DESSERTS

Torrijas / Classic Spanish dessert, bread soaked in sweet cream, fried and drizzled in
Licor 43 honey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
–A la mode / Top it off with a scoop of buttered pecan ice cream . . . . . . . . . . . . +3
Carlota de Limón / Lemon zest cake, layered with Maria cookies
and sweet cream topped with pecans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Carlota de chocolate / Semi-sweet chocolate, layered with Maria cookies
and sweet cream topped with pecans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Crema Catalana / Spanish crème brûlée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Peras al Tempranillo / Slow cooked pears in Tempranillo red wine
served with buttered pecan ice cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

CARAJILLOS
Carajillo is a Popular Spanish cocktail consisting of Licor 43 and Espresso. Licor 43 is a
sweet liquor from Cartagena, Spain and gets its name because it contains 43 different
Fruit, Citrus, aromatics and herbal ingredients.

The Original / Licor 43 & espresso can be Flambé or Shaken . . . . . . . . . . . . . . . . . . 9

1921 / Licor 43, espresso and Tequila 1921 cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Campfire / Licor 43, espresso, Flambe Marshmallow and a graham cracker rim . . . . 12
Earth, Wind & Fire / Licor 43, espresso & Xicaru Mezcal. . . . . . . . . . . . . . . . . . . . . . 13
Chocolat / Licor 43, espresso & chocolate liqueur. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

PORT & SHERRY

Fonseca Tawny Port 10 Year, Douro, Portugal 9
Fonseca Tawny Port 20 Year, Douro, Portugal 15
Taylor Fladgate Tawny Port 10 Year, Douro, Portugal 9
Taylor Fladgate Tawny Port 20 Year, Douro, Portugal 15
Pedro Ximenez Jerez, Spain 9
Manzanillo Jerez, Spain 8
Fino Jerez, Spain 8

AF T E R
 OUR HISTORY
Born in San Antonio, Toro Kitchen and Bar is a locally crafted Spanish culinary experience. The owner’s family
originates from the beautiful countryside of Valle De Ruesga, Santander, North of Spain. Gerardo (Owner) grew up
between Mexico and Texas and while traveling throughout Europe he visited his family in Spain, only to find himself
falling in love with its traditions, food and most of all the wine! The name Toro was inspired by Gerardo’s running with
the bull’s experience in Pamplona. Gerardo was comfronted eye to eye with a 1500-pound bull named “Caramelo”

O U R M O T T O I S S I M P L E : S T R A I G H T F O R WA R D Q U A L I T Y.

C AT E R I N G + E V E N T S HAPPY HOUR
Weekdays 2 to 7pm
Toro offers a variety of Catering and event packages customized to your needs. We also
$6 Select Tapas: $4 Large Draft
have 3 private event rooms capable of accommodating up to 200 people
Huevos Rotos $5 Spritzer Bar
Patatas Bravas $5 House Wine
For more information
Calamares $6 Gin Bar
Contact us at hello@torokitchenandbar.com
Tacos de Cochinita Pibil $15 Sangria Pitcher
Chistorra

HISTORY
 Jamón Serrano is a trademark in Spanish Culture, it is used in many
Spanish recipes and can be found virtually in every restaurant in Spain. It
is a type of dry-cured aged ham, The curing process is regarded as a sacred
art, and Spain even has governing body called “Denominación de Origen”
ensuring all proper procedures and quality standards are met. Jamón iberico
and Jamón Iberico de Bellota come from Iberians pigs also referred to as
“Pata Negra” or Black huff. Bellota Iberian pigs are free roaming and fed
only natural bellotas or acorns. They are also played classical music and are
given hand massage sessions to allow the meat to be extra cured and tender.

