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On Wednesday, November 2, Tzuco's Chef/Partner Carlos Gaytán is welcoming his dear friend and colleague, Chef Orlando Trejos — Executive Chef, HA’, Riviera Maya — to the Tzuco kitchen. Together, the duo will create a menu commemorating the cultural significance of the holiday.

Reservations for this collaboration dinner are available now via Resy, with availability starting at 4 p.m. Guests will be offered a 4-course meal for $95 per person (includes a welcome cocktail, excludes tax and gratuity). Wine pairings are also available at an additional cost. The menu includes:

  • “Tetela" - Heirloom tomato stuffed with macadamia requesón, blanched Hoja Santa and eggplant purée, accompanied by a black brioche 
  • Pipián-Curry Lobster - Butternut squash, red curry, zucchini flower and mantou bun 
  • Pork Belly - Braised pork belly, butternut squash puree, chipotle tamarind glaze, blood orange, pickled baby cucumbers and roasted potato
  • Pumpkin - An annual favorite, Tzuco's special Pumpkin dessert (spiced sponge cake, roasted pumpkin mousse, orange puree, chocolate sprigs, coffee) will complete the menu. This item is available on the Tzuco menu for the season.

Tzuco will also be transformed for the holiday with traditional Día de Los Muertos décor — including marigold florals, candles, Catrinas (skulls) and more.  

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