Tasting Arcadia

Episode 15 - Don Ricardo's Bar and Grill

• Karen Mac Nair • Season 2 • Episode 15

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Family legacy meets culinary passion at Don Ricardo's Bar and Grill, In this mouth-watering episode of Taste of Arcadia with Karen Mac Nair, Gumaro shares the heartfelt story behind their restaurant - named to honor his grandfather Ricardo - and share what they are bringing to the Taste of Arcadia.

For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.

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John Villa:

Welcome to Tasting Arcadia, the official podcast of Taste of Arcadia. Taste of Arcadia is an all-inclusive event featuring food and drinks from the San Gabriel Valley restaurants, all for one price Sample food, wine, beer and spirits. Check out our brand new cars, visit our business showcase booths, smile at our photo booth and shake it on the dance floor with me, john Villa from Dance Syndicate DJ Entertainment. Taste of Arcadia is September 13th at Santa Anita Park. The fun goes from 2 to 6 pm, with special VIP entrance at 1 pm. Don't forget this isa 21 and over event. Get your tickets today at tasteofarcadiacom. Now let's hear it for our host, karen McNair.

Karen Mac Nair:

Thanks, john. That was a great intro. So nice to always have John Villa from Dance Syndicate around. Hello everyone, as John said, I'm Karen McNair, the CEO for the Arcadia Chamber of Commerce. We are on the podcast Tasting Arcadia. I have always astonished how many great places we get to hear about, so we have another one today. Yay, are you all clapping? If you're driving, don't clap. If you're walking, you can clap with me. If you know me, you know I like to clap. Okay, enough about that.

Karen Mac Nair:

We are here with the representative, gumaro gumaro yes um, now are you part owner with your dad, uh before I give the name out are you the right hand man?

Gumaro Rosales:

right hand man.

Karen Mac Nair:

Let's say, okay, we'll call you that from don ricardo's bar and grill welcome.

Gumaro Rosales:

Thank you for having me so excited that you're here.

Karen Mac Nair:

We're going to ask you some great questions. I don't know if you are watching on YouTube, but the spread that is in front of us makes me so excited. I am a huge Mexican food fan, so this makes me happy. I love doing interviews with great Mexican food places definitely one of our top sellers, for sure. Yay, Okay, we'll tell you more about it if you're just listening. We're going to start off with tell us about Don Ricardo's. Where are you located?

Gumaro Rosales:

So, don Ricardo's, we're actually going on three years, august 22nd. We're located off of Foothill and 2nd, right across the street from the Rolfs. A little bit about us. You know my dad. He's always wanted to do something in honor of my grandfather. He did pass away so he never really got the chance to see this new place. Small family you know my dad, hard worker, that just paving the way for me and my brother to have an opportunity to give to our kids you know, paving the way for me and my brother to have an opportunity to give to our kids.

Gumaro Rosales:

you know, man, sorry.

Karen Mac Nair:

Sorry, no, it's okay. So this is inspired by your grandfather, by my grandfather. Yeah, ricardo Don Ricardo's. Oh, his name is Ricardo His name is Ricardo.

Gumaro Rosales:

yes, oh okay. So yeah, this is all in honor of him, and that's where the logo and the name came from.

Karen Mac Nair:

Oh, that's nice. So is this your second location?

Gumaro Rosales:

Second location, the first place, it's called Echo en Mexico. Okay, it's in El Sereno, so not too far from here, just a little south of South Pasadena. That place has been around with us at least for about seven years, oh nice. And now Ricardo's again. We're going on year three, so very excited about that. You know. Definitely a milestone for myself, for my father, the employees we have there. You know we're all very excited to be here.

Karen Mac Nair:

Well, I know Arcadia is really happy that you're here. There's a lot of I'm going to ask this question. Yes, people stop by during happy hour, do? There's a lot of I'm going to ask this question.

Gumaro Rosales:

Yes, people stop by during happy hour. Do you have a happy hour? We have happy hour seven days a week, from three to six and from 8 pm to close, and there is a list of items like this ceviche that I have in front of me. That's again a top seller. We have tacos, wings, margaritas, cadillacs, micheladas, with our famous house made mix.

