Friday, November 2, 2012

The Traditional Spanish Influence in Toronto: Returning to Torito

Tortilla (baked eggs, potatoes and onions) accompanied by aioli. This version was a bit too dense and heavy and was not as good as some of the very good versions I have enjoyed in Spain.

Pan con tomate, the chef's version of this well loved Spanish app.

Perfectly grilled fish, bouillabaisse style, with mussels and clams in a very tasty broth.

A very tasty chick pea and spinach stew, sprinkled with small chunks of toasted, crispy bread which added a wonderful contrasting texture.

A delightful dish of corn with fresh cheese.

This was a wonderful dish of pequillo peppers stuffed with braised oxtail, topped with fried sage, on a vanilla scented potato puree.

Another very well received dish of crispy patatas bravas and chorizo, drizzled with aioli.

Lamb meatballs with a mint and tomato preserve.

Baby back pork ribs covered with a honey mustard glaze were mushy in texture and less well received.

A good seafood paella but lacking the addictive "soccarat".

Perfect churros with a crispy sugared skin and soft, flavourful interior, served with dulce de leche.

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