We’re so grateful for all of the response we received for the Best of the Best voting.
Thanks so much to Palm Springs Life, our guests and to all of you who voted!
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The Desert is really hot in the summer. We get that. What better way to cool off than with an ice cold margarita?
Our delicious margaritas are only $5.00 all summer long, all hours, all days.
Why not have two?
Looking for a delicious and cheesy dish that’s easy to prepare? The bonus with Queso Flameado is that your dinner guests will love it and they’ll think you spent your entire day in the kitchen!
Ingriedients:
8 oz shredded jack cheese
2 oz pork chorizo
3 oz chopped tomatoes, onions, & bell peppers
1 7″ round skillet
1oz Chef Ernesto’s “Salsa Negra”
Put cheese and chorizo in a skillet and let it cook in the oven at 400 for 7-10 minutes
Once it is out of the oven, and add all vegetables and the salsa Negra for the finishing touch.
Enjoy!
Looking for a delicious Fish Taco recipe? Chef Ernesto offers you one of Rio Azul’s most popular dishes.
FISH TACOS
6-8 oz Basa Filet
4 oz cabbage
4 oz pico de gallo
2 Medium Flour Tortillas
2 Slices of Avocado
1 oz plain yogurt
1 oz mayo
1/2 oz cayenne pepper
Cut Basa Filet in half, dust in flour salt and pepper then place on griddle. Let the basa cook until both sides have a nice golden brown look.
This is a good time to warm the tortillas. Once the tortillas are nice and warm, place a piece of basa in each. In a bowl, whip the cayenne pepper, mayo, and yogurt to make a creamy dressing. Add cabbage, a slice of avocado, pico de gallo, and cayenne dressing.
To accompany your culinary masterpiece, here are a couple of our most popular cocktails.
PALOMA
1 1/2 oz el jimador blanco tequila
2 oz grapefruit juice
1/2 oz lemon flavored soda
1/2 oz soda water
WATERMELON SPRITZ
2 oz white wine
4 oz of fresh chopped watermelon
Splash of grenadine
Blend together
All that’s left to do now is enjoy!
Ernesto Gastelum had a dream. From a modest upbringing in Sinaloa, Mexico to his relocation to Los Angeles at the age of 13, Ernesto knew that hard work and perseverance was the path to realizing that dream.
Anyone who knows Ernesto knows that he is passionate about food. As a young man, meals at the Gastelum home were a celebration of family and culture. Recipes like Abuelita’s Albondigas Soup and Tia Maria’s Green Corn Tamales handed down generation to generation were the centerpiece of joyful family gatherings. This tradition was important to Ernesto; a tradition he would hand down to his own children.
So he worked tirelessly, moving through the ranks from dishwasher to line cook, to front of the house; all the while knowing that his ultimate goal was to be Head Chef one day, Head Chef at his own restaurant.
And so, when Rio Azul Mexican Bar and Grill opened on Indian Canyon in Palm Springs 8 months ago, Ernesto realized his dream, the culmination of a lifetime of hard work and dedication.
Seated at Rio Azul last week, reading Ernesto’s story which is proudly displayed in their menu, we considered the faith and patience Ernesto must have had to continue to pursue his dream in spite of the many challenges life throws at us. He never wavered. And, through his shining example, he instilled in his children the values that allowed him to realize his dream. Rio Azul is truly a family business.
We are greeted at Rio Azul by Ernesto’s daughter Daniela, a lovely, outgoing young lady whose love for her father’s business is evident. Tonight, she is our waitress. As we ask her some questions about the menu, it’s clear that she shares the same passion for the food that her father must. This was personal to her.
More importantly, not only can you feel the love, you can taste it.
The Rio Azul menu offers a great variety of traditional Mexican dishes made with Ernesto’s homemade sauces and fresh ingredients. The menu also includes dishes passed down through generations of Ernesto’s family.
We tried the Cochinita Pibil – slow roasted pork cooked in a banana leaf with fresh orange juice, lime juice, achiote sauce and fresh Serrano pepper served with a garlic and cheese empanada. The flavor of the pork was bold, spicy (not hot), and so tender that it melted in your mouth. The Garlic and Cheese Empanada and Black Beans were the perfect accompaniment. The portion was so large there was enough left over for lunch the next day. My date had the Fish Tacos – grilled white fish served with onions, tomatoes, cilantro, avocado, shredded cabbage, and topped with their own creamy chipotle sauce (which was delicious). They were the best fish tacos ever.
