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\n<\/p>\nPress releases are provided to Yellow Scene Magazine. In an effort to keep our community informed, we publish some press releases in whole.\n<\/p>\n
Chef Richard Sandoval\u2019s Tamayo Celebrates D\u00eda de los Muertos With El Sol, a Month-Long Tribute to the Golden Sun\n<\/p>\n
As Tamayo marks 25 years on Larimer Square, the restaurant\u2019s annual D\u00eda de los Muertos celebration returns with a special culinary and cocktail\u00a0menu, community ofrenda and\u00a0exclusive chef-hosted dinner on October 27.\n<\/p>\n
Photos Courtesy of Audrey Gossett\n<\/p>\n
[HIGH-RESOLUTION PHOTOS HERE]\n<\/p>\n
DENVER (September 10, 2026) \u2013 Acclaimed chef and restaurateur Richard Sandoval invites guests to experience El Sol: The Golden Sun, a month-long D\u00eda de los Muertos celebration at Tamayo running October 6 through November 3, 2026. During the restaurant\u2019s milestone 25th anniversary year, this year\u2019s campaign carries special significance, honoring the traditions, community and cultural storytelling that have shaped Tamayo since it first opened its doors on Larimer Square. Inspired by the life-giving symbolism of the sun in Mesoamerican culture, El Sol explores themes of memory, nourishment and renewal through a special three-course menu, handcrafted cocktails and immersive guest experiences designed to honor loved ones and celebrate Mexican tradition. As part of the celebration, Chef Richard Sandoval will host an exclusive ticketed D\u00eda de los Muertos dinner at Tamayo on October 27, featuring a three-course tasting menu paired with cocktails inspired by the campaign\u2019s solar narrative.\n<\/p>\n
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Following last year\u2019s lunar-inspired Sacred Moon campaign, El Sol draws inspiration from the power and symbolism of the sun in Mesoamerican culture. In Mesoamerican tradition, Tonatiuh, the sun god, was believed to sustain life and guide the rhythms of harvest, ritual and remembrance. Marigolds, known as cempas\u00fachil or the flower of the sun, have long been used to help guide returning spirits home during D\u00eda de los Muertos. Through golden-hued ingredients, open-fire cooking techniques and shared dining experiences, Tamayo brings that story to life through a menu rooted in heritage and seasonal flavors.\n<\/p>\n
\u201cD\u00eda de los Muertos has always been one of the most important traditions we celebrate at Tamayo because it\u2019s rooted in remembering the people who shape our lives,\u201d Chef Richard Sandoval said. \u201cAs we mark 25 years in Denver, I\u2019ve been reflecting on the family, team members and guests who have been part of our story over the years. El Sol is a tribute to that legacy and an invitation to come together, share a meal and honor the memories that continue to guide us.\u201d\n<\/p>\n
Tamayo\u2019s D\u00eda de los Muertos menu follows the journey of the sun from dawn to dusk. The main course, Fuego del Sol Short Rib, pairs achiote-braised short rib with a charred poblano cheese enchilada, plantain pur\u00e9e, zucchini blossom sauce and roasted baby zucchini. For dessert, Amanecer Pumpkin Br\u00fbl\u00e9e combines piloncillo pumpkin cr\u00e8me br\u00fbl\u00e9e, coconut salted caramel ice cream and pepita brittle, offering a sweet conclusion inspired by harvest season and remembrance traditions.\n<\/p>\n
Complementing the culinary offerings is a collection of handcrafted cocktails and zero-proof beverages inspired by different moments in the sun\u2019s daily arc. Highlights include Sol, made with sparkling wine, pomegranate liqueur, marigold syrup, mango pur\u00e9e, and orange bitters ($15), and the Saffron Sour, featuring mezcal, saffron syrup, cinnamon liqueur, tangerine, and lime ($17). Non-alcoholic offerings include the Punch Calavera Zero-Proof ($12), inspired by the aromas and traditions found on D\u00eda de los Muertos altars.\n<\/p>\n
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\u201cThe menu was built around ingredients that naturally embody the colors and symbolism of the sun,\u201d Chef Giancarlo Sandoval said. \u201cMarigold, saffron, corn, mango and piloncillo appear throughout the experience because they connect our cooking to the agricultural traditions that have shaped Mexican cuisine for generations.\u201d\n<\/p>\n
The 2026 celebration comes during a landmark year for Tamayo. Since opening in Denver\u2019s historic Larimer Square in 2001, the restaurant has helped define contemporary Mexican dining in the city while serving as a gathering place for celebrations, milestones and cultural traditions. Twenty-five years later, D\u00eda de los Muertos remains one of Tamayo\u2019s most anticipated annual events, bringing guests together through food, storytelling and remembrance.\n<\/p>\n
