“Dia de Los Muertos” Menu

Day of the Dead Dining at Zocalo Restaurant and Tequila Bar

Special Dinner Menu: Friday, October 28 through Tuesday, November 2

Mexico’s Day of the Dead (“Dia de Los Muertos”) celebration is a popular and fascinating cultural holiday. People who have passed on are honored, remembered and prayed for by friends and relatives. The celebration, which traditionally takes place November 1 and 2, is more festive than somber, as many believe that during these two days the souls of the deceased return to visit their living relatives to eat, drink and be merry – as if they were living. Traditionally, families gather around the “ofrenda” or altar dedicated to the deceased, which is decorated with sugar skulls, candles, and a display of their favorite foods and drinks. In some parts of Mexico, families gather outside the home at the grave sites of their loved ones.

Zocalo Restaurant and Tequila Bar will offer a special “Dia de Los Muertos” menu featuring Oaxacan cuisine, from Friday, October 28 to Tuesday, November 2. The special menu is outlined below. The full regular dinner menu will also be offered. Dinner is served Sunday-Thursday from 5-10 p.m. and Friday-Saturday from 5 p.m.-midnight.

“Dia de Los Muertos” Menu at Zocalo
Offered During Dinner Service October 28 – November 2

Antojito / Appetizer

Ceviche con Pasilla de Oaxaca $9
Seared scallops tossed in a citrus-pasilla dressing with orange segments, red onion and cilantro; served with malanga and plantain chips

Platoes Fuertes / Main Course

Mole Negro $18
Braised beef short ribs in a rich, flavorful black mole prepared in the traditional style of Oaxaca; served with a caramelized sweet potato puree and seasonal roasted vegetables

Pescadoen Mole Verde Oaxaqueño $20
Pan seared halibut in green Oaxacan mole served with a fava bean puree, sautéed baby carrots and asparagus

Quesadillas de Flor de Calabaza $17
Zucchini blossom quesadillas served with garlicky white rice and fresh cactus salad

Postre / Dessert

Flan de Calabaza $6
Pumpkin flan infused with autumn spices and garnished with cinnamon whipped topping and candied pumpkin seeds

ZOCALO Restaurant and Tequila Bar
358 W. Ontario
Chicago, IL 60610
312.302.9977
www.zocalochicago.com

Espolon Tequila Events at ZOCALO

Four Course “Day of the Dead” Tequila Dinner and Festive Tequila Tasting

“Day of the Dead” Tequila Dinner
Wednesday, October 12
6:30 p.m. cocktail reception, 7 p.m. dinner
$65 (plus tax and gratuity)

Espolon Tequila Tasting
Thursday, October 13
7-9 p.m.
$25 per person (all inclusive)

This October, Zocalo will host back-to-back tequila events with Espolon tequila in the spotlight. On Wednesday, October 12 at 6:30 p.m., the restaurant and tequila bar will welcome guests for a “Day of the Dead” themed tequila dinner, complete with a welcome cocktail, tequila pairings and infusions, and an open bar of Zocalo margaritas, beer, and wine. The four course menu, listed below, features ingredients that are indigenous to the region of Oaxaca. A representative from Espolon tequila will be leading this tasting event. Limited seating is available. Please call Zocalo 312-302-9977 to reserve your spot.

The following day, Thursday, October 13, Zocalo will host its monthly tequila tasting from 7-9 p.m. The all-inclusive fee of $25 includes two creative cocktails by resident tequila ambassador Victor Baheza, a tasting of Espolon tequilas, “Day of the Dead” themed appetizers and live music. A raffle will be held for a chance to win Zocalo gift cards and bottles of Espolon tequila complete with tequila locker service at either Zocalo or Taco Joint.

“Day of the Dead” Tequila Dinner Menu and Pairings
Wednesday, October 12

First Course: Ceviche de Camaro
Poached shrimp tossed in a morita-blood orange dressing with cilantro, shallots, diced avocado and blood orange segments paired with Espolon Tequila Blanco

Second Course: Crema de Calabaza
Crème of butternut squash with a hint of vanilla and a cotija cheese crostini paired with morita & citrus infused Espolon Tequila Blanco

Third Course: Moles de Oaxaca
Braised beef short ribs in rich, flavorful black mole andpan seared halibut with green mole prepared in the traditional style of Oaxaca; served with caramelized sweet potato purée, sautéed baby carrots and grilled asparagus paired with Espolon Tequila Reposado

Fourth Course: Tres Leches de Chocolate
Vanilla sponge cake soaked in a Oaxacan chocolate spiked three-milk sauce with cajeta whipped topping and mixed berry compote paired with roasted cacao & cinnamon infused Espolon Tequila Reposado

*dinner also includes open bar of Zocalo margaritas, beer and wine

Handcrafted with 100% pure blue agave, Espolon premium tequila celebrates real Mexico and its storied culture through classic 19th century artistry and the iconic rooster, a symbol of national pride. This super premium 100% pure Blue Agave tequila is crafted at the acclaimed San Nicolas distillery located in the Los Altos region of Jalisco, and is recognized as the “Best Factory in Mexico.”

