La Cena Negra (Black Dinner) at San Miguel de Allende’s Hotel Matilda on Thursday, Nov. 1 tantalized all senses for Día de Muertos. The annual fête, held in the property’s restaurant, Moxi, had a musical theme this year, as well as an all-female food and beverage team. At the helm were chef Gabriela Ruiz Lugo of the Mexico City restaurant Carmela y Sal, Fernanda Prado of boutique ice cream shop Gelatoscopio prepared dessert, and Casa Dragones CEO and co-founder Bertha Gonzales Nieves. Each of the six courses was paired not only with a wine, beer, or spirit, but also with a Mexican folk song.

Dinner started with a savory bean-and-pork pastry, followed by pumpkin salad with pumpkin flowers, and then a broth cooked with smoked wood from an orange tree and beef ribs. Black mole with suckling pig confit and pickled vegetables was paired with Casa Dragones Joven, and the meal finished with citrus and floral ice cream, and spiced chocolate. Musical pieces included a rendition of “La llorona” by Chavela Vargas and “No es en serio en este cementerio” by Mecano. On the eve of Día de Muertos, we could think of no better way to kick off the festivities, and we thank Hotel Matilda for including us in this elegant celebration for the third year.