Thursday 24 Apr
 
 

Green is good

Two enterprising former restaurant owners looked around Oklahoma City’s restaurant industry and thought it could be a lot greener. Chris Buerger and his partner, Brian DeShazo, took notice of the fact that there is no infrastructure to recycle in area restaurants.
04/23/2014 | Comments 0

Chow time

Chow’s Chinese Restaurant

3033 N. May Ave.

949-1663

What works: Dumplings, anything with ginger-scallion sauce, and lots more.

What needs work: Watch out for the raw garlic.

Tip: Take-out is a big time-saver.

04/23/2014 | Comments 0

Peru-fect

Naylamp Peruvian Restaurant

2106 SW 44th St.

601-2629

facebook.com/naylamprestaurante

What works: The friendly staff and authentic food give guests a true Peruvian experience.

What needs work: The small restaurant is kind of difficult to spot.

Tip: The choritos a la chalaca are a must-try for seafood fans.

04/23/2014 | Comments 0

OKG eat: Highfalutin dining

You don’t have to be a millionaire or a head of state to eat like one. While dining like a king every night might quickly take its toll on your pocketbook, sometimes it feels good to eat like a well-heeled big wheel. For a special occasion or maybe just as a special treat, look no farther than these upscale eateries to tempt your taste buds and delight your palate.

— By Louis Fowler, photos by Mark Hancock and Shannon Cornman

04/23/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.


— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Ricardo’s...
Restaurant Reviews
 

Ricardo’s restaurant


South-of-the-border specialties come served in very inviting surroundings.

Doug Hill November 9th, 2011

Ricky’s Cafe is an impressive, freestanding Spanish colonial-style building in a bustling strip mall. It’s maroon and pink outside with a brick-colored tile roof. Although named “cafe,” Ricky’s is closer to being a fancy restaurant than a snack bar or coffee shop.

Ricardo Lopez (its proprietor) operates this flagship location. There are two other Ricky’s Cafes in OKC.

Pride in ownership and operation are evident in the spotless interior that’s spacious and attractive. The place exudes attention to detail. Tasteful floral arrangements, wrought-iron candelabras and colorful Mexican ceramics are at every turn. Behind glass, next to the comfortable waiting area, is “Ricky’s Tortilla Factory,” where an employee operates a stainless steel machine and mini assembly line. We watched her crank out the freshly made warm flour tortillas that are served with every order. The dining rooms are divided between comfortable booths and mauve-colored granite-top tables.

right, Bianca’s Favorite

Friendly waitstaff brought tortilla chips, salsa and queso immediately after we were seated. Ricky’s menu has their logo on the cover, a smiling cartoon chili pepper with two teeth, wearing a sombrero, serape and Western boots; inside, it’s a full six pages that require careful reading. You’ll find some truly authentic Mexican cuisine among the more common Tex-Mex and straight-up American dishes.

I like places that name plates after their friends, patrons or celebrities, and Ricky’s has several. If I owned a Mexicano restaurant, there would certainly be my own version of Ricky’s Special Mexican Dinner ($14) on the menu. It’s a gigantic platter with chicken and cheese enchiladas, two tamales, one taco, guacamole and beans and rice.

The taste is unmistakably from family recipes. Nothing about this food hinted at a corporation lurking in the cocina. But it’s not midnight-in-the-barrio taco truck fare, either.

There’s no baby goat or lingua in fried masa. Ricky’s is definitely Norte Americano friendly. Unlike many Mexican restaurants that cater to gringos, Ricky’s salsa is boldly spicy. Made in-house with plenty of cilantro, garlic, fresh tomato and chili, the salsa’s fragrance and flavor are above the insipid stuff sometimes served in these parts.

Bianca’s Favorite ($15) is guiso, beef tips sauteed with tomato, onion and jalapeño, a chicken and sour cream enchilada, carne asada taco, fried potatoes, rice and beans. The delicately seasoned beef, flavored with caramelized onions, was delicious rolled up in a tortilla.

Tony’s Special ($13) features costillas de puerco or pork ribs, along with a taco, enchilada, rice and beans. The ribs were not as tender as they could have been, but otherwise tasted good. Chile Colorado ($12) was as fiery on the palate as it appeared on the plate. A distinctively crimson guajillo sauce gave this dish a real piquant bite. Ricky’s has some veggie plates including Fernando’s Taste of Mexico ($12) with cheese quesadillas and guacamole.

Seafood dishes tend toward shrimp and catfish filets. Cocktel de Camaron ($10) is shrimp cocktail with lime and tomato served in a big glass goblet.

There’s a section of the menu titled “Breakfast in America.” These egg-and-meat plates are served all the time. The machaca ($8.99) is scrambled eggs with dried and spiced shredded beef. It’s a traditional favorite of silver miners in the Sierra Madres in the state of Chihuahua, but rarely seen on Oklahoma menus.

There are several grilled steak choices, including Bistek Ranchero ($11), a small beef steak served with cheese, beans, rice and pico de gallo. Wash one of those big platters down with a large frozen margarita ($8.49), a Dos Equis Amber ($3.89) or go for a more exotic choice. Ricky’s version of horchata ($1.99) combines sweetened milk with ground rice, vanilla and cinnamon. They also serve tamarind and hibiscus tea concoctions. If that’s too much of a walk on the wild side, you can always stick with house-made lemonade ($1.99) or domestic suds ($2.99).

Photo by Mark Hancock

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects and include constructive criticism regarding food, ambience or service when appropriate.

 
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