Rancho T offering up both the traditional and non-traditional.
Update #1 — August 26, 2015; 11:09 AM
We’ve already shown you RTD review and now Style Weekly has posted their review:
But for the most part, what comes out of chef Aaron Cross’ kitchen is tremendously satisfying. Pulling from time spent cooking with his Puerto Rican grandmother, it’s clear that Cross has great reverence for the soul of the food he prepares. His bold and confident use of bay, cilantro, marjoram, mint and every pepper imaginable, and his capacity to balance brightness and heat, is impressive. The spicy, sweet and sticky wings ($8) in the traditional Costa Rican lizano sauce, prepared with guajillo peppers, cumin and molasses, are excellent examples.
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Original — August 13, 2015
The masa pastry enveloping the three empanadas ($5) was a pleasant surprise, giving the hot pockets a crisp crunch. The savory turnovers were stuffed with poblano peppers, squash, green onions and mild cheese, and served with a lime-infused salsa verde.
Dishes such as the fried bologna sandwich ($9; add $2 with egg) and pork chop ($16) are a nod to New Mexican cuisine with their fried-egg topping. A crisp slab of thick bologna is stacked with lettuce and onion, slathered with creamy Duke’s mayo and nestled in a buttery bun.
Fried bologna sandwich is not something you’d expect when walking into a Mexican restaurant but it sounds like Rancho T pull off both the traditional and non-traditional dishes well. It’s worth noting that the current menu doesn’t list a fried bologna sandwich and now I want a fried bologna sandwich.
Image: Rancho T