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Named for the Dia de los Muertos custom of offering fresh flowers (particularly marigolds, or cempazuchiles) to the souls of deceased relatives and friends, this favorite Oaxacan restaurant offers authentic Mexican cuisine in a festive, colorful atmosphere. Recommended appetizers include a fresh and tangy ceviche, and 'Tlacoyo Zapotec,' a black bean filled blue cornmeal cake topped with lettuce, tomato, crema and cheese. Each day, the restaurant serves one of the seven different moles of Oaxaca, which is ladled over turkey, rice and vegetables. Other good entrées are Cerca Del Cielo, a multi-layered feast of corn masa cakes, beans, spinach, squash, peppers and cheese on a roasted tomato salsa, and the Pipian, an ancient sauce composed of roasted pumpkin seeds, peanuts, sesame seeds, and chiles served over pork loin or chicken. Reservations recommended. |
