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Dia de los Muertos Feast at Las Canarias Brunch

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Dia de los Muertos Brunch at Las Canarias: frighteningly good.

You may have some shockingly good flavors at Las Canarias’ Dia de los Muertos Brunch, and maybe some surprises — but no tricks, we hope.

The array of flavors here pay homage to Texas as well as Mexican cuisines with some extra touches that observe this traditional, and very popular Mexican holiday.

Brunch is 10 a.m. – 2 p.m. Oct. 30, and is $38.95 per person.

Las Canarias, at the La Mansion del Rio Hotel on the River Walk is at 112 College St. For reservations call 210-518-1000.

Brunch menu:

Welcome Beverages: Agua Frescas and Licuado de Melon

Farm Fresh Scrambled Eggs and Omelets, Made to Order
Applewood Smoked Bacon and Country Breakfast Sausage
Cinnamon and Raisin Texas Cut French Toast,
Local Orchard Spiced Cider Syrup
Smoked Brisket Tortas, White Cheddar and Boiled Egg
Zucchini, Potato, Chorizo and Onion Frittata 
Chilaquiles a la Mexicana

Hearts of Palm Bisque
Smoked Texas Redfish and Sweet Potato Caldo
Rio Grande Valley Fresh Honeydew, Cantaloupe, Citrus and Pineapple
Agave Nectar and Lime Cured Salmon, Chives, Red Onion, Tomato, Lemon, Capers
Ceviche with Red Snapper and Tuna, Pomegranate, Nopales and Radish
Asadero, Cotija, añejo Queso Queso Añejo Enchilada,
Habanero Texas Ruby Red Grapefruit and Avocado Salad, Smoked Sea salt
Tequila and Lime Marinated Colossal Shrimp and Crab Claws with Horseradish
and Chipotle Cocktail Sauce, Guajillo Guava Rémoulade

Salads made to order
Citrus Sea Salt Cured Tuna, Blue Bonnet Farms Baby Lettuce, Crispy Garlic and Spicy Tomato Vinaigrette
Hearts of Romaine Salad, Achiote Chicken, Grilled Avocado and Anaheims, Poblano Buttermilk Dressing
Jicama, Chayote Squash Ribbons, Cucumber and Nopalitos, Cilantro Vinaigrette
Local Heirloom Tomatoes, Smoked Scamorza, Blue Bonnet Farms Arugula and Texas Olive Oil

Chef prepared
Tamales with Green Chile and Pork
Empanadas con Ropas Viejas
Guacamole in Molcajete Made to Order
Salsa Verde and Sauce Ranchero
Calabacita Vegetables with Roasted Pumpkin
Achiote Rice and Frijoles Charros
Chef Carved Smoked Prime Rib of Beef, Horseradish Cream
San Antonio Lobster Paella, Shrimp, Clams, Mussels, Chorizo, Pimenton, Saffron Smoked Tomato Broth
Chef Carved Suckling Pig
Dueling Amarillo and Negro Mole with Smoked Breast of Turkey

Sopapillas with Orange Honey and Cream
Las Canarias Tres Leches
Caribbean Spice Rice Pudding With Pineapple and Orange
Masa Fennel Seed Cake
Caramel Flan with Fresh Berries
Dulce de Leche Cheesecake
Pumpkin Crème Brûlée with Gingersnap Cookies
Pineapple Custard with Drunken Plantains
Chef Prepared Banana Rum Waffle

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