Mexican Restaurant & Tequila Bar serving lunch, dinner and weekend brunch.

Good News / Bad News Edition
Last month, John McDonald and Josh Capon opened their stylish new Village Mexican restaurant, El Toro Blanco. The space features a bar, a large dining room, and a guacamole station, plus cacti and old Mexican tile pieces. The menu includes regional dishes from all over Mexico, many of which were developed for the restaurant by Southern California chef Scott Linquist. So far, early diners love the vibe and the food — especially the appetizers. Here’s a roundup of what people are saying about El Toro Blanco:


The Very Good News: A diner posts this review on Yelp following what sounds like an enormous meal: “We started our meal off with the guacamole which was very good especially if you have it with the spicy yellow salsa ( diablo). The queso fundido with chorizo and potatoes was also delicious. The corn tamales were oh so good, I didn’t want it to end to be honest. The cheese crisp was good but it didn’t blow me away, with all the other great choices there I’d skip the crisp…The seasoned ground beef tacos were amazing in their hard shells! The grilled octopus tacos with the jalapeno mayo were great! The chicken enchilada was decent but once again there are better dishes to order here.” [Yelp]
The Fantastic News: One Menupages user loves this place: “I’ve been here twice since they recently opened and just loved it both times. The tuna tacos are so fresh. The pork tacos are full of flavor. The snapper was truly incredible. They were so nice and even split the plates for us.” [Menupages]
The Good News: A tipster writes in: “I am not a Mexican food eater but El Toro Blanco is REALLY GOOD. The queso fundito with chorizo is killer. Crispy chips. Amazing guacamole. Really awesome tequila/aloe cocktail with cactus. Capon crew has another hit on their hands.” [EaterWire]
The Mexican Pizza News: One Zagat editor has an early favorite: “The fare is higher end that what’s offered at other Village Mexican restaurants, and it’s still affordable. Our favorite dish, an open-faced quesadilla that was baked to a crisp and topped with cheese, pork and other goodies, could easily feed two people. It’s essentially a Mexican pizza, and it hit the spot with a nicely spiced mango margarita from the cocktail list.” [Zagat]
The Must Have News: This brief and to the point Foursquare review lets readers know what single dish cannot be missed: “Must have side= Mexican street corn.” [Foursquare]
The Twitterific news: From @wdavidbauer: “El Toro Blanco is without question the best new mexican spot in the city #FoodComa #SundayCouch.” From @stuffedpepper: “El toro blanco on doomed downing. Packed bar in prime time.Cleverly crafted cocktails(mayahuel alum).Guac,margs,tacos,emps all spicy & delic.” From @RoeMaggiore: “Thank you @chefcapon for a delish meal at el toro blanco, great Margs too (ouch)! We will return!” · All Coverage of El Toro Blanco [~ENY~]
Good News / Bad News Edition
Last month, John McDonald and Josh Capon opened their stylish new Village Mexican restaurant, El Toro Blanco. The space features a bar, a large dining room, and a guacamole station, plus cacti and old Mexican tile pieces. The menu includes regional dishes from all over Mexico, many of which were developed for the restaurant by Southern California chef Scott Linquist. So far, early diners love the vibe and the food — especially the appetizers. Here’s a roundup of what people are saying about El Toro Blanco:


