Tasty Notes: Bees get respect at Toro Toro; vegan chicken TiNDLE now in Dallas
Menu items from Toro Toro’s Viva Abejas concept (Courtesy photo) Tasty Notes is a roundup of food and restaurant news including specials, local food news, dining events and more around the area. Richard Sandoval’s Toro Toro Pan-Latin steakhouse launches Viva Abejas for spring Chef Richard Sandoval of Toro Toro. (Courtesy photo) Chef Sandoval’s Toro Toro has debuted its concept Viva Abejas, which translates to “long live bees.” Now through April 24, Toro Toro Fort Worth will feature a menu that incorporates plant-based and bee-centric ingredients, such as honey, bee pollen and avocado to spread awareness on the importance of bees to our food system. “As an international restaurant group, it is our duty to protect and spread awareness of what vital role bees play as they are major pollinators of the agave plant and avocados,” Chef Sandoval said in a press release this week. “I challenge everyone to participate in Viva Abejas with a visit to Toro Toro to try the menu and get inspired about how you can preserve their future.” The exclusive menu items are inspired by Pachamama (Mother Earth).
Guests can sip on an array of beverages such as the Honey Lavender Margarita made with Patrón Blanco tequila, Giffard crème de violette, triple sec, fresh lime, and honey lavender simple, or Pachamama which includes mezcal, lavender and citrus-infused honey and bee pollen.
The dining experience features a colorful starter of bee pollen rainbow quinoa, made with charred avocado, green pea puree, and Meyer lemon confit.
Entrée dishes include a charred crispy tostada, which incorporates bee pollen, or farro-coconut risotto crafted with acacia honey, farro-coconut, roasted heirloom carrot, mascarpone cheese, roasted veggie jus, and green
