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CenPho favorite Richardson’s of New Mexico burned down in a fire in 2010 and was finally resurrected in early 2012 with the same menu. The new location is alongside sister restaurant Rokerij, which is similar but with smaller plates. As the name implies, Richardson’s is a purely Southwestern affair, but that doesn’t mean it’s rundown like a ghost town or fit only for the wildest of cowboys. The restaurant is downright swanky with leather booths, stone and copper accents, beautiful woven rugs on the wall, and a massive marble bar. The outside dining area is so comfy you’ll want to hang out all day, especially if you’re there for brunch, when diners can enjoy hearty dishes like carne adovada eggs benedict and green chili meatloaf and eggs. The lunch menu features red chile angel hair pasta with grilled bacon-wrapped shrimp and a green chili cheeseburger grilled over pecan wood. Dinner has similar options along with serious eats like rack of lamb basted with green chile jelly, pork chop chorizo, and New Mexican surf and turf served with enchiladas.
Hosted by the Irvine Police Department, Police and OC Fire vehicles will be on display, along with a snack bar, bounce houses and activities for th...
Restaurant bars stopped being strictly bars years ago. Nowadays, many people consider them the best seats in the house for a casual dinner that doesn't require reservations, waiting, or a deep reservo... More »
We love dining out at local restaurants. Not only do we get to nosh on good eats, we also leave with a nice case of the warm fuzzies for giving our hard-earned dollars to a local business owners. See... More »
See also: Silvana Salcido Esparza Explains What Mexican Food is Not and Discusses the Food Term That Makes Her Skin Crawl This is part two of my interview with Justin Beckett, chef and co-owner of B... More »
Different moods call for different kinds of breakfast. Some days, it's a greasy, gut-busting American-style spread with pancakes and bacon and eggs. Other times, we prefer something lighter — and kind of French — like an omelet or some crepes. And then there are times when nothing but savory, spicy Mexican dishes will do. When that last craving kicks in, Richardson's always delivers, with some of the heartiest a.m. eats in town. (Although they serve it 'til 4 p.m. on weekends, so don't worry about sleeping in and missing out.) We're fond of the perfect huevos rancheros, smothered in Richardson's legendary New Mexican-style chile, as well as the outstanding breakfast burrito. And carne adovada, a heaping platter of smoked pork simmered in red chile, is the perfect splurge to start the day. Honestly, we can't think of a time when we're not in the mood for that.
You will need to make sure and go eat at Richardsons when they rebuild. In the meantime you can taste the authentic New Mexican cuisne at Dicks Hideaway around the corner from the old Richardson's. The flavor of the Chimayo Red Chili and the kick of the Hatch green chilis will make the beers taste even better! The possole is the best in AZ and will cure your H O Sunday morning!
Different moods call for different kinds of breakfast. Some days, it's a greasy, gut-busting American-style spread with pancakes and bacon and eggs. Other times, we prefer something lighter -- and kind of French -- like an omelet or some crepes. And then there are times when nothing but savory, spicy Mexican dishes will do. When that last craving kicks in, Richardson's always delivers, with some of the heartiest a.m. eats in town. (Although they serve it 'til 4 p.m. on weekends, so... More »
Now that you can't smoke in bars anymore, you can actually taste the food at Richardson's. Honestly, we're pretty sure it was always kick-ass, but up until this smoking ban thing kicked in, the closer you got to the bar, the more your enchiladas had to compete with the smell of ashtray. Richardson's drew a hard-smokin', hard-partyin' crowd whose heyday was the mid-'80s and usually looked like they stepped out of an episode of The Rockford Files. Nothing wrong with that, of course, unless... More »
The blender has done for margaritas what the automatic transmission did for sports cars. Why do people pay top dollar for high-end tequila, then ask the barkeep to blanderize it with pulverized ice? As Frank Sinatra was prone to say when given more than two cubes in his whiskey tumbler, "What do I look like, a figure skater?" If you want a Slurpee, go to 7-Eleven. If you want an honest margarita -- one with real bite -- head to Richardson's, where there's no blender, or sweet-and-sour mix,... More »
Booths shaped like couches, throw pillows provided for the lumbar-conscious and portions so large they'd stymie late stoner Chris Farley -- Richardson's is the place to be after an early-evening bong session with your buddies, wife, dog or whomever. Who needs the harsh light of reality when you can't even remember your PIN number? Richardson's dimly lighted adobe/ranch thing is comforting, even soothing to the dimly lighted head. Of course, you'll have to suffer the obnoxiously mainstream... More »
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