Brightest Young Things

Words and images: Daniella Caruso (@HungryDC)

“Dia de los Muertos,” or Day of the Dead, is a Mexican holiday which traditions are lost among most in this country as it falls only a few days after the 31^st, and tends to get lumped in with the shit show that is Halloween. In reality, it has next to nothing to do with horror flicks, candy binges, and property damage and is actually a much more sentimental celebration - A time for family and friends to gather, eat, drink, and honor the memories of loved ones that have passed away.

For the past few years, Oyamel has paid tribute to this holiday, offering a genuine glimpse into the Day of the Dead experience. Upon entering the restaurant you’ll find the ceiling lined with decorative flags and rows of intricately arranged flowers. Altars of candles and handmade sugar skulls hug the walls, representing shrines constructed to honor the deceased. Hurry up and take it all in, cause we’re almost at the best part – the food.

The menu was inspired by Chef Joe Raffa’s trips to Oaxaca, a region of Mexico known for its moles (pronounced molé). These popular sauces can be found throughout Mexican cuisine in a variety of colors and flavors, and are often served as comfort food during celebrations, events, and holidays like this one. Preparation is a tedious process, and something Chef Raffa knows well. The techniques he learned in Oaxaca require a great deal of patience, trial and error, and several days to master - all to create mole the way it was intended to be.

The Day of the Dead dinner I attended at Oyamel successfully incorporates traditional elements with a variety of local ingredients, to create an authentic, yet unique combination of flavors and, most importantly, the ultimate sauce lover’s paradise.

The Day of the Dead specials through Nov 2. Featured dishes include:

Cocktails

• El Diablo Nuevo: Reposado Tequila, house-made cassis, fresh lime juice and ginger beer air
• Sagrado Corazon: Herradura Blanco Tequila, cilantro and toasted coriander Gimlet over hibiscus ice
• Sangre y Fuego: Del Maguey Mezcal ‘Vida,’ sweet vermouth, Cherry Heering, housemade Sangrita de Jalisco and burnt orange

Food:

• Taco de Menudo: Menudo in a tortilla. Chile braised beef tripe and chickpeas with sweet onions and cilantro
• Codorniz con Pipian Rojo: Grilled achiote marinated quail with a Mayan style sauce of ancho and mulatto chiles, pumpkin seeds, cumin, Mexican cinnamon and pomegranates
• Mole Verde Oaxaqueno con Costilla de Puerco: Green Oaxacan mole of tomatillos, tomatoes, and epazote with braised spare ribs and crispy fried amaranth
• Mole Manchamanteles Oaxaqueno con Pierna de Conejo: A mole of guajillo and ancho chiles, tropical fruits (plantains and pineapple) and nuts served with a confit of rabbit leg
• Mole Amarillo Oaxaqueno con Costillas de Cordero a la Parrilla: A yellow mole of chicostle and ancho chiles, tomatillos, tomatoes and Mexican spices with grilled lamb chops
• Mole Negro Oaxaqueno con Tamal de Guajolote: The celebrated Oaxacan black mole has an earthy, sweet and spicy flavor, served with a turkey tamale
• Flan de Camote: Sweet potato flan with Honeycrisp apple sorbet and tamarind sauce