Karen Mac Nair:

So large variety. Yes, and Taco Tuesday you have Taco.

Gumaro Rosales:

Tuesday Taco Tuesday $2 tacos all day long. Sometimes you get lucky and from $3 to $6, you get $2 tacos and a $6 margarita.

Karen Mac Nair:

Ooh, I like that. Okay, friends we're going. Anyone want to join oh camera? Anybody joining me?

Gumaro Rosales:

Okay, favorite dishes that you have there. Favorite dish being that I eat there every day, it's kind of hard to just choose one item.

Karen Mac Nair:

That's true, I didn't think about that yeah.

Gumaro Rosales:

So I mean, the fish tacos are very good. We actually have one here um ceviche. I love the ceviche, but my favorite, favorite would probably be our carne asada carne asada ranchera, so that's one thing that you know. Family weekends we'd have carne asada at the house, so to be able to bring that dish as well into the menu. It's a top seller. I can eat meat every day, so that's I would call that my favorite plate for sure Love that.

Karen Mac Nair:

Okay, I didn't ask this before, so this question just came to me. Menudo on Sunday mornings.

Gumaro Rosales:

Yes, so pozole with pork and menudo Saturday and Sunday, and every day we have the green pozole with chicken. Oh, every day, every day, yeah, okay, that's my favorite. Yeah, so we were trying, I was trying to think of some twists to add to the menu. You know, I know people go more for the chicken than the pork once in a while not so spicy, and that's actually a recipe that my mom passed along as well.

Karen Mac Nair:

Okay.

Gumaro Rosales:

So growing up you know she would make the green pozole with chicken, and it's one of my favorites. That's another dish as well that I can highly recommend.

Karen Mac Nair:

Oh, I love that. I'm sure I feel like everyone who's listening right now. It's hot outside. So, I'm sure pozole is not like top on your list, but it just makes such a. It's a hug.

Gumaro Rosales:

You'd actually be surprised of the people that come in on a hot summer day wanting our soups. Yeah, they're, they're delicious. Our chef really takes pride into it. And you know our chicken soup, beef soup, pozole, tortilla soup, it's, you name it, they're all top sellers.

Karen Mac Nair:

So are some. You had mentioned your mom with the pozole, or is there anything else?

Gumaro Rosales:

inspired by family recipes. I want to say, you know, like the pozole for sure is with her, a large amount would be from our chef, julian.

John Villa:

Shout out to him Whoop, whoop.

Gumaro Rosales:

Yeah, he's the one behind the majority of it from making, you know, chile rellenos, tamales, um, our mole. You know, seeing how many ingredients go into making that mole from scratch, it's honestly like sometimes I see it and I'm just like wow, you know it's. Uh, it's inspiring in a way too. You know, I love going out eating good food and just seeing the way he crafts things like that it's just you know, it's a good feeling, and that's one thing that I'm proud of as well.

Karen Mac Nair:

It's definitely a love language and a talent. Correct, yeah, you can definitely see it. We kind of talked about the inspiration behind the menu, anything else you want to share. I mean, we know some family recipes and things your wonderful chef.

Gumaro Rosales:

Yeah, you know what my respects to him? He has a lot, a very lot to do with it. You know, my parents come in taste the food and, hey, maybe we can switch this off.

Karen Mac Nair:

so there are judges you know and if we, if we meet their, priority, then we know, you know we're doing well yeah, so again the panel of judges.

Gumaro Rosales:

I could see him coming in like the master chef walking in, I'm just like, oh, here we go. Once we see is done with this food, we're all like all right, we made it.

Karen Mac Nair:

Okay, I feel like that needs to be filmed one time, and just on your.

Gumaro Rosales:

Instagram. Yeah, it's out of here.

Karen Mac Nair:

Um, what are some ways as a community Cause we really want to support your business. We love that you've been here, but we want to make sure you stick around, yes, and that you are always with us Any ways you can give us tips to support.