JAMÓN
TA B L A D O S
SERRANO DEL CHEF
Full plates: 3.5 oz & Half plates: 2 oz
TABLADO DEL CHEF
Chef’s selection of meats & cheeses
Jamón Serrano - Aged 10 to 12 months sm 22 / lg 28
19 / 11
TABLADO DE VERDURAS A LA PLANCHA
Jamón Ibérico - Aged 12-24 months Chef’s selection of grilled vegetables
26 / 15 18
Jamón Ibérico de bellota - Aged 24-48 months
38 / 22
A LA CARTÉ

Jamón Ibérico de Bellota 5Js

58 / 34 Jamón Serrano / Dry-cured aged Serrano ham. . . . . . 6
Jamón Ibérico / Dry-cured Iberian pig ham. . . . . . . . . 8
Jamón Ibérico de Bellota / Acorn only fed Iberian pig. . . 12
Jamón Ibérico de Bellota 5Js / Acorn only fed Iberian pig. . 18
Sobrassada / Mallorcan soft pork & paprika sausage . . 5
Chorizo Español / Pork & paprika sausage . . . . . . . . . 5
OUR GARDEN Salchichón / Spanish style salami. . . . . . . . . . . . . . . . .
Coppa de Bellota / Acorn fed Iberian pig coppa. . . . .
5
7
Add: Chicken +3 / Shrimp +5 / Solomillo +8

Mediterranea / Ceviche style salad w/quinoa, lime, bell pepper, red

Firm
onion, & green olives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Manchego Curado / Sheep, traditional aged. . . . . . . . 5
César / Chefs original recipe w/house made anchovy Caesar dressing. 9
Cabra Al Vino / Goat, Wine marinated. . . . . . . . . . . . 7
Ensalada de Betabel con Mango / Layers of baked beets, avocado, Semi–Firm
mango & Panela cheese bathed in a cilantro cream dressing. . . . . . . . 12 Mahon / Cow. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Ensaladilla de Pollo con Betabel / Chicken salad style Soft
with beet, cilantro, red onion and house mayonnaise. . . . . . . . . . . . . . . 11 Tetilla / Cow. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

SOUP
Caña de Oveja / Sheep . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Chevrelait / Goat, smoked cheese. . . . . . . . . . . . . . 4
Sopa del Día / Ask your server for the soup of the day.. . . . . . . . . . . 10

KITCHEN
 Tapas are a wide variety of appetizers, or snack size portions, in Spanish
cuisine. They may be cold or hot. Pretty much an appetizer size of any

TA PA S plate. The word “tapas” is derived from the Spanish verb tapar, “to cover”.
In old times parties, patrons would cover or “tapar” their wine or beverage
glasses with a plate or slice of bread with food, hints the term “tapa”.

