Please ask about chef’s specials on the weekends, because, well… you really don’t want to miss them!!! Here we had enchiladas de mole with handmade tortillas, shredded chicken, mole rojo, black beans, and caramelized onions.
Published by Chile Toreado Restaurant
"‘Always be careful with the chile toreados’ is the warning the brothers’ grandmother gave them when teaching how to cook what is now the restaurant’s signature dish. Her recipes and the experience of cooking while growing up impoverished on a farm in Mexico helped expose the brothers to fresh, authentic Mexican food, most of which was gathered and hunted directly from their farm. ‘Our family could afford to eat three things,’ Jaime Sotelo said. ‘Rabanitos, chile toreados and tortillas.’ The roasted, limey, extra-spicy nature of their grandmother’s dish was a natural pick for the restaurant’s name. ‘The flavor in chile toreado is unique.'” View more posts