Denver restaurants Toro by Chef Richard Sandoval and Tamayo by Chef Richard Sandoval will once again take part in Richard Sandoval Hospitality’s Viva Abejas campaign, a nationwide initiative celebrating the connection between food, community and the natural world.

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How Viva Abejas comes to life in Denver

Now in its fifth year, Viva Abejas, which means “long live the bees” in Spanish, returns with the 2026 theme “Bloom to Table,” inviting guests to experience how every dish begins with a living ecosystem and the pollinators that help make it possible.

The limited-time Viva Abejas menu will be available at both restaurants from March 24 through Earth Day, April 22.

Bloom to table highlights the ecosystem behind every meal

Now in its fifth year, Viva Abejas is guided by trusted partners and centered on amplifying awareness of the shared food system, educating the next generation and funding meaningful action to protect bees and the future they make possible.

The 2026 Bloom to Table theme highlights the ecosystem behind every meal, from blossom to bee to bite, reinforcing that one in three bites and sips depends on bees, even as more than 40% of U.S. bee colonies were lost in a single year.

“Viva Abejas was born from a desire to give back to these incredible pollinators and educate future generations about their importance,” Chef Sandoval says. “Chefs have a unique platform in that we are able to tell a story with every dish we serve. Our industry depends on healthy ecosystems, and as leaders in hospitality, we have the power and the responsibility to inspire change through food, education and action.”

Pollinator-inspired dishes arrive at Tamayo

In Denver, the campaign comes to life on the plate at both restaurants with menus designed to showcase ingredients that rely on pollinators and highlight honey as a culinary connector.

At Tamayo, guests will enjoy two specialty Viva Abejas dishes.

The Viva Tiradito appetizer features chili-crusted ahi, cured salmon and hamachi served with honey avocado purée, lemongrass leche de tigre, red onion, radish and orange blossom honey.

For the entrée, a seven-ounce beef tenderloin is paired with roasted corn ragout, rainbow heirloom cauliflower, criolla salsa and truffle honey.

Toro highlights rooftop honey and creative desserts

At Toro, honey used throughout the Viva Abejas menu is sourced directly from the on-site beehive located on the rooftop of Hotel Clio, the Cherry Creek hotel that houses the restaurant.

Along with the Viva Tiradito appetizer and beef tenderloin entrée, Toro will offer a blue corn masa biscuit amuse bouche with chipotle honey, requesón cheese, corn sprout and corn husk.

To finish the meal, guests can enjoy the Abejas Pavlova, made with bee pollen pavlova, alma finca–macerated mango, whipped cream, coconut ice cream and raw honey.

Bee-inspired cocktails highlight pollinated ingredients

The Viva Abejas cocktail menu highlights how pollinators shape the ingredients behind each drink.

A key ingredient is Alma Finca Orange Liqueur, made with oranges pollinated by bees from Chef Richard Sandoval’s own hives in Mérida, Mexico.

The liqueur appears in the Miel del Fuego cocktail, which features espadín mezcal, alma finca orange liqueur, Luxardo cherry liqueur and a bright orange twist.

Guests can also enjoy:

• Buzzed Bliss, made with gin, coconut cream, fruit-infused honey, lime and pineapple juice
• Honeybee Fizz, a zero-proof drink combining ginger ale with butter and lavender honey foam

Education and conservation at the heart of Viva Abejas

Education is central to the Viva Abejas campaign.

This year, the Denver initiative will partner with Kids Connect, a nonprofit program run by the Junior League of Denver that supports students at Joe Shoemaker Elementary School through academic enrichment and community learning.

A group of Kids Connect students will be invited to Tamayo for a special experience led by Isabella Sandoval, Chef Sandoval’s daughter and Director of Operations Support & Strategy for Richard Sandoval Hospitality.

The event will include a reading of the Viva Abejas children’s book and a hands-on guacamole class illustrating how pollination impacts the food students eat every day.

Restaurants will also donate children’s books to the Denver Public Schools community, while a portion of cocktail proceeds will benefit the World Bee Project, supporting global pollinator conservation efforts.

“So many sustainability initiatives talk at people, but Viva Abejas starts with understanding, especially for children,” Isabella Sandoval says. “Teaching kids how pollination connects directly to the food they eat every day is one of the most powerful ways to create long-term change.”

Viva Abejas menu available through Earth Day

The Viva Abejas bilingual children’s book, written by Chef Sandoval, is available for purchase with 100% of profits benefiting the World Bee Project and its efforts to protect pollinators and restore habitats.

The Viva Abejas menu will be available from March 24 through April 22 at both Toro and Tamayo in Denver.

Reservations are encouraged and can be made at eattamayo.com and torodenver.com.

Fore more information about the campaign, visit vivaabejas.com