Oyamel is celebrating Day of the Dead with a curated menu. If you don't know what the Day of the Dead means click the link. Wiki has a great explanation.
Here's the menu rundown:
Monday, October 25: Mole Verde con Pierna de Puerco – Green mole made from pumpkin seeds, cilantro, epazote, and tomatillos and served with pork shank.
Tuesday, October 26: Mole Manchamantel – The name of this mole means tablecloth stainer and it is made with ancho chile. (Mole Verde con Pierna de Puerco will also be served).
Wednesday, October 27: Mole Coloradito con Codoroniz – A brick red color mole made with ancho and pasilla or guajillo chiles, almonds, sesame seeds, tomatoes, garlic, oregano, cinnamon, banana, sugar and served with quail. (Mole Manchamantel will also be served).
Thursday, October 28: Mole Almendrado – Almond mole. (Mole Coloradito con Codoroniz will also be served).
Friday, October 29: Mole Amarillo – Yellow mole made with ancho, costeño and guajillo chiles, tomatillos, onion, garlic, clove, cumin, black pepper, cilantro, chilcoxle and hoja santa or pitona. (Mole Almendrado will also be served).
Saturday, October 30: Mole Chichilo con Costilla de Res – Made with chilguacle negro, mulato and masilla chiles, tomatillos, tomatoes, cloves, black pepper, corn masa, avocado leaves served with beef ribs. (Mole Amarillo will also be served).
Sunday, October 31: Mole Chichilo con Costilla de Res
Monday, November 1: Mole Negro con guajolote – Black mole is among the most complicated to make. It uses many different kinds of chile, chilguacle negro, mulatto, pasilla, ancho, guajillo, and chipotle as well as seeds, nuts, spices, herbs, citrus and chocolate and is traditionally paired with turkey.
Tuesday, November 2: Mole negro con guajolote
New Tacos will Debut:
Taco de Acelgas – Swiss chard and potato taco with crispy shallot and salsa chipotle
Taco de Menudo – Stewed beef tripe taco with sweet onion and salsa serrano
Dessert: Flan de camote con salsa de tamarindo y helado de canela caramelizada. Inspired by traditional Mexican Sweet potato flan served with tamarind sauce and caramelized cinnamon ice cream