Gumaro Rosales:

You know, catering orders that's one thing that has definitely grown this past year for us. But obviously there's always room for growing more. So that's one thing that you know we're excited to do. Growing more, so that's one thing that you know we're excited to do. And you know, um, that's one way. Social media, even if it's just a liking the post or reposting coming in for happy hour, you know, those are just one of many ways to to support us. Um, sunday mornings, you know we have football coming up. Okay, we have a uh special menu coming out just for football.

Gumaro Rosales:

So that's another way I want it to be the place to go watch your NFL Sunday football.

Karen Mac Nair:

Okay, we've got some great fans out there.

Gumaro Rosales:

It's a lot of chitchat yeah.

Karen Mac Nair:

So when you do fantasy football, picks come yes, exactly.

Gumaro Rosales:

And then you have your tradition yes.

Karen Mac Nair:

Is there something that you feel like your family, you or is most proud of?

Gumaro Rosales:

Myself one thing that I can really like say I'm proud of. Not only, you know, making it three years in, because when we first got the place there was some people that were upset. You know, I know change is not welcome around here, but we made it this far and I'm proud of that.

Karen Mac Nair:

Yes.

Gumaro Rosales:

I'm proud of the team that we have, that we've kept from, you know, the previous restaurant to now. Without them, you know, I wouldn't be able to do this alone. We still have Gilbert making, you know, one of the best margaritas in town. I feel like I want to clap for that.

Karen Mac Nair:

Yay, gilbert, margaritas in town. I feel like I want to clap for that right, you know long time server there, his son chris lalo.

Gumaro Rosales:

So again, it's not just myself, it's the great team that I have there that supports me, supports my family business. Oh, love that and uh. Because of them I can go home to my kids as well and hang out with them. I have three kids, so it's restaurant kids, restaurant kids.

Karen Mac Nair:

Your days are full but that's really what the arcadia and surrounding communities are all about is about supporting our small businesses so that our families can enjoy. Not only your family enjoy your time together, but our family come and enjoy with you. So I definitely feel like your restaurant represents that well, thank you. So last year was your first year with us at Taste of Arcadia First year, correct? Yes, okay, I, you told me something was kind of popular. Why don't you share about that?

Gumaro Rosales:

Yeah, so we have our fish ceviche right here in front of us. Um, last year this was one of the things that we had and we had people coming back for seconds, for thirds. They're like, hey, this is so good, so it's only right if we bring it back in again. Good love that. Yeah, super awesome. We have some tacos here. I am debating on what our second option is going to be. We're working on a new menu, so it could be what we call the costillas de puerco, so the pork ribs in like a molcajete sauce Okay, it can be that or a chicken tinga. Also, we brought in for Cinco de Mayo weekend, which was top seller. So we're kind of debating between those two, but for sure, the ceviche was a hit and it's only right if we bring it back.

Karen Mac Nair:

Okay, so get your votes in quick If you have a request go by Don Ricardo's now and let them know what you want to see at Taste of Arcadia. Is there anything?

John Villa:

else we've missed.

Gumaro Rosales:

Something you want to share before we start tasting, because I'm so excited. Let's see, let's see. Oh man, as far as you know, we talked about our happy hour seven days a week. We have our Taco Tuesday, our Molcajetes, which is a good thing to share. I've seen one person eat it. I've seen four people eat off of it. It's basically the hot, uh, sizzling lava rock stuffed with, like steak, chicken, shrimp, cactus, onions, jalapenos, delicious, very delicious. That's 25 off mondays as well, as our pollo asado is on wednesdays. Um, so those two plates know obviously top sellers as well. If you're looking, you know, to save some money, you can come in either Monday for the molcajete or Wednesday for the pollo asado.

Karen Mac Nair:

Okay, I remembered one more question I had for you. It's a question we get at the chamber a lot. Back in the day, at Santa Anita Mall, there used to be a Don Ricardo's restaurant. Is it the same? Is it part of your family? Is it something different? So get your news here, here we go. Here's the official answer.

Gumaro Rosales:

Since day one, which is about nearly three years ago, one of the first phone calls I picked up there was hey, is this the same place? That was in the mall, and I was like I'm sorry it isn't, you know, but it's still good, you should come give us a try. And three years later we're still getting that same question. So really it's it's not us again. Ricardo is my grandfather, so this is all in honor of him. I wish I would have got to know the one in the mall so we can see how similar.

