THE EL TORO STORY
THE EL TORO STORY
What began as a father’s dream to build a business rooted in family and culture has grown into one of the Dayton area’s most beloved Mexican restaurant groups. Since opening its first location on Limestone Street in Springfield in 1999, El Toro has expanded into a thriving chain of 14 restaurants—with more innovative concepts on the horizon.
The story of El Toro is a testament to hard work, perseverance, and the enduring power of family. Federico Muñoz, the family patriarch, began his journey in the fields of California, working humble jobs while holding tightly to a vision of sharing his heritage with others. Inspired by a relative who opened one of the earliest Mexican restaurants in the U.S., Muñoz saw an opportunity to bring authentic, home-style Mexican cuisine to American communities.
His formal journey in hospitality began in 1989 at El Matador in Virginia, where he mastered the essentials of cooking and restaurant operations. Over the years, Muñoz gained experience at several establishments, eventually becoming part-owner of El Ranchero in West Virginia—a venture founded by his nephew. It was during this time that he began teaching his children the art of the kitchen and the business behind it.
When a second El Ranchero location opened, Muñoz encouraged his children to become co-owners, planting the seeds of a family enterprise. But as life pulled them in different directions, a new vision began to take shape: a single, unified business that would bring the family together under one roof. "Federico dreamed of creating a family-owned business that would keep his children close," says Enrique Alvarez, El Toro’s district manager. After searching locations across Ohio, Pennsylvania, Indiana, and Kentucky, the family found their opportunity in Springfield. With savings from their first venture, they opened a second location in Bellbrook in 2001, where the warm reception from the community affirmed their path forward.
That momentum fueled further growth, with a third location opening in Mason in 2002—later relocated to Beavercreek—and many more to follow in cities like Vandalia, Huber Heights, Englewood, Springboro, and Centerville. At the heart of every new opening was a simple formula: stay humble, build genuine relationships with guests, and reinvest in the future. “They live within their means and pour everything back into the business,” Alvarez notes. “They saw Dayton and Springfield not just as markets—but as home.”
Today, the Muñoz family remains deeply involved in every facet of El Toro’s operations. Five brothers and one sister continue to carry forward Federico’s legacy, with four brothers—Samuel, Adalberto, Juan, and Sergio—leading the day-to-day across various locations. Their hands-on approach and unwavering dedication have built more than just a restaurant brand—they’ve built a community. With plans to expand even further, El Toro remains committed to delivering an experience that blends tradition, hospitality, and bold, unforgettable flavors—just as it did on day one.
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