Tickets: Oyamel Day of the Dead Festival (Oct 24-Nov 6)

Tickets: Oyamel Day of the Dead Festival (Oct 24-Nov 6)

Oyamel’s annual festival focuses on the ancient Mexican tradition of celebrating the dead and enticing souls to linger with food, drink, and festivities. This year’s festival is dedicated to legendary Mexican singer and songwriter, Juan Gabriel. The VIP hour and the party that follows will feature delectable bites and creative cocktails to die for, plus live music and traditional face painting.

What: Day of the Dead Festival Kickoff – VIP Hour
Where: Oyamel, 401 7th Street NW, Washington, DC
Date: Monday, October 24
Time: 5-6pm (party continues from 6-9pm)

The first 5 readers who enter this code “LOBBYDOTD” will get 10% off tickets for the Kickoff Party.

The Day of the Dead Festival at Oyamel runs from October 24 – November 6 and will feature a series of dinners that include 5 course tasting menus with tequila and mezcal pairings.

Day of the Dead Kickoff Festival

Tequila & Mezcal Experience Dinners

 

 

 

 

Late Night with Anthony Bourdain

 

 

 

Day of the Dead Dinners

Oyamel is offering special Day of the Dead dinners on Oct. 26, Oct. 31, Nov 1, and Nov 2 from 6:30 to 9pm. The five-course dinner include tequila and mezcal pairings. Tickets are $100 per person.

 Special Dishes

The following dishes and cocktails will be featured on the Oyamel menu throughout the festival

Carne Apache 2.0 – Finely chopped Broken Arrow Ranch venison heart tartare with red onion, pickled cactus, capers, egg, cilantro and pasilla de Oaxaca chile dressing (13)

Tamal de acelgas – A tamal from Míchoacan, made with shredded rabbit confit, almonds, raisins and pickled jalapenos wrapped in Swiss chard with a spicy ranchera sauce (13)

Sopa de calabaza y manzana – An autumn squash soup with honeycrisp apples, ancho chile, spiced pumpkin seeds, and Mexican crema (9)

Taco Atapakua de pierna de res – Roseda beef shank braised with guajillo chile, tomatillo and mint garnished with a pickled corn and fresh tomatillo relish in a house made fresh masa corn tortilla (9)

Calabaza en tache – Spiced autumn squash caramelized with piloncillo, served with orange segments, orange gelée, candied pumpkin seeds and vanilla ice cream (10)

Special Drinks:

Paloma Cartuja – Tequila and grapefruit soda with a touch of Carthusian herbs liqueur and cinnamon

Asi fue (y asi sera) – Craneo mezcal, Benedictine, mole bitters and orange peel

See you there!

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