18512 MacArthur Blvd.
Irvine, CA 92612
1954, way before I was born. Gas costs only 21 cents a gallon, Swanson's began selling frozen dinners, and Elvis Presley started his singing career. It's also the year that Larry Cano, a veteran of World War II and the Korean War, managed a Polynesian restaurant in Los Angeles. The owner died suddenly, and his widow asked if he wanted to take over the restaurant. He did, and he immediately switched it from the tiki bar theme to a Mexican food restaurant, and El Torito was established.
El Torito became an instant hit, and Larry quickly added more locations. Celebrity clientele, along with the average Angelino, discovered the frozen margaritas, tableside guacamole, the combo plates that flew out of the kitchen, and the decor that featured plenty of ferns, pottery, and archways that showcased what many Americans believed to be what they'd find in Mexico. Larry sold the restaurant in 1978 but stayed on as president for ten years after that.
Not one to rest on its laurels, El Torito is moving forward. Now under the Xperience Restaurant Group, which also is home to Las Brisas, Chevy's, Acapulco, and two of my favorite Mexican spots, Sol Mexican Cocina and Solita Tacos, El Torito is not only honoring their past, they are moving forward by forming a partnership with the Hispanic Scholarship Foundation, showcasing the talent of local artists. and adding new happy hour items and limited-time specials.
The latter has brought me and my friend, Owen, to El Torito, just steps away from John Wayne Airport. We were invited here to try their seasonal menu and their new happy hour specials. We met with Ana Toledo, a friendly manager who knew many of her customers by name. She was very active in ensuring every guest was being taken care of, running food out to tables, and even filling in at the hostess stand when we walked in.
We arrived at half past five on a recent Thursday evening. The Cantina was crowded, with many patrons taking advantage of the happy hour, which occurs every day from 3pm-7pm. Happy hour prices start at $4 and go up to a very reasonable $10 price point. Taco Tuesday is also a big draw, with $3 tacos and drink specials bringing in the people. We were seated at a booth with a great view of the hustle and bustle of the airport across the street. Let's see what El Torito has in store for us this evening.
As dependable as me coming home to a pile of Amazon packages on my doorstep every day in December, you are most certainly going to start your meal at El Torito with their famous Chips and Salsa. Also, you will likely go through at least three baskets if you are anything like me. There's something just so addictive about them. So to go along with the chips and salsa, I selected their seasonal Sunset Margarita ($12) to start my evening with. This margarita is made up of El Jimador Silver tequila, agave nectar, and lime juice and is then topped with Line 39 Cabernet tableside.
Since El Torito has been around for 68 years, you would assume they would have had a Mexican Pizza ($10 during happy hour) on their menu at some point. This, to my understanding, is the first time they have served this. A large crispy tortilla is topped with black beans, plenty of jack cheese, chorizo, pico de gallo, cilantro, red onion, cotija cheese, sliced jalapenos, and finished with a drizzle of crema fresca. Think of this as one really large nacho cut into pieces, but easier to eat than nachos. The toppings were spread out nicely, and the chorizo was a pleasant surprise. The cotija was a little distracting, so I might omit it the next time I visit. This could be a satisfying meal for most of you, but I had more to eat. Definitely an excellent value for only ten bucks.
As the winter months have hit Southern California, more people are looking for ways to warm themselves up with soups and stews. El Torito has you covered with their Albondigas Soup ($8.75). This hearty soup comprises potatoes, fresh veggies, onion, cilantro, and meatballs. A comforting soup that will heat you up from the inside out.
If you've read my restaurant reviews for any length of time, you can see a pattern in how I order. Most of the time, I only visit a place once, so I try to get as much variety on one plate as possible, which means combo plates are my go-to. This Chef's Combo ($17.50) allowed me to try their Birria Taco and Potato Chorizo Taquitos, both featured on El Torito's seasonal menu. This plate was rounded out with their classic cheese enchilada, black beans, and rice. The birria taco was nicely done, with equal parts jack cheese and beef birria filling the handmade tortilla. When dipped into the provided consomme, this became my favorite item on the plate. The taquitos could have been more balanced. The potato really overwhelmed the chorizo, making it obscured. The cheese enchilada, a true classic, is always a favorite. An excellent plate to try if you want to switch up your usual El Torito meal or if you want to get an overview of their seasonal menu.
Not on the seasonal menu, but it would be nearly impossible for me to end my meal at El Torito with anything but their Home-Style Flan ($8.25). Their vanilla custard is topped with caramel sauce and a dollop of sweetened whipped cream. A perfect end to our meal, as it was not too heavy but still allowed us to have a little sweet treat at the end of our evening.
I give props to El Torito for its longevity and willingness to keep things fresh by introducing new items on its seasonal menus. It keeps things interesting for their returning guests, and they always know they can return to their classic combinations, fajitas, and specialties on subsequent visits. This visit also highlighted their commitment to providing an excellent guest experience. From the time we entered until we left, we felt that every employee we encountered was here to make us as happy as possible. They also seemed to take great pride in their workplace, which is very rare nowadays.
I would like to thank Ana Toledo and her team at El Torito Irvine for making us feel so welcome, providing us with anything we could possibly need, and ensuring we had a great evening. Our server Juan, needs to be spotlighted, as he was on top of his game, refilling drinks, getting the food out quickly, and answering our questions. One final thank you goes to Mia Schaffel from Cinch PR for contacting me and coordinating this visit. You are a rockstar, Mia, and it's much appreciated.
For more information about El Torito, head to their website by clicking here: https://www.eltorito.com/
** I was provided this meal for free in exchange for an honest review of their service/food. No other compensation was received.
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