Courtesy of Toro Toro
Flor De Muertos margarita at Toro Toro
It's the first day of October, which means a couple holidays are coming just around the corner — Halloween and, for many members of Fort Worth's Mexican community, Día de los Muertos.
One downtown steakhouse has a special menu prepared specifically for the Mexican celebration commemorating the lives of deceased loved ones. On Tuesday, Toro Toro will launch a series of Día de los Muertos-inspired dishes created by Mexican-born chef Richard Sandoval. Offerings include a chile ancho confit with a pork belly stew, star anise (a spice created from an evergreen tree native to northeast Vietnam and southwest China), sweet plantain, almonds, and mole rosa; braised short rib made with an orange blossom purée, Espadín mezcal sauce, baby patipan squash, and sun-dried chili ash; and for dessert, a pumpkin cake crafted with caramel pumpkin, piloncillo sauce, spiced pepitas, and cinnamon ice cream.
Two margaritas are on the drink menu — the Flor De Muertos margarita made with Patrón Silver, agave, passion fruit, lime, and fresh marigolds, and the Marigold Margarita, featuring Patrón Reposado, tonic, fresh marigold simple syrup, and lime.
“We’ve chosen the marigold as the way we’re telling the story of Día de los Muertos this year, as it’s symbolically used during the holiday and believed that the color and smell help guide one’s ancestors,” Sandoval said in a statement.
Additionally, Toro Toro collaborated with Mexico City-based illustrator and artist Chepe Daniel Baez to create pieces that will be found throughout the restaurant. Sandoval's restaurant company, Richard Sandoval Hospitality, also partnered with Paco Rozas and Christophe Bourlon of Soda Raíz to curate a Spotify playlist of Latin music.
Toro Toro will serve the menu through Nov. 2, the last day of Día de los Muertos. More information is available at torotorofortworth.com.
