Latest news with #RichardSandoval
Forbes
09-07-2025
- Business
- Forbes
Cocktails With A Cause: How Chef Richard Sandoval Champions Bees
Richard Sandoval with his children Giancarlo and Isabella in a citrus grove near Mérida, Mexico. In the citrus groves of Mérida, Mexico, a quiet revolution is taking place—one that blends sustainability, heritage, and the art of cocktail making. At the heart of this movement is Alma Finca, a Mexican orange liqueur crafted with fresh, local ingredients and a deep respect for the land. It's also where Chef Richard Sandoval, a pioneer of modern Latin cuisine, is planting seeds for the future—both literally and figuratively. Earlier this year, Sandoval traveled with his children, Giancarlo and Isabella, as well as members of his team to Mérida to meet with Dr. Iván Saldaña, the developer of Alma Finca, as well as members of Miel Nativa, a business dedicated to stingless honey bee (Melipona) production and conservation. A Melipona bee hive. Sandoval is a culinary trailblazer who has spent over three decades redefining Latin cuisine on the global stage. A graduate of the Culinary Institute of America, he grew up between Mexico City and Acapulco, learning the art of hospitality from his restaurateur father and the flavors of traditional Mexican cooking from his grandmother. Today, Sandoval is the founder of Richard Sandoval Hospitality, a contemporary Latin restaurant group with over 60 locations across 13 countries and 4 continents. His mission: to bring Latin flavors to the world while honoring their roots. 'As my children, Giancarlo and Isabella, begin to take on important roles within Richard Sandoval Hospitality, it's essential that they understand the heart of the business,' Sandoval said. 'As a Latin-founded hospitality company, their connection to our heritage, and drawing inspiration from it, is invaluable.' That connection to heritage is what brought Sandoval and his children to the Yucatán, where they visited orange groves pollinated by Melipona bees. The trip was part of Viva Abejas, a sustainability initiative Sandoval launched to raise awareness about the importance of pollinators. 'When I learned that one in every three bites of food we eat relies on bees, I knew I had to take action,' he said. 'Viva Abejas was born from a desire to give back to these incredible pollinators and educate future generations about their importance.' Dr. Iván Saldaña, left, and Richard Sandoval, right. Alma Finca is one of the most recent creations from Saldaña, a biologist-turned-master-distiller and the co-founder of Casa Lumbre, a spirits company known for crafting innovative, terroir-driven Mexican spirits. With a PhD in biology from the University of Sussex, Saldaña brings a scientific lens to spirit-making, focusing on biodiversity, sustainability, and cultural storytelling. He's the creative force behind more than 60 spirits, including Montelobos Mezcal, Ancho Reyes chile liqueur, Abasolo Ancestral Corn Whisky, Nixta Licor de Elote, Nocheluna Sotol, and Almave, a non-alcoholic agave spirit developed with Lewis Hamilton. 'Alma Finca is a Mexican orange liqueur that celebrates the extraordinary diversity of citrus in Mexico,' Saldaña said. 'But it's more than just citrus—we use local spices like achiote and allspice, and even the flowers, leaves, and skins of the oranges. It's a spirit deeply rooted in the Yucatán.' Saldaña's connection to the region runs deep. As a teenager, he spent summers in the area working on conservation projects. 'Yucatán has the largest diversity of citrus trees in Mexico,' he said. 'It's a region shaped by centuries of global exchange, and Alma Finca is our way of honoring that complexity.' A Story for the Next Generation As part of the Viva Abejas initiative, Sandoval also authored a children's book titled 'Viva Abejas.' The story follows a young Ricardo who meets a Queen Bee in his abuela's backyard and learns about pollination and conservation. All proceeds go to the World Bee Project. Whether through cocktails, cuisine, or children's literature, Sandoval and Saldaña are proving that sustainability and storytelling can go hand in hand. With Alma Finca in your glass, you're not just tasting citrus—you're tasting a commitment to culture, community, and the future. A Sweet Revolution cocktail. From Grove to Glass Two cocktails from Sandoval's restaurants showcase the versatility and flavor of Alma Finca. The Sweet Revolution is available at several Richard Sandoval Hospitality locations through this summer. Honey Lavender Margarita 2 ounce blanco tequila 1 ounce lime juice 1 ounce honey lavender simple syrup 0.5 ounce crème de violette 0.5 ounce Alma Finca orange liqueur Shake with ice and serve in a rocks glass over fresh ice. Garnish with a lavender sprig and lime wheel. Sweet Revolution 1 ounce Mezcal Espadín 0.5 ounce honey syrup 1 ounce guava purée 0.25 ounce blood orange juice 0.5 ounce Campari 0.25 ounce Alma Finca orange liqueur 2 ounce sparkling wine Shake all ingredients (except sparkling wine) with ice. Strain into a frosted snifter glass over ice. Top with sparkling wine and garnish with a grapefruit slice and edible flowers.
