Dos Toros Taqueria

Growing up in
Northern California...

We ate at our favorite taqueria eight days a week.
So it was a rude awakening for us to come east and realize that the same stuff simply wasn't available.

We decided to do something about it...

Oliver

Leo

but

how?

Growing up in
Northern California...

We ate at our favorite taqueria eight days a week. So it was a rude awakening for us to come east and realize that the same stuff simply wasn't available.

We decided to do something about it...

...it comes down to

starting with...

Supple Beans

We start with 30 pound burlap sacks of dry beans and lovingly cook them for hours until they’re the softest, butteriest legumes imaginable.

Fluffy Rice

We cook our rice the old fashioned way, in a pot. First we toast the grains, then we let them steam out to perfection. It’s a long and difficult process, but it’s so worth it.

Supple Beans

We start with 30 pound burlap sacks of dry beans and lovingly cook them for hours until they’re the softest most buttery legumes imaginable.

Fluffy Rice

We cook our rice the old fashioned way, in a pot. First we toast the grains, then we let them steam out to perfection. It’s a long and difficult process, but it’s so worth it.

and 100%...

we got that...

We love guac so much...
We made a music video about it.

guac it out

Written, directed, and performed exclusively by us Toros

see more videos!

Great avocados =
great guacamole

We start with the ripest Hass avocados from California and Mexico, mash them up with a few key ingredients, and then step aside to let the avocados do the talking.

Great avocados =
great guacamole

We start with the ripest Hass avocados from California and Mexico, mash them up with a few key ingredients, and then step aside to let the avocados do the talking.

We love guac so much...
We made a music video about it.

guac it out