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Dos Toros eats their favorite tacos eight days a week. Therefore, to come to the east and realize that nothing at all is the same is a rude awakening to them. They start with 30-pound burlap bags of dried beans and cook them for hours until they become the softest, most buttery beans imaginable. Dos Toros cooks rice in an old-fashioned pot. First, they bake the grains and then they cook them to perfection. It's a long and difficult process, but it's worth it. They started with the most mature Hass avocados from California and Mexico, mixed them with a few key ingredients, and then put them aside to let the avocados speak.