Cuisine:

• Mexican
• Others
• Breakfast
• Fast Food and Hamburgers

Richard's Mexican Restaurant Description:
In 1989, before anyone in this neck of the desert had even heard of black beans, brown rice or whole wheat tortillas, Richard's was serving them in an effort to put a lighter spin on classic New Mexican cuisine. That effort was not only successful but happily continues today. Best bets include a mean vegetarian posole (whole hominy simmered with dried red chilies) and two traditional dishes you don't see much north of the border: calabacitas---a stew of green and yellow squash, roasted green chile and corn---and fideos, thin vermicelli noodles cooked quickly in tomato sauce. The fact that staff fidelity is strong here only further suggests the love that goes into the cooking.


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