Casa Toro

A convivial mix of cultures results in a lively – and expansive – selection of robust foods and festive libations from Mexico and Cuba. Executive Chef Dean Diaz-Albertini, the next-gen member of the family that owns and operates Casa Toro, continually invigorates the menu with new tastes, such as well-received Salmon Tacos. The abundant plate showcases a trio of warmed soft corn tacos (or flour tacos on request) spread with a base of refried black beans and topped with grilled salmon filet that boasts a burnished bronze hue and depth of flavor from a house-made Mexican-style dry rub. For garnish, a citrusy avocado salsa, blended with mango and pineapple, marries the flavors. A bowl of whole black beans and traditional rice complete the picture. However, request a side of house-crafted sauce for another dimension of taste. Audacious eaters will relish the smoky earthiness of tequila-chipotle or the intense kick of tomatillo-habanero.    

While classics like enchiladas, burritos, chimichangas abound – along with Paella and other Cuban specialties – the chef pushes culinary boundaries with fusion preparations that remake eclectic dishes in a Latin context. One tasty original is Pollo Colorado, chicken tenderloin stuffed with veggies, then rolled and braised in a creamy tequila-chipotle sauce. (A weekly newsletter keeps fans in the loop on latest offerings.)

More than 50 kinds of tequila, offering premium sipping, are mixed into masterful margaritas while a variety of rums star in splashy mojitos. Also look for seasonal feature drinks and plentiful beers. Happy hour is observed throughout the restaurants, and both places include a Mojito Bay Lounge for a more refined and relaxed experience.

Expanded capabilities for take-out and catering have augmented menus for each category. Check the website to plan your next at-home dining or entertaining experience. 

When amenable weather returns, be sure to enjoy outdoor seating at both locations.