Gumaro Rosales:

Because there's some people that come in and they're like hey, this is the exact same plate I would get over there and I'm like really so you know, I'm interested in getting some more info on that and seeing what you know they're comparing to.

Karen Mac Nair:

Okay, that's good to know if anyone has any history out there.

Gumaro Rosales:

Go by and share some pictures history old menus yeah, you never know what someone has in that little drunk drawer in their kitchen is that just me that has like the to-go.

Karen Mac Nair:

Well, I guess everything's online now I'm really dated sorry. Well, now the mystery is solved, though we know it's different, but we know it's a strong legacy the power of the name. I'm glad that it's bringing you business. Thank you, okay, we're gonna talk. First I want to talk chips and salsa. Let's get serious here yeah, yeah, every time every time we sit down at your wonderful restaurant, you get this array of dips. Yes, that's my favorite.

Gumaro Rosales:

We start off with our pico de gallo salt. Excuse me, salsa uh-huh we have our wonderful bean dip. Um again, day one when we brought that in, everyone's going crazy no, that's, my favorite so that's. That's one thing I had to bring here, just for those that haven't tried, you know that's one thing that can drive them in.

Gumaro Rosales:

These two salsas here are spicy salsas, so if you want something a little heavier than this on the spice, I'd recommend to start off with this one. Here it's more like a jalapeno tomatillo and onion sauce. Okay, this, it's more like a jalapeno tomatillo and onion sauce.

Gumaro Rosales:

Okay, this one here is a very spicy. That's my husband. Everyone calls it habanero. It's not habanero, so it's more chile de arbol, okay, tomatoes, onions, garlic, you know. So it's still very fresh, but very spicy. Paired well for tacos as well, and I see even some people adding it to the ceviche, ooh yeah.

Karen Mac Nair:

So if you like spicy ceviche, that's the way to go, okay, well, it is amazing how I enjoy the opening, which feels like appetizers right, yes, exactly With the chips and all the sauces. When my margarita comes, it's like course one.

Gumaro Rosales:

Exactly Is the feeling. And the food. And the second margarita? Yes, definitely. And then?

Karen Mac Nair:

now the second margarita is dinners here.

Gumaro Rosales:

Yes, exactly.

Karen Mac Nair:

So let's talk about the tacos. What did you bring today?

Gumaro Rosales:

Perfect. So we have our grilled chicken, taco carne asada, we have our chile verde and our pastor. That is only served on Tuesdays. For Taco Tuesday.

Gumaro Rosales:

So we try to make that exclusive again to drive people in Smart. And then we have our fried fish taco. So both the fish taco here and the fish ceviche, we use mahi-mahi fish. Okay, so very fresh. Again, this is like one of my favorites here. When people are like, what do you mean by fried? It's more like of an ensenada style fish taco. You know, beer battered it's very good, very light. So that's again one of my personal favorites. So I knew I had to bring that one in. So again, you can get these for $2 a piece every Tuesday. Okay, some people love the pastor so much that they're calling on like a Monday or Wednesday, like hey, can I get pastor? I'm like, I'm sorry, it's only Tuesday.

Karen Mac Nair:

So that might be something if we keep getting those phone calls to add on the menu. Question in catering can we order any of those in catering? Oh, of course, yeah, yeah.

Gumaro Rosales:

So any special orders like that, even if we don't have something on our regular menu, we can always do so, just like the two items that I mentioned to you earlier the costillas de puerco, the chicken tinga, as well as the pastor that's always available for catering. So any questions, just call the restaurant, ask for Gumaro and myself, and I'll be there to help you guys.

Karen Mac Nair:

Love that. Okay, I'm going to ask you to hand me the taco plate, please, and thank you, please, and thank you. Okay, here we go. It's wonderful tacos. Okay, which one am I going to try first? I'd start with the pastor. Is that this one?

Gumaro Rosales:

Uh-huh.

Karen Mac Nair:

Is that?

