The last few months have been all out #VivaMontejo celebration with everything from recipes, evenings with Maná (Yes, THE legendary Mexican Grammy award-winning rock/pop band) and a savory private dinner at Dodger Stadium prepared by chef Eddie Ruiz of LA's Corazón y Miel. It was such an amazing night, I don't even know where to begin! The kick-off for the event started with Mariachi music, agua chile and spicy Micheladas aka Montejoladas that were created to refresh and wake up the crowd with a burst of flavor. It certainly did the trick! There really is no better way to start off a party, don't you agree? Latina and Latino Bloggers, Youtubers and Viners mingled as they tweeted, Periscoped, Vined and Instagrammed the fun with their online friends.
Following the cocktail hour, attendees were split up into two groups where they were given the opportunity to either tour the stadium or show off their swing in the batting cage with former Dodger Manny Mota. We're not sure which event was cooler ... Having the entire stadium to ourselves or having a former outfielder give you one-on-one tips.
As the sun started the set, we got the chance to enjoy the stadium by hanging out in the dugout for a bit. Unless you're a player, that's not the kind of thing that typically happens in one's life. Attendees really took this opportunity to take it all in. In fact, I spied a few Creators playing out their Adrian Gonzales fantasies.
And now for the pinnacle moment of the evening - Dinner under the star lit Los Angeles sky on the field to the sound of Cielito Lindo played by a live Mariachi band.
Chef Eddie Ruiz really outdid himself. Dish after dish just kept coming in starting with queso fundido, which everyone loved. It was packed with chorizo, which was cooked in Montejo and loaded with mushrooms and cheese. The first main dish was called hongo adobado. It was was a marinated barbeque portobello mushroom made with Montejo beer and was super hearty and filling. But not filling enough to stop us from savoring the gallina embriagada, gran bistec and pescado con papas. Oh, and for dessert, we were served a banana bañuelo topped with caramel sauce made with Montejo. The dishes just kept coming out, the music kept playing and we all stayed a bit longer than we expected. It truly was a spectacular evening.
This is a sponsored conversation written by me on behalf of Montejo. The opinions and text are all mine.