Family Meal Pop-up

Every Dish Tells a Story

Event Info

  February 1, 2025

This February, indulge in a month-long celebration of flavors at the Flamingo Resort & Spa. Our team of talented chefs, led by celebrity chef Chris Ricketts (as seen on the Food Network), presents a menu of specially curated dishes. Each creation is inspired by personal stories, cherished family traditions, and cultural roots, giving guests a unique taste of the passion and meaning behind every dish crafted in our kitchen.

Every plate on the menu is crafted with meaning and passion. Whether it’s a reinterpretation of a treasured family recipe or a bold exploration of global flavors, each bite tells a story. Reserve a table now to join us for a month of culinary inspiration.

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Menu

Small Plates

“Vada Pav”, Spiced Potato Fritter, Housemade Sweet Roll, Tamarind Chutney, Toasted Chickpea - Mohammed Yousha

Shrimp Aguachile, Chili Lime Marinade, Cucumber, Red Onion, Avocado, Radish, Cilantro, Blue Corn Tortilla - Carlos Barbosa Robledo

Loroco & Butternut Squash Pupusas, Napa Cabbage Curtido, Salsa Negra - Salvador Munguia

“A native of El Salvador, Sal Munguia has vivid memories of making pupusas with his family at a very young age. Classically made with loroco, a local flower, the vegetarian filling pays tribute to his humble beginnings. “We couldn't afford meat fillings all the time growing up, so we foraged for loroco.”

Sweet Plantain, Queso Oaxaca, Mojo Rojo, Cilantro - Justin Sweet

“Justin Sweet, our Outlets Manager and former fine dining cook, loves to make this classic treat for his family at home. It’s become a favorite of his two little ones and is one of his go-to snacks that he knows his children will love.”

Large Plates

Makhani Butter Chicken, Garam Masala, Fenugreek Leaf, Yogurt - Mohammed Yousha

Bistec en Cazuela, Marinated Tri Tip, Enchiladas Rojas, Russet Potato “Breadcrumb”, Queso Fresco, Jalapeno Escabeche - Gaby Valencia

Pork Pozole Rojo, Bone Marrow, Lime, Cilanto, Avocado - Elizabeth Bossy

Lomo Relleno, Chorizo Stuffed Pork Loin, Castelvetrano Olive, Roast Carrot, Pea Sprout, Oregano Salsa Verde - Celia Rosas

“This dish inspired by a recipe from Elizabeth Bossy’s abuela, Celia Rosas. The recipe book, which Elizabeth inherited, dates back to 1956 when Celia was still living in Huatobampo, Sonora, Mexico.”

Desserts

Cinnamon Churro, Warm Chocolate Pudding - Elizabeth Solano

Tres Leches “Trifle”, Mandarin Orange Marmalade, Coconut Custard, Coconut Oil Powder - Elizabeth Solano

“Elizabeth is a pastry veteran of Sonoma County. She has worked for rustic local bakers and fine dining restaurants. Two of her favorite desserts are churros with chocolate and tres leches cake. The churro shows beauty in simplicity and the ‘tres leches’ shows her progression and advanced technique, representing both facets of her career.”

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