Miami Herald
25-06-2025
- Entertainment
- Miami Herald
Two popular Mexican restaurants are closing forever in Washington, DC
Whenever I visit my daughter, who lives in Washington, D.C., I'm amazed by the sheer variety of food we can find there. We've had fantastic falafel for $5 at Falafel Inc. in Georgetown, Michelin-star quality Middle Eastern and North African cuisine at Maydan, and everything in between. We have also had a couple of favorite taco spots over the years, and now two are closing. Two long-standing Mexican restaurants that helped define Washington, D.C'.s casual dining scene are shutting their doors for good, marking the end of an era in two of the city's most popular neighborhoods. El Centro D.F. in Georgetown and Alero on U Street will soon serve their final meals. El Centro D.F., the stylish taqueria from Richard Sandoval Hospitality, will permanently close its Georgetown location on Sunday, June 29. The restaurant opened in 2013 in the space formerly occupied by the Third Edition bar at 1218 Wisconsin Avenue NW. Designed with Mexico City flair, the two-story cantina quickly became a hotspot for locals and tourists, offering upscale Mexican fare in a warm, eclectic setting. The 160-seat restaurant features soaring vaulted ceilings, reclaimed wood accents, and custom murals crafted with metal and vintage Mexican newspapers. One of the venue's standout features is its spacious back garden patio, which includes a full bar and a cozy fire pit - perfect for late-night margaritas or weekend brunches. Related: Beloved local family restaurant closing after nearly 63 years El Centro D.F. in Georgetown was the second location. The original was in Logan Circle but closed in 2020 after nearly a decade in business. While these neighborhood outposts are disappearing, fans of Richard Sandoval's cuisine won't be entirely out of luck: his wood-fired Latin restaurant dLeña remains open in the Mount Vernon Triangle, and an El Centro D.F. location continues to operate at Reagan National Airport. On the restaurant's Facebook page today, the message to customers is: "Say adiós with salt and lime $6 Classic Margs ALL DAY - one last chance to raise a glass in Georgetown." Meanwhile, another beloved Mexican eatery is closing its doors on U Street. Alero, which has served the neighborhood for two decades, recently announced it will close its original location at 1301 U Street NW. A sign posted at the entrance broke the news: "The building has chosen not to renew our lease, so we will be closing our doors at this location." No final day of service has been shared publicly, but the announcement marks the end of a chapter for the popular pre-concert destination near the 9:30 Club. Known for its vibrant décor and lively crowd, Alero became a go-to spot for casual Mexican dining and strong margaritas. The menu features familiar favorites like quesadillas, enchiladas, burritos, and fajitas, along with a weekend brunch that drew large crowds. Its tequila-heavy drink selection and colorful ambiance made it a staple of the U Street nightlife scene. Related: Forget buffets, Las Vegas Strip adds new restaurants concept While the U Street location is closing, Alero isn't disappearing completely, either. The restaurant's Dupont Circle will stay open, and there are plans to open additional outposts on H Street NE and in the NoMa neighborhood. The closures of both El Centro D.F. and Alero come amid broader changes to D.C.'s dining landscape, where rising rents and shifting customer habits have challenged independent restaurants. Although neither closure was attributed directly to economic conditions, both reflect the pressures of operating in rapidly developing neighborhoods, where new concepts and real estate demands often force out longstanding venues. Still, there's reason for fans to stay hopeful. Richard Sandoval's continued presence in the city, along with Alero's expansion into new areas, suggests that while locations may change, the flavors and atmospheres that made these restaurants popular can still be found in new D.C. neighborhoods. As Georgetown and U Street prepare to say goodbye to these two beloved Mexican restaurants, regulars have just a few more days to stop in for a final margarita, enchilada, or taco platter before the doors close for good. Related: Beloved local family diner closing after nearly 40 years The Arena Media Brands, LLC THESTREET is a registered trademark of TheStreet, Inc.
