A platter of raw, marinated meats is dropped at the table. It’s followed by tongs, scissors and a quick reminder from the wait staff that the circular grill built into the center of the table is already hot.
At first glance, it appears to be a classic Korean barbecue restaurant. But the meats you’re working with aren’t bulgogi and galbi. They are carne asada and al pastor.
This isn’t KBBQ as you know it. It isn’t even simply Korean-Mexican fusion, which New Jersey has seen at restaurants like Seoul Taqueria in Palisades Park and MOGO Korean Fusion Tacos at the Jersey Shore where traditional Korean ingredients are put in vessels like tacos and burritos. Delicious, but not nearly as ambitious or as inventive as this.
El Toro Del Fuego in Trenton, NJ on Wednesday, January 14, 2026Ed Murray| For NJ Advance Media
This is El Toro Del Fuego in Hamilton, where Mexican ingredients are prepared with Korean barbecue methods. Each table has a built-in electric grill in the middle on which guests cook the meats.
Owner Sam Zheng, who also owns TacoRito — a Mexican restaurant with locations in Hightstown, Plainsboro and Robbinsville, opened his new establishment in October.
“My other Mexican restaurants, they’re more quick-service,” Zheng told NJ Advance Media. “Korean barbecue is done in many Asian ways and I’d be the first one to do it in a non-Asian way and test out this concept.”
Zheng isn’t certain if El Toro Del Fuego is the first restaurant to attempt the concept in the United States. But he believes it’s the first of its kind in New Jersey and on the East Coast.
Shen Dee cooks at El Toro Del Fuego in Trenton, NJ on Wednesday, January 14, 2026Ed Murray| For NJ Advance Media
The idea shows promise, a logical and potentially fun fusion. Korean barbecue’s communal, grill-it-yourself format pairs naturally with Mexican cuisine’s shareable plates and customizable flavors. However, handing the cooking process over to diners also leaves little to hide weak seasoning or uneven execution.
Zheng’s experience with Mexican food is evident, though as a first-of-its-kind dining experience, some details still need fine-tuning. Let’s dig in.
The good
El Toro Del Fuego features two separate menus — all-you-can-eat and a la carte. The all-you-can-eat option delivers the full Korean barbecue-style experience, allowing guests unlimited meats to grill at the table, along with appetizers and select kitchen dishes such as enchiladas and tacos, for a set price.
All-you-can-eat pricing ranges from $24.99 per person for lunch to $31.99 per person for dinner on Friday nights, weekends and holidays. Premium meats and specialty dishes like shrimp ceviche, marinated skirt steak and spicy salmon verde are available for an additional $5 per person.
The al carte menu focuses on timeless Mexican food offerings like tacos, fajitas, burritos and sides like rice and beans.
While the kitchen-prepared dishes are far less unique than the cook-it-yourself items, they are El Toro Del Fuego’s strongest offerings.
Chicharrones at El Toro Del Fuego in Trenton, NJ on Wednesday, January 14, 2026Ed Murray| For NJ Advance Media
The chicharrones were beautifully golden with a crisp exterior that held up at the table. They weren’t the biggest chicharrones I’ve ever had, but that didn’t compromise their juicy interior or satisfying crunch. The seasoning was spot-on, with just the right amount of salt to enhance the flavor. The only drawback was the meat-to-fat ratio, which leaned heavier on fat than ideal.
Carnitas taco and quesa birria taco at El Toro Del Fuego in Hamilton, NJ (Lauren Musni |
NJ Advance Media)Lauren Musni
The carnitas tacos were filled with tender, well-seasoned meat that wasn’t at all dry — a common misstep for this type of protein. The quesa-birria tacos were filled with melt-in-you-mouth short rib, creamy cheese, cilantro and onion that tasted even better when dipped in the accompanying consommé.
Spanish rice was one of the sides offered on the all-you-can-eat menu. It was a generous portion easily big enough for a small group. Fluffy and lightly seasoned, it made a simple but effective companion to the grilled meats.
The bad
Grilling meats at El Toro Del Fuego in Hamilton, NJ (Lauren Musni |
NJ Advance Media)Lauren Musni
The grilled meat is intended to be the star of the show at El Toro Del Fuego — the main thing that makes the eatery stand out from a state stuffed with Mexican restaurants. But they were the biggest disappointment of the night. The carne asada (marinated thin-cut steak), pork al pastor (marinated pork with pineapple) and top sirloin (also known as “picanha”) marinated in a cilantro chimichurri weren’t inherently bad. But they lacked the bold flavors Garden State Mexican food-lovers have come to expect.
In traditional Korean barbecue, meats are either marinated heavily or simply seasoned to let the flavor of the meats shine. Mexican grilled meats typically rely on assertive spices and chiles for depth. Here, the flavors landed somewhere in between, lacking the intensity of either style. A bit of salt, a squeeze of lime, or dipping in sauce helped, but not enough to make me want to reorder. More robust marinades with additional seasoning and spices could fill the flavor gap.
Shen Dee cooks at El Toro Del Fuego in Trenton, NJ on Wednesday, January 14, 2026Ed Murray| For NJ Advance Media
The cooking process was pretty simple and interactive — it shouldn’t be a problem even for those who aren’t familiar with grilling meats. A small guideline is provided at each table for how long to cook the proteins. The grilling is all done by guests, but it would have been helpful for the servers to come and check on the meats every once in a while to ensure doneness.
The fried plantains were another miss. They came out dry — lacking the soft, luscious interior and lightly caramelized exterior found at other establishments. Allowing the plantains to ripen a bit longer would likely achieve the richer texture and flavor the dish deserves.
The vibes
El Toro Del Fuego in Trenton, NJ on Wednesday, January 14, 2026Ed Murray| For NJ Advance Media
The Central Jersey restaurant has ample space for groups of all sizes, with a mix of booths, tables, and seating at the bar.
For Korean barbecue-style dining, proper ventilation is crucial and the restaurant handles that well. Smoke from the grills didn’t linger, keeping the dining area comfortable throughout the meal.
Anthony Gigliotti and Lisa DeLucia have dinner at El Toro Del Fuego in Trenton, NJ on Wednesday, January 14, 2026Ed Murray| For NJ Advance Media
The interior is simple and functional, focusing more on the grilling experience than elaborate decor. The lighting is bright enough to see everything clearly without being harsh.
The overall energy of the space felt casual and welcoming, built to keep diners comfortable while navigating a hands-on meal. It’s more practical than polished, with the sound of sizzling grills and steady conversation filling the room — closer in spirit to a Korean barbecue restaurant than a dining room at a Mexican restaurant.
The bottom line
El Toro Del Fuego is the first restaurant of its kind and that novelty is its most alluring quality.
The concept is new and exciting, but a few details still need fine-tuning, particularly the meats. Grilling is meant to be the marquee draw here, yet the flavors are lackluster.
New Jersey is home to excellent Mexican and Korean barbecue restaurants that locals will travel for, so the bar is high and its hard to see this spot breaking into that upper echelon. That said, the interactive dining model is fun and has potential, especially for groups who enjoy a hands-on meal.
If you’re interested in a unique experience, head to El Toro Del Fuego. If you’re interested in less gimmicks and more flavor, head elsewhere.
Dining and Cooking