Toro Loco Mexican Restaurant

Since Grayson has went wet this is the only Mexican place that serves booze. Generally I dislike booze with my meal EXCEPT Mexican food. As long as they got beer it will be my place to get lunch

Ok, Grayson is a small town, and ethnic restaurants of any kind are in short supply. At last count there are only two restaurants serving Mexican food. This is the first time I’ve eaten at Toro Loco in several years, so I thought I’d see if they had changed. No such luck.
The dining area seems clean and neat, but the low hanging light fixture over my booth table had a burned out bulb. Not a good first impression. I was served the customary tortilla chips and salsa. The salsa was bland and watery, and the chips had a distinctly bad oily after-​taste. I ate a couple and gave up, they were killing my appetite.
I ordered the shrimp, peppers and onion Quesada. It came with warm flour tortillas (no corn tortillas were offered), with refried beans, guacamole, lettuce and sour cream. The peppers and vegies were a complete disaster. They were served in a too hot skillet (about 400 degrees) and the entre was furiously steaming and cooking so violently I pushed it aside. I put the fixings into a tortilla and started to add the shrimp and vegetables. I noted a slightly acrid aroma rising from the skillet. A high proportion of the shrimp and vegies had been burned on one side to carbon black. In resignation I ate most of them, but it wasn’t pleasant.
Now I sauté shrimp and vegetables all the time at home. It ain’t rocket science. It doesn’t take long, and one has to be pretty distracted to not move them around enough so that they don’t burn. This is just plain carelessness. If you order this dish, you’d better send a directive to the kitchen: «Stay alert, I don’t like burned seafood for dinner!».
The wait help is pleasant, although I would guess inexperienced. She didn’t ask if I had enjoyed my meal. But, me being me, that didn’t stop me from volunteering my opinion. I can be difficult I admit, but I don’t blame the dining room help for mistakes that are made in the kitchen. I try to be constructive, but they had better step it up a notch if they intend to stay in the restaurant business.