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El Rancho Grande Restaurant Review: El Rancho Grande is the kind of place where you look at the menu and figure with the reasonable prices, portions must be small. But in fact, everything from sandwiches to dinner platters is generously sized. Start with a margarita made with one of the premium tequilas behind the bar, or try some mescal to open your palate (worm or no worm). Dinner starts with chips and salsa, but these chips are homemade, thick and crisp, and destined for dipping in chunky red salsa with plenty of kick. The usual favorites are all present, but there are plenty of other interesting regional dishes, including some from Oaxaca and the "cucina Poblana" from chef Maria Meza's hometown of Puebla. The Torta Oaxaqueña, for example, is served warm and filled with sliced marinated pork and ham, viajero cheese, pickled jalapeños, sliced avocado, onions and refried beans. Tamales come wrapped in a banana leaf and arrive hot, moist and redolent of corn, with a shredded chicken stuffing and a chocolate mole sauce. Enchiladas rancheras (red) and verde (green) are comparably (as in very) spicy. Despite its cocoa origins, mole isn't sweet, so save room for flan or fried ice cream for dessert.