Friday is Mexican Independence Day and a number of local cocinas are observing the holiday by offering special menus. At Casa Oaxaca in Adams Morgan, chef Karen Barroso has created a lineup of antojitos, or small plates, and holiday staples, including chiles en nogada, a stuffed pepper made with ingredients that resemble the colors of the Mexican flag, such as green poblano pepper, red pomegranate, and a white cream sauce. Meanwhile, José Andrés‘ Penn Quarter eatery Oyamel is featuring a special menu inspired by Mexican culinary expert Diana Kennedy’s cookbook, Oaxaca al Gusto. Featured items include locally-foraged wild mushroom sopes with costeño rojo chiles, turkey confit tamal with Oaxaca’s celebrated black mole and the estofado de señora tomasa, a Oaxaca City stew of Cornish game hen, chorizo, tomatoes, Mexican oregano, raisins, olives and capers.
Compiled from press releases