Forbes
19-05-2025
- Business
- Forbes
Four Seasons At Cabo Del Sol Sets The Culinary Bar High
Four Seasons Cabo San Lucas at Cabo Del Sol Dining takes the lead at Four Seasons Cabo San Lucas at Cabo Del Sol. The one-year-old resort showcases a collection of distinct culinary concepts shaped by Executive Chef Miguel Baltazar, each one grounded in Baja's ingredients and sharpened by international technique. 'Baja is a land of contrasts—where the desert meets the sea—and our culinary program is a direct reflection of that dynamic landscape,' he says. 'We emphasize fresh, locally sourced seafood, native produce, and age-old Mexican culinary traditions, all presented with a contemporary twist to highlight the unique character of the peninsula.' Cayao Restaurant The most ambitious restaurant on the property, Cayao, brings Nikkei cuisine to the edge of the Sea of Cortez. Developed in partnership with Richard Sandoval and led by Chef de Cuisine Nazaev Zaragoza—previously of World 50 Best's Mayta in Lima—the dinner-only space blends Japanese precision with Peruvian flavor, anchored by Baja's seafood. On the menu: stunningly showcased sashimi, tiraditos dressed in coconut foam, izakaya items like grilled octopus glazed in miso panca, and signature nikkei favorite, the wagyu beef udon noodle with a decadent sukiyaki sauce. Wash it all down with unique cocktails like the 'Kinstugi Corn' featuring whiskey, corn liquor, chocolate bitters and miso. Cayao Sushi presentation Cayao's interiors reflect the cultural fusion at play. Curved terrazzo flooring mimics the coastline, while pink lava stone tables and terracotta vases nod to Peruvian textiles. A central sushi bar and robata grill give guests a front-row view of the action. Executive Chef Miguel Baltazar says, 'Our attention to detail extends beyond what's on the plate. We strive to create a sensory experience through thoughtful design, from the texture of handmade ceramic plates to the curated playlists that set the mood. It's these subtle touches that transform dining into a memorable journey.' Palmerio Interior Palmerio draws from Mediterranean traditions while staying rooted in Baja's seasonal ingredients under Chef Bruno Magaña. Starters include a scallop crudo that lands bright and balanced, and a locally made buffalo burrata that's rich, cool, and layered with just enough heat. The kitchen keeps things focused—no showboating, just well-executed food that feels right for the setting. Beef Cheef Ravioli The Baja prawns are a knockout, served with a buttery kick and just enough char to hold up against the greens. The beef cheek ravioli goes deeper—braised wagyu folded into silky pasta, finished with a savory, all-in sauce. The space mirrors the cooking: understated, confident, and easy to settle into. Sora Rooftop Bar Sora Rooftop Bar was built for Cabo's golden hour. The rooftop bar opens up to panoramic views of the Sea of Cortez, with clean lines and open air that let the location do the work. While the drinks are a draw—especially the Oaxaca Carajillo, a mezcal-based coffee cocktail infused with vanilla and dried chile—it's the food that gives Sora its edge. Sora Rooftop Dishes For a unique Japanese and Mexican mashup, you must order The Katsubirria Sando layers panko-breaded birria on Hokkaido milk bread with truffle aioli and sunomono pickles. For something indulgent, the Nikkei Fried Chicken & Caviar pairs crunch with a spoonful of osetra. There's some crossover with Cayao's menu, but Sora runs looser—more casual, more playful, and built for a different kind of night. Mercado Exterior Tucked near the resort's garden, Mercado serves as a casual grab-and-go stop for guests moving between the beach, the pool, or a day off property. It's the kind of place where you can pick up a specialty coffee in the morning, fresh bread in the afternoon, and browse local wines in the evening. A dedicated wine area features bottles to take home or enjoy on-site, with tastings offered on weekends. For something sweet, don't skip out on the homemade churro ice cream sandwiches after dinner. Churro Ice Cream Sandwiches Positioned at the center of La Plaza, Mercado feels like the resort's anchor. Guests stop in for a quick cortado or a pour of mezcal before dinner. The atmosphere shifts throughout the day, but the approach stays the same: fresh, local, and ready when you are. Coraluz Exterior Just steps from the sand, Coraluz leans into the dishes that define Baja—with bold, beachside cooking and sharp execution. The oceanfront bar and lounge is a collaboration between Richard Sandoval and Executive Chef Miguel Baltazar, offering a more relaxed space where the food still commands attention. The menu draws on regional Mexican traditions, grounded in seafood and grilled staples that feel right at home next to the water. Mimi's