The Marquis Hotel in Mexico City invites you to experience the Catrinas Festival on November 1 and 2, where two of its restaurants will offer special dishes to celebrate the Day of the Dead.
At Terraza Santino, you can enjoy dishes like Risotto alla Parmigiana or Striped Bass with Cuttlefish Ink Sauce. Meanwhile, Los Canarios will offer delights such as Blue Corn Quesadillas filled with pumpkin flower and Wrapped Sea Bass in Holy Leaf with amaranth mole.
Mexican gastronomy comes to life in this festival, which combines visual beauty with the traditions of the Day of the Dead, providing a unique culinary experience in the heart of Mexico City.
During the Day of the Dead in Mexico, gastronomy plays an essential role by offering iconic flavors of Mexican cuisine. The Catrinas Festival at the Marquis Hotel is an opportunity to enjoy art, culture, and a culinary proposal that rediscovers the delights of Mexico.
The menu includes dishes such as Black Aguachile with fresh shrimp, Saffron Fiesta Tamale, Sea Bass with Complete Mole, and a reinvented Pumpkin dessert. This culinary proposal is a tribute to the cultural richness of Mexico, combining modern techniques with traditional ingredients in a fusion that celebrates the best of Mexican cuisine.
Aside from the offerings at A la Parrilla, other hotel restaurants will also showcase special menus. The hotel corridors are decorated with Catrinas designed by artist César Menchaca, a monumental altar, and a trajinera from Xochimilco that evokes the essence of the festivities.
The exclusive menu at A la Parrilla has been created by chefs Neftalí Zepeda and Josué Rodríguez, in collaboration with guest chefs from Tierra y Cielo, a recognized Chiapaneco restaurant. Each dish on the menu is carefully crafted to highlight seasonal ingredients and culinary traditions of the Day of the Dead, offering diners a unique sensory experience.
