Aged 10 to 12 months.
Aged 12-24 months.
Ceviche style salad with quinoa, lime, bell pepper, red onion, and green olives.
Chefs original recipe with house made of anchovy César dressing.
Chef's selection of meats and cheeses.
Dry-cured aged serrano ham.
Dry-cured Iberian pig ham.
Acorn only fed Iberian pig.
Acorn only fed Iberian pig.
Mallorcan soft pork and paprika sausage
Pork and paprika sausage.
Spanish style salami.
Acorn fed Iberian pig coppa.
Firm. Sheep, traditional aged .
Firm. Goat, and wine marinated.
Semi–Firm. Cow.
Soft. Sheep.
Soft. Goat, and smoked cheese.
Soft. Goat and sheep.
Spanish blood sausage.
Toasted baguette with tomato spread.
Traditional recipe with potatoes, an egg, and onion.
Flash fried potatoes with Spanish Brava sauce.
French style potatoes with a fried egg.
Garlic sautéed shrimp with dried chilies.
Charred styled shishito peppers.
Sweet red peppers, stuffed with goat cheese, cream cheese, pecans and serrano ham.
Jumbo shrimp sautéed in chef's signature salmorreta on a bed of saffron rice.
Fried steak calamari with aioli sauce.
Oversized dates stuffed with serrano ham, cream cheese, and manchego cheese, wrapped in bacon.
Slow cooked pork marinated in achiote sauce.
Traditional Spanish sirloin served with caramelized onion and Shishido's.
Solomillo carpaccio bites rolled in parmesan cheese with black truffle and house mustard vinaigrette.
Sautéed mushrooms with butter, cilantro, garlic and Spanish chorizo.
Mussels steamed with butter, garlic, white wine, and a touch of parsley.
Cana de oveja, Spanish brie style cheese baked with herbs and honey served with toasted bread.
A variety of Spanish pitted olives.
Bechamel with serrano ham.
Lightly breaded panela cheese tossed in our Toro´s seasoning with a piquillo and chipotle cream.
Mallorcan sobrassada on grilled panela cheese drizzled in honey on top of semi-toasted bread.
Spanish anchovies marinated with vinegar, parsley and garlic.
Fried goat cheese with caramelized onions and honey
Top sirloin, blood sausage, aioli and Shishido pepper.
Blood sausage and caramelized pears.
Jamon serrano, goat cheese with our seasonal fruit chutney.
Jamon serrano, manchego cheese and tomato spread.
Garlic sautéed jumbo shrimp and Spanish chorizo with alioli.
Lightly fried Galician octopus pieces, salted and served with aioli.
Paprika seasoned sitting on poached potatoes drizzled in olive oil.
Ceviche style with avocado, onions, green pepper with lime and cilantro.
Garlic sautéed with dried chilies.
Toro’s Classic recipe voted best in San Antonio! Jumbo shrimp, mussels, chicken, calamari, pork belly and Spanish chorizo.
A Valencian fishermen’s meal after a long day at sea. Baby octopus, jumbo shrimp, calamari and mussels.
A local favorite in Alicante: Calamari, mussels, baby shrimp, baby octopus and squid ink.
Cooked and served in a clay pot and served with its broth, baby shrimp, calamari and mussels.
From Alicante. For pork lovers. Morcilla, Spanish chorizo, pork belly and a layer of baked egg.
Vegetarian paella with mushrooms, bell peppers, onion, peas and olives.
Hours of Service:
Friday: 11:45PM - 08:15PM
Monday: 10:45AM - 10:30PM
Sunday: 11:00AM - 07:15PM
Tuesday: 10:45AM - 10:30PM
Saturday: 11:45PM - 12:00AM
Thursday: 12:00AM - 10:30PM, 11:45PM - 08:15PM
Wednesday: 10:45AM - 10:30PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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