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 Day of the Dead at Border Grill
Celebrate Day of the Dead at Border Grill, Friday, October 20 through
Thursday, November 2, with a to-die-for “El Dia de Los Muertos” menu.
Sample die-lectable lunch and dinner specials including Pumpkin Soup
with chile dusted pepitas, Paella Negra with clams, mussels, shrimp,
calamari, and aji amarillo aioli, Oaxacan Tres Leches with cinnamon
chocolate anglaise and candied almonds, and more!
And be sure to visit Border Grill’s traditional Day of the Dead altar,
aglow with candles and decorated with sugar skulls, maize, pumpkins,
bread, and tequila. Border Grill patrons can participate by writing the
name of a deceased loved one on a brightly colored tag and tying it to
the altar.
The tradition of “El Dia de Los Muertos” is rooted in the ancient
Mexican belief that death is a positive part of the cycle of life. The
ancients honored their deceased loved ones with a party, welcoming them
home for a day. When the Spanish arrived in Mexico, they brought with
them a Catholic “day of remembering” called All Saints Day. While the
customs blended, today Day of the Dead remains rooted in the more
playful Aztec traditions rather than the somber European view of death.
Modern day Mexicans celebrate Day of the Dead by decorating altars for
their loved ones with photographs, mementos, fresh marigolds, sugar
skulls and skeletons, and platters of corn, rice, and beans, as well as
a variety of other food and drinks. The aroma of the cooking is hoped to
help the departed find their way home for the party.
Day of the Dead at Border Grill
Friday, October 20 through Thursday, November 2, 2006
Make Your Reservations Today!
Border Grill – 310.451.1655
Menu Highlights
Pumpkin Soup
with chile dusted pepitas
Black Mole Duck Tamal
duck carnitas, green olives, raisins, and poblano chiles steamed in corn
masa
with apple and orange slaw
Ceviche Negro
shrimp, calamari, and octopus marinated in black citrus with golden
beets
Oaxacan Roasted Chicken
with oaxacan chocolate mole, spaghetti squash, and arroz con crema
Paella Negra
with clams, mussels, shrimp, calamari, and aji amarillo aioli
Oaxacan Tres Leches
with cinnamon chocolate anglaise and candied almonds
Pumpkin Spiced Margarita
garnished with ancho chile pumpkin seeds
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