As the centerpiece of the celebration, Tamayo will host an intimate El Sol Chef\u2019s Dinner on October 27, led by Chef Richard Sandoval. The ticketed experience, $70, will feature a three-course tasting menu that follows the journey of the sun from dawn to dusk, pairing each course with cocktails from the El Sol beverage collection. Guests will enjoy dishes including Tetela with saut\u00e9ed mushrooms and creamy guajillo sauce, Luz de mar Tiradito with saffron aguachile and marigold, Ma\u00edz de Oro sweet corn soup, Fuego del Sol Short Rib and Amanecer Pumpkin Br\u00fbl\u00e9e. Designed as a celebration of memory, family and shared tradition, the evening will bring together storytelling, hospitality and the flavors that define D\u00eda de los Muertos.\n<\/p>\n
Throughout the campaign, Tamayo will also feature a traditional Ofrenda, inviting guests to honor and remember loved ones throughout the month. Decorated with marigolds, candles and meaningful offerings, the altar serves as the cultural centerpiece of D\u00eda de los Muertos and reflects the holiday\u2019s focus on remembrance, family and connection between generations. Guests will be encouraged to add the names of loved ones they wish to honor, creating a shared space for reflection and celebration.\n<\/p>\n
The restaurant will further embrace the El Sol theme through warm lighting, golden-hour-inspired d\u00e9cor, and sensory details that reflect the campaign\u2019s focus on sunlight, memory and gathering around the table.\n<\/p>\n
Tamayo will celebrate D\u00eda de los Muertos from October 6 through November 3, 2026. Reservations are encouraged and may be made at Tamayo Denver. Tickets for the October 27 chef\u2019s dinner are available online here, as well.\n<\/p>\n
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ABOUT RICHARD SANDOVAL HOSPITALITY:\n<\/p>\n
Richard Sandoval Hospitality is a leading restaurant group founded by Mexican-born chef, restaurateur, television personality, and philanthropist Richard Sandoval. Known for offering guests an unparalleled culinary experience, this internationally recognized contemporary Latin restaurant group successfully owns and operates over 60 restaurant concepts around the globe. US restaurant locations span 10 states and the District of Columbia \u2013 as well as internationally in 11 countries including Canada, Costa Rica, Greece, Malta, Morocco, Qatar, Serbia, St Kitts, Turkey and the UAE. For a complete list of restaurants and more information, please visit http:\/\/www.richardsandoval.com\/. \u00a0\n<\/p>\n
ABOUT TAMAYO:\n<\/p>\n
Acclaimed chef & restaurateur Richard Sandoval opened Tamayo in 2001 on the corner of 14th and Larimer Street. Chef Sandoval blends the earthy yet complex flavors of his native Mexico with worldly ingredients and creative cooking techniques to create the modern Mexican cuisine at Tamayo. Alongside vibrant dishes, guests can enjoy hand-crafted margaritas & choose from a collection of over 100 agave-based spirits. The two-story restaurant has an outdoor patio, spacious dining room and a large rooftop deck with sweeping views of the Rocky Mountains. Tamayo serves Lunch Monday-Friday 11am-3pm, Dinner Sunday-Thursday 5pm-9pm and Friday & Saturday 5pm-10pm and Bottomless Brunch Saturday & Sunday 11am-3pm. For more information, please visit www.eattamayo.com\u00a0or call 720-946-1433. Tamayo is located at 1400 Larimer Street in Denver. For the latest special events & updates, follow Tamayo on Instagram at @tamayodenver.\n<\/p>\n
AUDREY GOSSETT\n<\/p>\n
Account Supervisor, Prim + Co\n<\/p>\n
T: 303.903.4127\n<\/p>\n
1576 Sherman Street, Suite 210\n<\/p>\n
Denver, CO 80203\n<\/p>\n
Facebook\u00a0| Instagram\u00a0| LinkedIn\n<\/p>\n
###\n <\/p>\n","protected":false},"excerpt":{"rendered":"
Press releases are provided to Yellow Scene Magazine. In an effort to keep our community informed, we publish some press releases in whole. Chef Richard Sandoval\u2019s Tamayo Celebrates D\u00eda de los Muertos With El Sol, a Month-Long Tribute to the Golden Sun As Tamayo marks 25 years on Larimer Square, the restaurant\u2019s annual D\u00eda de<\/p>\n","protected":false},"author":2,"featured_media":8542,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[1039,846,9121,6911,9116,5,256,9108,4757,108,9122,9114,453,848,9115,9117,7459,573,9109,9120,9118,4643,263,9112,9111,9110,9113,9107,9119],"class_list":["post-8541","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-arts","tag-boulder","tag-business-directory","tag-campaign","tag-celebration","tag-chef","tag-colorado","tag-de","tag-denver","tag-dinner","tag-east-county","tag-el","tag-entertainment","tag-front-range","tag-guests","tag-inspired","tag-los","tag-menu","tag-muertos","tag-north-metro","tag-october","tag-press-releases","tag-restaurant","tag-richard","tag-sandoval","tag-sol","tag-sun","tag-tamayo","tag-traditions"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117353231408916276","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/8541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=8541"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/8541\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/8542"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=8541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=8541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=8541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}