"âAlways be careful with the chile toreadosâ is the warning the brothersâ grandmother gave them when teaching how to cook what is now the restaurantâs 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. âOur family could afford to eat three things,â Jaime Sotelo said. âRabanitos, chile toreados and tortillas.â The roasted, limey, extra-spicy nature of their grandmotherâs dish was a natural pick for the restaurantâs name. âThe flavor in chile toreado is unique.'â
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