CALA Alliance is pleased to announce the much-anticipated return of its annual benefit dinner, art auction, and culinary event, Sabor. On Thursday, October 21, 2021, at the Phoenix Art Museum, Guadalajara-based Chef Carlos Espinosa from Tikuun Comedor Local will create a one-night-only menu inspired by regional ingredients and culinary traditions of Guadalajara, Jalisco, Mexico. At this year’s event, Chef Espinosa will design a five-course dinner for guests comprised of leaders from the Latinx, artistic, business, political, nonprofit, and community sectors in Phoenix.
Since 2012, Sabor has featured top-rated chefs from Latin America and from around the Valley who have prepared dining experiences that have highlighted the rich cuisines of the Americas. CALA has consistently delivered an exhilarating event that bolsters the organization’s operations and programs while helping to cultivate community connections across sectors. Sabor: Celebrating the Cuisine of Guadalajara promises a fabulous night filled with artistic energy and community spirit.
Sabor proceeds benefit CALA and its mission to create shared arts experiences that encourage cultural understanding between people of the Americas. A Phoenix-based multidisciplinary Latinx arts organization, CALA collaborates with artists and arts organizations to foster Latinx artistic talent in the Metro-Phoenix region and beyond. CALA creates vital spaces for audiences to engage in artistic learning and presents public programs that create intercultural dialogue, revealing the complexity and dynamism of our communities. In so doing, CALA’s program acts as a catalyst to grow community understanding of contemporary social issues from Latinx, Indigenous, and Latin American perspectives.
Please note that CALA Alliance is closely monitoring the ongoing impact of COVID-19 on our community. Our top priority is ensuring the safety of our guests, staff, and artists. The Sabor benefit dinner will require proof of vaccination or a negative COVID test taken no earlier than three days before the event to gain entry. CALA is hosting the event outdoors to ensure a responsible and safe environment to celebrate and gather. We will require temperature checks before entry and will have hand sanitizing stations available. CALA will continue to stay abreast of the situation and adapt accordingly.
Carlos Espinosa (b. 1985, Guadalajara, Mexico) is the lead Chef at Tikuun Comedor Local in Guadalajara. With almost two decades of experience in the kitchen, Espinosa began his culinary career in hotels such as the Camino Real and the Hilton. He boasts diverse experience in various cuisines. Espinosa also has experience working in Italian fine dining restaurants and artisanal charcuterie factories in Bucerías, Nayarit. Espinosa apprenticed abroad for many years, including at Hacienda Benazuza in Sanlucar La Mayor, Spain; in 2011 and again in 2014, Espinosa was invited to cook in Tenerife, Spain. In 2013, Espinosa assisted at the Mistura Festival in Lima, Peru. In 2015, he participated in Mexico’s Chef of the Year festival, where he was selected as a semifinalist for the Western Region. In 2016 Chef Espinosa traveled to Guatemala as the head chef, where he created and executed a dinner for the Ambassador to Mexico at their residence. In Guatemala, Espinosa was invited to lecture at the University of Landivar. He has also lectured at universities in the states of Jalisco and Michoacán.