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Chef/Partner Carlos Gaytán is celebrating Día de los Muertos at a collaboration dinner at Tzuco on November 3rd. Served in the restaurant’s dining room – which will be filled with traditional marigolds, banners, skeletons and more – Chef Gaytán is welcoming Grace Ramirez to his kitchen for the occasion.

A chef appointed to the NY Chefs Council and spanning roles as humanitarian, educator, author and television personality, Ramirez is known for promoting Latin American cuisine and culture and as a global ambassador of the Guatemala-produced Zacapa Rum, the evening’s spirits partner.

Together, Gaytán and Ramirez will present a four-course feast honoring the Day of the Dead. The dinner menu features signature dishes that pay homage to life, death and the memories that connect us, with dishes and accompanying pairings that include:

WELCOME COCKTAIL: ZACAPA DAIQUIRI

  • Zacapa No. 23 Rum, lime juice, simple syrup

GUAJILLO ADOBO PRAWNS TOSTADA

  • Grilled guajillo adobo prawns, guacamole, and gold-dusted chapulines
  • 2022 Santo Tomas Blanca Mexico Viognier

PULPO ENAMORADO

  • Salsa macha roasted octopus, pickled carrot, peas, potatoes, and tonnato aioli
  • 2022 Santo Tomas Rosado México / Grenache

CHICKEN MOLE

  • Roast chicken, mole poblano, saffron rice, corn, jícama, and pomegranate
  • 2021 Santo Tomas Classic Tempranillo / Cabernet Sauvignon

PUMPKIN

  • Roasted pumpkin, spice cake, dark chocolate, and maple and Gruyère cheese ice cream
  • Alexander Jules Amontillado Sherry

Wines will be provided by Bodegas de Santo Tomás. 

Feature photo courtesy of Neil Burger

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