Casa Toro

Casual Mexican cuisine and a sophisticated Cuban lounge intersect at Casa Toro, where its south of the border mantra is driven by a commitment
to authenticity.

What’s there that I can’t get anywhere else? How about a Fried Avocado? First, an entire avocado is stuffed with melted cheese and veggies or ground beef. Then, it’s lightly breaded, fried, and served with cilantro-speckled pico de gallo and housemade corn tortilla chips. After that?
Food coma bliss.

If it’s my first time, what should I order? Round up your friends and split the Indio, a delicious quesadilla spin-off of an appetizer: three layers of flour tortillas, shredded chicken, poblano peppers, onions, and cheese. For the main course, the decadent
Rollos Acapulco, blue corn tortillas packed with a medley of lump crab meat, tilapia, scallops, and shrimp drizzled with creamy chipotle sauce.

What does the owner eat? When she travels, co-owner Therese Albertini longs for the Chile Relleno, a battered and pan-fried poblano pepper loaded with queso fresco. It’s topped with mild, red, or—Therese’s favorite—spicy green tomatillo sauce.

What makes Mexican food authentic? Fresh ingredients are key. Casa Toro goes through 800 tomatoes a week to prepare all of its made-from-scratch sauces. You won’t find any nacho cheese here: the Queso Fundito is a rich swirl of melted Chihuahua cheese, spicy chorizo, sautéed poblano peppers, and onions, perfect for rolling up in warm flour tortillas for a genuine treat.