I love it when a restaurant has a long list of appetizers. It entices me to enjoy a variety of different dishes that are shareable and in smaller portions. The service is friendly, and my server was more than happy to accept an order of just appetizers and agreed with many of my selections.
https://www.casadeltororestaurant.com/
Here are some of the things I've enjoyed.
Empanadas de Carne. The thin but sturdy wrapper was deep fried, and arrived at the table hot, crispy and filled with perfectly seasoned ground beef, olives, eggs, raisins, onions, and bell peppers. The green chimichurri sauce was herbaceous and had a great balance of garlic, olive oil and vinegar. A three-bite delight.
Empanadas de Setas. This option was filled with caramelized wild mushrooms, onions, basil, and queso Oaxaca. It was savory and satisfying.
Ceviche Trio. Served with taro chips, the Halibut had a bit of a kick with Aji Amarillo peppers, onions, lime & cilantro. The Ahi Tuna was a bit sweet with mango and pineapple salsa. The shrimp and cucumber version was fresh and zesty with a bit more tang than the others. I enjoyed each of these very distinctive flavors.
Crispy Pork Belly. These were three cubes of pork glory. Cooked until tender, these juicy pieces were charred a bit on top, then served with a spicy glaze that was also sweet and tangy. The micro greens added a bit of freshness and the charred shishito pepper and adorable pickled red pearl pepper added nice contrast to the savory meat.
Glazed Pork Ribs. These ribs were cooked until tender while still holding on to a smidge of toothsomeness. The guava and chipotle sauce was a nice balance of sweet and gentle heat. The cashews and green chimichurri added textural contrast and freshness. This was a wonderfully delicious dish.
Here are some of the things I've enjoyed.
Empanadas de Carne. The thin but sturdy wrapper was deep fried, and arrived at the table hot, crispy and filled with perfectly seasoned ground beef, olives, eggs, raisins, onions, and bell peppers. The green chimichurri sauce was herbaceous and had a great balance of garlic, olive oil and vinegar. A three-bite delight.
Empanadas de Setas. This option was filled with caramelized wild mushrooms, onions, basil, and queso Oaxaca. It was savory and satisfying.
Ceviche Trio. Served with taro chips, the Halibut had a bit of a kick with Aji Amarillo peppers, onions, lime & cilantro. The Ahi Tuna was a bit sweet with mango and pineapple salsa. The shrimp and cucumber version was fresh and zesty with a bit more tang than the others. I enjoyed each of these very distinctive flavors.
Crispy Pork Belly. These were three cubes of pork glory. Cooked until tender, these juicy pieces were charred a bit on top, then served with a spicy glaze that was also sweet and tangy. The micro greens added a bit of freshness and the charred shishito pepper and adorable pickled red pearl pepper added nice contrast to the savory meat.
Glazed Pork Ribs. These ribs were cooked until tender while still holding on to a smidge of toothsomeness. The guava and chipotle sauce was a nice balance of sweet and gentle heat. The cashews and green chimichurri added textural contrast and freshness. This was a wonderfully delicious dish.
The amazing flavors of all the appetizers have inspired me to visit again. I may also try an entrée, or two, next time as well.
