Guests staying at the Hotel Matilda on November 2 are in for a delightful fright. The boutique hotel will be celebrating the Day of the Dead by hosting its 6th Cena Negra (Black Dinner) at the hotel’s Moxi restaurant.
This year’s edition will feature a six-course menu by Chef Eduardo Garcia, considered among one of the country’s top chefs, and an artistic creation by Betsabeé Romero, one of Mexico’s most celebrated artists who has also had international acclaim.
For the Black Dinner, Chef Garcia will be preparing:
- Caesar Salad with butter lettuce, Parmigiana Reggiano and anchovies
- Rice with porcini mushrooms and winter truffle
- Octopus and crab ceviche
- Pork belly confit with artichoke puree, sunflower seed, tarragon and onion jus
- Sweet potato with toasted macadamia nut and chamomile
- Chocolate, banana ice cream and hazelnut
Chef Garcia has been in the kitchen professionally since he as 15 and has worked with world-renowned chef Eric Ripert at Le Bernardin in New York and Chef Enrique Olvera at Pujol in Mexico City. He opened his first critically acclaimed restaurant, Maximo Local Bistrot, in 2011 in Mexico City. In 2014, he launched Lalo!, and in 2015 a brasserie and French oyster bar called Havre 77.
Betsabeé Romero works with a variety of media to create critical commentaries on a variety of themes, from immigration to global consumer culture. She has had 30 expositions worldwide, including Mexico, the United States, India, Egypt and a number of European nations. Her pieces are in many permanent collections around the world, from the British Museum Collection to the Museum of Contemporary Art in Los Angeles to Hotel Matilda. Her latest creations will be exhibited during the 6th- annual Cena Negra.
The Black Dinner costs $2,500 pesos (approximately $137) per person; service is additional. For more information and to make reservations, email eventos@hotelmatilda.com.
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