At Richard Sandoval's Toro Toro, located inside the InterContinental Miami hotel, pork lovers can "go ham" on a new dish.
The restaurant just introduced a monster-sized, 32-ounce cut of porcine goodness known as the
The kitchen prepares the massive slab of Duroc pork by marinating it in an achiote-spiked mixture for up to 24 hours. While the traditional way to cook the
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Miami New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Miami's stories with no paywalls.
Support Our Journalism
The dish arrives at your table sizzling on a cast-iron platter, the server at the ready to cut and plate it. It's best enjoyed as nibs of succulent meat dabbed with cilantro and kimchi wrapped in crisp, fresh lettuce leaves.
Now in its seventh year, the Pan-Latin steakhouse has debuted 13 new dinner items woven throughout the menu's many sections. Highlights include hamachi tiradito with habanero passionfruit
Large plates, especially those from the grill, include the aforementioned
Toro Toro. 100 Chopin Plaza, Miami; 305-372-4710; torotoromiami.com.