The Very Good News: A diner posts this review on Yelp following what sounds like an enormous meal: “We started our meal off with the guacamole which was very good especially if you have it with the spicy yellow salsa ( diablo). The queso fundido with chorizo and potatoes was also delicious. The corn tamales were oh so good, I didn’t want it to end to be honest. The cheese crisp was good but it didn’t blow me away, with all the other great choices there I’d skip the crisp…The seasoned ground beef tacos were amazing in their hard shells! The grilled octopus tacos with the jalapeno mayo were great! The chicken enchilada was decent but once again there are better dishes to order here.” [Yelp]
The Fantastic News: One Menupages user loves this place: “I’ve been here twice since they recently opened and just loved it both times. The tuna tacos are so fresh. The pork tacos are full of flavor. The snapper was truly incredible. They were so nice and even split the plates for us.” [Menupages]
The Good News: A tipster writes in: “I am not a Mexican food eater but El Toro Blanco is REALLY GOOD. The queso fundito with chorizo is killer. Crispy chips. Amazing guacamole. Really awesome tequila/aloe cocktail with cactus. Capon crew has another hit on their hands.” [EaterWire]
The Mexican Pizza News: One Zagat editor has an early favorite: “The fare is higher end that what’s offered at other Village Mexican restaurants, and it’s still affordable. Our favorite dish, an open-faced quesadilla that was baked to a crisp and topped with cheese, pork and other goodies, could easily feed two people. It’s essentially a Mexican pizza, and it hit the spot with a nicely spiced mango margarita from the cocktail list.” [Zagat]
The Must Have News: This brief and to the point Foursquare review lets readers know what single dish cannot be missed: “Must have side= Mexican street corn.” [Foursquare]
The Twitterific news: From @wdavidbauer: “El Toro Blanco is without question the best new mexican spot in the city #FoodComa #SundayCouch.” From @stuffedpepper: “El toro blanco on doomed downing. Packed bar in prime time.Cleverly crafted cocktails(mayahuel alum).Guac,margs,tacos,emps all spicy & delic.” From @RoeMaggiore: “Thank you @chefcapon for a delish meal at el toro blanco, great Margs too (ouch)! We will return!” · All Coverage of El Toro Blanco [~ENY~]

Good News / Bad News Edition

Last month, John McDonald and Josh Capon opened their stylish new Village Mexican restaurant, El Toro Blanco. The space features a bar, a large dining room, and a guacamole station, plus cacti and old Mexican tile pieces. The menu includes regional dishes from all over Mexico, many of which were developed for the restaurant by Southern California chef Scott Linquist. So far, early diners love the vibe and the food — especially the appetizers. Here’s a roundup of what people are saying about El Toro Blanco:

The Very Good News: A diner posts this review on Yelp following what sounds like an enormous meal: “We started our meal off with the guacamole which was very good especially if you have it with the spicy yellow salsa ( diablo). The queso fundido with chorizo and potatoes was also delicious. The corn tamales were oh so good, I didn’t want it to end to be honest. The cheese crisp was good but it didn’t blow me away, with all the other great choices there I’d skip the crisp…The seasoned ground beef tacos were amazing in their hard shells! The grilled octopus tacos with the jalapeno mayo were great! The chicken enchilada was decent but once again there are better dishes to order here.” [Yelp]

The Fantastic News: One Menupages user loves this place: “I’ve been here twice since they recently opened and just loved it both times. The tuna tacos are so fresh. The pork tacos are full of flavor. The snapper was truly incredible. They were so nice and even split the plates for us.” [Menupages]

The Good News: A tipster writes in: “I am not a Mexican food eater but El Toro Blanco is REALLY GOOD. The queso fundito with chorizo is killer. Crispy chips. Amazing guacamole. Really awesome tequila/aloe cocktail with cactus. Capon crew has another hit on their hands.” [EaterWire]

The Mexican Pizza News: One Zagat editor has an early favorite: “The fare is higher end that what’s offered at other Village Mexican restaurants, and it’s still affordable. Our favorite dish, an open-faced quesadilla that was baked to a crisp and topped with cheese, pork and other goodies, could easily feed two people. It’s essentially a Mexican pizza, and it hit the spot with a nicely spiced mango margarita from the cocktail list.” [Zagat]

The Must Have News: This brief and to the point Foursquare review lets readers know what single dish cannot be missed: “Must have side= Mexican street corn.” [Foursquare]

The Twitterific news: From @wdavidbauer: “El Toro Blanco is without question the best new mexican spot in the city #FoodComa #SundayCouch.” From @stuffedpepper: “El toro blanco on doomed downing. Packed bar in prime time.Cleverly crafted cocktails(mayahuel alum).Guac,margs,tacos,emps all spicy & delic.” From @RoeMaggiore: “Thank you @chefcapon for a delish meal at el toro blanco, great Margs too (ouch)! We will return!”
· All Coverage of El Toro Blanco [~ENY~]

