Events / Dinner

Día de los Muertos

Wed, November 01, 2017

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Diego Galicia

Mixtli, San Antonio

Rico Torres

Mixtli, San Antonio

Rogelio Garcia

The Commissary, San Francisco

Victor Parra Gonzalez

Las Puertas, Buffalo, NY

Jacob Rojas

Tallulah’s Taqueria, Providence, RI

Victoria Price

"Mary and Vincent Price's Come into the Kitchen Cook Book"

Alex Valencia

La Contenta, NYC

For this year's spirited Día de los Muertos dinner, five talented tastemakers of modern Mexican fare will explore their shared heritage through top-notch south-of-the-border cooking. Capping off the festivities is special guest Victoria Price, who will share her famed father Vincent Price's deep affinity for this vibrant cuisine.

Click here to see photos from this event.


Hors d'Oeuvre

Molletito de Hongos al Mojo de Ajo y Chipotle con Queso Menonita

Cereza de Puerco with Pickled Cherries and Guajillo

Charred Avocado with Camarones, Corn Nuts, and Sal de Chapulín

Chia Tostadas with Mousse de Cazón, Wakame–Serrano Powder, Ikura, and Pickled Onions

Casa Noble Tequila Cocktails with Casa Noble Reposado Tequila, Casa Noble Crystal Blanco Tequila, and Casa Noble Añejo Tequila


Striped Bass a la Plancha with Camote, Cempasuchitl Vinegar, and Pepitas

Tinga de Conejo with Calabazas

Pato with Mole de Calabaza and Sunchokes

Beef Cheek Barbacoa with Aged Chilmole, Hibiscus-Pickled Onions, Chirivias, and Confit Potatoes

Mexican Street Corn with Eden Corn Semifreddo, Cotija Snow, and Tonka Bean–Infused Faux Mayonnaise

A selection of fine wines will be served with this dinner.

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