November 5, 2024

A Dia de los Muertos Dining Experience: Nurture Celebrates Mexican Heritage and Culture

Dia de los Muertos, or Day of the Dead, is an important Mexican holiday celebrated on November 2. It is believed that one day a year, the spirits of those who have passed cross back into our realm to spend time with their families.

On Friday, November 1, Nurture, a community-based wellness space, hosted a five-course dinner featuring a variety of traditional Mexican dishes to commemorate the special night. Nurture is interested in rich story-telling and focuses on stories that lift up the community.

Throughout the year, Nurture hosts various dinners. This year, they had the Spring Equinox Dinner, Earth Day Dinner, Summer Solstice Dinner and Fall Equinox Dinner. Each dinner is designed to bring people together, where they can share food, drinks, and stories.

Nurture celebrated Día de los Muertos with a deeply authentic experience, offering a meaningful opportunity to learn, share, and honor loved ones.

Nurture created a moody, warm and cozy ambiance. The lights were dimmed, and candles and flowers were sprinkled throughout the space. Spanish music played throughout the night, making the experience that much more special.

All guests were welcomed with Champurrado, a thick Mexican hot chocolate made of masa, piloncillo and chocolate. The servers all had calaveras, or skulls, drawn on their faces, which is typical for the celebration. It was a pleasant surprise to also see guests with their faces painted.

In the corner was the heart of the celebration, the ofrenda or the offering. During Dia de los Muertos, families will set up an altar. The altar has several key components as Victoria Garcia, founder of Apapachao Cacao explained. A photo of a late family member, in this case of Garcias’ late father, was present on the altar.

The altar also included papel picado – sheets with intricate cuts representing the delicate nature of life. Cempasuchil, or the marigold flower, is used because it is believed that the aroma will help guide the spirits back to their families. Salt is typically used as a purifier. Pan de Muerto, the bread of the dead, represents both the bones and the circle of life. A glass of water is to quench the thirst of spirits after their long journey. Sugar Skulls, which were at one point in history real skulls, represent the departed spirit. Alongside collectibles and trinkets the family members may have enjoyed or were meaningful to them. There is a long history of honoring the dead by the indigenous people in Mexico, Dia de los Muertos is more of a fusion of these indigenous practices merging with colonial Catholicism.

Marigold flowers adorned all the tables at Nurture and were highlighted in Molly Flynn’s Marigold Martini. The light drink set the perfect tone for the night.

A CULINARY OFRENDA

Between arrival and the first dish, guests enjoyed flavorful cocktails and learned more about the culinary dishes to be served. The first dish was a traditional Mango Ceviche with homemade tostadas. On a black plate, the colors of the dish stood out beautifully, the first bite was the perfect crunch. The mango and shrimp pair deliciously and there is freshness in every bite.

The second dish was a contemporary take on street corn: elote with fiesta aioli, almond cojita, and black Tahani. Immediately we were skeptical – where was the mayonnaise? Where was the chili powder? But the first bite erased any doubts. The black tahini was unexpected, but the rich, nutty flavor was addicting, more was needed.

As a palate cleanser, a Mezcal sorbet. Mezcal is a traditional liquor in Mexico produced by combining many agave plants. Mezcal has a uniquely smokey taste, combined with lemon in the sorbet, it danced on our tongues.

The third course was by chef Carmela (Carmelita) Gonzales Castorena, originating from Zacatecas she shared her family’s Negro Chicken Mole. During this time the Nurture team brought Castorena out, introducing her to the crowd. Castorena was shy but shared her thankfulness with everyone.

“I have worked in many places, but this is the first place that has felt like home,” Castorena said. Her love for Nurture could be tasted in each bite.

Mole may not be everyone’s cup of tea… or chocolate, as its key ingredient, but it was ours. During this time, the Curio Cabinet team snuck into the kitchen to see what was happening. The back of house team was cool, calm and collected. Laughing, teasing one another, and serving up the Mole.

To end the night on a sweet note, Kelly Fiorenza shared that the dessert was made in collaboration with Reunion Bakery, Pan de Muerto. Covered in sugar, the loaf was a sinful, gluten-full treat. There was also a gluten-free Mango petit-four with spiced chocolate that the team was not able to try, but if it was like everything else, it was delicious.

The night was nothing short of vibrant. Mexican culture shined and was represented with taste.

Keep up to date with Nurture’s upcoming events and dinners at visitnurture.com/events

More Dia De los Muertos events around Denver:

Bryanna enjoys having many different creative avenues. She considers herself a jack of all trades, from her background in architecture to a career in construction; you never know what might interest her next. She appreciates sharing new experiences, reading, and the art of storytelling.