From October 31 to November 2 the kitchen steps away from the regular menu for a short Day of the Dead run. Here is what Chef Mateo is planning.
Pan de muerto baked in house each morning. Mole negro over braised chicken, a two-day recipe we only make once a year. Tamales de rajas wrapped and steamed in corn husks. Calabaza en tacha, pumpkin candied in piloncillo and cinnamon. And a champurrado, the thick chocolate atole, served hot at the door because it is Edmonton and it will be cold.
We build an ofrenda at the Whyte Avenue location every year and guests are welcome to add a photo or a note.
