As we grow closer and closer to Earth Day, award-winning international chef Richard Sandoval has brought back a global culinary campaign that celebrates our connection to our planet. For the second year in a row, Sandoval’s restaurants around the world will feature a special Viva Abejas menu in honor of the world’s most important pollinators—bees.
Meaning “long live bees,” the Viva Abejas menu can be found in Miami at Toro Toro located inside Downtown Miami’s InterContinental Miami. Available from March 21st to April 23rd, guests will have the opportunity to experience the delicious menu featuring vegetarian dishes that incorporate edible flowers, bee pollen, honey, avocado and additional bee-centric ingredients.
“Did you know that 1 in every 3 bites of food depends on bees? Bees are a major pollinator and our food cycle depends on them. Toro Toro Miami is excited to participate the annual Viva Abejas campaign once again highlighting the importance of bees through this interactive culinary experience,” says Armando Febles, executive chef at Toro Toro Miami.
The a la carte items will be available in addition to the restaurant’s usual Pan-Latin steakhouse menu that Toro Toro is known and loved for. In honor of these powerful pollinators, each dish is plant-forward and though not vegan, they are fully vegetarian.
Chef Febles has created a Charred Avocado Pear Salad that’s definitely not your average sad salad you might find yourself eating at your desk for lunch. This one is packed with flavor as it’s made with Greek yogurt foam, candied walnuts, bibb lettuce, and an incredibly delightful honey-chipotle vinaigrette. When it comes to entrees, Febles has whipped up hearty Enchiladas Doradas. Served in a portion of three, these feature fresh made blue corn tortillas that are dipped in sauce before being stuffed with Mexican calabacitas stew, slathered in a creamy honey bell pepper sauce, and topped with both queso fresco and crema.
“While our a la carte menu is all plant-forward, it bursts with flavors. From the honey-chipotle vinaigrette for the grilled avocado pear salad to the smooth and smokey honey bell pepper sauce for the enchiladas, every bite is delicious and flavorful,” says Febles of the exclusive menu items.
Naturally, you’re going to need something refreshing to sip alongside these two bee-focused dishes and that’s where the Honey Lavender Margarita comes in. Made with blanco tequila, lime, honey lavender simple syrup, Crème de Violet, and Triple Sec—it’s a perfect cocktail to sip all spring long.
Can’t make it into Toro Toro? Try making the Honey Lavender Margarita at home.
Honey Lavender Margarita
Ingredients:
- 2 ounces blanco tequila
- 1 ounce lime juice
- 1 ounce honey lavender simple syrup (recipe below)
- 0.5 ounce Créme de Violette (violet liqueur)
- 0.5 oz Triple Sec
Method: Shake all ingredients together and strain into a Collins glass. Garnish with a lavender sprig and lime wheel.
For simple syrup: Combine 1/2 cup filtered water with 1/2 honey and 1 tablespoon dried lavender in small sauce pan. Bring to boil over medium-high heat. Reduce to simmer for five minutes, stirring consistently until honey dissolves into water. Pour into a glass container, cover, and place in the refrigerator. Let sit overnight or for at least 8 hours to allow lavender to infuse. Strain lavender out before using.
In addition to the bee-centric menu, Richard Sandoval Hospitality has partnered with the World Bee Project and Akumal Cultural Foundation and will be donating a portion of proceeds from all Viva Abejas menu items purchased to its philanthropic partners.