Add-ons: Spanish Chorizo • + 3 | Serrano Ham • + 3

Pan Tomate / Toasted baguette with tomato spread •• . . . . . . . . . . 6

Tortilla Española / Traditional recipe w/potatoes, egg & onion •• . 8
Patatas Bravas / Flash fried potatoes with Spanish Brava sauce •• 7
Huevos Rotos / French style potatoes with a fried egg •• . . . . . . . . 8 C R O Q U E TA S
Gambas al Ajillo / Garlic sautéed shrimp with dried chiles. . . . . . . . 13 Croquetas de Jamon Serrano / Bechamel with Serrano ham. . . . 10
Vieiras con Guacamole / Seared Scallops with Guacamole . . . . . 14 Croquetas Verdes / Mushrooms, Bell peppers, onion, herbs & spices. . 10
Pimientos del Padrón / Charred styled Shishito peppers. . . . . . . . . 8 Croquetas Marineras/ Shrimp, mussel, squid ink,
Piquillos Rellenos / Sweet red peppers, stuffed with goat cheese, green pepper, onion and herbs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
cream cheese, pecans & Serrano ham . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Croquetas de Chorizo/ Béchamel with Spanish chorizo. . . . . . . . . . 9
Vieiras en su Concha / Parmesan au gratin sauteed scallop
with bell pepper, onion & garlic butter. . . . . . . . . . . . . . . . . . . . . . 16
Montadito de Sobrassada / Mallorcan Sobrassada on grilled panela
cheese drizzled in licor 43 honey on top of semi-toasted bread . . . . . . 9
Camaron a la Salmorreta / Jumbo shrimp sautéed in Chef’s
Signature Salmorreta on a bed of Saffron rice . . . . . . . . . . . . . . . . . . . 12
Queso de Cabra Frito / Fried goat cheese w/caramelized onions &
Licor 43 honey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 PULPO GALLEGO
Calamares Fritos / Fried steak calamari w/aioli sauce. . . . . . . . . . . 10
Dátiles al Tocino & Queso / Oversized dates stuffed with Serrano Galicia is most well-known for its octopus, with over a thousand miles
ham, cream cheese & Manchego cheese, wrapped in bacon. . . . . . . . . 11 of octopus rich waters. It is located the northwest Iberian Peninsula of
Tacos de Cochinita Pibil / Slow cooked pork Spain. Galician Octopus is its biggest exporter but ironically enough
marinated in Achiote sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 the Spaniards consume more than it exports, as Spain’s appetite for this
delicacy exceeds that of any other nation.
Panela 43 / Grilled panela cheese with Licor 43 honey. . . . . . . . . . . 8
Boquerones / Spanish anchovies marinated with vinegar,
Pulpo en su Tinta / Sauteed with butter, onion and garlic
parsley & garlic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
in a seafood reduction and squid ink . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Morcilla / Spanish blood sausage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Pulpo a la Vinagreta / Spanish piparra vinaigrette
Solomillo / Traditional Spanish Sirloin
on a bed of mashed potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
served with caramilzed onion & shishitos . . . . . . . . . . . . . . . . . . . . . . . . 12
Pulpo a la Gallega / Paprika seasoned sitting on poached potatoes
Mini Carpaccios / Solomillo carpaccio bites rolled in parmesan
drizzled in olive oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
cheese with black truffle & house mustard vinaigrette. . . . . . . . . . . . . . 15
Ceviche de Pulpo / Ceviche style with avocado, onions, green pepper
Champiñones Lugo / Sauteed mushrooms with butter,
with lime and cilantro. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
cilantro, garlic and Spanish chorizo. . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Pulpo al Ajillo / Garlic sautéed with dry chiles. . . . . . . . . . . . . . . . . . 13
Mejillones al Vino / Mussels steamed w/butter, garlic,
Pulpo en Conserva / Canned Galician octopus in olive oil . . . . . . . 12
white wine & a touch of parsley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Queso al Horno / Caña de Oveja, Spanish brie style cheese
baked with herbs & honey served with toasted bread. . . . . . . . . . . . . . . 11
Chistorra / Baked traditional Spanish chistorra
served with alioli & bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Aceitunas / A variety of Spanish pitted olives. . . . . . . . . . . . . . . . . . . 7

KITCHEN
Vegetarian Options
 The word paella originates from the word “patella” in latin,
meaning plate or small pan. By definition, the word paella
means the pan in which the Spanish rice dish is cooked in.
In today’s world, paella is a Spanish rice dish originating in
Valencia by local farmers cooking lunch with whatever they
had around, such as rabbit, snails and legumes. It later grew

PA E L L A
in popularity and different regions began adding various
local ingredients and techniques. there is no right or wrong
way to make a paella, the ultimate point is to bring people
Paellas are made to order & can take 30 to 45 minutes. together to relax, laugh, drink, and enjoy good food.
Small serves: 1 to 2 people, Large: 3 to 4
Crispy bottom crust, known as Socarrat, upon request

Toro Paella / Toro’s Classic recipe voted best in San Antonio! Jumbo shrimp, mussels, chicken, calamari, pork belly & Spanish chorizo . . . 24 / 38
Paella de Montaña / A Valencian farmer’s lunch break meal. Hermi rabbit, Spanish chorizo & pork belly . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 / 41 Toro
Paella Marinera / A Valencian fishermen’s meal after a long day at sea. Baby octopus, jumbo shrimp, calamari & mussels. . . . . . . . . . . . . . 26 / 44
Arroz Negro / A local favorite in Alicante: Calamari, mussels, baby shrimp, baby octopus & squid ink. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 / 44
Arroz con Costra / From Alicante. For pork lovers. Morcilla, Spanish chorizo, pork belly & a layer of baked egg. . . . . . . . . . . . . . . . . . . . . . . 25 / 41
Paella Vegetariana / Vegetarian paella with mushrooms, bell poeppers onion, peas and olives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 / 34
Arroz del Senyoret / Literaly translating to “a gentlemens rice”, created to not get your fingers dirty; Galician Octpus, Jumbo Shrimp and Scallops. – / 58