The portions at Rio Azul are generous, the flavors are bold without being overpowering, and the ambiance is as comfortable as dining at a friend’s house. You’ll love the variety of choices and the creativity of Chef Ernesto’s dishes.
In 17 years of living in Palm Springs we’ve seen many restaurants come and go. Rio Azul has the perfect recipe to be one of the desert’s great success stories. Bold, exciting flavors, large portions and affordable pricing will keep you coming back time and again.
Rio Azul is also participating in Palm Springs Restaurant Week which runs June 3-12. For $24 you can enjoy an appetizer, entrée and dessert from their special menu. For more information, visit them online at www.RioAzulPalmSprings.com.
- Jayden Pentrack
Restaurant Week kick off bodes yummy things to come.
I go to Restaurant Week every year because it showcases the restaurants in our valley that not only have their own signature vibes with amazing food, but also contribute to the charitable climate of the desert. Bottom line: These restaurants are involved with the community and serve food to us on a daily basis.
A preview event last night was promoting Restaurant Week, which takes place June 3-12. During this time, restaurants across the valley will offer dinners for $24 and $36, featuring their signature dishes.
This year, Escena Grill in Palm Springs hosted the kick off, with a modern yet contemporary party that included wine tasting and sample dishes from participating restaurants. Even though there was a smaller food presence then in prior years, the food quality and variety was a good showing.
Other restaurants that are participating had representatives on the scene like Willie Rhine from Acqua Pazza and Lulu and Mindy Reed from Zin American Bistro and Zini, enjoying the fruits of their valley peer chefs.
Highlights:
- The ahi tacos by Chef Andrew Copley of Copley’s, with shells that are a sweetened of version of a classic cookie made with ginger, miso, and sesame seeds , are exquisite texture and taste combinations.
- Escena’s short rib was something I have seen before, yet still perfectly satisfying with their tiny piles of julienned potato curls.
- Trio’s tart cheesecake was tangy with lime and light enough to eat after one of their hearty dinners.
- Johnny Costa’s served meatballs, which I have enjoyed my whole life.
- Cello, a little known gem that serves European bistro food served a nice display of charcuterie, antipasto, olives, grilled peppers and cheeses.
But the winner of the evening was Rio Azul with their sweet corn tamale. Expertly cooked, the tamale had a creamy density consistent throughout, studded with sweet corn kernels, with a shredded cheese topping. This tamale won my vote for a creative and contemporary twist on a traditional food.
Visit the website at www.palmspringsrestaurantweek.com to make a reservation.
- By Kimberly Nichols
Link: http://palmdesert.patch.com/articles/restaurant-week-highlights-best-of-coachella-valley-cuisine
Rio Azul was featured in an article entitled, “Vibrant setting, freshly prepared food will lure you to Rio Azul”, written by Pamela Bieri in the online edition of the Desert Sun.
Palm Springs renowned Chef, Johannes Bacher, owner of Johannes Restaurant, dined at Rio Azul and commented:
“Had dinner there last nite, it was great! The best Mexican Cuisine I had in a long time!!!!!! Thank you Chef!”
Here’s an excerpt from the article:
“A unique new treasure has found its home in Palm Springs. Rio Azul Mexican Bar & Grill opened recently at 350 South Indian Canyon. Prepare to be charmed by the colorful and deliciously vibrant atmosphere and wowed by the culinary creations of Executive Chef Ernesto Gastelum!
The specialty cocktails served at Rio Azul’s full service bar are generous and inventive and the mixes are made with fresh ingredients. The warm and inviting bar area is separate from the main dining room where You can watch the game, dine from the full menu, have drinks with friends, and enjoy the weekend entertainment. Rio Azul Mexican Bar and Grill has Happy Hour nightly from 5-7 PM, and all night on Tuesdays too! Try the house special…the blue Rio Azul Margarita only $3.95 during Happy Hour!
Rio Azul is not your typical Mexican Restaurant! It is Palm Springs only choice for traditional Mexican Cuisine, handcrafted with the best ingredients and served fresh and flavorful! The unique menu is certain to have something for every palate and includes an amazing tableside Guacamole appetizer.
Chef Gastelum’s cuisine is a magical combination of delicious fresh ingredients, and a philosophy of slow food preparation where everything is made to order and freshly prepared. As a result you have a dining experience that excites and delights your senses. Be prepared to relax in this beautiful setting while Chef Gastelum and his team perfectly prepare your meal.
The staff are knowledgeable, very friendly, and provide great suggestions for your dining enjoyment. Trust them to recommend something delicious every time. Service is attentive without being obtrusive. Make Rio Azul Mexican Bar and Grill your choice for Mexican food every time!”