Chef’s Table: A Day of the Dead Dinner
For guests aged 21 and over, immerse yourself in an unforgettable Day of the Dead culinary experience at LA Cocina de Gloria Molina. This exclusive four-course Pop-Up Chef’s Table is a celebration of life, death, and the enduring cultural traditions of Día de los Muertos, presented through artful cuisine and a deeply meaningful dining experience.
Hosted in a warm, candlelit setting adorned with the bright colors of marigolds and delicate papel picado, the evening offers more than just dinner—it is a journey into spiritual and cultural connection. Each course, thoughtfully prepared by Dr. and Chef Claudia Serrato, an Indigenous Culinary Anthropologist, is paired with Mexican wines, highlighting the flavors and stories of our ancestors. As part of this immersive event, guests will also have the opportunity to take part in the creation of a traditional altar offering, further connecting them with the rich history of Día de los Muertos.
The gourmet menu showcases Indigenous culinary heritage, featuring dishes such as:
- First Course: Atole & Pan de Muerto, paired with Acrata Blanco. A hand-ground blue corn and amaranth atole served with traditional Pan de Muerto.
- Second Course: Three Sisters Pozole, paired with Acrata Blanco. Heirloom nixtamal, autumn squash, and acoyote beans in a rich veggie broth, spiced with guajillo and chile de árbol.
- Third Course: Braised Bison Blue Corn Tamales (featured in The New York Times), paired with Acrata Tinto. Bison wrapped in heirloom blue corn tamales (vegan option available with braised oyster mushrooms).
- Dessert: Amaranth Skulls, paired with Acrata Tinto. Maple-sweetened amaranth and seed skulls served with cacao ganache and pecan cream.
A quinoa horchata—a creamy blend of quinoa, cinnamon, and vanilla—completes this exquisite experience. Please note that substitutions are not available, ensuring that each guest fully enjoys the chef’s vision and artistic expression.
Reserve your seat now for this one-of-a-kind culinary experience, blending food, culture, and reflection on the cyclical nature of life and death. Your plate is waiting at the Chef’s Table.