Destination: Oaxaca Launches at Participating RSH Locations Globally

Chef Richard Sandoval's' recent exploration of the city and its markets, people, and food sparked an even deeper appreciation for the region’s culinary heritage. This research continued from the streets of Oaxaca into our RSH test kitchens, where Chef Sandoval developed a capsule collection of traditional menu items, infusing his own unique perspective, while honoring the essence of Oaxacan cuisine. The result is a delicate balance of tradition and innovation, a homage to the artisans and farmers who have preserved these time-honored recipes for generations. A pork tenderloin pata negra with a rich Oaxacan mole negro is a star of the collection, with a truffle huitlacoche foam and a grilled peach chutney.