My daughter Katie is a big fan of Mojito Cuba Caribe in New Hope so I was very happy to have the opportunity to review Mojito’s sister restaurant, Casa Toro Mexican Grill.

Located just four miles south on Route 309 from its junction with Route 78, Casa Toro is tucked into a corner of the Fairmont Village Shopping Center in Coopersburg. Be careful – if you blink your eye, you will pass the sign saying “Mexican Grill” thus missing out on the opportunity to enjoy some of the most authentic Mexican fare around.

Originally opened in 2006, current owners Gary and Therese Diaz Albertini took over the restaurant in 2013 and continue to garner raves for food from the kitchen and margaritas from La Cantina. Therese’s heritage is the influence on Casa Toro’s Mexican menu while Gary’s Cuban heritage not only spawned Mojito, but also an expansion at this location offering Cuban fare as well.

Our friendly server Sandra (who has been there since 2006) was quick to our table with menus and complimentary salsa and chips. We ordered two appetizers while enjoying Margaritas notably prepared with fresh-squeezed lime juice. Our Guacamole was delicious and topped with a sliced whole avocado. This was a different presentation and surrounded with crisp homemade chips, was a perfect starter. Also unique were the Fried Avocados – one stuffed with fresh veggies and the other with ground beef. Both were loaded with cheese and deep-fried. We never had these before and both were delicious, especially when topped with flavorful Pico de Gallo.

Other appetizers on the menu include six salads with Mexican flare Tortilla and Black Bean Soups, Quesadillas and Tamales. There are also Pollo Wings with a choice of sauces from mild to very spicy habanero sauce; Peppers Toro – cheese stuffed jalapenos battered and fried and Nachos Matador – spicy Nachos with your choice of ground beef, chicken or steak.

…the most authentic version I’ve seen in the Lehigh Valley

From the very modest outside appearance of Casa Toro, the doors open onto a lovely dining room and Cantina (offering 32 varieties of Tequila and eight draft beers.) Walls are a textured gold with understated but festive Mexican artwork. There are well-spaced wooden tables and chairs with white linens topped with paper allowing for quick clean up and giving the kiddies doodle and coloring space at the same time! The restaurant is immaculate, right down to the beautiful wood floors. With great acoustics and very friendly servers, overseen by restaurant manager Michele, Casa Toro offers a wonderful atmosphere for enjoying delightful Mexican fare created by Chefs Pedro, Armando and Rolando in the kitchen.

Tom adores Pollo Mole which was wonderful here and the most authentic version I’ve seen in the Lehigh Valley since Amigo Mio closed its doors. Three huge pieces of chicken were smothered with dark, rich and spicy chocolate Mole sauce finished off with toasted sesame seeds. Whole black beans and rice came on the side and together, this was a fabulous meal. Enchiladas are offered stuffed with cheese, chicken, chorizo or beef (or combinations thereof) topped with your choice of sauces. My favorite Mexican meal is Enchiladas Suizas. We have a favorite Mexican place in Southern California and I think the enchiladas at Casa Toro surpass those which I so love in Palm Desert. Three enchiladas generously stuffed with chicken were rolled and covered with Green Sauce and drizzled with Queso Fresco. The sauce was quite spicy and simply delicious. I loved this meal that came with rice and refried beans.

Other menu selections include Rollos Acapulco – Blue corn tortillas stuffed with a variety of seafood in a creamy chipotle sauce topped with cheese and sour cream; Chile Relleno – Poblano peppers stuffed with queso fresco, battered and fried or Carnitas – spicy shredded pork simmered with chipotles, onions and garlic both served with your choice of sauces. Burritos and Chimichangas are also on the menu prepared with veggies and cheese, grilled chicken, ground beef, shredded pork, grilled Sirloin or shrimp. Both include sides of guacamole, pico de gallo and sour cream. I should mention that we visited during the Pope’s visit to Philadelphia and they offered a prix fixe “Favoritos del Papa Francico” (a collection of the Pope’s favorites) special for the occasion. It included Churrasco con Chimichurri – Grilled 10 oz. steak topped with chimichurri sauce and served with white rice, red beans and sweet fried maduros (sweet plantains). Dessert was Churro con Dulce de Leche – Fried Dough rolled in cinnamon sugar with dulce de leche (creamy caramel sauce) accompanied by Medrano Estates Malbec, an outstanding wine from Mendoza, Argentina.

Dessert choices included Tres Leches Cake, Churros and Fried Ice Cream in addition to the fabulous Flan that I ordered. The Flan was a wonderful consistency, dripping with caramel and topped with whipped cream. Together with fresh-brewed coffee, this was the perfect ending to a very spicy meal.

Tom and I totally enjoyed Casa Toro and will visit again soon. It offers freshly-prepared, delicious Mexican fare in totally unpretentious surroundings with delightfully friendly but extremely efficient service to boot! “Taste of Cuba” is an extension of Casa Toro (adjacent to the main dining room) offering Cuban fare in a very attractive but smaller, more intimate setting. Both menus are available in either dining room. We found this a very unique set up and will try dining in the other space or enjoying a drink in the Mojito Bar and Lounge next time we visit.

Give Casa Toro a try when you are in the mood for Mexican fare. It is conveniently located at 7001 Route 309 in Coopersburg only a few miles from Route 78. They do not take reservations but will accept call-ahead seating for parties of six or more. Log onto casatoromexgrill.com for their interesting historical background as well as complete menu listings and information on upcoming events.

Lingo

• Habanero – A small, hot, chili pepper that is grown in Mexico and other parts of Latin America as well as in the United States
• Tampiquena – A Mexican style of grilling steak that comes from the northern Mexican state of Tampico
• Chimichanga – A burrito that is sealed closed and deep-fried till crisp
• Flan – A rich custard dessert with a layer of soft caramel on top
• Enchilada – A tortilla dipped in chili sauce, then filled with meat or cheese, rolled up, and baked, usually served topped with salsa and cheese
• Mole – A spicy, rich sauce consisting of nuts, seeds, spices, chilies and a small amount of chocolate

Tequila or Mezcal?

Commonly confused liquors, mezcal and tequila are made from two different plants, and are produced in different states in Mexico. Tequila, by law, can only be made from the blue agave plant. Sometimes considered a type of mezcal, modern tequila differs from mezcal in the way in which it is produced. Mezcal can be made with more than 30 varieties of agave, but is mostly made with agave espadin. And, the production process for mezcal is different from tequila which leads to distinctly different flavors.

Real tequila doesn’t have a worm in it. The insect belongs only in mezcal and it isn’t a “worm” at all. It is actually a larva from one of two types of moths, known as maguey worms, that live on the agave plant. These larvae are called gusano and bottles of mezcal that contain the creepy critters are referred to as con gusano.

Photography By Ryan Hulvat