Day of the Dead Dining at Zocalo10.28-11.2

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

When: Friday, October 28 through Tuesday, November 2

“Dia de Los Muertos” Menu

Day of the Dead Dining at Zocalo Restaurant and Tequila Bar

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

Pescado en 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

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