Chef Richard Sandoval launches the first immersive global campaign in honor of Día De Los Muertos (Day of the Dead) a holiday celebrated on the 1st and 2nd of November. Originating from Mexico but observed all over Latin America with colorful calaveras (skulls) and calacas (skeletons), the two-day festival is a celebration of life and death.
From October 5, 2021, through November 2, 2021, over 30 participating locations, including famed hotspots like Maya (New York City), Toro Toro (Miami, FL), DLeña (Washington D.C.) and Tamayo (Denver, CO), will offer guests a chance to take part in the celebration with marigold-inspired dishes and beverages, a signature Spotify playlist, online tutorials led by Chef Richard Sandoval and more.
Guests are invited to enjoy five Día De Los Muertos specialty beverages at Richard Sandoval Hospitality restaurants all October long or can try these recipes out at home and throw the best Day of the Dead party. Limited-time specialty cocktails include:
Marigold Margarita crafted with Patrón Reposado, tonic, fresh marigold simple syrup and lime.
Habanero Blood Orange Margarita with Patrón Silver, Patrón Reposado, house-made sour and blood orange habanero.
La Vela “The Candle” is made with Patron Añejo, achiote, lemon, lime, activated charcoal, fernet valet, fee foam and topped with a churro.
El Ojo “The Eye” is crafted with Patron Reposado, pumpkin, lemon, fernet valet egg white and marigold flowers.
La Calavera “The Skull,” a non-alcoholic beverage crafted with passion fruit, lime, ginger beer, and hibiscus agua fresca.
Central to the campaign is the marigold, which is used for “color and smell to help guide the dead” during the holiday. Richard Sandoval Hospitality collaborated with Mexico-city-based illustrator and artist Chepe Daniel Baez, to feature the flower as well as other cultural symbols like the skull mosaic and eye of remembrance, on Día De Los Muertos menus, accessories, and retail elements throughout the multi-sensory campaign. The experience will include not only marigold-inspired drink specials but also food (exclusive menu items inspired by the Altar de Muertos or “Altar of the Dead”), sound (a curated Spotify Latin-music playlist), smell (a marigold-infused custom candle and sight), and a virtual masterclass led by Chef Sandoval himself.
Guests will be able to sample a Chile Ancho Confit – pork belly stew, star anise, almonds and mole rosa; Braised Short Rib served with an orange blossom purée, espadin-mezcal sauce, baby patipan and sun-dried chili ash; and Pumpkin Bread Cake crafted with caramel “tacha” pumpkin, orange blossom milk, spiced pepitas and topped with cinnamon ice cream.