C O N S E R VA S SIDES
Canned delicacies from Spain

Berberechos / (Cockles in Brine). . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Arroz al Azafrán 6 Bread 2

Sardines Whole / in Olive Oil w/ Lemon . . . . . . . . . . . . . . . . . . . . . . 8 Chutney 3 Alioli 1
Sardines Whole / in Olive Oil w/ Piquillo Peppers. . . . . . . . . . . . . . . 9 Toasted Bread 2 Salsa Brava 1
Mejillones en Escabeche / (Mussels in Pickled Sauce). . . . . . . . . . 14 Mustard Seeds 2 Habanero 1
Navajas al Natural / Razor Clams in Brine . . . . . . . . . . . . . . . . . . . 26 Piparras 4
Chipirones en Aceite de Oliva / Small Squids in Olive Oil. . . . . . 15
Angulas / Spanish young eels in garlic oil. . . . . . . . . . . . . . . . . . . . . . . 75

KITCHEN
GIN BAR SPRITZER BAR
Valencia / Malfy Gin, fresh rosemary, lemon, topped with tonic . . . . . . . 10 Aperol / Cava, Aperol, Splash of soda and an Orange Slice . . . . . . . . . . 9
Barcelona / Botanist Gin, raspberries, splash of lemon & rosemary . . . . 11 Honey / Cava, Aperol, Honey Whiskey, and dash of Peach Bitters. . . . . . . . 11
San Sebastián / Hendricks Gin, cucumber, a touch of lime topped w/tonic. 9 Sangria / Cava, Toro’s Signature White Sangria and a Splash of soda . . 10
Granada / Alkkemist Gin, grapefruit and splash of Cava Rose . . . . . . . . 9 Tamara / Cava, Elderflower Liquor, Mint, Lime and Splash of Soda . . . . 12
Mallorca / Plymouth Gin, Magdala orange liqueur, orange Juice & a chili rim 9 Primrose / Cava Rose, Elderflower liquor,lime and a splash of soda. . . . 12

C O C K TA I L S
House Sangria, White or Red / Special in-house recipe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Glass 8 / Pitcher 19
Tinto de Verano / Wine & lemon soda. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Calimocho / Wine and Coke. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Dali’s Old Fashioned / Chivas Regal 12 Scotch, muddled orange peel & spiced cherry bitters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Gaudi’s Manhattan / Woodford Reserve Bourbon, Grand Marnier & cherry bitters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Torres’ Paloma / Herradura Silver, grapefruit soda, hint of lime & Ancho Reyes with a chili rim. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Iglesias’ Coconut Mojito / Malibu rum, lime juice, fresh mint & coconut water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Alonso’s Jamaiscal / Xicaru Mezcal, hibiscus cordial, agave nectar, lime juice, & a splash of soda. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Casilla’s Very Berry Mezcal / Xicaru Mezcal, strawberry, raspberry, agave nectar & a splash of lime juice . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

M A R G A R I TA S
Toro / Cuervo Tradicional, Chef’s habanero sauce & cucumber, rimmed with chamoy & chili. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Nadal / Cuervo Tradicional, Magdala orange liqueur, agave nectar & lime juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Spanish / Torres Brandy, Magdala, pineapple juice & a splash of lime . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Alonso / Mandarin Napoleon liquor, pineapple juice, lime juice, habanero bitters with a chili rim. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
La Mancha / Maestro Dobel, fresh orange & grapefruit slices & lime juice with a chili salt rim. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

BEER Make it a Michelada + 2 Drafts: Sm 5 / Lg 6

DOMESTIC / 4 CRAFT / 5
PORRÓN
Bud Light Shocktop Traditional glass wine pitcher. Porrones are famous
Michelob Ultra Goose Island throughout Spain as a festive way to serve wine.
(Ask about our seasonal crafts) Just pick up the porrón and tilt it so that a thin
stream of wine pours directly into your mouth. It
IMPORTS / 5 S PA N I S H / 5 takes some skill. We challenge you to see how well
Corona Estrella you and your friends master the technique!
Modelo Daura (Gluten Free)
Pacífico (other selections based on availability)
Negra Modelo Red Sangria / 22
House Red Wine / 24

