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Day of the Dead food celebrations
Rising from the ashes are celebrations for the Mexican holiday Day of the Dead, Nov. 1 running into Nov. 2.
The holiday is actually a celebration of life, said chef-restaurateur Alejandro Gonzales. Gonzales, accordingly, will honor the holiday at two of his Mexican restaurants — on Friday, Nov. 1, at Chichimecas in Farmingdale and on Saturday, Nov. 2 at Quetzalcoatl in Huntington.
In addition to having live music, Gonzales will be giving samples of traditional dishes. There will be miniature sweet and savory chicken and pork tamales, pan de muerto (a bread with a bone shape on top) and a Mexican hot chocolate and corn drink called champurrado. The regular menu will be offered, along with Day of the Dead specials. At Chichimecas, you can get pollo gusado, a chicken stew ($15.95) and at Quetzalcoatl, a pineapple filled with pork ($18.95).
Chichimecas is at 169 Main St., Farmingdale, 516-586-8646, chichimecasrestaurant.com and Quetzalcoatl is at 296 Main St, Huntington, 631-427-7834, quetzalcoatlmexrest.com.
Diners at Besito in Huntington and Roslyn will find some lively additions to the menu to celebrate Day of the Dead.
The two restaurants will feature the dishes on Friday and Saturday, Nov. 1 and 2. They also will have keepsake cards about the Mexican holiday and chocolates in flavors such as vanilla-caramel, tamarind, and passion fruit, from chocolatier Casa de Chocolates.
In Huntington, specials will include empanadas filled with butternut squash, goat cheese, and sage ($10); and soft tortillas packed with shredded short rib and baked in chipotle-cream salsa ($24).
In Roslyn, the specials will be hominy corn soup with guajillo chile-flavored shrimp, onions and cilantro ($11); and seafood Vera Cruz, with chile-flavored Mexican rice, chipotle chile, and the herb epazote ($28).