Chef Carlos Gaytán has announced plans for a Diá de los Muertos dinner celebration at Tzuco (720 N. State St.), his Mexican-French restaurant in downtown Chicago.
Día de los Muertos, or The Day of the Dead, is an annual Mexican holiday during which friends and families welcome the souls of their departed loved ones for a reunion that includes special food, drink and celebration. On this two-night dinner affair, held Sunday, November 1 and Monday, November 2, Chef Gaytán will recreate these vibrant festivities in the company of three women who have demonstrated their talent, leadership, empowerment and ingenuity as chefs: Chef Celia Florián from Restaurante Las Quince Letras (Oaxaca, Mexico), Chef Liz Galicia from Miel de Agave (Puebla, Mexico) and Chef Diana Dávila Boldin from Mi Tocaya Antojería (Chicago, Illinois),
Together, Chef Gaytán and his guest chefs will present a five-course dinner rooted in heritage Mexican cooking. Tzuco will also be transformed with Día de los Muertos décor, including thousands of marigolds, commemorative candles, colorful art, catrinas (skulls) and more. This décor will fill all corners of the restaurant from October 30-November 2.
The evening’s menu will showcase original Mexican recipes signature to each chef’s passion and area of expertise. Chef Florián – who belongs to the world network of terra madre cooks having founded the Slow Food Oaxaca Movement. Chef Galicia has devoted her career to studying the culinary customs of the State of Puebla and interpreting its indigenous recipes. And Chef Dávila Boldin is a storyteller through food, recounting the smells, colors and flavors shared at her aunt’s table in San Luis Potosí, Mexico.
Guests will be offered:
AGUACHILE DE MERO ROJO
Guajillo pepper, mandarine, jícama, tabaco. (CHEF DIANA DAVILA)
Tamal rojo with goat meat and mole de caderas reduction. Tamal verde with pork and purslane salsa. (CHEF LIZ GALICIA)
CALDO DE TUÉTANO
Short rib, bone marrow, calabacitas, flour tortillas. (CHEF DIANA DAVILA)
Traditional Oaxacan mole negro, turkey, and plantain purée. (CHEF CELIA FLORIÁN)
Roasted pumpkin, coffee, dark chocolate, spices, cempasúchil ice cream. (CHEF CARLOS GAYTÁN)
Tzuco’s Día de los Muertos dinner celebration is priced at $95 per person, excluding tax and gratuity. Reservations are available on November 1 and 2 between 5 and 10:30 p.m. Exclusive beverage pairings – which will span interesting genres of wine and spirits – may also be added to the tasting menu for $45
Reservations are required and are available now via Resy.