A Culinary Homage to Tradition and Innovation
Nestled in the heart of Coyoacán, amidst marigolds and candles, El Tajín restaurant, under the direction of Chef Ana María Arroyo and with special participation from Chef Alma Cervantes, presents a menu that honors the flavors, aromas, and symbols of Day of the Dead with respect and creativity.
The Collaboration
With the motto “Sabores y aromas que llaman a vivos y muertos” (Flavors and aromas that call to the living and the dead), Chef Ana María Arroyo, a reference in contemporary Mexican cuisine, welcomes this year the distinguished Chef Alma Cervantes, a renowned Sinaloan historian and cook. Together, they create a four-course journey that interprets the symbols of the offering through the lens of tradition and innovation.
“Each year, we strive to make El Tajín a space where flavors converse with history and emotions. This time, together with Alma Cervantes, we pay tribute to the ingredients that have accompanied Mexican families for generations,” Arroyo comments.
The Menu: A Tribute to Tradition
Available from October 25th to November 8th, the Offering Menu coincides with a period when Mexican kitchens are filled with aromas of copal, calabaza, and corn. Each time in this experience is conceptualized as a metaphor for the paths of life and death:
- Entrée: “Sabor Eterno” – Tamal sinaloense with pork bean sauce. A symbolic piece that evokes rest and tribute to the earth.
- Soup: “Con Destino al Cielo” – Crema de calabaza de Castilla with roasted pumpkin seed crosses. Its creamy texture and autumnal aromas allude to the light guiding spirits.
- Main Courses: “Manjar de Altar” and “Tapado de Pato” – Mole negro de huitlacoche with pork rib and red rice; magret of duck with black beans, topped with plantain tortilla. Two preparations that encapsulate the richness of Mexican cuisine: maize, cacao, fire, and time.
- Dessert: “Suspiro Final” – Tamal filled with calabaza sweetness, piloncillo, and cinnamon mantecado ice cream. A sweet ending representing the memory that remains.
Flavors Celebrating Life
Collaboration with Alma Cervantes, an expert in Sinaloan cuisine and gastronomic research, enriches the proposal with a regional focus that reclaims Mexico’s diversity. Together, the chefs transform each dish into an act of collective memory where flavor becomes offering and cooking becomes altar.
El Tajín: A Culinary Reference
Located within the Veracruzano Cultural Center in Coyoacán, El Tajín is a reference to traditional and contemporary Mexican cuisine. Founded with the mission of preserving the country’s culinary roots, the restaurant distinguishes itself for its commitment to local producers and sustainability.
Its founder, Ana María Arroyo, actively participated in the declaration of Mexican Cuisine as Intangible Cultural Heritage by UNESCO and continues to be a key voice in defending the cultural value of food.
Combining history, flavor, and culture, El Tajín becomes each year a meeting point for those who wish to celebrate Day of the Dead through gastronomy.
Key Questions and Answers
- What is El Tajín’s Offering Menu? It’s a special menu honoring the flavors, aromas, and symbols of Day of the Dead, created by Chef Ana María Arroyo with special participation from Chef Alma Cervantes.
- When is the Offering Menu available? It’s available from October 25th to November 8th.
- What makes this menu unique? It combines traditional Mexican ingredients with innovative culinary techniques, honoring both ancestral wisdom and contemporary creativity.
- Who are the chefs behind this menu? Chef Ana María Arroyo, a prominent figure in contemporary Mexican cuisine, and Chef Alma Cervantes, a Sinaloan historian and cook known for her expertise in regional Mexican cuisine.
- What is the significance of El Tajín? It’s a culinary reference preserving Mexico’s culinary roots, committed to local producers and sustainability. Its founder, Ana María Arroyo, played a crucial role in Mexican cuisine’s UNESCO recognition.
