With names like these, I had to sample these sodas from Portland Craft Soda.
We were at a food cart pod sampling the flavors while we decided what to eat.
It was fun especially as the evening was warm and people were happy.
There was music and laughter. Strangers talked and joked with each other.
French crepes, Middle Eastern, Mexican, a full bar, hamburgers… So many tempting choices. We finally settled for a fennel sausage pizza from the Pyro Pizza Cart. It was delicious! We will return soon to try the other pizzas and the arugula salad.
Plus some of the other food carts too.
The Habanero Lime was a “must try’! Just a whiff of it took my breath away but I was determined to drink some. Whoa Nellie, as they say, it was strong!
The basamic fig reminded me of kambucha.
My hands-down favorite was the Lemon Mint. It was refreshing with a hint of sweetness.
I did not try them all. I did find a winner in the Lemon Mint and ordered a full glass. A new favorite!
Catching a movie at “Cartopia Movie Night” sounds fun especially with friends. It’s fun to hang out with milennials. It would be fun to watch Jaws with a group of milennials and their kids.
Celebrate and commemorate this special holiday at XICO.
Day of the Dead (Spanish: Día de Muertos) is a Mexican holiday celebrated throughout Mexico, in particular the Central and South regions, and by people of Mexican ancestry living in other places, especially the United States. It is acknowledged internationally in many other cultures. The multi-day holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died, and help support their spiritual journey. In 2008, the tradition was inscribed in the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO. Wikipedia
Bring a picture of your dearly departed to add to XICO’s altar and light a candle in their honor.
Enjoy special dishes by Chef Kelly Myers, a special cocktail with hibiscus, pineapple and mezcal, and Mexican wedding cookies for everyone!
Day of the Dead Specials
FALL HARVEST VEGETABLES & APPLE MOLE
Apple pasilla mole de milpa with late harvest succotash of local shelling beans, Ayers Creek hominy, winter squash, sunchokes, leeks & smoked wheat
MOLE ROSA & SQUID
Taxco mole rosa made with rose petals, beets, mezcal, almonds, pine nuts, white chocolate and more, served with squid
BEEF IN OAXACAN CHICHILO MOLE
Oregon beef in Oaxacan mole chichilo, a black Oaxacan mole of cascabel, mulato and pasilla negro chiles
Mexican wedding cookies of toasted pecans and powdered sugar.
HIBISCUS PUNCH WITH MEZCAL & TEPACHE
A special cocktail made with hibiscus flower tea, mezcal and tepache, garnished with a pineapple flower