Dos Caminos Fort Lauderdale Wows Groups with Fresh Guacamole + Old Mexico Flavor

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Dos Caminos

With seven locations nationwide, the Dos Caminos Restaurant group combines old Mexico ambience with mouthwatering modern fare. Opened in January 2011, the Dos Caminos Restaurant Fort Lauderdale is a hidden gem nestled inside the iconic beachfront 486-room Sheraton Fort Lauderdale Beach Hotel.

Book private and semi-private group dinners in any of three spaces: the bar and lounge, main dining room and breezy outside patio just steps from the sea. Buyouts are available for 280-pax groups.

Behind the bar there’s a vibrant red wall covered with small glittering clay skulls. They’re dazzling, sparkling in pink, blue and purple, as is the row of multicolored margaritas lined up under them. Try the Mexican Star—a mix of Espolon Silver tequila, strawberry, lime and sparkling wine.

Walking past a long hall of cozy booths and old sepia photographs, groups make their way to the main room. Here they can enjoy popular menu items like Pescado Tacos with grilled mahi-mahi, spicy slaw, smoked chili aioli and warm flour tortillas. Another favorite is the jumbo sea scallops with coconut jasmine rice, jicama, grilled pineapple, passion fruit and cascabel mojo.

For planners booking the Sheraton, Dos Caminos can cater oceanfront events on their private beach, making for an ideal sunset South of the Border soiree.

On this particular night corporate executive chef Ivy Stark is anxiously waiting to greet her diners. Stark recently published a cookbook, Mexican Street Food: 120 Authentic Recipes to Make at Home. She prepares some of the clever, colorful dishes included in her book for the group.

Stark starts off with a classic and super popular dish–creamy guacamole, made fresh tableside. Ensalada de la Calle follows, a traditional Mexican fruit salad Stark says can be found on just about every corner in Mexico City. This version is topped with a sweet salad honey citrus jalapeno vinaigrette, savory and a tad spicy, all at once.

With a warning she brings out her Chipotle Chiles Rellenos de Platano, which are chile peppers stuffed with sweet plantains. This one’s insanely spicy.

She announces the main dish: Cachetes en Vino Rojo-Cazuela Style con Elote de la Calle y Frijoles Borrachos. She sees the crowd’s confused gaze, laughs and says, “You’ll be eating beef cheeks.”

“That’s one of the most tender parts of the cow when braised,” Stark says. “Believe it or not you can find them at most butcher shops.”

The beef cheeks turn out to be a hit. They come accompanied by spicy Mexican street corn and drunken red beans. Dinner is topped off with a scoop of rose petal ice cream and rose petal sugar cookies. The meal is delicious and easy to recreate at home.

For groups visiting the Park Avenue location, Stark hosts cooking classes where attendees prepare their own guacamole and watch her whip up one of her three course dinners. After she’s done they all sit family style to enjoy the dishes she’s just made. A holiday menu option is now available for the cooking classes, giving groups the chance to learn how to recreate a traditional Mexican Noche Buena dinner.

Cocktail hours and dinner receptions are also available for groups in all seven restaurant locations. Total meeting space at the Sheraton Fort Lauderdale is 12,600 sf.