In anticipation of Dia de los Muertos (Day of the Dead), Rosa  Mexicano ( plans  a special menu of autumn-inspired dishes from October 27-November 3. In honor of All Saints Day (Nov 1) and All Souls Day (Nov 2), festive menu additions for this traditional Mexican holiday include:

Fall Guacamole – a riff on Rosa’s world-famous dip with roasted pears, apples and toasted almonds

Sea Scallops with Pumpkin Seed Pipian – with huitlacoche flan and caramelized chayote squash

Churros en Bolsa – hot donuts served with three dipping sauces: Mexican chocolate-piloncillo, Strawberry chile de arbol, and Dulce de leche

El Diablo Ahumado (The Smoky Devil) – a spicy sip made with Ancho chile-infused Herradura reposado tequila, fresh blood orange, apricot brandy and cinnamon

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