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Ricardos

Tulsans who want the best chile relleno in town go to Ricardos. The dish starts with a mild Anaheim pepper stuffed with cheese, battered, fried and topped with the restaurant's one-of-a-kind chile con queso. The dish represents just one of many Mexican favorites available at Ricardos, from nachos overflowing with toppings to enchiladas bursting with slow-simmered meats.
Dishes represent traditional restaurant cuisines with a twist. The Mexican potato skins, for example, boast ground beef, diced onion, cheddar and jalapenos and are served on a bed of bubbling queso sauce. The burritolata is a favorite among locals, a huge beef and bean burrito smothered in chile con queso and topped with olives and guacamole. Lighter options include protein platters with few carbohydrates and a tostada topped with fresh beans and a baked chicken breast.

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