Crafted over fire. Finished with soul.
Our Toloa Steak is more than a cut—it’s a ritual of sear, smoke, and bold flavor.
Steak, blue cheese sauce, grilled asparagus, and serrano chili heat.
Every step, a moment. Every bite, the now.
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Plates in the middle. Drinks in hand. Stories all around.
This is how we celebrate—by gathering, toasting, and letting the moment take over.
Flavors are better when shared. So is the night.
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New on the menu. Rooted in flavor.
Our Pay Regio de Guayaba is a tribute to dessert done right—creamy mousse, guava gelée, dulce de leche and mascarpone whipped cream on a bed of sweet nostalgia.
Modern, bold, unmistakably Toloa.
Now serving. For the ones who stay ‘til dessert.
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Bold. Spicy. Undeniably brunch.
Our Bloody María brings the heat, the flavor, and just the right amount of attitude.
Only on Sunday Brunch.
The cure is in the ritual.
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The night before Thanksgiving hits different at Toloa.
Good friends, good plates, good spirits — in a room that always feels alive.
See you at the long table 🕯️✨
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Hands that shake, stir, and spark connection.
Behind every pour, there's rhythm. Behind every cocktail, a storyteller.
This is the heart of the bar. This is where the night begins.
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First, the hands. Then, the masterpiece.
At Toloa, every dish begins with intention—and ends as a celebration on the plate.
We honor the craft, the fire, the story behind every flavor.
The art of savoring, from soul to table.
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Sundays were made for this.
Bubbly on ice, bold flavors on the table, and time slowing down—just enough to taste it all.
Because brunch here isn’t a meal. It’s a moment.
Only on Sundays. For the now.
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Bright, bold, iconic.
Pearl Vodka, orange liqueur, lime and cranberry—our Cosmopolitan brings timeless flair to the heart of the night.
One sip, and you're exactly where you need to be.
Here, the ritual begins in the glass.
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