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TORO LATIN RESTAURANT & RUM BAR:
June 2015 Issue / Vol. 3, No. 12                                                                                                                              Scottsdale, Arizona






















      
Chef/Restaurateur/
Sommelier/Farmer
Amy Binkley


      
Chef de Cuisine
Richard Garcia


      
June 2015
Chef's Larder

     
Chef Roberto
Madrid's Kitchen


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Cool it with
Hibiscus Flowers
       
     
Binkley's Restaurant:
Cave Creek, Arizona

     
Leblon Cachaça:
featuring Steve Luttmann
 
     
Herbs & Spices
by Jill Norman

      
Q Tonic
Quinine Tonic Water


            


            

 
            
 
            


                
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Foodies West Restaurant Revues, June 2015 — Toro Latin Restaurant & Rum Bar, Scottsdale, Arizona - One thing Richard Sandoval knows how to do is to conjure up a good time. The restaurateur/chef has racked up best-of awards and nominations from every corner of the culinary kingdom, including one for being one of the “25 Coolest Multi-concept Companies.” Toro is one of those concepts. Sandoval’s venues have got it going on because, basically, it’s a way of life for him. To quote a comment from his latest cookbook, New Latin Flavors: Hot Dishes, Cool Drinks (2014 Stewart, Tabori & Chang, New York): I spend my life entertaining people with Latin food and drink. The menu features Pan Latin cuisine that takes inspiration from all of Latin America, particularly with South American, Japanese Peruvian (Nikkei) and Chinese Peruvian (Chifa) influences. The ingredients for the latter two cuisines evoke the fresh scent of the ocean that meets diners as soon as they enter Toro. Chef Kai Torcuato prepares sushi and ceviche dishes at his Suviche Bar. Torcuato hails from Hawaii, the land of fresh sushi. But fish is not the end of the story at Toro. Diners will notice a collection of cattle and game horns mounted on the wall, from pronghorns to longhorns. While Torcuato prepares dishes from the raw bar, Vargas works his talent in the kitchen. Talent he learned from the five-star Twist and Zagat-rated Nobu in Las Vegas. “Like Richard Sandoval said,” Vargas shared his boss’ philosophy, “food is not just the meal, it’s more of an experience. The environment around you. It’s a form of communication.” .