liquid musings from a D.C.-based wine and spirits writer
September 16 is Mexican Independence Day, and José André and his team at Oyamel Cocina Mexicana will be celebrating with food and drink specials available from September 14 to September 16 during dinner service. Guests can feast on Guacamole Chamacuero ($13) prepared tableside, with black rock orchard peaches, red grapes and pomegranate; Baton de Papas ($8), pan roasted new potatoes with shallots, duck fat, lime and chile de arbol; or Chile en Nogada ($10), a traditional independence day dish with a roasted poblano pepper stuffed with a picadillo made of local port, apple and raisin, topped with walnut crema and pomegranate seeds.
The beverage team, led by General Manager Michael Iglesias and Head Bartender Joe Cleveland, have created two libations in honor of the holiday. La Bandera, meant to resemble the colors of the Mexican flag, is a rajas de Poblana Margarita served with pomegranate ice, white mums and walnut salt; September in Oaxaca combines Wahaka Mezcal de Espadin, local black mission figs, honey, lemon and chamomile air. Both are priced at $13.
Remember, these will only be available for 3 days, so make your reservations now.