We really admire Chef Richard Sandoval, the executive chef and restaurateur who owns Tamayo and Toro restaurants here in Colorado (and other restaurants around the world). He goes beyond just creating a place with excellent food and drink. Chef Sandoval also creates awareness and movements such as his Viva Abejas (long live the bees) program, celebrating its third year. Yes, there are prix fixe food menus and drinks infused with buzz-worthy ingredients like orange blossom honey and lime bee pollen. But Viva Abejas also raises awareness and funds by partnering with local Title 1 schools across the country and, locally, with Academy 360 and all 25 Boys and Girls Clubs of Metro Denver. The goal is to educate 60,000 early learners about the importance of bees.
The program is enriched with interactive activities, both practical and theoretical teachings, and engaging video content. The curriculum’s primary objective is to instill environmental awareness and empower children to take decisive actions for bee conservation in their daily lives.
We adults get to enjoy some deliciously creative Viva Abejas food and drink at both Tamayo and Toro March 26 through Earth Day on April 22. 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. Examples include Coconut Ceviche with tuna, coconut milk, red onion, mint, radish, cucumber, avocado, Fresno chili, toasted coconut and orange blossom honey; Duck Confit Tacos stuffed with duck confit, agave honey, cilantro, romesco sauce and pickled vegetables in a blue corn tortilla; and Honey Vanilla Cheesecake featuring macerated citrus, honeycomb, mint, mixed berry and flambeed Grand Marnier. There are cocktails too and Chef Sandoval was gracious enough to share recipes for several of them with In Good Taste Denver readers so you can make them at home. But we strongly recommend also going to either (or both) restaurants to have the pros make them for you to accompany the delicious food.
Viva Abejas Cocktail Recipes Courtesy Richard Sandoval Hospitality
The Beekeeper
Makes 1 cocktail
Ingredients:
.5 oz Single Malt whisky
1 oz Scotch whisky
.75 oz rosemary and ginger honeybee honey syrup
Top ginger beer
.25 lime juice
6-8 mint leaves and 3 flowers
Directions:
1. Serve the ingredients in a shaker with ice and shake.
2. Serve in a frosted glass with ice
3. Decorate with a mint and flowers
Margarita Royale
Makes 1 cocktail
Ingredients:
2 oz Patron Tequila Blanco
1 oz bee honey
1 oz passion fruit cordial
.5 oz lime juice
3 popcorns with honey (Here’s a recipe for Honey Popcorn from Simply Recipes)
Directions:
1. Put all the ingredients in a shaker, including the popcorn kernels with honey
2. Make double shake
3. Strain and serve in a frosted glass
4. Decorate with bee pollen and edible flowers
Honey Hibiscus Mocktail
Makes 1 cocktail
Ingredients:
1.5 oz Hibiscus and ginger bee honey
.5 oz soda
Rim – hibiscus and sugar with salt
Garnish: Edible flowers and cucumber
Directions:
1. Build the ingredients in a glass.
2. Serve the mixture in a glass with ice.
3. Add the sparkling water.
4. Garnish with edible flowers and cucumber
Golden Mezcal Old Fashioned
Makes 1 cocktail
Ingredients:
1.5 oz 400 Rabbits Mezcal
.5 oz Nixta
.5 oz bee honey syrup
1 dash Aztec chocolate bitter
2 dashes orange bitter
Directions:
1. Stir the ingredients with ice.
2. Serve the mixture in an Old Fashioned glass with a big ice cube.
3. Garnish with a cherry and grapefruit zest.
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