Tequila Casa Dragones hosted a pre-Day of the Dead dinner at El Garage with Israel Loyola, Chef de Cuisine of Jacinto Restaurant in San Miguel de Allende. This year’s menu was paired with Tequila Casa Dragones Joven and included ceviche with mandarin and jicama and Pan de muerto (“Bread of The Dead”) with quince compote – local food and traditional dishes prepared in celebration of the Day of the Dead festivities.

The Black Dinner at Moxi Restaurant in San Miguel de Allende features a top guest chef every year and has become a Day of the Dead tradition. This year Chef Lalo Garcia from Maximo Bistrot in Mexico City chose to pair Tequila Casa Dragones Joven with dishes like Octopus and crab Mexican ceviche, which perfectly enhanced the citrus and mineral notes in Casa Dragones Joven.

For the annual celebration of Día de Muertos in our spiritual hometown of San Miguel de Allende, La Casa Dragones was fully adorned with marigolds, which are said to guide spirits to their altars due to their vibrant color and scent. The traditional altar this year was designed to pay homage to the leader of the Los Dragones cavalry who helped mastermind the Mexican Independence movement of 1810, General Ignacio Allende — the namesake of San Miguel de Allende and one of the inspirations behind Tequila Casa Dragones.