Viva Abejas at Tamayo by Chef Richard Sandoval

This year’s menu continues to focus on the significance of bees in our food cycle by using ingredients that require bee pollination while also raising money and building awareness through partnerships with local Title 1 schools. The prix-fixe menu will be available from March 26 through Earth Day on April 22. Furthermore, Chef Sandoval will visit each school virtually to read his inspiring book, 'Viva Abejas,' to classrooms. RSH invites the community to donate to this cause by visiting www.amazon.com/Viva-Abejas-Help-Save-Bees, purchasing a book, and bringing it to your nearest partnering school location. Every purchase directly supports the World Bee Project’s World Hive Network, a pioneering global bee health platform that leverages cutting-edge AI technology to unify beehives worldwide. In addition, as a gesture of their commitment to philanthropy, a portion of the proceeds from the 'Viva Abejas' menu will also be donated to The World Bee Project. Tamayo is pleased to offer guests a taste of Viva Abejas with an assortment of dishes and cocktails. The menu specials are plant-based and incorporate edible flowers, bee pollen, honey, avocado and other bee-centric ingredients. Prices and offerings will vary between locations. To start the meal, both restaurants will serve a coconut ceviche ($16) with tuna, coconut milk, red onion, mint, radish, cucumber, avocado, Fresno chili, toasted coconut and orange blossom honey. For entrées, guests can enjoy Chef Sandoval’s duck confit tacos (19), which are stuffed with duck confit, agave honey, cilantro, romesco sauce and pickled vegetables in a blue corn tortilla. To sip, Tamayo is introducing an entirely new line-up of spirited and spirit-free curations beginning with their Margarita Royale ($14), made with tequila blanco, honey, passion fruit cordial, lime, bee pollen and edible flower. They will also mix up a Golden Mezcal Old Fashioned ($15), a bittersweet combination of mezcal, Nixta, honey, Aztec chocolate bitters, orange bitters and chocolate. The restaurants will also serve the Honey Hibiscus Mocktail ($12), made with honey, hibiscus, ginger, cucumber, soda and topped with an edible flower. Tamayo will also give wildflower seed packets and plantable cocktail hang tags, made to attract pollinators, to all guests who enjoy a dish or cocktail from the Viva Abejas menu. The Viva Abejas menu will be available Tuesday, March 26 through Monday, April 22. Reservations are encouraged and can be made at www.eattamayo.com. For more information on Viva Abejas, please visit www.richardsandoval.com/viva-abejas.

Event Links

Website: https://go.evvnt.com/2260166-0

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