August 12, 2025 • 21 mins
Family legacy meets culinary passion at Don Ricardo's Bar and Grill, In this mouth-watering episode of Taste of Arcadia with Karen Mac Nair, Gumaro shares the heartfelt story behind their restaurant - named to honor his grandfather Ricardo - and share what they are bringing to the Taste of Arcadia.
For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
John Villa (00:04):
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, john Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this isa 21 andover event.
Get your tickets today attasteofarcadiacom.
Now let's hear it for our host,karen McNair.
Karen Mac Nair (00:47):
Thanks, john.
That was a great intro.
So nice to always have JohnVilla from Dance Syndicate
around.
Hello everyone, as John said,I'm Karen McNair, the CEO for
the Arcadia Chamber of Commerce.
We are on the podcast TastingArcadia.
I have always astonished howmany great places we get to hear
(01:08):
about, so we have another onetoday.
Yay, are you all clapping?
If you're driving, don't clap.
If you're walking, you can clapwith me.
If you know me, you know I liketo clap.
Okay, enough about that.
We are here with therepresentative, gumaro gumaro
(01:28):
yes um, now are you part ownerwith your dad, uh before I give
the name out are you the righthand man?
Gumaro Rosales (01:35):
right hand man.
Karen Mac Nair (01:36):
Let's say, okay, we'll call you that from don
ricardo's bar and grill welcome.
Gumaro Rosales (01:42):
Thank you for having me so excited that you're
here.
Karen Mac Nair (01:46):
We're going to ask you some great questions.
I don't know if you arewatching on YouTube, but the
spread that is in front of usmakes me so excited.
I am a huge Mexican food fan,so this makes me happy.
I love doing interviews withgreat Mexican food places
definitely one of our topsellers, for sure.
Yay, Okay, we'll tell you moreabout it if you're just
(02:08):
listening.
We're going to start off withtell us about Don Ricardo's.
Where are you located?
Gumaro Rosales (02:13):
So, don Ricardo's, we're actually going
on three years, august 22nd.
We're located off of Foothilland 2nd, right across the street
from the Rolfs.
A little bit about us.
You know my dad.
He's always wanted to dosomething in honor of my
grandfather.
He did pass away so he neverreally got the chance to see
this new place.
(02:33):
Small family you know my dad,hard worker, that just paving
the way for me and my brother tohave an opportunity to give to
our kids you know, paving theway for me and my brother to
have an opportunity to give toour kids.
you know, man, sorry.
Karen Mac Nair (02:50):
Sorry, no, it's okay.
So this is inspired by yourgrandfather, by my grandfather.
Yeah, ricardo Don Ricardo's.
Oh, his name is Ricardo Hisname is Ricardo.
Gumaro Rosales (02:58):
yes, oh okay.
So yeah, this is all in honorof him, and that's where the
logo and the name came from.
Karen Mac Nair (03:05):
Oh, that's nice.
So is this your second location?
Gumaro Rosales (03:09):
Second location, the first place, it's called
Echo en Mexico.
Okay, it's in El Sereno, so nottoo far from here, just a
little south of South Pasadena.
That place has been around withus at least for about seven
years, oh nice.
And now Ricardo's again.
We're going on year three, sovery excited about that.
You know.
(03:29):
Definitely a milestone formyself, for my father, the
employees we have there.
You know we're all very excitedto be here.
Karen Mac Nair (03:37):
Well, I know Arcadia is really happy that
you're here.
There's a lot of I'm going toask this question.
Yes, people stop by duringhappy hour, do?
There's a lot of I'm going toask this question.
Gumaro Rosales (03:46):
Yes, people stop by during happy hour.
Do you have a happy hour?
We have happy hour seven days aweek, from three to six and
from 8 pm to close, and there isa list of items like this
ceviche that I have in front ofme.
That's again a top seller.
We have tacos, wings,margaritas, cadillacs,
micheladas, with our famoushouse made mix.
Karen Mac Nair (04:04):
So large variety .
Yes, and Taco Tuesday you haveTaco.
Gumaro Rosales (04:08):
Tuesday Taco Tuesday $2 tacos all day long.
Sometimes you get lucky andfrom $3 to $6, you get $2 tacos
and a $6 margarita.
Karen Mac Nair (04:17):
Ooh, I like that .
Okay, friends we're going.
Anyone want to join oh camera?
Anybody joining me?
Gumaro Rosales (04:28):
Okay, favorite dishes that you have there.
Favorite dish being that I eatthere every day, it's kind of
hard to just choose one item.
Karen Mac Nair (04:34):
That's true, I didn't think about that yeah.
Gumaro Rosales (04:36):
So I mean, the fish tacos are very good.
We actually have one here umceviche.
I love the ceviche, but myfavorite, favorite would
probably be our carne asadacarne asada ranchera, so that's
one thing that you know.
Family weekends we'd have carneasada at the house, so to be
able to bring that dish as wellinto the menu.
(04:56):
It's a top seller.
I can eat meat every day, sothat's I would call that my
favorite plate for sure Lovethat.
Karen Mac Nair (05:03):
Okay, I didn't ask this before, so this
question just came to me.
Menudo on Sunday mornings.
Gumaro Rosales (05:07):
Yes, so pozole with pork and menudo Saturday
and Sunday, and every day wehave the green pozole with
chicken.
Oh, every day, every day, yeah,okay, that's my favorite.
Yeah, so we were trying, I wastrying to think of some twists
to add to the menu.
You know, I know people go morefor the chicken than the pork
(05:27):
once in a while not so spicy,and that's actually a recipe
that my mom passed along as well.
Karen Mac Nair (05:34):
Okay.
Gumaro Rosales (05:34):
So growing up you know she would make the
green pozole with chicken, andit's one of my favorites.
That's another dish as wellthat I can highly recommend.
Karen Mac Nair (05:42):
Oh, I love that.
I'm sure I feel like everyonewho's listening right now.
It's hot outside.
So, I'm sure pozole is not liketop on your list, but it just
makes such a.
It's a hug.
Gumaro Rosales (05:51):
You'd actually be surprised of the people that
come in on a hot summer daywanting our soups.
Yeah, they're, they'redelicious.
Our chef really takes prideinto it.
And you know our chicken soup,beef soup, pozole, tortilla soup
, it's, you name it, they're alltop sellers.
Karen Mac Nair (06:08):
So are some.
You had mentioned your mom withthe pozole, or is there
anything else?
Gumaro Rosales (06:14):
inspired by family recipes.
I want to say, you know, likethe pozole for sure is with her,
a large amount would be fromour chef, julian.
John Villa (06:26):
Shout out to him Whoop, whoop.
Gumaro Rosales (06:28):
Yeah, he's the one behind the majority of it
from making, you know, chilerellenos, tamales, um, our mole.
You know, seeing how manyingredients go into making that
mole from scratch, it's honestlylike sometimes I see it and I'm
just like wow, you know it's.
Uh, it's inspiring in a way too.
(06:48):
You know, I love going outeating good food and just seeing
the way he crafts things likethat it's just you know, it's a
good feeling, and that's onething that I'm proud of as well.
Karen Mac Nair (06:58):
It's definitely a love language and a talent.
Correct, yeah, you candefinitely see it.
We kind of talked about theinspiration behind the menu,
anything else you want to share.
I mean, we know some familyrecipes and things your
wonderful chef.
Gumaro Rosales (07:14):
Yeah, you know what my respects to him?
He has a lot, a very lot to dowith it.
You know, my parents come intaste the food and, hey, maybe
we can switch this off.
Karen Mac Nair (07:25):
so there are judges you know and if we, if we
meet their, priority, then weknow, you know we're doing well
yeah, so again the panel ofjudges.
Gumaro Rosales (07:35):
I could see him coming in like the master chef
walking in, I'm just like, oh,here we go.
Once we see is done with thisfood, we're all like all right,
we made it.
Karen Mac Nair (07:43):
Okay, I feel like that needs to be filmed one
time, and just on your.
Gumaro Rosales (07:46):
Instagram.
Yeah, it's out of here.
Karen Mac Nair (07:51):
Um, what are some ways as a community Cause
we really want to support yourbusiness.
We love that you've been here,but we want to make sure you
stick around, yes, and that youare always with us Any ways you
can give us tips to support.
Gumaro Rosales (08:04):
You know, catering orders that's one thing
that has definitely grown thispast year for us.
But obviously there's alwaysroom for growing more.
So that's one thing that youknow we're excited to do.
Growing more, so that's onething that you know we're
excited to do.
And you know, um, that's oneway.
Social media, even if it's justa liking the post or reposting
coming in for happy hour, youknow, those are just one of many
(08:27):
ways to to support us.
Um, sunday mornings, you knowwe have football coming up.
Okay, we have a uh special menucoming out just for football.
So that's another way I want itto be the place to go watch your
NFL Sunday football.
Karen Mac Nair (08:42):
Okay, we've got some great fans out there.
Gumaro Rosales (08:44):
It's a lot of chitchat yeah.
Karen Mac Nair (08:47):
So when you do fantasy football, picks come yes
, exactly.
Gumaro Rosales (08:51):
And then you have your tradition yes.
Karen Mac Nair (08:55):
Is there something that you feel like
your family, you or is mostproud of?
Gumaro Rosales (09:03):
Myself one thing that I can really like say I'm
proud of.
Not only, you know, making itthree years in, because when we
first got the place there wassome people that were upset.
You know, I know change is notwelcome around here, but we made
it this far and I'm proud ofthat.
Karen Mac Nair (09:20):
Yes.
Gumaro Rosales (09:21):
I'm proud of the team that we have, that we've
kept from, you know, theprevious restaurant to now.
Without them, you know, Iwouldn't be able to do this
alone.
We still have Gilbert making,you know, one of the best
margaritas in town.
I feel like I want to clap forthat.
Karen Mac Nair (09:35):
Yay, gilbert, margaritas in town.
I feel like I want to clap forthat right, you know long time
server there, his son chris lalo.
Gumaro Rosales (09:39):
So again, it's not just myself, it's the great
team that I have there thatsupports me, supports my family
business.
Oh, love that and uh.
Because of them I can go hometo my kids as well and hang out
with them.
I have three kids, so it'srestaurant kids, restaurant kids
.
Karen Mac Nair (09:56):
Your days are full but that's really what the
arcadia and surroundingcommunities are all about is
about supporting our smallbusinesses so that our families
can enjoy.
Not only your family enjoy yourtime together, but our family
come and enjoy with you.
So I definitely feel like yourrestaurant represents that well,
thank you.
So last year was your firstyear with us at Taste of Arcadia
(10:17):
First year, correct?
Yes, okay, I, you told mesomething was kind of popular.
Why don't you share about that?
Gumaro Rosales (10:23):
Yeah, so we have our fish ceviche right here in
front of us.
Um, last year this was one ofthe things that we had and we
had people coming back forseconds, for thirds.
They're like, hey, this is sogood, so it's only right if we
bring it back in again.
Good love that.
Yeah, super awesome.
We have some tacos here.
I am debating on what oursecond option is going to be.
(10:43):
We're working on a new menu, soit could be what we call the
costillas de puerco, so the porkribs in like a molcajete sauce
Okay, it can be that or achicken tinga.
Also, we brought in for Cincode Mayo weekend, which was top
seller.
So we're kind of debatingbetween those two, but for sure,
(11:04):
the ceviche was a hit and it'sonly right if we bring it back.
Karen Mac Nair (11:07):
Okay, so get your votes in quick If you have
a request go by Don Ricardo'snow and let them know what you
want to see at Taste of Arcadia.
Is there anything?
John Villa (11:19):
else we've missed.
Gumaro Rosales (11:19):
Something you want to share before we start
tasting, because I'm so excited.
Let's see, let's see.
Oh man, as far as you know, wetalked about our happy hour
seven days a week.
We have our Taco Tuesday, ourMolcajetes, which is a good
thing to share.
I've seen one person eat it.
I've seen four people eat offof it.
It's basically the hot, uh,sizzling lava rock stuffed with,
(11:41):
like steak, chicken, shrimp,cactus, onions, jalapenos,
delicious, very delicious.
That's 25 off mondays as well,as our pollo asado is on
wednesdays.
Um, so those two plates knowobviously top sellers as well.
If you're looking, you know, tosave some money, you can come
in either Monday for themolcajete or Wednesday for the
(12:04):
pollo asado.
Karen Mac Nair (12:05):
Okay, I remembered one more question I
had for you.
It's a question we get at thechamber a lot.
Back in the day, at Santa AnitaMall, there used to be a Don
Ricardo's restaurant.
Is it the same?
Is it part of your family?
Is it something different?
So get your news here, here wego.
Here's the official answer.
Gumaro Rosales (12:24):
Since day one, which is about nearly three
years ago, one of the firstphone calls I picked up there
was hey, is this the same place?
That was in the mall, and I waslike I'm sorry it isn't, you
know, but it's still good, youshould come give us a try.
And three years later we'restill getting that same question
.
So really it's it's not usagain.
(12:46):
Ricardo is my grandfather, sothis is all in honor of him.
I wish I would have got to knowthe one in the mall so we can
see how similar.
Because there's some people thatcome in and they're like hey,
this is the exact same plate Iwould get over there and I'm
like really so you know, I'minterested in getting some more
info on that and seeing what youknow they're comparing to.
Karen Mac Nair (13:07):
Okay, that's good to know if anyone has any
history out there.
Gumaro Rosales (13:09):
Go by and share some pictures history old menus
yeah, you never know whatsomeone has in that little drunk
drawer in their kitchen is thatjust me that has like the to-go
.
Karen Mac Nair (13:18):
Well, I guess everything's online now I'm
really dated sorry.
Well, now the mystery is solved, though we know it's different,
but we know it's a stronglegacy the power of the name.
I'm glad that it's bringing youbusiness.
Thank you, okay, we're gonnatalk.
First I want to talk chips andsalsa.
Let's get serious here yeah,yeah, every time every time we
(13:40):
sit down at your wonderfulrestaurant, you get this array
of dips.
Yes, that's my favorite.
Gumaro Rosales (13:46):
We start off with our pico de gallo salt.
Excuse me, salsa uh-huh we haveour wonderful bean dip.
Um again, day one when webrought that in, everyone's
going crazy no, that's, myfavorite so that's.
That's one thing I had to bringhere, just for those that
haven't tried, you know that'sone thing that can drive them in
.
These two salsas here are spicysalsas, so if you want something
(14:08):
a little heavier than this onthe spice, I'd recommend to
start off with this one.
Here it's more like a jalapenotomatillo and onion sauce.
Okay, this, it's more like ajalapeno tomatillo and onion
sauce.
Okay, this one here is a veryspicy.
That's my husband.
Everyone calls it habanero.
It's not habanero, so it's morechile de arbol, okay, tomatoes,
onions, garlic, you know.
So it's still very fresh, butvery spicy.
(14:29):
Paired well for tacos as well,and I see even some people
adding it to the ceviche, oohyeah.
Karen Mac Nair (14:36):
So if you like spicy ceviche, that's the way to
go, okay, well, it is amazinghow I enjoy the opening, which
feels like appetizers right, yes, exactly With the chips and all
the sauces.
When my margarita comes, it'slike course one.
Gumaro Rosales (14:52):
Exactly Is the feeling.
And the food.
And the second margarita?
Yes, definitely.
And then?
Karen Mac Nair (14:56):
now the second margarita is dinners here.
Gumaro Rosales (14:57):
Yes, exactly.
Karen Mac Nair (14:59):
So let's talk about the tacos.
What did you bring today?
Gumaro Rosales (15:01):
Perfect.
So we have our grilled chicken,taco carne asada, we have our
chile verde and our pastor.
That is only served on Tuesdays.
For Taco Tuesday.
So we try to make that exclusiveagain to drive people in Smart.
And then we have our fried fishtaco.
So both the fish taco here andthe fish ceviche, we use
(15:23):
mahi-mahi fish.
Okay, so very fresh.
Again, this is like one of myfavorites here.
When people are like, what doyou mean by fried?
It's more like of an ensenadastyle fish taco.
You know, beer battered it'svery good, very light.
So that's again one of mypersonal favorites.
So I knew I had to bring thatone in.
So again, you can get these for$2 a piece every Tuesday.
(15:46):
Okay, some people love thepastor so much that they're
calling on like a Monday orWednesday, like hey, can I get
pastor?
I'm like, I'm sorry, it's onlyTuesday.
Karen Mac Nair (15:59):
So that might be something if we keep getting
those phone calls to add on themenu.
Question in catering can weorder any of those in catering?
Oh, of course, yeah, yeah.
Gumaro Rosales (16:06):
So any special orders like that, even if we
don't have something on ourregular menu, we can always do
so, just like the two items thatI mentioned to you earlier the
costillas de puerco, the chickentinga, as well as the pastor
that's always available forcatering.
So any questions, just call therestaurant, ask for Gumaro and
myself, and I'll be there tohelp you guys.
Karen Mac Nair (16:28):
Love that.
Okay, I'm going to ask you tohand me the taco plate, please,
and thank you, please, and thankyou.
Okay, here we go.
It's wonderful tacos.
Okay, which one am I going totry first?
I'd start with the pastor.
Is that this one?
Gumaro Rosales (16:43):
Uh-huh.
Karen Mac Nair (16:44):
Is that?
Gumaro Rosales (16:44):
pineapple Pineapple, yes, so it gives it a
sweet taste to it.
It's actually very good and I'msure if you pass the taco stand
and you see the pineapplesitting on top of that large
piece of meat, that's the ideabehind it.
Karen Mac Nair (16:55):
Okay, I'm taking a bite.
Gumaro Rosales (17:09):
Ooh, pineapple bite.
Oh, pineapple delicious good,right.
Yeah, I would not have thoughtto put pineapple.
Yeah, it's, it's a weird.
It well, not so weird, but it'sdefinitely a combo that you
don't see too too often,especially at a restaurant, more
like a street taco.
Karen Mac Nair (17:16):
That's where you'll see it, but that's again
that's why these tacos are sospecial taco tuesdays and people
are loving it, right, becauseyou get both flavors of it, you
know I think it's nice to seehow you could just take a taco
which someone feel like is sobasic, but still have so many
flavors, exactly that it's notjust a basic taco, it's not
(17:38):
something.
It's better than you could justwhip up at home Exactly.
Yes, so good.
Okay, I'm going to try the fishtaco.
Fish taco is also very, verygood.
There's so much here I don'tknow if I'm going to make my way
all the way around.
But oh, okay, so this haspeppers.
Gumaro Rosales (17:52):
So yeah, we do a mix with cabbage and bell
peppers and then the creamysauce you see on top is a
chipotle sauce.
Karen Mac Nair (18:00):
that we make in-house we'll move one onion.
Okay, now I'm going in again.
The peppers make such adifference and that sauce is
delicious, very good some peoplesay it's spicy.
Gumaro Rosales (18:18):
I personally don't think it's too too spicy,
but if good.
Some people say it's spicy.
I personally don't think it'stoo too spicy, but if you do get
a kick.
Karen Mac Nair (18:24):
it's definitely the chipotle peppers.
That is good.
Okay, I'm going to move on tothe ceviche.
Yes, although I want to takethe cucumbers and dip them in
the, of course.
Yeah, yeah.
Gumaro Rosales (18:35):
That works as well, okay.
Karen Mac Nair (18:37):
Okay, it's handing me the ceviche with
avocado sliced on top.
I'm taking a corn chip, a corntortilla really that's fried and
I'm making it into my fork.
We have fresh tomatoes,cucumbers.
Gumaro Rosales (18:56):
Cucumbers.
Karen Mac Nair (18:59):
Tomatoes.
Can you hear the crunch?
Yes, yeah.
Gumaro Rosales (19:10):
So yeah, on a hot summer day like this that is
definitely perfect.
Karen Mac Nair (19:13):
Quite refreshing .
Oh yeah, I'm a big lime person.
Okay, so I love the lime finish, because it's not the first
flavor you taste, but itdefinitely is the last.
Gumaro Rosales (19:22):
Yeah, really good.
So again, you can find that onhappy hour as well.
I want to say it's seven bucks,um on happy hour.
So, oh my goodness, yeah,definitely a steal with the
margarita name.
Karen Mac Nair (19:37):
A better combo right after work everyone needs
to be there in happy hour.
Begin the tasting, especiallyon tuesdays now we've learned
right so much.
Well, this is all delicious,I'm so excited to have you at
taste thank you, um, thank youfor being here with us.
It has been a great, greatepisode thank you for having me
(19:58):
I sure hope everyone comes toDon Ricardo's now says hello.
Gumaro Rosales (20:01):
Yes, please.
Karen Mac Nair (20:02):
Try so many great things on the menu.
We've got to talk about so manythings, but everyone thanks for
listening.
Don't forget to go totasteofarcadiacom.
Why do you need to go there?
Because you need to get ticketsto come and visit all these
wonderful restaurants.
Taste of Arcadia is September13th.
Please get your tickets today.
Um, we are going to have over50 food and drink vendors,
(20:25):
business showcases, businessshowcase autos wonderful, great
things.
Make sure you listen.
Listen to the rest of ourpodcasts as we hear more about
these wonderful restaurants.
Gumaro Rosales (20:36):
So thank you so much for joining us.
Karen Mac Nair (20:39):
Thank you so much, and we will see you all in
the next episode.
Well, not see you, but I hopeyou get to hear from me at the
next episode and I'm lookingforward to it.
Bye, bye.
John Villa (20:48):
Thank you, karen, for another great episode.
You can hear us on YouTube,apple Podcasts, spotify, amazon
Music and iHeart Radio.
Don't forget, join us onSeptember 13th at Santa Anita
Park for Taste of Arcadia.
You can get your tickets now attasteofarcadiacom.
Thanks again for joining us forTasting Arcadia.
We'll see you at the Taste.
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, john Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this isa 21 andover event.
Get your tickets today attasteofarcadiacom.
Now let's hear it for our host,karen McNair.
Karen Mac Nair (00:47):
Thanks, john.
That was a great intro.
So nice to always have JohnVilla from Dance Syndicate
around.
Hello everyone, as John said,I'm Karen McNair, the CEO for
the Arcadia Chamber of Commerce.
We are on the podcast TastingArcadia.
I have always astonished howmany great places we get to hear
(01:08):
about, so we have another onetoday.
Yay, are you all clapping?
If you're driving, don't clap.
If you're walking, you can clapwith me.
If you know me, you know I liketo clap.
Okay, enough about that.
We are here with therepresentative, gumaro gumaro
(01:28):
yes um, now are you part ownerwith your dad, uh before I give
the name out are you the righthand man?
Gumaro Rosales (01:35):
right hand man.
Karen Mac Nair (01:36):
Let's say, okay, we'll call you that from don
ricardo's bar and grill welcome.
Gumaro Rosales (01:42):
Thank you for having me so excited that you're
here.
Karen Mac Nair (01:46):
We're going to ask you some great questions.
I don't know if you arewatching on YouTube, but the
spread that is in front of usmakes me so excited.
I am a huge Mexican food fan,so this makes me happy.
