Día de los Muertos Menu

Dia de los Muertos

Día de los Muertos (Day of the Dead) is celebrated in many parts of the United States, particularly where there are large Latin American communities. Day of the Dead events include festivals, parades and group celebrations held on November 1-2 to coincide with All Souls’ Day and All Saint’s Day. During these celebrations some people wear masks, carry signs, or put up elaborate decorations to honor the dead. Some community centers invite people to commemorate their deceased loved ones with ofrendas (offerings) through alters that include food, symbols, flowers, candles, photos and other mementos.

The creative Cafe at  MIM staff under the direction of Executive Chef  Edward T Farrow at The Musical Instrument Museum in Phoenix Arizona shares their  tribute week-long Dia de los Muertos menu with us today.

A culinary benchmark in museum food, Chef Farrow knows how to produce an engaging range of choices for his menus that change daily.  Chef Farrow’s background is all fine dining.  Chef told me, ” I have worked all over the country.  So that is how we cook, everything from scratch.  Fresh, seasonal. Our menu concept is structured around the  museum.  The international focus of the museum, we offer international foods.   Since I was born and raised in the best state in the Union, I focus on Arizona as well.”

“Day of The Dead” Menu
Featuring two recipes

Compliments of Executive Chef Edward T. Farrow/ The Cafe at MIM
The Musical Instrument Museum, Phoenix, AZ

Wednesday:

Global:  Huitlacoche Stuffed Chicken Breast, Stewed  Onions, Roasted and Grilled Elote with  Cojita Cheese, Frijoles a la Charra

Soup:  Albondigas

Dessert:  Ibarra Chocolate “Pot du Crème” Find Recipe here

 Thursday:

Global:  Huitlacoche Stuffed Chicken Breast, Stewed  Onions, Roasted and Grilled Elote with        Cojita Cheese, Frijoles a la Charra

Soup:       “Home Made Tortillas” Soup

Dessert:  Sonoran Desert Lavender Flan

Friday:

Global: Griddle Seared Power Ranch Beef Cube Steak  “Mole”. Pumpkin Puree, Pepitas,         Calabacitas, Guisadas.

Soup:       Cream of Black Bean Soup with Mexican  Crema and Sage

Dessert:  Tres  Leches Cake

Saturday:

Global:  Roasted Trout Filet,Grilled Chilies and Peppers,  Sweet Corn Tamalito, Cilantro-Hibiscus Relish.

Soup:       Home Made Tortillas” Soup

Dessert:  Sonoran Desert Lavender Flan

Sunday:

Global:
  Griddle Seared Power Ranch Beef Cube Steak  “Mole”.  Pumpkin Puree, Pepitas ( Spanish culinary term for the pumpkin seed),  Calabacitas Guisadas (Mexican Zucchini)  (Recipe Here) 

Soup:       Cream of Black Bean Soup with Mexican  Crema and Sage

Dessert:  Tres Leches Cake

Photo Courtesy of The Musical Instrument Museum

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