Dia de Muertos menu:
With the Day of the Dead (Dia de Muertos) being a Mexican holiday, A Mexican-inspired menu will only do this week. Going off of what is traditionally served during this holiday, I went with a Midwest spin on the tradition.
We are in full fall season here in the Midwest and what better way to start a party other than with guacamole. The fall guacamole is prepared with pomegranate, sage and thyme for something different. The pomegranate adds some crunch and a brightness to this otherwise smooth dish. If the fall guacamole is too much change to what you are accustomed to, then guacamole with large green pepper chunks would work here as well.
For the entree, only my spicy black bean and chorizo soup will do. The soup is bursting with flavor and adds a slow heat that will keep you warm during the cold months. This works great for a party because you can serve many garnishes for your guests to pick and choose. They can tailor the soup to what they like best, for example, Mexican crema, radishes, cilantro, pickled onions, etc..
Rice pudding desert is great because it should put out any residual heat from the soup and add sweet cinnamon and texture to the end of the meal. Have a wonderful time enjoying this Dia de Muertos menu with family honoring loved ones over food.
Mexican Rice Pudding