Softshell Crab Taco The A la Talla whole catch of the day is a signature—served with adobo mayonnaise, grilled avocado, corn salsa, and handmade tortillas. Otherwise, you can never go wrong with tacos: a classic Baja fish taco hits the mark, but the move is Mimi's crunchy softshell crab taco, where a hint of sweetness from the mole rounds it out. Brisal Adult-Only Pool Bar Brisal keeps things easy. Perched next to the adults-only pool and just a few feet from the ocean, this open-air spot is made for lingering in the sun with something cold and something raw. The ceviche menu is the anchor—bright aguachiles, ultra-fresh tuna tostadas, and cut rolls sharp enough to make poolside sushi a daily habit. Scallop Tostada There's fresh, chilled coconut water if you're pacing yourself, or a blended passion fruit margarita if the afternoon's headed in a different direction. Cayao Exterior If Executive Chef Miguel Baltazar had just one evening to dine across the resort, he'd start at Sora with a cocktail at sunset before working his way through each venue's standout dishes. 'I'd start with a sunset cocktail at Sora Rooftop Bar, then move to Cayao for Nikkei-style ceviche paired with a signature sake-based cocktail,' he says. 'For the main course, I'd indulge in a wood-fired seafood platter at Palmerio, followed by a decadent chocolate tamale dessert crafted by our pastry team.' The resort's culinary identity is anchored in its relationships with local purveyors—fishermen, farmers, and mezcaleros who help shape every menu. 'Local sourcing is the heartbeat of our culinary program,' says Baltazar. 'It's not just about showcasing Baja's incredible seafood and produce—it's about building relationships with local farmers, fishermen, and artisans. This connection ensures our dishes are vibrant, seasonal, and rooted in the community while also promoting sustainability.' Among the standouts: fresh sea urchin, locally farmed oysters, and heirloom tomatoes grown at the resort's garden. Four Season's Cabo Del Sol Garden 'Part of my culinary ethos has always been to maintain really positive relationships with the farms I work with,' he adds, 'ensuring that our ingredients are not only exceptional but also ethically sourced.'
Trade Arabia
23-02-2025
- Entertainment
- Trade Arabia
Grosvenor House Dubai wins FTG's 4-Star Award
Grosvenor House, a Luxury Collection Hotel, Dubai has earned a new 4-Star award in the 2025 Star Awards of the Forbes Travel Guide (FTG), the only global rating system for luxury hotels, restaurants, spas and ocean cruises. Row on 45, a fine-dining restaurant by acclaimed Michelin-starred Chef Jason Atherton, was given a 5-Star award. Grosvenor House, a Luxury Collection Hotel, Dubai, is set in the heart of the vibrant Dubai Marina. The hotel offers an exceptional blend of contemporary design, world-class hospitality, and breathtaking views of the Arabian Gulf. It features impressive guest rooms and suites with bespoke furnishings, cutting-edge technology, and floor-to-ceiling windows. Guests can indulge in a curated selection of award-winning restaurants and lounges, including City Social, Toro Toro by Chef Richard Sandoval, Indego by Celebrity Chef Vineet Bhatia, Rhodes W1 and the iconic Buddha-Bar. Row on 45, located on the 45th floor of Grosvenor House Dubai, curates an exclusive tasting menu that revolves around Jason Atherton's culinary discoveries, and travel. Guests can celebrate the art of cooking that unfolds in 3 acts as the sommeliers and chefs are the stars of the show, engaging patrons by preparing 17 courses - each with a unique anecdote, before their very eyes. A two Michelin-starred fine dining concept, Row on 45 also boasts an impressive 4 Toques from Gault & Millau and was recently awarded the Restaurant of the Year on the G&M 2025 list. Row on 45 also holds a coveted position on the 2024 and 2025 Middle East & North Africa's 50 Best Restaurants list and earned its place as a finalist in the 2024 SBID International Design Awards. Truly reflecting the essence of 'Refinement of Work' (ROW), Row on 45 promises to take guests' taste buds to new heights. Forbes Travel Guide is the world-renowned authority on excellence in hospitality, and Grosvenor House Dubai, and Row on 45 are the latest addition to its illustrious annual Star Rating list. 'Forbes Travel Guide's Star Award winners exemplify excellence in hospitality,' says Amanda Frasier, President of Standards & Ratings for Forbes Travel Guide. 'This year's list continues to reflect the changing landscape of luxury with properties setting the standard for authentic experiences while offering unparalleled amenities, enhanced well-being and delivering unforgettable moments. We are thrilled to recognize their dedication to creating truly world-class travel options for today's discerning guest.' -
