all photos: Shauna Alexander
For six years now, Oyamel’s DAY OF THE DEAD menu, like clockwork, marks the official kick off of Halloween season. This year, the menu is debuting today (and will be available till November 2nd) and so we, dutifully and still excited after all these years, went to check out what Head Chef Omar Rodriguez and his team have in store with us this time around.
Picking up on the impending doom theme, as marked by the Mayan calendar, the menu this time around honors Mayan Leader K’inich Janaab Pakal, who had a formidable, iron-fisted 68 year rule over the Mayan Civilization. His spirit is probably best seen in the Tamal Mukbil, a traditional Mayan speciality with rabbit confit and a nice hot heat of habanero and cool spice of epazote pico de gallo balancing out the flavor palate and
the sweet potato tacos, with peanut mole. Other menu high lights include venison heart ceviche and the masa cakes with braised turkey legs, marinated in achiote with a Mayan sauce of pumpkin seeds, tomatoes and habanero.
The Mayan love of pumpkin is illustrated in the drink menu with the Oaxacan Chocolate Pumpkin Margarita, made with local sugar pie pumpkins, oaxacan chocolate and Mexican cinnamon. Still, the two most talked about drinks will probably be The Sacrifice (with house infused Turkey Reposado Tequila, pre-preparing you for the holiday season) and the Zombie Apocalypse, which is a classic twist on a tikki drink with a formidable mix of Azul Blanco Tequila, Sailor Jerry Rum and papayas, coconuts and honey. If there was a drink to raise the dead-this one is a pretty good bet. Plus, the glassware involved would look great with your costume/dark fall nail-polish, if we say so ourselves (and as is demonstrated below)
Still, for all the flair and pizzaz of other drinks, the Marigold cocktail, an elegant combination of Mezcal, Creme de Cocoa, Lemon Juice and the traditional D’Aristi Mayan Liquor (with floating flowers on top) is probably going to be one of the more popular choices (both for drinking AND instagramming) at Oyamel’s perennially packed bar.
and yes, no worries-the guacamole is STILL as delicious as on non Dia De Los Muertos menu days. It is good some things never change: