El Rincon Blog

Discover Tlaquepaque! Premire Issue!

Posted by Demetri Wagner on Sun, Oct 21, 2012 @ 19:10 PM

Tlaquepaque creates memories for so many vistors. Now, with our own full color magazine vistors can take that memory home to share again and again with friends and family. Visting Tlaquepaque is a delight for so many they just love to share it. A quarterly effort, directed by Wendy Lippman, the magazine will change with the seasons to highlight our natural beauty, shops and restaurants. El Rincon Restaurante Mexicano is in the magazine featuring our winning Green Chili Recipe for your enjoyment.

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The Perfect Chili Relleno is at El Rincon Restaurante Mexicano

Posted by Demetri Wagner on Sun, Aug 5, 2012 @ 20:08 PM

The Perfect Chili Relleno is at El Rincon Restaurante Mexicano. Fresh from the Green Chili fields, El Rincon picks only the best Anaheim Chili's to make the Perfect Chili Relleno. Five different amazing new chili rellenos are on the El Rincon menu. Each made with green chilies so fresh they have that full bodied, crunchy taste of just harvested. We guarantee you will notice the difference. We invite you to taste the Perfect Chili Relleno at El Rincon today! Five kinds to choose from:

Traditional Chili Relleno - Egg Battered Anaheim Green Chili stuffed with Queso Fresca, Onion & Bell Peppers, topped with El Rincon's award winning Green Chili Sauce  & Pico de Gallo. Tomatillo Sauce or Adobado Sauce available too. 

Shrimp Chili Relleno - Bread Crumb Battered Anaheim Green Chili stuffed with Shrimp, Queso Crema, Onion & Bell Peppers, topped with Adobado Sauce with Lemon & Pico de Gallo. 

Picadillo Chili Relleno - Egg Battered Mild Anaheim Green Chili stuffed with Carne Asada, Onion & Bell Peppers, topped with Tomatillo Sauce and Pico de Gallo. 

Blue Corn Chili Relleno - Egg Battered Mild Anaheim Green Chili stuffed with Queso Fresca, Onion & Bell Peppers rolled in Blue Corn Chips, and topped with El Rincon's award winning Green Chili Sauce and Pico de Gallo.

Mushroom Chili Relleno - Egg Battered Mild Anaheim Green Chili stuffed with Mushrooms, Queso Fresca, Onion & Bell Peppers, topped with Adobado Sauce with Avocado & Pico de Gallo.

       El Rincon Picadillo Chili Relleno     El Rincon Mushroom Relleno

Available every year only during the month of August, Green Chili harvest month. For a unique taste of the Southwest be sure to "think" - El Rincon Restaurant Mexicano!

 

Topics: Maragritas, El Rincon, Mexican food, Chili Rellenos

Celebrate 4th of July with "Arizona Style" Mexican Food

Posted by Demetri Wagner on Mon, Jul 2, 2012 @ 12:07 PM

El Rincon Restaurant Mexicano invites you to Tlaquepaque Village to celebrate the 4th of July with an ice cold Corona, Mexico's favorite bottled beer. Coronas will be on special at $2.00 all day Wednesday, July 4th. Settle into our cool patio or cooler dinning room for Sedona's best Mexican Food. We serve an "Arizona Style" Mexican food with roots in native Dene' (Navajo)/Hopi and Castilian Spanish cuisine. Since our opening in 1976, we promise to serve the finest, freshest, local Mexican food possible. We enjoy what we do, and we care about you, and our community. Today, we proudly fly our county's flag in honor of those who protect America, and America's Freedom. 

                                              El Rincon USA Flag

Topics: Mexican food

Hola! Fathers Day is Sunday!

Posted by Demetri Wagner on Thu, Jun 14, 2012 @ 20:06 PM
This is Demetri of El Rincon Restaurante Mexicano in Tlaquepaque Village.  The home of Sedona's finest “Arizona Style Mexican” cuisine. Yes, its fathers day again. What to do? So here's a tip for the ladies who want to impress their guys. Treat them to lunch or dinner at El Rincon for great Mexican food and $2 Coronas or $5 Margaritas. Hand made Chimichangas with beef, chicken or shrimp smothered in our award winning green chili served piping hot! Warning, three drink limit.  Ladies, promise you will get your guy safe. Your the designated driver! OK?35th marg Open everyday for lunch and dinner. Dinner reservations are advised, so give us a call us at 282-4648. El Rincon Restaurante Mexicano. Simply Sedona's best Mexican since 1976. Muchas Gracias Amigos!

