Once inside, Dos Equis cocktails were distributed, like the Dos-Arita, Michelada and the Dos Sidra with Strongbow Cider. La Esquina Executive Chef, Erik Osol, whipped up some passed hors d’oeuvres and a lavish spread including Bistec, Cochinita Pibil, and a whole roasted piglet among other items!
When we asked Chef Osol how he came up with the menu, he said he was instructed by Dos Equis to create a fun menu and that’s what he came up with.
Overall, it was a highly enjoyable night, one that lived up to the Dos Equis name. The NY event was the kickoff for other Dos Equis masquerade events that would be taking place state-wide to launch the new look of their bottles.
– Stephanie Carino