Gumaro Rosales:

pineapple Pineapple, yes, so it gives it a sweet taste to it. It's actually very good and I'm sure if you pass the taco stand and you see the pineapple sitting on top of that large piece of meat, that's the idea behind it.

Karen Mac Nair:

Okay, I'm taking a bite.

Gumaro Rosales:

Ooh, pineapple bite. Oh, pineapple delicious good, right. Yeah, I would not have thought to put pineapple. Yeah, it's, it's a weird. It well, not so weird, but it's definitely a combo that you don't see too too often, especially at a restaurant, more like a street taco.

Karen Mac Nair:

That's where you'll see it, but that's again that's why these tacos are so special taco tuesdays and people are loving it, right, because you get both flavors of it, you know I think it's nice to see how you could just take a taco which someone feel like is so basic, but still have so many flavors, exactly that it's not just a basic taco, it's not something. It's better than you could just whip up at home Exactly. Yes, so good. Okay, I'm going to try the fish taco. Fish taco is also very, very good. There's so much here I don't know if I'm going to make my way all the way around.

Karen Mac Nair:

But oh, okay, so this has peppers.

Gumaro Rosales:

So yeah, we do a mix with cabbage and bell peppers and then the creamy sauce you see on top is a chipotle sauce.

Karen Mac Nair:

that we make in-house we'll move one onion. Okay, now I'm going in again. The peppers make such a difference and that sauce is delicious, very good some people say it's spicy.

Gumaro Rosales:

I personally don't think it's too too spicy, but if good. Some people say it's spicy. I personally don't think it's too too spicy, but if you do get a kick.

Karen Mac Nair:

it's definitely the chipotle peppers. That is good. Okay, I'm going to move on to the ceviche. Yes, although I want to take the cucumbers and dip them in the, of course. Yeah, yeah.

Gumaro Rosales:

That works as well, okay.

Karen Mac Nair:

Okay, it's handing me the ceviche with avocado sliced on top. I'm taking a corn chip, a corn tortilla really that's fried and I'm making it into my fork. We have fresh tomatoes, cucumbers.

Gumaro Rosales:

Cucumbers.

Karen Mac Nair:

Tomatoes. Can you hear the crunch? Yes, yeah.

Gumaro Rosales:

So yeah, on a hot summer day like this that is definitely perfect.

Karen Mac Nair:

Quite refreshing. Oh yeah, I'm a big lime person. Okay, so I love the lime finish, because it's not the first flavor you taste, but it definitely is the last.

Gumaro Rosales:

Yeah, really good. So again, you can find that on happy hour as well. I want to say it's seven bucks, um on happy hour. So, oh my goodness, yeah, definitely a steal with the margarita name.

Karen Mac Nair:

A better combo right after work everyone needs to be there in happy hour. Begin the tasting, especially on tuesdays now we've learned right so much. Well, this is all delicious, I'm so excited to have you at taste thank you, um, thank you for being here with us. It has been a great, great episode thank you for having me I sure hope everyone comes to Don Ricardo's now says hello.

Gumaro Rosales:

Yes, please.

Karen Mac Nair:

Try so many great things on the menu. We've got to talk about so many things, but everyone thanks for listening. Don't forget to go to tasteofarcadiacom. Why do you need to go there? Because you need to get tickets to come and visit all these wonderful restaurants. Taste of Arcadia is September 13th. Please get your tickets today. Um, we are going to have over 50 food and drink vendors, business showcases, business showcase autos wonderful, great things. Make sure you listen. Listen to the rest of our podcasts as we hear more about these wonderful restaurants.

Gumaro Rosales:

So thank you so much for joining us.

Karen Mac Nair:

Thank you so much, and we will see you all in the next episode. Well, not see you, but I hope you get to hear from me at the next episode and I'm looking forward to it. Bye, bye.

John Villa:

Thank you, karen, for another great episode. You can hear us on YouTube, apple Podcasts, spotify, amazon Music and iHeart Radio. Don't forget, join us on September 13th at Santa Anita Park for Taste of Arcadia. You can get your tickets now at tasteofarcadiacom. Thanks again for joining us for Tasting Arcadia. We'll see you at the Taste.