Restaurant of the Month: Tio Ricardo

Each month Yucatan Today visits a restaurant in order to describe what it has to offer. This is not a review; it is a summary of the menu, service, ambience, prices, and opening hours.

December 2006

Cuisine: Monterrey style meats. Chef: Eric Fischer (Chilean). Menu: Northern Mexico meats. Setting: a corner of Monterrey in Mérida. Schedule: 12 noon- 12 midnight. Seating: 150 with three salons for special events. Location: Calles 8 and 23, García Ginerés. Credit cards: Visa, MC. Price for 2 including 2 drinks: $300 pesos. Special: all you can eat meat for three hours for $235 pesos. Parking: in the street.

For 28 years Tío Ricardo has been satisfying the meat lovers of Mérida with its Monterrey style cuisine. Sizzling grilled goat meat, arracheras and prime cuts of beef are the menu choices at Tío Ricardo.  You can start your meal with a cold beer, guacamole or sausage, or grilled scallions, then continue on with the salad bar or perhaps a Caesar salad, then savor your meat dish.

There are two specialties of the house: the cabrito or baby goat (milk fed and under 40 days old assures tender meat) and the arracheras (marinated and grilled tender skirt steak.) Goat cuts include ribs, legs, fillet and head. Prime cuts of beef include sirloin, T-bone, New York, rib-eye, shish-ka-bob and fillet. You can also order these prime cuts by the kilo to go.

To fully enjoy your meal, order a glass of red wine that will be the perfect complement to your meat dish. Tío Ricardo has a very nice selection of wines.

All dishes are served with a baked potato, grilled onion and a bowl of cowboy bean soup. Finish off your meal with a piece of pecan pie or a custard and a cup of espresso!

For 28 years Tío Ricardo has been satisfying the meat lovers of Mérida with its Monterrey style cuisine.