Vela Bar y Cocina is celebrating Dia de Los Muertos October 31 through November 3 with special dishes from Executive Chef Jorge Angulo, and a special cocktail featuring 400 Conejos Mezcal.
The Mexico City restaurant will be serving up Pozole made with heritage pork in a charred dry chile broth with heirloom corn, and Pan de Muerto with salted dulce de leche. The bar will offer their brand new Flores Para Los Muertos which is made with 400 Conejos Mezcal Champurrado, heavy cream, nixta, pilloncillo and marigolds.
Vela Bar y Cocina is celebrating Dia de Los Muertos October 31 through November 3 with special dishes from Executive Chef Jorge Angulo, and a special cocktail featuring 400 Conejos Mezcal.
The Mexico City restaurant will be serving up Pozole made with heritage pork in a charred dry chile broth with heirloom corn, and Pan de Muerto with salted dulce de leche. The bar will offer their brand new Flores Para Los Muertos which is made with 400 Conejos Mezcal Champurrado, heavy cream, nixta, pilloncillo and marigolds.
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