When I
was a kid I always dressed up like a hobo for Halloween.
I smeared a few ashes across my face, tied a bandana around my head and
took a long pole and tied a bundle of old clothes in it and slung it over my
shoulder. As I got older, I
managed to avoid Halloween parties all together. I didn’t like the idea of dressing up and always preferred mom's incredible baked treats to store-bought candies, so Halloween never really excited me.
But
as I watched the team at my restaurant, Copita Tequileria y Comida, prepare to
celebrate Day of the Dead, I started to take a new fresh look at the holiday. It also made me think so much
about my Dad who passed away two years ago.
Dia
de los Muertos, or Day of the Dead, is a
Mexican Holiday that focuses on celebrating and honoring loved ones that have
passed. People
in Mexico
start preparing for Dia de los Muertos by setting up the alter a day or two in advance- covering a table
with a white tablecloth, and on top they place silver crosses, marigolds,
candles and photos of their beloved deceased.
Many family members even place the favorite food and drink of the deceased on the altar as an offering. While the dead are venerated, the living rejoice with multi-day festivities centered around the home and the table. Everything has meaning. Friends and family enter the home and follow the path of marigolds that lead you through the home to the alter and gifts are placed there.
Many family members even place the favorite food and drink of the deceased on the altar as an offering. While the dead are venerated, the living rejoice with multi-day festivities centered around the home and the table. Everything has meaning. Friends and family enter the home and follow the path of marigolds that lead you through the home to the alter and gifts are placed there.
We’ll be celebrating
Dia de Los Muertos again this year with a special menu and the restaurant will
be filled with a beautiful alter and marigolds from our organic garden, just up
the hill in Sausalito. Come join us at Copita for some of
our favorite fall recipes to celebrate lost loved ones this weekend:
DIA DE LOS MUERTOS Menu 2013
Pa’los difuntos
organic marigold-infused tequila, California poppy liqueur, cava, marigold petals
Espiritu
tequila blanco, guava, campari, st. germain, lime
Quesadillas
Cuitlacoche Corn Truffle and Cypress Grove Goat Cheese;
Epazote, Chile Serrano and served with a Spicy Tomatillo Salsa
4 Different Pozoles:
Vegetarian, Niman Ranch Pork, Mary’s Farm Chicken, or Mixed Seafood
Mexican Hot Chocolate
Spiced Whipped Cream and Pan de Muerto
organic marigold-infused tequila, California poppy liqueur, cava, marigold petals
Espiritu
tequila blanco, guava, campari, st. germain, lime
Quesadillas
Cuitlacoche Corn Truffle and Cypress Grove Goat Cheese;
Epazote, Chile Serrano and served with a Spicy Tomatillo Salsa
4 Different Pozoles:
Vegetarian, Niman Ranch Pork, Mary’s Farm Chicken, or Mixed Seafood
Mexican Hot Chocolate
Spiced Whipped Cream and Pan de Muerto
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