Some dishes and drinks are being served up at Aqimero that are certainly the bee’s knees.
Chef and restaurateur Richard Sandoval is “deepening his commitment to sustainability and environmental education” with the return of Viva Abejas, which translates to “Long Live the Bees.”
This annual initiative is meant to create a connection between food, the environment, and sustainability, while simultaneously raising awareness for the importance of pollinators like bees. This happens through an assortment of dishes and drinks that bring out seasonal flavors and highlight the role of bees in our food system.
On the menu for 2025, Philadelphians can find a duo of delightful cocktails in the form of a Honey Lavender Margarita ($19, blanco tequila, lime, honey lavender, crème de violette and Alma Finca Orange Liqueur,) and the Orchard Sidecar ($19, Abasolo Whisky and Alma Finca Orange Liqueur.)
Food-wise, Viva Abejas boasts Coconut Tuna Ceviche ($20, made with fresh tuna, red onion, mint, radish, cucumber, avocado, Fresno chili, and toasted coconut then finished with orange blossom honey), and a Charred Avocado Salad ($16, rainbow quinoa, pea puree, radish, serrano, Meyer lemon confit and bee pollen.)
“So many of our key ingredients—avocados, citrus, chilies, and even tequila—depend on pollinators,” said Sandoval. “Without bees, our food would look and taste very different.”
The new menu items will be available at Aqimero now through April 22. A fun way to experience it all is through the venue’s Boozy Tea Experience, set to take place Saturday, April 12 and Sunday, April 13. This tasting event is meant to be immersive for guests, with live DJ entertainment, crafted tea cocktails, and a tasting menu showcasing the many flavors of the kitchen. Reservations for Boozy Tea can be made via OpenTable or through Aqimero’s official site.
The Viva Abejas dishes and their ingredients collectively are meant to showcase the vital creatures, while also inspiring the next generation of environmental advocates. As a release notes, by educating on the significance of bees, the initiative empowers people to become lifelong sustainability advocates and make meaningful changes in their communities.
Since its start, Viva Abejas has reached other organizations, like Slow Food USA. The initiative has also established beehives across the country and in Mexico (where chef is from), much of which is in Mérida, Mexico, where hives support sustainable, locally sourced ingredients. Just to put it in perspective: The oranges used in the Alma Finca Orange Liqueur on the menu are pollinated by bees from the very hives cultivated through the Viva Abejas program.
These efforts contribute to restoring local bee populations, promoting biodiversity, and supporting sustainable food practices, the release also notes. Proceeds from this Viva Abejas initiative and 100% of proceeds from Sandoval’s book of the same name benefit The World Bee Project, furthering its mission to protect and restore bee populations worldwide.
Sandoval also invites you to support the preservation of vital pollinators by adopting a beehive through Free Range Beehive, the release notes. Adopting a hive allows you to track its progress and see firsthand how your support is making a difference in the food system.
And while at Aqimero, locals can indulge in the venue’s many other brunch, lunch, dinner and dessert options from the kitchen and the bar. Stand-outs include chipotle hummus, Wagyu steak tartare, yellow corn empanadas, birria lamb shank, Mexican chocolate French toast, a corn cake with a hibiscus mezcal glaze, churros with salted caramel ice cream and much more.
To find out more information on Aqimero (10 Avenue of the Arts) and Viva Abejas, visit aqimero.com
