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Richard's Mexican Restaurant Restaurant Review: In 1989, before anyone in this neck of the desert had even heard of black beans, brown rice or whole-wheat tortillas, Richard's was serving them in an effort to put a lighter spin on classic New Mexican cuisine. That effort was not only successful but happily continues today; best bets include a mean vegetarian posole (whole hominy simmered with dried red chilies) and two traditional dishes you don’t see much north of the border: calabacitas---a stew of green and yellow squash, roasted green chile and corn---and fideos, thin vermicelli noodles cooked quickly in tomato sauce. Rest assured that carnivores have plenty of options too, healthy or otherwise---including eggs with picadillo (a spiced ground-beef mixture) and grilled rather than deep-fried chiles rellenos; for dessert, there’s always chocolate cake, though we prefer the occasional special like lemon meringue pie. You don’t have to be a teetotaler to enjoy your meal either; beer and wine are both available.