Bon Appetit’s Matt Duckor weighs in on El Toro Blanco
Whether I’m sitting down for dinner with my girlfriend at our neighborhood taco dive or at one of the country’s growing crop of ambitious Mexican restaurants, two things happen. First off, I immediately order a round of mezcal margaritas (yeah, I sub out tequila for its smoky, leathery cousin). Then I reach for a tortilla chip from the basket that is always on the table. But about three-quarters of the time, something goes terribly wrong. The chips are cold.And cold chips make us sad. One spot where this never happens is NYC’s El Toro Blanco, whose owners—John McDonald and Josh Capon, the crew behind Lure and B&B—fully understand the importance of a hot chip. Theirs always land on my table warm.Think about warm chips in terms of warm bread, says Capon: “There’s a big difference between getting a cold roll and a warm roll. If I get a warm roll, I know I’m getting into something good.” How does a restaurant keep those chips toasty? With an unsung but essential machine: the chip warmer. Picture a stainless-steel ice chest, but one that keeps those delicious fried triangles at a perfect 175 degrees. At El Toro Blanco, they’ve installed a Carter-Hoffman CW1 capable of holding 20 gallons of chips. Yeah, pretty serious. An “exclusive heat duct baffling system” (consider us baffled) keeps chips toasty on two fronts: through a rear duct and up through a grate below the chips. 
Read full article and view slideshow at Bon Appetit
Bon Appetit’s Matt Duckor weighs in on El Toro Blanco
Whether I’m sitting down for dinner with my girlfriend at our neighborhood taco dive or at one of the country’s growing crop of ambitious Mexican restaurants, two things happen. First off, I immediately order a round of mezcal margaritas (yeah, I sub out tequila for its smoky, leathery cousin). Then I reach for a tortilla chip from the basket that is always on the table. But about three-quarters of the time, something goes terribly wrong. The chips are cold.And cold chips make us sad. One spot where this never happens is NYC’s El Toro Blanco, whose owners—John McDonald and Josh Capon, the crew behind Lure and B&B—fully understand the importance of a hot chip. Theirs always land on my table warm.Think about warm chips in terms of warm bread, says Capon: “There’s a big difference between getting a cold roll and a warm roll. If I get a warm roll, I know I’m getting into something good.” How does a restaurant keep those chips toasty? With an unsung but essential machine: the chip warmer. Picture a stainless-steel ice chest, but one that keeps those delicious fried triangles at a perfect 175 degrees. At El Toro Blanco, they’ve installed a Carter-Hoffman CW1 capable of holding 20 gallons of chips. Yeah, pretty serious. An “exclusive heat duct baffling system” (consider us baffled) keeps chips toasty on two fronts: through a rear duct and up through a grate below the chips. 
Read full article and view slideshow at Bon Appetit

Bon Appetit’s Matt Duckor weighs in on El Toro Blanco

Whether I’m sitting down for dinner with my girlfriend at our neighborhood taco dive or at one of the country’s growing crop of ambitious Mexican restaurants, two things happen. First off, I immediately order a round of mezcal margaritas (yeah, I sub out tequila for its smoky, leathery cousin). Then I reach for a tortilla chip from the basket that is always on the table. But about three-quarters of the time, something goes terribly wrong. The chips are cold.

And cold chips make us sad.

One spot where this never happens is NYC’s El Toro Blanco, whose owners—John McDonald and Josh Capon, the crew behind Lure and B&B—fully understand the importance of a hot chip. Theirs always land on my table warm.

Think about warm chips in terms of warm bread, says Capon: “There’s a big difference between getting a cold roll and a warm roll. If I get a warm roll, I know I’m getting into something good.”

How does a restaurant keep those chips toasty? With an unsung but essential machine: the chip warmer.

Picture a stainless-steel ice chest, but one that keeps those delicious fried triangles at a perfect 175 degrees. At El Toro Blanco, they’ve installed a Carter-Hoffman CW1 capable of holding 20 gallons of chips. Yeah, pretty serious. An “exclusive heat duct baffling system” (consider us baffled) keeps chips toasty on two fronts: through a rear duct and up through a grate below the chips.