Celebrate with rare agave spirits, handcrafted cocktails, and Chef Trilby Tatro’s five-course menu, guided by Master Sommelier Emmanuel Kemiji on Tuesday May 6 at 6pm

This Cinco de Mayo, skip the usual and experience something extraordinary. On Tuesday, May 5, Wildest Restaurant & Bar invites guests to an evening exploring Estaca Bacanora — a bold, handcrafted agave spirits with a 400-year history of rebellion, crafted from wild and cultivated agave in the rugged Sierra Madre mountains of Sonora, Mexico.

Master Sommelier Emmanuel Kemiji, co-founder of Estaca and pioneer in the world of fine wines and craft spirits, will guide guests through five distinct expressions — from the crystal-clear Blanco with its elegant tapestry of pepper, mint, and citrus, to El Trago, a still-strength spirit buried underground for a year in glass demijohns, just as it was made during the decades when Bacanora was outlawed.

Each expression is paired two ways: a tasting served neat alongside a handcrafted cocktail — Bacanora Margarita, Paloma, Mule, Old Fashioned, and Espresso Martini — designed to showcase the spirit’s versatility and depth.

Executive Chef Trilby Tatro has crafted a five-course menu to complement the journey — from a delicate scallop crudo tostada with trout roe and citrus oil, through crispy avocado and seared yellowtail saku tacos, to tender braised short rib with smoky chipotle, closing with her signature warm butter cake drizzled in tequila caramel.

Bacanora is often described as halfway between tequila and mezcal — more flavorful than tequila, without the aggressive smoke of mezcal. Outlawed from 1915 to 1992 and made in secret in the mountains, it is one of Mexico’s most storied and least known agave spirits. This is a rare opportunity to taste five expressions side by side, guided by one of the world’s foremost palates.

Scallop Crudo Tostada

Hand-cut U-10 scallop, delicate trout roe, and bright citrus oil on a crisp corn tostada. A clean, elegant bite to open the evening.

Paired with Estaca Blanco neat and as a Bacanora Margarita.

Crispy Avocado Taco

Shredded Napa cabbage, sweet chili cream sauce, pickled red onion, micro cilantro, salsa verde.

Paired with Estaca Salvaje neat and as a Bacanora Paloma.

Seared Tuna Taco

Yellowtail saku seared rare on a warm corn tortilla, finished with crema and pineapple salsa.

Paired with Estaca Coraje neat and as a Bacanora Mule.

Braised Short Rib Taco

Tender braised short ribs seasoned with smoky chipotle in adobo, topped with tangy salsa verde, sour cream, crisp white onions, chopped cilantro, and crumbled cotija cheese. Served on a warm corn tortilla.

Paired with Estaca El Trago neat and as a Bacanora Old Fashioned.

Warm Butter Cake with Tequila Carmel Sauce

Freshly baked butter cake with a melt-in-your-mouth crumb, paired with velvety vanilla bean ice cream and a rich tequila caramel sauce.

Paired with Estaca Valiente neat and as a Bacanora Espresso Martini.

$135 per person, all-inclusive. Seating is limited. Reserve online at wildestrestaurant.com

Award-Winning Desert Music — Every Week

We don’t have music at Wildest. We have THE music.

This isn’t background noise. It’s not oldies. It’s not your parents’ bar band.

Wildest features two of the desert’s most compelling, award-winning artists — Aeydra & Derek Jordan Gregg, musicians who define the sound of the desert. This is original, modern, cinematic, unapologetic music you won’t hear anywhere else.

Just like our menu and our wine list, the music at Wildest is curated, intentional, and entirely our own.

Between the food, the wine, and the sound — Wildest isn’t just a dinner reservation.

It’s a destination.

Wildest Restaurant & Bar

73-575 El Paseo, Palm Desert, CA

(760) 636-0441 | wildestrestaurant.com