Denver’s Tamayo is marking two meaningful occasions this fall: Día de los Muertos and the restaurant’s 25th anniversary on Larimer Square.

From Oct. 6 through Nov. 3, 2026, chef and restaurateur Richard Sandoval’s contemporary Mexican restaurant will present El Sol: The Golden Sun, a month-long celebration featuring seasonal dishes, handcrafted cocktails, a community ofrenda and an intimate chef-hosted dinner.

---

Need more? Read more: Tamayo in Larimer Square filled my stomach and stole my heart

Inspired by the life-giving symbolism of the sun in Mesoamerican culture, El Sol explores memory, nourishment and renewal through food, drinks and shared experiences. The celebration follows Tamayo’s lunar-inspired Sacred Moon campaign presented in 2025.

“Día de los Muertos has always been one of the most important traditions we celebrate at Tamayo because it’s rooted in remembering the people who shape our lives,” Sandoval says. “As we mark 25 years in Denver, I’ve been reflecting on the family, team members and guests who have been part of our story over the years.”

A Día de los Muertos menu inspired by the sun

Tamayo’s limited-time menu follows the sun’s journey from dawn to dusk, incorporating golden-colored ingredients, open-fire cooking techniques and seasonal flavors.

The Fuego del Sol Short Rib pairs achiote-braised short rib with a charred poblano cheese enchilada, plantain purée, zucchini blossom sauce and roasted baby zucchini.

For dessert, the Amanecer Pumpkin Brûlée combines piloncillo pumpkin crème brûlée, coconut salted caramel ice cream and pepita brittle.

El Sol cocktails and zero-proof drinks

Tamayo’s beverage collection takes its inspiration from different moments in the sun’s daily journey.

The Sol cocktail combines sparkling wine, pomegranate liqueur, marigold syrup, mango purée and orange bitters for $15. The $17 Saffron Sour features mezcal, saffron syrup, cinnamon liqueur, tangerine and lime.

Guests seeking an alcohol-free option can try the $12 Punch Calavera Zero-Proof, inspired by the aromas and traditions associated with Día de los Muertos altars.

Richard Sandoval hosts an intimate chef’s dinner

The centerpiece of the celebration is the El Sol Chef’s Dinner on Oct. 27, hosted by Richard Sandoval.

The $70 ticketed experience features a three-course tasting menu paired with cocktails from the El Sol beverage collection. Highlighted dishes include:

• A tetela with sautéed mushrooms and creamy guajillo sauce
• Luz de Mar Tiradito with saffron aguachile and marigold
• Maíz de Oro sweet corn soup
• Fuego del Sol Short Rib
• Amanecer Pumpkin Brûlée

The evening will combine culinary storytelling and hospitality with traditions centered on memory, family and gathering around the table.

A community ofrenda honors loved ones

Throughout the month, Tamayo will display a traditional ofrenda decorated with marigolds, candles and meaningful offerings.

Guests will be invited to add the names of loved ones they wish to remember, contributing to a shared space honoring family members, friends and the connections between generations.

Marigolds, known in Mexico as cempasúchil or flowers of the sun, are traditionally used during Día de los Muertos to help guide returning spirits home. Tamayo will carry the El Sol theme throughout the restaurant with warm lighting, golden-hour-inspired décor and other sensory details connected to sunlight, memory and renewal.

Celebrating 25 years on Larimer Square

Tamayo opened in Denver’s historic Larimer Square in 2001. Over the past 25 years, it has become a gathering place for celebrations, milestones and cultural traditions while helping shape the city’s contemporary Mexican dining scene.

This year’s Día de los Muertos observance honors the family members, employees, guests and traditions that have contributed to the restaurant’s story.

What to know

What: El Sol: The Golden Sun Día de los Muertos celebration
When: Oct. 6-Nov. 3, 2026
Chef’s dinner: Oct. 27; $70 per person
Where: Tamayo, Larimer Square, Denver
Highlights: Seasonal dishes, specialty cocktails, zero-proof drinks and a community ofrenda