When El Torito introduced Flavors of Baja (featured here) back in September, I thought I had found my new favorites. Initially I was told it was only for a limited time. I told Executive Chef/Director of R&D, Chef Loreto that they should keep it as part of their regular menu. I had gone back since and was happy to see they have incorporated Flavors of Baja as part of their menu.
Fast forward to a couple of weeks ago, I got another invite to try the all new Comida Clasica Menu which celebrates the 60th anniversary! Can you believe it? 60 years and still going strong! All I have to say is that El Torito just keeps getting better and better!
“The Comida Clásica menu offers our take on authentic Mexican favorites, with fresh ingredients and homemade sauces in a classic presentation. From street taco combos to the classic Queso Fundido appetizer, to our mouth-watering mole and Veracruz sauces, we invite you to celebrate the authentic flavors of El Torito.” Chef Loreto and Chef Antonio traveled to Mexico City in search of local favors and authentic recipes. The new menu showcases flavors that are more traditional and less familiar. But I am confident once you try it, you’ll be sold just like I am.
(Photo by Allen Taylor Photography)
.jpg)
Although not part of the new menu, FRESH TABLESIDE GUACAMOLE (Prepared just the way you like it – with fresh avocados, spicy serrano chiles and a special blend of herbs and spices) is a must have. Our server, Sir George, is a master at making it!
.jpg)
Two new signature drinks are on the menu: Margarita Toreada (Maestro Dobel Tequila, sweet & sour and Jalapeño oreado Chiles give this drink a spicy zip) and Fire Chata (Fireball Cinnamon Whisky and Rum Chata).
I really enjoyed the Margarita Toreada (pictured below left). It was light and refreshing with a slight kick. I was pleasantly surprised at how much I also enjoyed the Fire Chata (pictured below upper right). It was creamy with just a hint of cinnamon but not over powering.
.jpg)
Queso Fundido Appetizer (Flamed at your table! Melted manchego cheese with lean chorizo, sautéed mushrooms and salsa molcajete. Topped with cotija cheese, roasted pasilla rajas and a crispy avocado fry. Served with warm tortillas). This was love at first bite! It had tons of flavor. You can eat it with chips or tortillas and you’ll love it either way.
.jpg)
The Street Taco Trio (Three corn tortilla tacos; one marinated steak, one carnitas and one grilled chicken breast. Topped with pickled nopalitos and queso fresco. Served with creamed corn esquite and salsa picante.) was better than most tacos I’ve had. I particularly loved the Carnitas. It was slow braised in spices and so tender and delicious!
.jpg)
The side of Creamed Corn Esquite was lovely! As Allen put it, it was spicy creamed corn. So good that I packed extra to take home. 😉.jpg)
Enchiladas are my regular favorites in Mexican restaurant. These Enchiladas de Huitlacoche (Two four tortillas filled with chicken, huitlacoche and manchego cheese. Topped with nutty nogada sauce, roasted pepitas and pomegranate seeds. Served with sautéed fresh vegetables.) were like a work of art. It was colorful with innovative ingredients. Huitlacoche is fungus that grows on ears of corn and has been used in Mexican cuisine in various dishes. Many view it as a delicacy.
.jpg)
Carne Asada con Mole Tradicional (Marinated skirt steak with traditional red mole, served with a roasted chile relleno, Sonora-style seasoned potatoes and roasted pasilla rajas.). I was a little hesitant as I am not a fan of Mole but this one surprised me. The mole was not grainy beany (is there such a word) but quite smooth with a bit of smokey flavor from the roasted chile relleno.
.jpg)
The Mahi-Mahi Veracruz (Grilled Mahi-Mahi in a roasted tomato Veracruz sauce with capers and olives. Served atop sautéed fresh vegetables and watercress.) was perfectly cooked; moist and tender. I loved the tomato Veracruz sauce, so light and fresh.
.jpg)
The Clásica Combination Grande (One carnitas street taco, one marinated steak street taco and one chicken enchilada de huitlacoche. Served with creamed corn esquite and sautéed fresh vegetables.) is for people who can’t just eat one thing, like me. I love combos because I love to try different food.
.jpg)
Lastly the dessert – Flourless Chocolate Torte with Fresh Fruit and Ice Cream. I bet you no matter how full you are, you can’t turn down the dessert, can you? 😉.jpg)
I didn’t think Chef Loreto can outdo himself but he completely won me over again with this new menu. Thank you, again, Chef Loreto, General Manage, Alex, and entire staff at El Torito for their hospitality! It’s only been 2 weeks since my tasting and I am drooling over at the pictures as I write. Let’s meet up, shall we?
El Torito
18512 Macarthur Blvd
Irvine, CA 92612
(949) 833-8230
