Toro Toro is located in the InterContinental in Downtown Miami. We arrived early and explored the hotel lobby for a bit when we were captured by the coolest interactive tabletops there were.
The interactive tables had suggestions for visitors in Miami, so things to do, places to see, foods to eat.. and we weren’t surprised when we saw Toro Toro on the top of that list.
We fascinatingly played around with the program a bit until we were called to our tables by the most amazing waiter, Omar. Omar quickly made us feel very comfortable and rushed off to bring us menus… when he suprisingly returned with two champagne glasses.
“Omar, thank you, but we didn’t order these!” we attested having seen the champagne bottle he had poured it out of (ka – ching!) but he just chucked and said “You are Rosalina right?” “Yes?” “Then these two glasses are for you. Courtesy of OpenTable”.
Turns out that I have been using Open Table to make restaurant reservations so often that they decided to thank us with champagne! Thank you Open Table!
We graciously accepted, and, having initially made a pact that we would not be drinking this night, forgot all about that pact (as you can probably guess from the pictures below).
We had the Passion Pit made with Tanduay Silver rum, Sweet Vermouth, passion fruit lime and cinnamon.
Then the Carnaval, made with leblon cachaca, strawberry and passion fruit.
Then the Negrita, made with silver tequila, blackberry, lime, pineapple and agave nectar.
Each cocktail was more delicious than the previous one!
Then we were served bread and butter.
With gluten-free homemade bread balls.
We had the Choclo Empanadas, made with sweet corn, mozzarella and aji amarillo,
Julie had the Wild Mushroom Coca Flatbread, made with arugula, goat cheese and caramelized onions.
And I dared to go for the Tomahawk Ribeye Steak, that they cut sizzling in front of your eyes and serve up nicely…
With a side of Truffle Fries. Aw yeah!
We busied ourselves with our meals and shortly after it was time for dessert. Omar listed up some options of Cajeta, Tres Leches, Chocolate Cake, Churros…
Then he hesitated. He took a deep breath and said: “Ladies, if you really want to indulge, I must recommend La Bamba”. With a name like that, we simply could not refuse, and decided to take the risk.
La Bamba truly lives up to its name – it translates to Off The Plate – which is exactly how this dessert is served up.
Its a beautiful combination of dulce de leche, strawberry & vanilla ice cream, cookie crumbs, cream cheese mousse served up in a chocolate shell sphere.
When it is dessert time, a plastic table cloth is served up and the chocolate sphere with all its delicious contents are then smashed on the table top where it explodes.
Then, caramel, vanilla and berry sauce gets drizzled all over it, making it look like an artistic edible explosion.
You are then encouraged to eat off the plastic cover.
Leaving remaining smears of ice cream, cream cheese and sauce all over the table top.
What a spectacle La Bamba was! And how delicious! Definitely worth going to Toro Toro for.
Now we’re off to sleep off all that dreamy caramel… Nighty night!
Rosalina