Abraham Salum, Anastacia Quiñones, and their team at the James Beard House
Beef Tongue Quesadillas with Oaxaca Cheese and Avocado–Serrano Salsa
Black Bean–Chorizo Sopes with Cascabel Chile Sauce
Mushroom–Epazote Flautas with Guacamole
Day of the Dead Chicken Tamales with Black Beans
Signature Tamarind and Prickly Pear Margaritas
Chicharrón Cream with Chapulín Pico de Gallo and Pasilla Oil
Purslane Salad with Biznaga Blossoms, Beets, Hearts of Palm, and Sesame Seed Vinaigrette
Black Cod in Papillote with Pink Pine Nut Mole and Cactus Pad Salad
Braised Kale and Spiced Queso Fresco–Stuffed Beef Short Ribs with Piloncillo–Morita Chile Demi-Glace and Chile Piquin–Sautéed Potatoes
Day of the Dead Bread with Candied Pumpkin, Mexican Chocolate, and Tequila Atole
Anastacia Quiñones in the James Beard House kitchen
Wine and Tequila served at the James Beard House dinner
Dinner

Day of the Dead Celebration

Abraham Salum

Komali and Salum, Dallas

Anastacia Quiñones

Komali, Dallas

Though his studies and career have taken him around the world, Mexico City native Abraham Salum sticks to his roots at Komali, where he seeks to enlighten diners about the nuances of his homeland’s regional cuisines. Join us for a taste of his signature, contemporary Mexican fare at our Día de los Muertos celebration.

Event photos taken by Lisa Ozag. 

Related Info:

MENU

  • Hors d’Oeuvre

    • Quesadilla de Lengua con Queso Oaxaca y Salsa de Aguacate y Serrano > Beef Tongue Quesadillas with Oaxaca Cheese and Avocado–Serrano Salsa
    • Sopecitos de Frijol y Chorizo con Salsa de Chile Cascabel > Black Bean–Chorizo Sopes with Cascabel Chile Sauce
    • Taquitos de Hongos Epazote con Guacamole ​> Mushroom–Epazote Flautas with Guacamole
    • Mucbipollo con Salsa de Frijol Yucatecan > Day of the Dead Chicken Tamales with Black Beans
    • Signature Tamarind and Prickly Pear Margaritas
  • Dinner

    • Crema de Chicharrón con Pico de Gallo de Chapulines y Aceite de Pasilla
    • Chicharrón Cream with Chapulín Pico de Gallo and Pasilla Oil
    • Monte Xanic Chenin Colombard 2011
    • Ensalada de Verdolagas con Cabuches, Betabel, y Palmitos
    • Purslane Salad with Biznaga Blossoms, Beets, Hearts of Palm, and Sesame Seed Vinaigrette
    • Rivero González Cabernet Sauvignon Blanco 2012
    • Mero Negro en Papillote con Mole de Piñón Rosa y Ensaladita de Nopales
    • Black Cod in Papillote with Pink Pine Nut Mole and Cactus Pad Salad
    • Xikbal Baja Tempranillo Grenache 2011
    • Costilla de Res Braseada con Relleno de Acelgas y Queso Fresco Enchilado con Demiglace de Piloncillo y Chile Morita y Papas al Piquín
    • Braised Kale and Spiced Queso Fresco–Stuffed Beef Short Ribs with Piloncillo–Morita Chile Demi-Glace and Chile Piquin–Sautéed Potatoes
    • Monte Xanic Cabernet Blend 2010
    • Pan de Muerto con Calabaza en Tacha y Atole de Chocolate Mexicano con Tequila
    • Day of the Dead Bread with Candied Pumpkin, Mexican Chocolate, and Tequila Atole
    • Komali's Azteca After-Dinner Drink with Casa Noble Tequila and Liquor 43
    • Cafe de Olla
    • Mexican Coffee with Cinnamon and Piloncillo 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 11.06.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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