Toro Toro
Filete En Salsa Negra made with beef tenderloin, dried chili demi, roasted heirloom carrots, agave sweet potato puree, and mashed potatoes.
If you haven’t had a chance to stop by Toro Toro over the last few weeks to try its seasonal Día de los Muertos menu, there’s still time to make a reservation.
Running from Oct. 1 through Nov. 3, this month-long menu offers an infusion of symbolic culinary practices paying homage to the cherished Mexican holiday, known in English as the Day of the Dead.
This exclusive menu consists of a 3-course meal that includes such fare as Black Enmoladas, Empanadas De Langosta, and Pan De Muerto, which are all takes on traditional Día de Los Muertos cuisine.
Appetizers
The meal starts out with your choice of two appetizers, the first being the Empanadas De Langosta, made with a spicy black bean puree, arbol chili salsa, yuzu avocado puree, and chili powder.
The second is a Chile Ancho Relleno made with a black bean puree, molcajeteada sauce, and micro cilantro.
Mains
The two main courses on this menu are sure to impress any seasoned gourmand with an offering of Black Enmoladas made with duck carnita, mole negro, a horseradish crema fresca, tortilla, cotija cheese, and mixed veggies served with a wine vinaigrette.
Talk about an epic main course.
The second main is a Filete En Salsa Negra made with beef tenderloin, dried chili demi, roasted heirloom carrots, agave sweet potato puree, and mashed potatoes.
Dessert
For dessert, Toro Toro has a Pan De Muerto made with glazed pan de muerto, marigold flower, espresso cream, dark chocolate, champurrado, and black chutney. There’s even a specialty cocktail on the menu called the Papel Picado Paloma made with Gran Malo Tequila, giffard creme de violette, agave syrup, lime juice, red wine, hibiscus salt, and club soda.
Toro Toro
Papel Picado Paloma made with Gran Malo Tequila, giffard creme de violette, agave syrup, lime juice, red wine, hibiscus salt, and club soda.
This menu itself is just a build-up to the main event, which will take place inside of The Worthington Renaissance Fort Worth Hotel, at Toro Toro on the official day of the dead – November 2. Toro Toro executive chef Richard Sandoval and staff will be kicking off their very own Día de los Muertos celebration “Dining with the Dead” from 4 to 9 p.m. at 200 Main St., Suite B.
“As the Día de los Muertos celebration approaches, a time when the lines between the spirit world and our physical realm blur, we believe it's a unique opportunity to connect with our departed loved ones,” Toro Toro’s website read.
The menu for the actual Día de los Muertos event will be slightly different from the once mentioned above.
The meal will start with Muertos Empanada made with black dough, lime habanero crab, lobster filling, and an aji amarillo aioli. The entree will be a Filete En Salsa Negra made with an 8oz. Tenderloin, toro mole negro, purple beet mash, and honey brazed heirloom carrots.
For dessert, Toro Toro's new executive chef, Julio Cartagena, has created a Pan De Muerto Paired With Mexican Horchata. This delectable dessert item is made with powder glazed pan de muerto, marigold flower expresso cream, served with dark chocolate champurrado blackberry chuteney with cajeta ice cream.
Outside of the unique food and drink at this event, attendees will be serenaded by Fort Worth’s own Marisella Aguirre. There will also be opportunities for face painting and viewing Catrinas inside of Toro Toro’s lobby lounge, created especially for the Fort Worth Dia de los Muertos Festival.
Chef Cartagena is also scheduled to do a live-fire culinary presentation from 6 to 6:30 p.m. Once the demonstration is over, guests will move to the dining room to experience the 3-course dinner consisting of the food from Toro Toro’s specialty menu. This event will also feature a copal ceremony and blessing calling on and paying tribute to everyone's ancestors.
So, mark your calendars and make a game plan to taste some Latin tradition while dining in the presence of ancestors passed.
"Celebrate the rich legacy and traditions of Dia de los Muertos with us to honor our loved ones with an exquisite culinary journey, where each dish embodies the spirit of togetherness, celebrating life and memories shared," chef Sandoval says.
