Toro Toro
Texas knows how to tell a good story. Some are passed down over barbecue pits and front porch swings, others are sipped slow over a well-made cocktail. And then there’s this one — the story of the bees, the oranges, and the hands that bring it all together. It’s called Viva Abejas, and it’s back at Toro Toro Fort Worth, proving that some tales are best told at the dinner table.
The backstory of this menu starts in Meridá, Mexico, where Chef Richard Sandoval and his team went straight to the source — the beehives responsible for pollinating the oranges used in Alma Finca Orange Liqueur. It’s a journey that stretches from buzzing orchards to the tables of Toro Toro, where guests will get to taste the full-circle magic of bees, citrus, and the flavors they make possible.
At Toro Toro, every bite in this exclusive three-course menu tells a story. The Charred Avocado Salad is a bold opener, layering rainbow quinoa, radish, and Meyer lemon confit with a dusting of bee pollen — because nothing about pollination should be subtle.
The main courses? They hit like a Texas sunset — warm, rich, and unforgettable. The Braised Short Ribs, slow cooked with agave honey, pair perfectly with sweet potato, heirloom carrots, chimichurri, and grape demi-glace. For something bright and fresh, there’s the Coconut Tuna Ceviche, with its zing of orange blossom honey, Fresno chili heat, and a cool finish of toasted coconut and mint. And for the folks who like their tacos with a little history, the Duck Confit Tacos wrap up peanut pipián sauce, pickled vegetables, and a hit of agave honey in a perfect blue corn tortilla.
Toro Toro
Chef Richard Sandoval
And then there’s dessert. The Honey Cheesecake is topped with blood orange and honeycomb, a refined end to a well-told tale. But for those who want a little theater with their sweets, there’s La Bomba — a chocolate half-sphere that shatters open to reveal cajeta ice cream, brownie bites, and a cascade of crème anglaise. Be still my heart.
Every Fort Worth Magazine reader knows a good meal isn’t complete without something strong to sip on. Viva Abejas has that covered with a cocktail collection designed to showcase the art of pollination.
The Siesta takes a classic and gives it a citrus-forward Texas twist, blending tequila, Campari, lime, and honey syrup into something smooth and refreshing. And then there’s the star of the show — the Sweet Revolution — a drink that weaves together tequila, blood orange, honey, and Alma Finca Orange Liqueur, echoing the very heart of this campaign.
Viva Abejas isn’t just about what’s on the plate — it’s about making sure the story keeps going. Guests can adopt a beehive through Free Range Beehives, tracking its progress and seeing firsthand how vital these tiny workers are to the food chain. And for those looking to pass the knowledge along, Chef Sandoval’s children’s book, “Viva Abejas,” is available for donation to schools, ensuring that future generations grow up understanding the importance of pollinators.
And if you can’t make it to Toro Toro, don’t worry — the flavors of Viva Abejas will be making their way to the 2025 Fort Worth Food + Wine Festival. Executive Chef Julio Cartagena will be front and center at Tacos + Tequila on April 3 and Ring of Fire on April 6, bringing the campaign’s flavors to the city’s biggest culinary stage.
Some stories need to be tasted to be believed. This one starts with the bees, ends with the oranges, and comes alive in the hands of the chefs who turn ingredients into something unforgettable.
Reservations for this unique experience are strongly recommended and can be made via the Toro Toro Fort Worth website or by calling 817-975-9895.
