And you will know us by the day of the dead

You may have noticed that things have been a little quiet in our neck of woods of late. We can only apologise for the slight absence, but we promise it'll be worth it.

We've been off on our holidays you see, and with travel comes new knowledge, new ideas. To be specific I've had a title stint in the United States of America, and to linger on the details more, a little time was spent in Chicago and a bit more time in San Francisco, with a few road trips in-between. It was of course incredible, and so was some of the food our eager mouths sampled. Well, actually some of it was incredible, and a lot of it just plain huge. They certainly do have an ethos of good food equaling large portions from my experience.

The culinary take-aways, from the land of fast food had to be brunch, good burgers, and Mexican food. America seems to 'do' brunch better than anywhere else, the best being Dottie's True Blue cafe in San Francisco, which I intend to blog about in another guise soon.

Obviously burgers seem to be the nations obsession, but the real joy for me is eating in Mexican restaurants. I love Mexican food, and it feels like a real discovery when ever I eat this cuisine on the west coast. For obvious geographic reasons the authentic Mexican dining experience has been a little off the mark in blighty (apart from more authentic experiences from Wahaca and a few of the better burrito joints popping up in London, of which Daddy Donkey comes recommended).

For that reason, this months supper club on June 19th has gone all Mexican with our theme Day of the dead. Now we know that this Mexican festival is strictly in November, but hey, it sounds good so to hell with it.



So gringo's, take a look at our 'Day of the Dead' menu, carefully crafted from the bulging bags of our travels. As ever, this may be subject to change on the night, but any deviations will be slight.

Menu para Dia de los Muertos (Day of the dead menu):

Starter:
Salmon ceviche w/ fresh mango salsa and La Palapa's tortilla chips
Ceviche de salmon con pico de mango y totopos de La Palapa


Segunda:
Beef empanadas w/ walnut cream
Empanadas de picadillo en nogada

Palate Cleanser:
Watermelon and tequila mojito granita.
Mojito de tequila y sandia

Main:
Meatballs in chipotle chile w/ avocado and tomatillo salsa, and mexican rice.
Albondigas al chipotle con guacasalsa y arroz a la mexicana


Dessert:
Mexican chocolate pudding
Casuelita de crema de chocolate

¡Ándale! ¡Ándale! ¡Arriba! ¡Arriba! Book here: info@trailofourbread.com