Las Canarias, the restaurant at the Omni La Mansion del Rio, will host a special celebratory brunch on Sunday, Nov. 4 from 11 a.m. – 2 p.m. honoring the life and legacy of flamenco guitarist Willie “El Curro” Champion.

Willie ‘El Curro’ Champion

For every purchased brunch ($49 per adult), a portion of the proceeds will be donated to the Teresa Champion Dance Academy.

Also known as the “Day of the Dead,” this annual celebration serves as a way to honor the individuals who have played a vital role in San Antonio’s growth over the years.

No one embodies the spirit of San Antonio more than “El Curro,” who was part of La Mansión’s family for nearly 40 years before he passed away from bone cancer in August at the age of 79.

Inspired by the cultures of Mexico, the brunch will consist of appetizers including Agave Nectar and Lime Cured Salmon; Ceviche with Redfish and Piquillo Aioli; Tequila and Lime-Marinated Colossal Shrimp and Gulf Oysters with Horseradish and Chipotle Cocktail Sauce; and Squash Blossom Soup. Entrées include Handmade Gorditas, made to order; San Antonio Paella; and Achiote Rice and Frijoles Charros, to name a few. A variety of tantalizing desserts will also be available including Pineapple, Strawberry and Pumpkin Empanadas; Las Canarias Tres Leches; Chocolate Dulce de Leche Panna Cotta, and more.  John Brand is executive chef at Las Canarias.

To make a reservation for Las Canarias’ Día de los Muertos brunch, guests can call 210-518-1063.  Las Canarias, at the Omni La Mansion del Rio, is at 112 College St. in downtown San Antonio.

Pan de Muerto, from Mariana Oliver at Marioli.

When it comes to Dia de Los Muertos, Mexican Le Cordon Bleu chef and Marioli owner Mariana Oliver doesn’t do boring.

In the glass display cabinets bursting with pastries and cakes at Marioli, an upscale delicatessen in Stone Oak, white chocolate sugar skulls adorned with bright pink and marigold flowers peer out at customers.

But unlike most traditional sugar skulls seen in Mexico, Oliver’s skulls are filled with chocolate frosted flakes that are only revealed when the skull is cracked.

“I thought it would be more tasty than (a hollow skull),” Oliver said.  “The skulls are very traditional in Mexico.  Every store has them.  But Americans are intrigued; they come in and tell me how cute and pretty they are.  It’s like they’ve never seen them—because they never have!”

The celebration of this Mexican holiday takes place on Nov. 1 and 2, in connection with the Catholic holidays of All Saints’ Day and All Souls’ Day. As the day approaches, bakers and confectioners throughout the city will prepare the traditional treats and bread.

Along with loaves and mini loaves of traditional pan de muertos, sweet bread with bones embossed on top, the sugar skulls come in white and regular milk chocolate at Marioli.   The skulls are decorated with brightly colored sugar flowers ranging from pink to marigold.  A set of 10 skulls takes Oliver four hours to complete, from pouring the chocolate mold to filling the skulls and decorating them.   She often comes in as early as 8 a.m. and leaving at midnight to complete around 20 skulls a day, along with the other treats sold at her store.

Candied skulls, merrily decorated for Dia de los Muertos celebration.

The colors make the skulls much prettier than the plain skulls often seen in Mexican stores, though Oliver had a more significant purpose.

“Dia de Los Muertos is a big celebration in Mexico,” Oliver said.  “We celebrate our dead loved ones by creating a shrine with their favorite things and everything they loved to eat.  You’re supposed to lie a path of marigolds so (the spirits) can find their way home.  I think that’s my way of bringing people home.”

While some people purchase the skulls for party centerpieces, Oliver hopes they’ll use them for what they were made for—eating!

“Eat them!” she laughs.  “It’s a lot of work not to enjoy it.  First enjoy it with your eyes, then enjoy it with your tongue.”

In addition to holiday pastries such as pan de muertos and sugar skulls; Marioli offers traditional Mexican dishes such as tacos al pastor and enchiladas.  The sope, a thick corn tortilla topped with refried beans, shredded chicken and Monterrey Jack cheese with lettuce and freshly drizzled Mexican cream is very popular, as is their lasagna.

“It’s an eclectic mix—we have sandwiches, traditional Mexican dishes and French pastries,” Oliver said. “It’s very different, but it works.  It’s like a Mexican deli!”

For more information about Marioli or the sugar skulls, visit its location at 18730 Tuscany Stone Suite 2103 or call (210) 496-1111.

La Muerta returns to Freetail Brewing Co.

Freetail Brewing Co., 405 N. Loop 1604 W., will release its annual imperial stout, La Muerta, soon. The draft will appear on Día de los Muertos, Nov. 2, while the the bottle release (dubbed Día de La Muerta) will be Nov. 5.

The annual bottle release of La Muerta has become popular among beer lovers, as it attracts long lines wanting one of the limited 22-ounce bottles.

“We constantly receive questions about La Muerta’s return, and Día de La Muerta has become a much-anticipated celebration,” said Freetail founder and CEO Scott Metzger.  “In just a few years it has transformed into an event where fans get here hours before we open and hang out on the patio making new friends. It’s a really fun atmosphere that we don’t see much in Texas, but is thankfully becoming more common.”

The Nov. 1 release of La Muerta will be draft only at the brewpub with no growler fills allowed, but the 22 oz. bottles will be available at 11:30 a.m. on the 5^th.  Bottles will be priced at $11 each with a three-bottle-per-person limit.  Freetail will also tap a number of rare beers, including the 2010 La Muerta and the debut of Pickly RealTail.

“We have increased production each year, yet every year it has sold out faster than ever – both on draft and in bottles,” added Metzger.  “This year’s edition is the largest bottling run we’ve ever undertaken, all hand bottled by our brewers who work tirelessly to make these kinds of events possible.”

For more information, call 210-395-4974 or click here.

Coming up are two events at Ocho, including a dinner by chef Lou Lambert. Ocho is at Hotel Havana, 1015 Navarro St. It is open from 7 a.m. to 10 p.m.

Dia De Los Muertos Festivities at Hotel Havana

Oct. 27 to Nov. 2 — Hotel Havana and Ocho celebrate with an altar dedicated to Ernest Hemingway, a special menu of Dia De Los Muertos traditional antojitos, drink specials and live music. No cover charge.

Ocho Supper Club: Chef Lou Lambert

Join Ocho at the Havana for a special culinary evening with chef Lou Lambert as he recreates recipes from his new “Big Ranch, Big City” cookbook and beyond.  Lambert is known for bringing traditional ranch cooking to the forefront of haute cuisine, so don’t miss a chance to experience his unique Texas flavor in an intimate setting along the River Walk.

Cost is $250 per couple (four-course dinner and wine pairings, tax and tip not included). To make reservations call 210-222-2208.

La Gloria Ice House, 100 E. Grayson St., is celebrating Dia de los Muertos from 6 to 8 p.m. Monday with pan de muerto, churros, corn cups, Mexican hot chocolate and live music by Las Calaveras.

The festivities will also mark the completion of Claudio Aguillon’s mural at the restaurant.

Community organizations will be competing for the title of “Gran Ofrenda” by building unique Dia de los Muertos altars. The tributes will come from SaySí, The Guadalupe Cultural Arts Center, San Antonio Hispanic  Chamber of Commerce, Neiman Marcus  and H-E-B.

For more information, call 210-267-9040 or click here.