Storyworthy
Food Series: Ch. 7

Chapter 7 of Mera Kitchen Collective's Storyworthy Food Series is a week-long observance of Día de los Muertos. The team's curated menu includes: Tamale Salvadoreño (masa, chicken, green beans, potato, jalapeno); La Reina del Otoño (baked pumpkin filled with mushrooms and spinach in media crema); Pozole Rojo (guajillo and ancho pepper soup with hominy and avocado); Birria Tacos (braised short rib with onions and cheese in griddled corn tortillas, with consomme); Pollo con Mole Negro (chicken leg quarter in Guerrero-style black chile mole); Pan de Muerto (traditional Mexican sweetened bread); Dulce de Yuca (piloncillo sugar syrup, cinnamon clove, shredded coconut); Plátanos en Mole al Estilo Chapín (sweet plantains topped with Guatemalan chocolate mole); Calaveritas de Leche (Guatemalan-style milk candy skulls); and Atole de Piña (hot beverage of sweetened masa harina and pineapple). Available for dine-in, bar seating and takeout during regular kitchen service.