If you walk into Richardson’s on 16th Street expecting a standard taco plate with a side of yellow rice, you’re in for a rude awakening. Or a very spicy one. This isn't your neighborhood Tex-Mex spot. It’s a temple to New Mexican heat, specifically the kind that makes your scalp sweat while you’re still smiling.
Honestly, the Richardson's restaurant Phoenix menu is a bit of a local legend. It’s survived a literal fire, a relocation, and nearly four decades of changing food trends without losing its soul. It's dark inside. It's loud. The smells of wood smoke and roasting chiles hit you before you even clear the doorway.
The Rule You Need to Know
There’s a famous line on the menu: "You order it, you own it." Basically, if you order the green chile stew and realize your tongue is currently on fire, don't expect a refund. They take their heat seriously here. If you’re a spice novice, ask for a sample of the sauce first. They’ll usually oblige, and it might just save your night.
The Heavy Hitters: What’s Actually Worth Ordering?
Most people gravitate toward the Carne Adovada. It's the gold standard. We’re talking about smoked pork roast that has been slow-simmered in a red chile sauce until it practically collapses when you look at it. It’s served with rice, beans, and tortillas to help mop up every last drop of that sauce. It’s earthy, deep, and has a creeping heat that builds as you go.
Then there’s the Chimayo Chicken. This dish is so famous it has survived since the restaurant opened in 1988. It’s a grilled chicken breast stuffed with spinach, sun-dried tomatoes, poblano chiles, and asiago cheese. It sounds a bit 90s, sure, but once it’s covered in that sriracha red chile sauce and served with their "original" green chile potato, you'll understand why it never leaves the menu.
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Don't Sleep on These
- Roasted Elephant Garlic: It’s a massive head of garlic, roasted until the cloves are like warm butter. You spread them on sourdough toast with a little bit of their pesto and goat cheese. It's a social disaster for your breath, but a win for your soul.
- Bacon Wrapped Shrimp: These show up as appetizers or on the New Mexican Platter. They’re jumbo, smoky, and usually come with a dipping sauce that has just enough kick.
- Pasta Heidi: Green chile linguine with grilled chicken in a chipotle cream sauce. It’s proof that New Mexican flavors belong in a pasta bowl.
The Breakfast and Brunch Cult
Brunch at Richardson's is a whole different beast. It runs daily, which is a blessing for those of us who think 11:00 AM on a Tuesday is the perfect time for a Chorizo Benedict.
The Carne Adovada Eggs Benedict is probably the most ordered item on the weekend. It replaces the boring Canadian bacon with that spicy, smoked pork and tops it with a hollandaise that usually has a bit of a jalapeño kick.
You’ve also got the Green Chile Meatloaf and Eggs. It's heavy. It's hearty. It’s exactly what you want if you spent the previous night over-indulging at their sister bar, Rokerij, which is located right next door (and shares some of the same DNA).
The Vibe and the "Hidden" Spots
The layout is kinda confusing if you’ve never been. You have the main Richardson's dining room with its leather booths and copper accents. Then you have the patio. But if you keep walking, you hit Dick’s Hideaway.
Dick’s is smaller, darker, and feels like a secret clubhouse. The menu is almost identical, but the atmosphere is more "local regular" and less "Friday night date." If the wait at Richardson's is an hour—which happens often—check the list at Dick’s. Sometimes you get lucky.
Price and Expectation
Dinner courses generally run between $17 and $44. It’s not a "cheap" meal, but the portions are massive. You are almost guaranteed to leave with a box of leftovers that will taste even better the next morning.
The kitchen uses pecan wood for the grill, which gives the steaks and fish a distinct flavor you won't find at the chain restaurants. Whether you’re getting the Top Sirloin with peppercorn whiskey lime sauce or the fresh Trout, that wood-fired char is the secret weapon of the kitchen.
What Most People Get Wrong
The biggest mistake? Thinking everything is just "Mexican food." New Mexican cuisine is its own animal. It relies on the Hatch chile—both red and green. Red is usually more mellow and earthy; green is bright, fresh, and often carries more of a "bite."
Also, people often overlook the seafood. For a place known for pork and chiles, their Seafood Enchiladas (shrimp and scallop) and the Daily Fish specials are surprisingly high-quality. They get fresh deliveries that rival some of the dedicated seafood houses in Central Phoenix.
Practical Next Steps for Your Visit
If you're planning to go, call ahead for a reservation. This place fills up fast, even on weeknights. If you end up waiting, grab a Prickly Pear Margarita at the bar. It’s one of the best in the city—not too sweet, with a solid tequila punch.
When the waiter asks "Red or Green?", and you can't decide, tell them you want it "Christmas style." They’ll give you both. It’s the only way to truly experience the Richardson's menu for the first time. Just make sure you have plenty of water—or a cold Mexican lager—on standby.