El Sol: A Día de los Muertos Pairing Dinner

Celebrate the spirit of Día de los Muertos with an intimate culinary journey inspired by El Sol—honoring those who came before us through the warmth, light, and memories they leave behind.

Begin the evening with our signature La Piña 1999 welcome cocktail before indulging in a thoughtfully curated three-course dinner, each course expertly paired with handcrafted cocktails that celebrate the vibrant flavors of the season.

Welcome Cocktail
La Piña 1999
Pineapple, Zacapa Rum & fresh lime

First Course
Luz de Mar Tiradito
Salmon and Chilean sea bass with saffron aguachile, fresh mango, macha salsa, and crispy potato.
Paired with: Sol Cocktail

Entrée
Fuego del Sol Short Rib
Achiote-braised short rib served with a charred poblano cheese enchilada, sweet plantain purée, and zucchini blossom.
Paired with: Día de los Muertos Sangria

Dessert
Piloncillo Pumpkin Crème Brûlée
Served with coconut salted caramel ice cream and pepita brittle.

Join us for an unforgettable evening where tradition, storytelling, and Chef Richard Sandoval's bold Pan-Latin cuisine come together in celebration of El Sol.

Seating is limited. Reserve your place today.