Pork, Vegetarian, or 1/2+1/2
Dia de los Muertos Dinner
for 2 $48 • for 4 $90
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM
Erika Araujo is a trained nurse from Mexico who discovered a passion for Mexican gastronomy once she emigrated to Canada. She completed the Culinary program at Humber College, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim, at workshops and culinary events like TacoFest, Soupalicious and the PanAm Games.