Food and Recipes

Sunrise Chef: Casa Toro Mexican Grill

ALLENTOWN, Pa. - It's Cinco de Mayo and we're celebrating this Food Friday.

Therese and Chef Dean from Casa Toro Mexican Grill joined 69 News this morning. 

Tequila Margarita Guacamole 


4 ripe, medium Avocados, seeded and peeled
2 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
3 Tbsp. quality 100% agave tequila
2 cloves garlic, minced
3 Tbsp. minced red onion
2 Tbsp. finely chopped cilantro (optional)
1 tsp. coarse sea salt
1 tsp. black pepper


In a bowl, mash avocados with lime juice, orange juice, and tequila leaving chunks of avocado if you like guacamole with texture.

Add the garlic, onion, cilantro, salt and pepper. Adjust seasoning to taste.


Classic Southern Mexican Ceviche


1 pound of Tilapia fish
1 pound shrimp
2 cup lime juice
1 cup lemon juice
2 tsp. salt
1 tsp. pepper
1 chili pepper, no seeds
2 medium white onions, minced
8 tsp. chopped cilantro
2 tsp. sugar


Cut the fish into pieces up to 1 inch square. Cut peeled shrimp into thirds. Mince the onions and then submerge into a glass bowl with water add 2 tsp of sugar to the water. Rinse the onions after 30 min to remove the sugar taste. Salt the fish and shrimp, then cover with the citrus juice in a non-reactive (glass or plastic) container with a lid. Add the onions, the chop chilies, cilantro and pepper. Chill this in the fridge for at least 2 hours, possibly as much as 3 hours very large pieces can take longer.

Garnish with sliced avocado and pico.  


Jefe Tacos


1 pound of pork butt roasted and shredded
½ onion, minced
1 jalapeño pepper, minced
1 cup fresh pineapple, chopped into cubes
2 cups chicken stock
2 cups freshly squeezed orange juice
2 chipotle peppers in adobo, chopped
4 flour tortillas
Pickled red onion
Queso Fresco and shredded lettuce for garnish


Roast pork butt overnight for 12 hours at 200 degrees.  Shred the pork and discard fat. Set aside one pound for the above recipe.  In a sauce pot, sauté onions and jalapeño until opaque. Add pineapple and pork and cook for about 5 minutes. Add the chicken stock and orange juice and let simmer until reduced to about half. Take off heat and add the chopped chipotles in adobo. Mix well. Place pork mixture on hot tortillas. Add lettuce, queso fresco and pickled onions. 

Avocado Salad with our Lime Cilantro Dressing 


¼ cup lime juice
1/8 cup olive oil
Bunch of cilantro salt to taste


Blend all ingredients in a blender. Refrigerate in a closed plastic container.

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Allentown, PA 18102




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