Take it home! / 75

BAR
WINE
S PA I N I N T E R N AT I O N A L
S PA R K L I N G Glass Bottle S PA R K L I N G Glass Bottle
Campo Viejo Cava Brut, Catalonia, Spain 8 17 Taittinger Champagne, France 68
Campo Viejo Cava Rosé, Catalonia, Spain 8 17 WHITE
WHITE Charles Smith Eve Chardonnay, Central Coast, California 8 18
Aldonza White, La Mancha, Spain 12 28 Joel Gott Sauvignon Blanc, California 9 23
Torres Verdeo Verdejo , Rueda, Spain 8 18 Mer Solei Unoaked Chardonnay, Monterey, California 10 32
Atlantis Txakoli De Alava , Galicia, Spain 24 RED
Borsao Macabeo/Chardonnay , Aragón, Spain 18 Meiomi Pinot Noir, California 11 32
Torres Albarino Pazo Bruxas , Galicia, Spain 11 32 Casillero Del Diablo Merlot, Central Valley, Chile 9 23
ROSÉ Joel Gott 815 Cabernet Sauvignon, California 11 32
Faustino Rosé, Rioja, Spain 8 18 Dona Paula Malbec, Medonza, Argentina 9 23
Salentein Malbec Reserva, Uco Valley, Argentina 12 36
RED Caymus Cabernet Sauvignon, Napa Valley, California 95
Faustino VII Tempranillo, Rioja, Spain 8 18
Caymus Special Selection, Napa Valley, California 220
Juntos Merlot, Alicante, Spain 9 21
Juan Gil Monastrell, Jumilla, Spain 9 23
Campo Viejo Garnacha, Rioja, Spain 9 23
Gota de Arena Tempranillo, Rioja, Spain 10 26
Si! Vale! Tempranillo, Rioja, Spain 27
Aldonza Red, La Mancha, Spain 11 28
Bodegas Muriel Crianza Tempranillo, Rioja, Spain 11 28
Vega Sindoa Cabernet Sauvignon, Navarra, Spain 10 28
Bodegas Matarromera Crianza, Ribera del Duero, Spain 32
Telmo Rodriguez Teresa Gago Tempranillo, Toro, Spain 32
Bodegas Volver Tempranillo, La Mancha, Spain 34
Black Slate Porrera, Prioriat, Spain 13 38
Atteca Garnacha, Aragón, Spain 38
Celeste Tempranillo, Ribera del Duero, Spain 42
Bodegas Muriel Reserve Tempranillo, Rioja, Spain 48
Tinto Pesquera, Ribera del Duero, Spain 52
Salmos Red, Prioriat, Spain 58
Hacienda Monasterio, Ribera del Duero, Spain 75
Ysios Tempranillo, Rioja, Spain 65
Aalto, Ribera del Duero, Spain 85
Tinto Pesquera Reserva, Ribera del Duero, Spain 89

SPIRITS • Silver • Reposado • Añejo

BOURBON Chivas Absolut Vodka Sugar Island Botanist Olmeca Altos • •
Buffalo Trace Oban Deep Eddy Ruby Red Zacapa Hendrick’s Patrón Silver
Old Forester Glenfiddich Dripping Springs Zaya Malfy Gin Suerte • •
Woodford Reserve Glenlivet Grey Goose BRANDY Plymouth Siete Leguas • •
Sazerac Rye Johnny Walker Family Stolichnaya Presidente Xoriguer Mahon MEZCAL
WHISKEY Macallan Tito’s Torres Monkey 47 Alipus
Jack Daniels Laphroaig RUM Felipe II TEQUILA Ilegal
Jameson Highland Park Flor de Caña COGNAC Don Julio 70 Montelobos
Rebecca Creek VODKA Bacardí Martell VS Don Julio • • • Vida

BAR
Devils River Absolut Citron Malibu Remy Martin VSOP Herradura • • • Los Amantes
SCOTCH Absolut Mandarin Matusalem GIN José Cuervo Tradicional •• Vago Elote Mezcal
Balvenie Absolut Lime Sailor Jerry Alkkemist Maestro Dobel Diamante