Torero's

Name: Torero's
Address: 920 N 10th St, Ste R, Renton, WA, 98057, US
Telephone: 425-228-6180

Mexican

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920 N 10th St, Ste R, Renton, WA 98057
425-228-6180
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Party Platters

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Diablo Wings Platter$55
30 diablo wings with carrots, celery, and your choice of Ranch or Blue Cheese dressing for dipping. Add fries for $15.00Serves 6-8 people. (8-10 with fries)
Fiesta Platter$70
Mini ground beef chimichangas, cheese quesadilla slices, beef brisket flautas, beef brisket taquitos rancheros, and chicken taquitos. Served with crema mexicana, fresh guacamole, and pico de gallo.Serves 10-12 people.
Layered Bean Dip$50
Refried beans, enchilada sauce, cheddar cheese, pico de gallo, jalapenos, crema mexicana, and fresh guacamole. Served with a bag of chips. Half pan - serves 25 people.
Mini Burrito Platter$65
Mini chicken burritos and mini shredded beef brisket burritos. Served with crema mexicana, fresh guacamole, and pico de gallo.Serves 8-10 people
Quesadilla Sampler Platter$65
A variety of slices each of; monterey jack and cheddar, chicken tinga, ground beef, and chicken fajita quesadillas. Green onions, and tomatoes. Served with crema mexicana, fresh guacamole, and pico de gallo.Serves 10-12 people.
Torero's Platter$75
Cheese quesadillas, beef brisket flautas, bacon wrapped jalapenos, chicken taquitos, and diablo wings. Served with crema mexicana, fresh guacamole, and pico de gallo.Serves 10-12 people.

Appetizers

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Bacon Wrapped Jalapenos$17
Goat cheese and leeks, cilantro-lime cream, pineapple-serrano salsa.
Diablo Wings$21
Chefs specialty dried pepper spice, celery, carrots poblano lime cream.
Fresh Guacamole$13
Creamy mashed avocado topped with diced tomatoes and bell peppers.*Pictured with chicharrones/crispy pork belly.
Fajita Quesadilla$24.50
Melted cheese with sliced skirt steak or chicken breast, fajita vegetables, stuffed in a flour tortilla, topped with sour cream, guacamole, fresh tomatoes, and diced green onions.
Jalapeno Queso Dip$13
Roasted red, green and yellow peppers in melted with cheese.
Pineapple Prawn Ceviche$21
Pineapple-serrano salsa, cilantro, lime, guacamole.

Soups

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Albondigas Soup$21
Pork meatballs with rice and fresh vegetables.
Caldo 7 Mares$36
Delicious soup with seven different fresh seafood items: mussels, clams, crab legs, octopus, halibut, shrimp, and scallops; with vegetables and spices.
Caldo de Pollo$20
Chicken in a hot homemade broth with fresh vegetables.
Menudo (32 oz. Bowl)$25
Beef tripe soup (red) with hominy.
Pozole (32 oz. Bowl)$23
A rich traditional soup with chunks of pork loin meat, hominy and spices.
Sopa de Tortilla (Tortilla Soup)$20
With grilled chicken, jack cheese and avocado. Please note that tortilla soup does not come with 4 complimentary tortillas.

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Caldos & sopas: Caldo generally refers to a broth-based soup. Common examples include caldo de res with beef and vegetables, caldo de pollo with chicken and caldo de camarón with shrimp. Siete mares, or "seven seas," is a mixed seafood soup associated with coastal cooking. Sopa de tortilla, also called sopa azteca, combines a tomato-and-chile broth with fried tortilla strips and toppings such as avocado, cheese and crema. Sopa de fideo is a simple noodle soup found in homes and restaurants throughout Mexico. On this menu as: Caldo 7 Mares · Caldo de Pollo · Sopa de Tortilla (Tortilla Soup).
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadilla Sampler Platter · Fajita Quesadilla.
Chiles: poblano, jalapeño, serrano & habanero: Four fresh chiles you'll see repeatedly on Mexican menus. Poblano is a large, dark green chile generally on the mild side. It is commonly roasted for rajas and chiles rellenos. Jalapeño ranges from relatively mild to surprisingly hot. It may be served fresh, pickled or blistered whole as a chile toreado. Serrano is smaller and generally hotter than a jalapeño and is widely used in fresh salsas. Habanero has a fruity aroma and substantially more heat. It is especially associated with Yucatecan cooking. Individual peppers vary, sometimes considerably, so treat any heat ranking as approximate. On this menu as: Bacon Wrapped Jalapenos · Jalapeno Queso Dip.
Aguas frescas & horchata: Aguas frescas are chilled drinks made by blending or infusing water with fruit, grains, flowers or seeds and sweetening to taste. Common flavors include jamaica, made from hibiscus; tamarindo, made from tamarind; and seasonal fruits such as melon, pineapple and cucumber with lime. Horchata is commonly rice-based in Mexican restaurants and flavored with cinnamon, although horchata recipes vary across Mexico and the Spanish-speaking world. On this menu as: Horchata · Agua de Jamaica.
Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Sopa de Tortilla (Tortilla Soup).
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Mini Burrito Platter.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Burritostypically $10.45 across 263 menus
Fajitastypically $15 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus
Aguas frescas & horchatatypically $4.50 across 122 menus
Caldos & sopastypically $12.25 across 103 menus
Pozoletypically $14 across 86 menus
Menudotypically $13.99 across 67 menus

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Torero's

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Party Platters

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