Mexican Sugar Celebrates Dia de los Muertos Oct 31-Nov 2

Mexican Sugar Exterior Sign

Mexican Sugar, The Shops at Legacy restaurant known for Mexican comfort food with a Latin-inspired twist, is celebrating Dia de los Muertos (Day of the Dead) and opening their doors to all souls to join in the festivities October 31 through November 2, as well as hosting a Clase Azul Tequila Dinner featuring a five-course meal paired with Clase Azul cocktails on November 1.

The three-day celebration will feature two $7 specialty margaritas made with Exotico Tequila. The Marigold Margarita, hand-crafted with Exotico Tequila, Naranja orange liquer, elderflower liquer and fresh-squeezed orange and lime. This margarita is an ode to marigolds, a commonly used flower during Dia de los Muertos. It is said the flowers’ scent and color help guide the spirits to their altars. The Sangria Margarita, a delicious and refreshing margarita made from Mexican Sugar’s signature Sangria Roja combined with Exotico Tequila, Combier and lime.

Keeping the Dia de los Muertos festivities going November 1 – 2, free Ghost Tequila tastings are available to guests while live music plays in the background. A traditional calavera (colorful skull) face painter will be at the restaurant from 4 – 10 p.m. both nights to paint guests’ faces to look like sugar skulls in honor of the holiday. Top the night off with Mexican Sugar’s famous ancho spiced Chocolate Avocado Cake topped with a sugar skull-shaped powdered sugar.

On Thursday, November 1 Mexican Sugar will host its Dia de los Muertos Clase Azul Pairing Dinner featuring five meticulously crafted courses uniquely paired with Clase Azul cocktails. The menu will feature the following:

  • Course 1: Red Snapper Crudo

o  Gulf red snapper, aji ricotto, shaved fennel, heirloom tomato, radish, avocado and citrus juices paired with Villa Ritta – Clase Azul Plata, Grand Marnier, lime and agave

  • Course 2: Calado de Camaron

o  Traditional shrimp broth soup paired with Villa Ritta – Clase Azul Plata, Grand Marnier, lime and agave

  • Course 3: Orange & Achiote Pork Tamale

o  Orange achiote braised pork belly, corn masa, black bean purée, pickled mango salad, cotija cheese paired with La Maravilla (marigold) – Clase Azul Mezcal, Maraschino Liquer Amaro Nonino, blood orange and lime

  • Course 4: Jalisco Beef Tenderloin

o  Spice seared beef tenderloin, jumbo lump crabmeat, añejo and guajillo butter sauce

  • Course 5: Chocolate Tequila Mousse

o  Citrus calavera, candied marigold paired with Ofrenda – Clase Azul Plata, Godiva white chocolate liqueur and la pinta

To reserve a spot for the Clase Azul Pairing Dinner call 972-943-0984 or email

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Filed under Crave, Steven Doyle

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