There are places that were simply born to become the icons of Los Cabos. Such is the case of Toro Latin Kitchen & Bar by Chef Richard Sandoval.
The culinary journey begins from the moment you arrive between cactus and the sea. The landscape invites you to enjoy the moment with all your senses, whether you are on the outdoor terraces, the airconditioned dining room, or in the bar at the center of the restaurant. The atmosphere ranges from elegant to casual and weekends are always fun with live music on the terrace. You can find just what you’re looking for at Toro.
“Toro was founded on three pillars: be an independent restaurant within the Punta Ballena development; offer new, unique and attractive food; and, have the seal of approval of an internationally recognized chef.” Jorge Carbó, Director Punta Ballena.
The architecture, designed by the Brazilian firm Arthur Casas Studio, reflects the contemporary style of Los Cabos and the natural desert environment. The earthy and warm tones, large windows and open spaces are harmoniously integrated.
“The biggest achievement, after these five years, has been to establish a team that is passionate about the restaurant and connoisseur of the entire menu, wines and cocktails. Each team member provides extraordinary service to the diner.” Armando Ramos, General Operations Manager
Since its opening in July 2015, Toro Latin Kitchen has captivated the palates and hearts of everyone who visits. Along with impeccable service, the staff can help guide you to a dinner tailored to what you desire at that very moment. Mexican chef Richard Sandoval puts his mark on the menu with signature dishes that perfectly fit the cross-cultural community living in Los Cabos.
“Star dishes such as tuna steak, short-rib tacos or shrimp and crab enchiladas remain on the menu all year. We also add combinations with local products according to the season. The goal is to constantly offer new dining experiences.” Maxi Ríos, Executive Chef
Toro offers a tour of Latin American flavors and techniques from Argentina, Peru, Mexico and Nikkei: a fusion of Peruvian and Japanese cuisines. Toro’s dishes deliciously emerge from a combination of slow cooking, smoked flavors, fresh products and a long list of interesting spices.