Richard Sandoval Unveils His New Cookbook, Richard Sandoval’s New Latin Flavors: Hot Dishes, Cool Drinks.

Washington, D.C. (October 15, 2014)-Award-winning chef Richard Sandoval with restaurant successes such as Masa 14, Zengo, Ambar, Toro Toro and El Centro D.F. in the nation’s capital, brings home chefs more than 125 vibrant recipes in his new cookbook Richard Sandoval’s New Latin Flavors. Scheduled to hit book stores on October 13 and available for purchase at all Sandoval restaurants, this collection of recipes offers an exciting new vision of contemporary Latin cooking. Many of them are inspired by his popular restaurants and are carefully streamlined for the home chef. Whether it is quesadillas, ceviches, arepas, or enchiladas, all are offered with Sandoval’s signature flair. Each page offers unique dishes and cultural fusions such as the meeting of Japan and Mexico with Sandoval’s Togarashi Tuna in Mini Won Ton Bowl, and Tex+Mex with Brisket Nachos with Chipotle Cheese Sauce, and Venezuelan Corn Pancakes come to life with American Tomato Jam & Cheese.

Not only will readers delight in his one of a kind dishes, Sandoval has also carefully concocted delectable cocktails to accompany these plates. He features traditional Latin spirits that are beloved in the world of mixology—tequila, mezcal, cachaça, rum, and pisco. A variety of salsas, guacamoles, and other cocktail snacks are offered to get the party started.

Award-winning internationally published photographer Penny De Los Santos has provided mouth-watering images for Sandoval’s new cookbook, Richard Sandoval’s New Latin Flavors. She is a senior contributing photographer to Saveur and her work has appeared in numerous cookbooks and publications ranging from National Geographic to Paris Match.

Richard Sandoval’s New Latin Flavors (Stewart, Tabori & Chang; October 14, 2014; hardcover; U.S. $29.95.

What culinary experts and leading chefs are saying about Sandoval and his new book:
"There’s a recipe for everyone in Richard Sandoval’s New Latin Flavors. Richard offers a variety of delicious and innovative recipes that are approachable for any home cook and will leave you wanting more!"— Laurent Tourondel owner of BLT Steak, BLT Fish, the Arlington Club, and author of Bistro Laurent Tourondel: New American Bistro Cooking.

"Chef Richard’s New Latin Flavors is the perfect inspiration for cooking and entertaining with bold yet balanced flavors. From classics like mahi mahi ceviche to twists on staples like the bacon guacamole, Richard inspires readers not only to cook with flavor but to enjoy it in the company of others with great entertaining— two things I can appreciate very much."— Chef Michael Mina owner of Bourbon Steak and Wit and Wisdom Tavern.

“Richard Sandoval is one of the greatest Mexican and Latin inspired Chefs of our generation. When Cindy and I travel, we look for Richard’s restaurants knowing we will always have an unforgettable and delicious experience. Being a restaurateur myself, I appreciate great food and the highest quality ingredients. Richard’s Brisket Tacos with Chipotle Slaw and Pickled Red Onions are one of our favorite dishes! We love making it at home for our friends and family served with Casamigos Tequila. Home entertaining at its best! This book has amazing recipes! It’s easy to understand and feels like taking a simplified Top Chef class in our home. Richard’s approach is authentic, casual, and fun!”— Rande Gerber & Cindy Crawford founders of Casamigos Tequila and Caliche Rum.

About Richard Sandoval:
Richard Sandoval grew up in Mexico City in a family of good cooks and restaurateurs. In 1997 he opened his flagship New York restaurant, Maya after gaining the attention of New Yorkers with his contemporary French restaurants, Savann and Savann Est. During the past 15 years Sandoval’s career as a chef and restaurateur has evolved to include serving as a culinary consultant, television personality, cookbook author and brand ambassador. Richard Sandoval Restaurants (RSR) is now a leading international restaurant group with over 35concepts that reflect his interest in pan-Latin cuisines spanning Arizona, California, Colorado, Florida, Nevada, New York, Virginia and Washington, D.C., as well as in Dubai, Mexico, Qatar and Serbia. Restaurant Hospitality recently named Richard Sandoval Restaurant’s as one of the “25 Coolest Multi-concept Companies.”

About Richard Sandoval Restaurants:
Richard Sandoval Restaurants (RSR) is a leading restaurant group founded by Mexican- born chef/restaurateur/author Richard Sandoval and based in New York City. Known for offering guests an unparalleled culinary experience, this internationally
recognized contemporary Latin restaurant group successfully owns and operates
35 restaurant concepts around the globe. Spanning from California to New York, Colorado to Florida, Nevada to Virginia and Arizona to Washington, D.C. — as well as from Dubai to Mexico and Qatar to Serbia — Chef Sandoval's "made from
scratch" approach and passion for introducing Latin cuisine to the world continues to inspire him to combine authentic Latin ingredients with international flavors and
inventive techniques to create one-of-kind concepts and cuisines that range from modern and coastal Mexican, Latin-Asian, Peruvian to Pan-Latin, among others. For a complete list of RSR restaurants, menus or for more information, please
visit www.richardsandoval.com.