Day of the Dead: Frida Kahlo in New York

By JULIETTE ROSSANT On the Day of the Dead (Dia de los Muertos), what could be better than toasting Frida Kahlo -- at a restaurant in New York City? Frida often painted still lifes of food and was known as a enthusiastic cook, as recounted by her stepdaughter Guadalupe Rivera in Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo (Clarkson Potter 1994). Now, Frida's niece, Isolda P. Kahlo, has put her famous aunt's name on a small batch tequila that is making its debut at New York's Zocalo Restaurant, November 2-12. Chef Julian Medina is pairing shots of Frida Kahlo Tequila Blanco, Frida Kahlo Tequila Reposado, and Frida Kahlo Tequila Añejo with a special tasting menu he calls "Frida Flight." Frida Flight Appetizers Sopa de Flor de Calabaza Zucchini flower soup ~ crispy zucchini flower ~ goat cheese and requeson Concha de Callos Mexican bay scallops with hen of the woods mushrooms, Oaxaca cheese and Caviar Entrees Chef Medina’s Flight Pairing with Frida Kahlo Tequila 3 of Chef Julian’s signature dishes inspired by Frida kahlo Frida Blanco - Sweet corn tamal with crab and chile morita vinaigrette Frida Reposado - Seared sea scallop with "salsa borracha" and avocado espuma Frida Añejo - Huitlacoche and Oaxaca cheese hand made quesadilla Costillas Enogada A recipe by Frida (chiles enogada) Chef Medina’s interpretation: Braised short ribs ~ chile ancho ~ cauliflower and toasted walnut puree ~ Poblano rajas pomegranate seed salad Dessert Dulce de Calabaza - Pumpkin parfait ~ crystallized pumpkin seeds ~ cajeta ~ mescal sauce Zocalo will have a traditional altar where guests can places pictures and favorite foods to remember the dead and will show Frida films including Salma Hayek’s Frida to Sergei Eisenstein’s Que Viva Mexico. Previous articles: More Halloween Mexicana, from Rick Bayless Halloween Mexicana: Day of the Dead a la Super Chef Technorati Tags: superchefblog, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, Mexico, Day of the Dead, Dia de los Muertos --> back to superchefblog