Toro Marrakech

Toro lands on M Avenue as the first African outpost of a pan-Latin chain that already spans Dubai, Houston, and Malta, all under the direction of Mexican-born chef and CIA graduate Richard Sandoval. The format is part steakhouse, part sharing table: meats arrive from a wood-burning grill and are carved beside you, ceviches and tiraditos circulate in small plates, and everything on the card is built to pass across the table rather than sit in front of one person. The kitchen pulls from a wide map. Baja shrimp and achiote salmon nod to Mexico's Pacific coast; sea bass zarandeado borrows from Nayarit; churrasco served rodizio-style channels Brazil and Argentina. Guacamole, empanadas, and tuna tacos fill the gaps. La Bomba, the house signature dessert, closes the meal with the kind of theatrical flourish the room seems designed to encourage. Cocktails follow the same geography: hand-muddled margaritas, mojitos, and caipirinhas built with fresh fruit and herbs, alongside a wine list that makes room for both Latin and Moroccan bottles. The interior, designed by LW Design Group, trades Marrakech's usual palette of ochre and tadelakt for dark walls, moody lighting, brass accents, and dense tropical foliage. An open kitchen anchors the room with noise and flame; a resident DJ handles the rest. The effect is closer to a late-night Latin American capital than to the Red City outside the door. Capacity runs to around 150, and the space converts easily for private events. Taco Tuesdays, Dia de Los Muertos suppers, and seasonal menus keep the calendar moving. On the broader M Avenue strip, Toro stands out for offering something Marrakech has very little of: a committed Latin American kitchen backed by genuine international pedigree, in a room that leans into nightlife as much as gastronomy.