Topics: Maragritas, El Rincon, Mexican food, Father's Day

Dine Among the Giant Sycamores at El Rincon

Posted by Demetri Wagner on Tue, Jun 12, 2012 @ 15:06 PM

Giant Sycamore trees grace each end of El Rincon's delightful outside dining patio. Their large, three-to-five point green leaves create a marvelous, cool, shady canopy over our eight table patio.  A huge trunk with marbleized hues of gray, brown and cream adorns the patio on the north end. These beautiful trees and El Rincon have literally grown together for 36 years. Our Facebook cover photo shows the north Sycamore tree today, and if you follow the time line back to our opening you will see a photo of El Rincon in 1978. Over the years this Sycamore tree has nearly tripled in diameter, doubled in height and is gradually encroaching on that corner of the patio.

 Sycamore Shaded Patio resized 600

The Sycamore tree is a symbol of perseverance and adaptation to one's environment. The Sycamore is an ancient tree being one of the oldest species of trees on the planet. Like the Sycamore tree, El Rincon has had the perseverance to hold on to what we do best - serving Arizona Style Mexican Cuisine. We have specially adapted our very small kitchen to serve an ever increasing number of guests year over year. Our goal is to insure top quality and consistency every time you visit.

 Sycamore Trunk

Next time you're sitting on our patio enjoying a great Arizona Style Mexican dinner in the cool shade of these ancient Sycamores, give thanks to Abe Miller for the foresight to build around them, and the current Tlaquepaque management for preserving these masterpieces of nature all around Tlaquepaque.

Topics: Sycamore Trees

The Winning Chili Verde Recipe for our Fans

Posted by Demetri Wagner on Thu, May 17, 2012 @ 11:05 AM

Chaly Ortiz

El Rincon's Chili Verde Recipe is a traditional style Mexican Chili. It can be made with beef or pork, and no meat for a vegetarian green chili. At El Rincon we use a lean, course ground beef. This recipe has been perfected for home preparation by our Chef, Chaly Ortiz. The hotness can be controlled by asking for fresh "mild" green chili's at your grocer.

Chili Ingredient

INGREDIENTS:

1 pound lean ground beef

2 small/medium white onion -{ 1 cut in half, then separate layers, 1 diced}

5 fresh jalapeños cut in half  - {cleaning out seeds will help for a milder chili}

2 fresh habaneros chili - {cleaning out seeds will help for a milder chili}

1 whole chipotle chili in sauce - {available at your grocer in small cans}

6 cloves of fresh garlic - {2 sliced, 4 whole}

1 teaspoon granulated garlic

1 tablespoon mexican cumin

1/2 teaspoon coriander

1 tablespoon olive oil

18-20 fresh Anaheim green chilies diced - {peeled and cleaned. How? Google it!}

1/2 cup fresh chopped cilantro

3/4 cup tomato sauce

1 cup water

 

PREPARATION:

Heat a six quart pot to medium heat with olive oil. When hot brown sliced garlic and diced onion  ~ 4 minutes. Then add beef, cumin, coriander, granulated garlic and salt. Simmer ~ 12-15 minutes.

Roasted Chilis

Meanwhile, on a hot grill roast the layers of onion, jalapeños, habanero chilies, 2 Anaheim green chilies, and 4 cloves of garlic. Toasty edges and grill marks are what we're after, ~ 8-12 minutes. When done place in sealed container for 10 minutes to infuse flavors. In a blender place 1 cup water, 3/4 cup tomato sauce, 4 roasted cloves garlic, and chipotle chili. Blend until smooth making sure garlic cloves are completely blended. Then add remaining roasted onion, jalapeños, chilies, etc. Blend until smooth.

Finally, add blended ingredients, diced green chilies and chopped cilantro to the simmering beef. Simmer ~ 7 more minutes, adjust thickness by adding water if necessary, then serve. Serves 6-8.

El Rincon's Chili Verde can be eaten alone, or used as a sauce over just about anything. Wrap in a tortilla for great green chili burros. If you like to make a chili stew, you can by using 2 pounds London Broil cut in 1" squares instead of ground beef. We hope you will try our recipe. Let us know what you think if you do! Nos vemos mas tarde!

Did you know El Rincon is now open Monday nights?

