Casi Cielo Celebrates Día de los Muertos with Special Five Course Menu

Every year, the Día de los Muertos celebration includes setting out food on “ofrendas” to share a meal with both living and deceased family members to celebrate the cycle of life.

This year, Casi Cielo’s Oaxacan menu captures the rich history of this three-day-long holiday with these traditional dishes served. From Thursday, October 31 through Saturday, November 2, Casi Cielo will feature a limited-time five course prix fixe menu in addition to the regular menu.

This perfectly crafted traditional menu is the best way to honor the culinary customs of Día de los Muertos. Prix fixe menu with food and alcohol pairing is $120, menu with no alcohol is $60. The menu will be served during regular hours; Thursday from 5-10 p.m. as well as Friday and Saturday from 5-11 p.m. For reservations, please visit here or call, 404-549-9411.

Amuse Bouche: Tamal de muerto, tamale

1er momento – first course (Choose One)

  • Quesadilla con epazote y flor de calabaza, quesadilla with epazote and squash blossoms
  • Crema de calabaza, pumpkin soup

2do momento – second course (Choose One)

  • Carpaccio de langostinos con cenizas y cítricos, thinly sliced prawns with cenizas and citrus
  • Pulpo al carbon, grilled octopus

3er momento – third course (Choose One)

  • Taco de tuetano, bone marrow tacos
  • Taco de coliflor al Jesper, Jesper-style cauliflower taco 

4to momento – fourth course (Choose One)

  • Pato con mole negro, duck with mole negro sauce
  • Salmon prehispanico, salmon wrapped and cooked in banana leaves and masa

5to momento – fifth course (Choose One)

  • Volcán de chocolate, chocolate volcano dessert
  • Alebrije

The hospitality group behind La Parrilla Mexican Restaurant, the official Mexican restaurant of the Atlanta United, is growing their imprint within the Atlanta restaurant scene with Casi Cielo: a chef-driven, upscale-casual dining experience featuring an artisanal Oaxacan menu. Located in the heart of Sandy Springs, the kitchen is helmed by executive chef Juan Pablo Ruiz who builds on the pillars of Oaxacan cuisine (cheese, mezcal, grasshoppers, and chocolate) with elevated dishes including sous-vide and charcoal baked octopus and lobster, charcoal rice, Mexican foie-gras meatballs with tenderloin tartar, duck croquettes, chocolate lava cake with guajillo chili, and, of course, mole sauce. The restaurant proudly boasts over fifty different mezcals—the largest collection in the city.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.