Richardson's

There are many different types of cuisine throughout the United States.  From Southern comfort food to Alaskan Moose steaks.  I've heard of Texas BBQ and Philly cheesesteak but I haven't had a chance to eat New Mexican cuisine.  So I made my way to Central Phoenix, on 16th Street north of Bethany Home to a restaurant called Richardson's.  Richardson's is one of three options in this family of restaurants.  We arrived shortly after they opened for dinner and we asked for a table.  The hostess told us that because we didn't have a reservation they would be able to seat us but we would have to be clear of the table for someone who had a 6:30 reservation.

They did have multiple choices for appetizers but we went for a special on their chalkboard, the appetizer combo.  This consists of two bacon wrapped jalapenos stuffed with cheese, two small crab tostados, and two crab.  Each of them had increasing degrees of spicy heat.  Starting with the crab cakes which are served atop a bed of rice and tortilla, and topped with a spicy mayo sauce.  Next in line for spice were the crab tostados.  These were served with fresh beans and great southwestern flavor.  And the most spice, five alarm fire spice, were the jalapenos.  Have your Coca-Cola ready to drink before you bite into these.

After eating the jalapeno Patti decided she needed to play it safe from the spicy food.  How can you go wrong with a traditional surf and turf?  Well you could get heartburn if it is a New Mexican surf and turf.  The entree consisted of beef tenderloin, two jumbo shrimp, and three flat enchiladas with red and green sauce.  It is served with Richardson's famous green chili potato and beans.  The steak and the shrimp were grilled over pecan wood which gave it a rich smoky flavor.  The innovative side dish of the green chili potato was an amazing combination of taste and texture.  They fill a green chili with mashed potatoes and roast it.  I was expecting it to burn my mouth but the chili was mild and the potato helped soothe the heat.  The one item that you need to be careful of was the flat enchiladas.  This will set your mouth a blaze with no relief in sight.  There is a warning on the menu that states their chili policy is "you order it, you own it".  I wouldn't try and send a dish back because it is too spicy.

A lot of food isn't what you expect it to be.  I was anticipating that my entree would be spicier than Patti's but in reality it was more mild than hers.  I ordered the Chimayo Chicken.  This comes with the green chili potato and mixed vegetables including carrots, broccoli and asparagus on the side.  The chicken was a breast stuffed with spinach, sun dried tomatoes, poblano chilis and asiago cheese.  This dish is definitely for the cheese lover.  I was delighted with the tons of asiago cheese that filled the chicken.  I was actually pleased with the carrots.  Most experiences I have had are either over or under cooked and although I am not a fan these were perfect in that that they were soft with a slight firmness in the center.

This New Mexican cuisine definitely has a large degree of spice in their meals.  They have taken what seems to be a fusion of the surrounding states to make their own unique flavor.  So if you haven't been to New Mexico and you have a hankering to put a few blisters on your tongue, head up to Richardson's and try it now.