This year, dining out has been about more than what is on the plate.
From flames dancing over cocktails to show-stopping dishes prepared at the table, table-side theatrics are transforming the way guests experience restaurants.
Richard Sandoval Hospitality (RSH) is at the forefront of this movement, bringing bold flavors and interactive presentations to its locations nationwide. Whether it’s a Flaming Mexican Coffee ignited in Cabo or a Flamed Mango Coquito setting Chicago aglow, RSH is redefining the art of dining with moments that are as memorable as the meals themselves.
“The Flaming Mexican Coffee is crafted table-side with tequila, coffee liqueur, and freshly brewed coffee, finished with a cascade of flame. The fire intensifies the roasted notes, while the spectacle captures the warmth and vibrancy of Mexican hospitality. It’s equal parts comfort, craft, and theater.” — Riesler Morales, Head of Mixology, Richard Sandoval Hospitality
Photo by Richard Sandoval Hospitality
Flaming Mexican Coffee
by Cayao Cabo & Toro Cabo
Ingredients
- 2 oz. Kahlua
- ½ oz. Spirit (Bourbon, Tequila, Rum)
- ¼ oz. 151 Rum
- 8 oz. Fresh French Press Coffee
- House-made Whipped Cream
- Top with desired topping (Chocolate Abuelita, Nutmeg, Cinnamon, etc.)
- Glassware: Jarrito
- Garnish: Cinnamon & Sugar crust
Preparation
- Preheat the mezcal and Ancho Reyes to create a flame in the cup.
- When the alcohol has been heated, the flame will remain lit, and it is time to spoon the cinnamon that will catch in contact with the fire. Do this movement as many times as necessary for the guest to enjoy it.
- Turn off the heat and pour the other ingredients into the cup.
- Complete with whipped cream and chocolate.
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“The coquito is a beloved holiday tradition from Puerto Rico, often called the island’s version of eggnog. We wanted to honor that heritage while giving it a playful, tropical twist with mango and a table-side flame. The fire elevates the aromas of cinnamon and coconut, creating both a cultural nod and a showpiece moment for our guests.” — Riesler Morales, Head of Mixology, Richard Sandoval Hospitality
Photo by Richard Sandoval Hospitality
Flamed Mango Coquito
by Toro Chicago
Ingredients
- 2 oz. Añejo Rum
- 1 oz. Mango Purée (ripe, strained)
- 1 oz. Sweetened Condensed Milk
- 1 oz. Coconut Cream
- 1 oz. Evaporated Milk
- ¼ tsp Ground Cinnamon
- 2 dashes Vanilla Extract
- Optional: pinch of freshly grated Nutmeg
- Glassware: Small Clay Cup or Lowball
- Garnish: Dehydrated Mango Slice & grated Cinnamon
Preparation
- Add all ingredients to a shaker tin with ice.
- Shake vigorously until well chilled and emulsified.
- Fine strain into a chilled small clay cup or lowball glass.
- Garnish with a dried mango slice and a sprinkle of cinnamon on top.
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The post Table-side Theatrics: How RSH Is Redefining Dining in 2025 appeared first on Chilled Magazine.
Source: Mixology News