ZOCALO Restaurant and Tequila Bar
358 W. Ontario
Chicago, IL 60610
312.302.9977
ZocaloChicago.com

“Dia de Los Muertos” at Zocalo Restaurant and Tequila Bar

Day of the Dead Dining and Ilegal Mezcal Tasting

Special Dinner Menu Offered
Friday, October 29 through Tuesday, November 2

Day of the Dead Ilegal Mezcal Tasting
Tuesday, November 2
6:30pm, $20

Mexico’s Day of the Dead (“Dia de Los Muertos”) celebration is a popular and fascinating cultural holiday. People who have passed on are honored, remembered and prayed for by friends and relatives. The celebration, taking place November 1 and 2, is more festive than somber, as many believe that during these two days the souls of the deceased return to visit their living relatives to eat, drink and be merry – as if they were living. Traditionally, families gather around the “ofrenda” or altar dedicated to the deceased, which is decorated with sugar skulls, candles, and a display of their favorite foods and drinks. In some parts of Mexico, families gather outside the home at the grave sites of their loved ones.

This year, Zocalo Restaurant and Tequila Bar will offer two ways in which to take part in their River North version of “Dia de Los Muertos.” The first is through dining – a special a la carte dinner menu featuring Oaxacan cuisine will be offered from Friday, October 29 to Tuesday, November 2. The complete menu is below.

The second Day of the Dead event will be an Ilegal Mezcal tasting. On Tuesday, November 2, beginning at 6:30pm, participants will learn about and sip a variety of Mezcals from Ilegal. The $20 fee includes tastings (Joven, Reposado, Anejo), cocktails, passed appetizers and raffle prizes (Day of the Dead gift baskets, bottles of Ilegal Mezcal and more). Mezcal is a ritual of Oaxaca and Ilegal Mezcal is hand crafted, small batch and made with the following ingredients: Espadin Agave, Oaxaca sun, time.

“Dia de Los Muertos” Menu
Offered During Dinner Service
October 29 – November 2

Antojitos / Appetizers

Ceviche con Pasilla de Oaxaca $9
Seared scallops tossed in a citrus-pasilla dressing with orange segments, red onion and cilantro; served with malanga and plantain chips

Sopa de Habas $5
Cream of lima bean soup with epazote, crema and queso fresco

Platoes Fuertes / Main Course

Pescado en Mole Verde Oaxaqueño $20
Pan-seared halibut in green Oaxacan mole served with a garbanzo bean puree, sautéed baby carrots and asparagus

Quesadillas de Flor de Calabaza $17
Zucchini blossom quesadillas served with garlicky white rice and fresh cactus salad

Postre / Dessert

Flan de Calabaza $6
Pumpkin flan infused with autumn spices and garnished with cinnamon whipped topping and candied pumpkin seeds

Dinner is served Sunday-Tuesday from 5:00pm-10:00pm and Wednesday-Saturday from 5:00pm-11:00pm. Call Zocalo for table reservations or to sign up for the Mezcal Tasting.

ZOCALO Restaurant and Tequila Bar
358 W. Ontario
Chicago, IL 60610
312.302.9977
http://www.zocalochicago.com

Day of the Dead Dinner at ZOCALO

Zocalo Celebrates Dia de los Muertos with Three Course Prix-Fixe, $20

Sunday, November 1 and Monday, November 2, 2009

5:00pm-10:00pm

Zocalo Restaurant and Tequila Bar in River North will offer dining guests a three course, celebratory menu featuring traditional Mexican cuisine for $20. The complete menu is below. Reservations not required.

Antojitos / Appetizers Choose One

Guacamole con Elote- Freshly diced avocado mixed with fire roasted corn and red bell peppers, epazote, cotija cheese and chile piquin; served with corn tostadas

Tamales Caseros- Two homemade tamales prepared to celebrate the Day of the Dead:

Rojo- Fresh corn tamal filled with pulled pork in a red guajillo salsa and wrapped in a banana leaf

Toro Pinto- Fresh corn tamal filled with whole black beans; garnished with a creamy tomatillo salsa and fresco cheese

Chile Atole- A thick chile-laden broth made with corn kernels and masa and flavored with Mexican herbs

Platos Fuertes / Main Course Choose One

Mole Negro- Braised beef short ribs in a rich, flavorful black mole prepared in the traditional style of Oaxaca; served with a baked sweet potato and seasonal roasted vegetables

Pescado en Chile Pasilla- Pan seared halibut served over a pasilla chile broth; accompanied with rainbow Swiss chard and roasted Mexican zucchini

Chile Ancho Relleno- Oven baked Ancho chile stuffed with roasted potatoes, corn kernels and a three-cheese blend; served over a creamy “guacasalsa” and accompanied with a side of garlicky white rice

Postres / Desserts Choose One

Flan de Calabaza- Pumpkin flan infused with autumn spices and garnished with cinnamon whipped topping and candied pumpkin seeds

Churros con Champurado- Traditional fried-dough pastry snack drizzled with

agave-mango nectar and served with a chocolate-based, thick Mexican drink infused with cinnamon and vanilla bean

ZOCALO Restaurant and Tequila Bar
358 W. Ontario
Chicago, IL 60610
312.302.9977
zocalochicago.com