Posted by Demetri Wagner on Mon, May 14, 2012 @ 21:05 PM

 Yes, its true El Rincon Restaurante Mexicano is now open everyday! 

CC ER Marg

Hola! This is Demetri of El Rincon Restaurante Mexicano in Tlaquepaque Village.  The home of Sedona's finest “Arizona Style Mexican” cuisine. Open everyday for lunch and dinner. Ok, now you know we're open Monday nights, but its not just an ordinary Monday night, its HAPPY HOUR ALL NIGHT LONG! Starting at 4 PM. So our world famous Margaritas made with our fresh homemade Sweet & Sour, are Half Price! Appetizers are Half Price, yum! Picture this: sitting our cool Patio, sipping a premium Margarita Magnifica, munching chips and Salsa with Rolled Smoked Chicken Quesadillas. Almost Heaven! Is it Monday yet??  We serve great Mexican the way you like it! Dinner reservations are strongly advised, give us a call us at 282-4648. El Rincon Restaurante Mexicano. Simply Sedona's best Mexican food since 1976. Muchas Gracias Amigos!

El Rincon Chefs Chaly & Luis Bring Home The Chili! Twice!

Posted by Demetri Wagner on Mon, May 7, 2012 @ 16:05 PM

Congratulations! Chaly and Luis! Our husband and wife chef team, at El Rincon Restaurante Mexicano. For two years in a row they have bought home the grand prize trophy, Rotary's "Big Red Chili." Our Chili Verde is a traditional Mexican food recipe that Chaly and Luis have made all their own. They hand roast the different ingredients to give it the winning taste. Winning out over more than 15 different chili recipe's from 11 of Sedona's best restaurants is no easy task. Our winning Chili Verde is served everyday at El Rincon. Come in a taste for yourself. We are sure you will agree. Tell the staff Demetrio sent you!  Nos vemos más tarde!

Chaly&Luis2012winnerscopy

Topics: Chili Cook-Off, Mexican food, Cinco de Mayo

Cinco de Mayo Fiesta in Tlaquepaque A Huge Success

Posted by Demetri Wagner on Sun, May 6, 2012 @ 21:05 PM

Tlaquepaque, thanks to Wendy Lippman, hosted a wonderful, jam packed Cinco de Mayo Fiesta, on Saturday May 5th. The number of people attending exceeded expectations. No wonder because mariachis' played, Mexican folklorico dancers danced, and Latin music played in Patio del Norte. The highlight of the event was the 2012 Great Sedona Chili Cook-Off sponsored by the Rotary Club of Sedona. There was tough competition between 12 local restaurants for Sedona's best chili. El Rincon, for the second year in a row, won 1st place for the coveted Judges Trophy. The trophy sits in El Rincon's entry for all to see for the next year. The Oak Creek Brewery and Grill won 1st place Peoples Choice Award. El Rincon placed 3rd for the Peoples Choice Award. Everyone thoroughly enjoyed the day tasting chili of all kinds, lounging in the beer garden, and sipping margaritas from El Rincon's patio bar. Overflow crowds packed El Rincon after the event to taste the winning chili. Over 100 quarts of El Rincon's Chili Verde was served on Cinco De Mayo. Pictures and video will be posted very soon. El Rincon wishes to thank everyone for coming and supporting this great event. Nos vemos más tarde!

Chili Cook-Off and Cinco de Mayo - Tomorrow!

Posted by Demetri Wagner on Fri, May 4, 2012 @ 16:05 PM

El Rincon wants to invite everyone to the Cinco de Mayo Celebration held Saturday, May 5th, in Tlaquepaque,  11:00 AM TO 3:00 PM.

At the same event is the 2012 Great Sedona Chili Cook-Off

We won 2011 and we are defiantly out to win again in 2012!

Our chili is from authentic Mexican recipes, full of southwest flavors with a deep, earthy delicious pause before the hotness.

We have 4 kinds this year:

  • Green Chili and Beef - Medium hot, but not too hot, for ordinary folk.
  • Green Chili and Beef - Steamy for the daring.
  • Green Chili and Pork - a traditional Mexican recipe, it's steamy.
  • The fourth is a surprise, you will just have to come and taste it. It's absolutely delicious and get this, it's served cold.

You can bet! We plan to win in 2012!

Topics: Event, Chili Cook-Off, Mexican food, Cinco de Mayo