Put Some Meat on Your Bones

Sugar skulls, marigolds, mariachis, and tequila are part of the Mexican Day of the Dead celebrations with which most gringos associate the ancient Aztec holiday. At dinner tonight at Rosa Mexicano Restaurant, Executive Chef Omar Covarrubias aims to change that during his Día de los Muertos weekend fiesta, by serving a down-home-style smorgasbord featuring traditional Oaxacan food. His mouthwatering menu this evening is priced at $35 per person.

El chef will be clanging the chow bell all weekend, knocking out faves such as Day of the Dead bread with Mexican hot chocolate, crema de chayote soup, and pork chops served with Oaxacan cheese enchiladas. For dessert, treat yourself to a heavenly crème brûlée served with Mexican chocolate sauce. The special menu offerings begin tonight. On Friday, lunch specials will range between $6.50 and $12.50. Saturday morning at 10:00, the eatery will be hosting a Day of the Dead cooking demonstration followed by a luncheon for $45. And on Monday, November 5, dinner specials range from $7 to $21. Call 786-425-1001, or visit www.rosamexicano.com for reservations.
Nov. 1-5, 2007
 
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