Join us for Day of the Dead
Friday and Saturday, November 1 and 2, we’ll celebrate Dia de Muertos at both restaurants! Pan de Muerto, Barbacoa, Punch, Mezcal! Come see our Altar and Ofrendas, and add yours
El Sacrificio Final Flight A Special Mezcal Flight at Cantina
Bozal Borrego–a twice-distilled mezcal where lamb is put directly in the still. Notes of smoke, persimmon and citrus accompany the flavors of roasted lamb.
Del Maguey Pechuga–A Pechuga is a special-occasion mezcal where the mezcalero typically hangs a chicken or turkey breast above the still between a second and third distillation. Use of the breast of the animal is a ceremonial or sacrificial ritual. Often, Mezcaleros add fruit, rice or nuts directly into the still when making a pechuga. These additions impart more flavor than the meat.
El Buho Espadin–Made with mesquite-roasted agave and distilled in clay. Earthy, smoky flavors of mesquite and clay pair well with Goat Barbacoa.
El Buho, “The Owl,” is revered in Mexico as the spiritual link between the living and the dead, carrying the souls of this life into the afterlife.
Salud Mis Amigos!
Day of the Dead Altars at each location are ready for your contributions. Help us celebrate the weekend with our dear departed friends and family. Bring photos, foods, and drinks they loved and add them to our altars, so we can share a meal with them this weekend!
Pan de Muerto
& Pecan Chipotle Salsa
Dead Man’s Bread, baked by Dos Hermanos Bakery, served with our pecan chipotle salsa, is our offering to you! Served on the house to our guests at both locations!
Shimanek Bridge Farm Goat from the Willamette Valley, served exclusively at Xico and Cantina Xica, is rubbed with guajillo and ancho chili adobo with oregano, clove, and allspice, then slowly roasted in maguey and banana leaves over tomatillo and onion. The tomatillo, onion, and braising juices become a most delicious sauce.
Perfectly tender goat barbacoa served over parsnip puree, ground-cherry pico de gallo, apple-radish salad with herbs, and crispy brussels sprouts.
You won’t want to miss this dish!
Flor de Muerto Punch
Celebratory Mezcal Punch
Local pears in Mezcal, Amargo Vallet, Hibiscus Piconcillo Syrup, Lime, Sparkling Apple Cider, Canela, served on the rocks in a goblet, at both locations until it’s gone!