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THE MULE KICK!

We’re taking a break from tequila and talking about moonshine, the fastest growing craft spirit. Just across the James River from downtown Richmond is the largest craft distillery in Virginia: Belle Isle Craft Spirits.

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Holiday Menu 2016

We’re very excited about this year’s holiday menu because it comes just after our Chef, Zach Wingold, traveled to Mexico in search of culinary inspiration.

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Day of the Dead 2016 Cocktail Menu

This year’s Day of the Dead cocktail recipes were created by Manager, Chris Webb, and Bartender, Kevin Papile. Chris and Kevin were having fun experimenting with flavor combinations and using ingredients that they don’t get to use every day. It’s a celebration, so they got to think outside the box!

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Day of the Dead 2016 Menu

For this year’s Day of the Dead celebration, Chef Zach Wingold is bringing back some old favorites and, of course, reinventing traditional Mexican cuisine.

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Making Chorizo with Chef Wingold

At Casa Del Barco, we’re passionate about serving house-made, artisanal products. We make our Mexican chorizo from scratch 2-3 times a week, using skin-on, bone-in pork shoulder sourced from Virginia.

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Super Bowl Sunday Draft Beer Line-up

Ok, so we had you at All-You-Can-Eat Nacho & Taco bar, but the next question is: What draft beer will there be to wash down all of that spicy deliciousness (with even more deliciousness)?

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The Bacon & Egg Bloody Maria

‘Tis the season for holiday parties! Which means, ‘tis also the season for the mornings after the holiday parties. And for that, you’ll need to be properly equipped. With a kick-bum Bloody Maria.

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From the Chef: Our Day of the Dead Menu

At Casa Del Barco, there is probably a great story behind the inspiration for every dish on the menu. For our special Day of the Dead menu, however, we asked chef Zach Wingold to give us a little insight into where this menu comes from.

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