I love doing interviews withgreat Mexican food places
definitely one of our topsellers, for sure.
Yay, Okay, we'll tell you moreabout it if you're just
(02:08):
listening.
We're going to start off withtell us about Don Ricardo's.
Where are you located?
Gumaro Rosales (02:13):
So, don Ricardo's, we're actually going
on three years, august 22nd.
We're located off of Foothilland 2nd, right across the street
from the Rolfs.
A little bit about us.
You know my dad.
He's always wanted to dosomething in honor of my
grandfather.
He did pass away so he neverreally got the chance to see
this new place.
(02:33):
Small family you know my dad,hard worker, that just paving
the way for me and my brother tohave an opportunity to give to
our kids you know, paving theway for me and my brother to
have an opportunity to give toour kids.
you know, man, sorry.
Karen Mac Nair (02:50):
Sorry, no, it's okay.
So this is inspired by yourgrandfather, by my grandfather.
Yeah, ricardo Don Ricardo's.
Oh, his name is Ricardo Hisname is Ricardo.
Gumaro Rosales (02:58):
yes, oh okay.
So yeah, this is all in honorof him, and that's where the
logo and the name came from.
Karen Mac Nair (03:05):
Oh, that's nice.
So is this your second location?
Gumaro Rosales (03:09):
Second location, the first place, it's called
Echo en Mexico.
Okay, it's in El Sereno, so nottoo far from here, just a
little south of South Pasadena.
That place has been around withus at least for about seven
years, oh nice.
And now Ricardo's again.
We're going on year three, sovery excited about that.
You know.
(03:29):
Definitely a milestone formyself, for my father, the
employees we have there.
You know we're all very excitedto be here.
Karen Mac Nair (03:37):
Well, I know Arcadia is really happy that
you're here.
There's a lot of I'm going toask this question.
Yes, people stop by duringhappy hour, do?
There's a lot of I'm going toask this question.
Gumaro Rosales (03:46):
Yes, people stop by during happy hour.
Do you have a happy hour?
We have happy hour seven days aweek, from three to six and
from 8 pm to close, and there isa list of items like this
ceviche that I have in front ofme.
That's again a top seller.
We have tacos, wings,margaritas, cadillacs,
micheladas, with our famoushouse made mix.
Karen Mac Nair (04:04):
So large variety .
Yes, and Taco Tuesday you haveTaco.
Gumaro Rosales (04:08):
Tuesday Taco Tuesday $2 tacos all day long.
Sometimes you get lucky andfrom $3 to $6, you get $2 tacos
and a $6 margarita.
Karen Mac Nair (04:17):
Ooh, I like that .
Okay, friends we're going.
Anyone want to join oh camera?
Anybody joining me?
Gumaro Rosales (04:28):
Okay, favorite dishes that you have there.
Favorite dish being that I eatthere every day, it's kind of
hard to just choose one item.
Karen Mac Nair (04:34):
That's true, I didn't think about that yeah.
Gumaro Rosales (04:36):
So I mean, the fish tacos are very good.
We actually have one here umceviche.
I love the ceviche, but myfavorite, favorite would
probably be our carne asadacarne asada ranchera, so that's
one thing that you know.
Family weekends we'd have carneasada at the house, so to be
able to bring that dish as wellinto the menu.
(04:56):
It's a top seller.
I can eat meat every day, sothat's I would call that my
favorite plate for sure Lovethat.
Karen Mac Nair (05:03):
Okay, I didn't ask this before, so this
question just came to me.
Menudo on Sunday mornings.
Gumaro Rosales (05:07):
Yes, so pozole with pork and menudo Saturday
and Sunday, and every day wehave the green pozole with
chicken.
Oh, every day, every day, yeah,okay, that's my favorite.
Yeah, so we were trying, I wastrying to think of some twists
to add to the menu.
You know, I know people go morefor the chicken than the pork
(05:27):
once in a while not so spicy,and that's actually a recipe
that my mom passed along as well.
Karen Mac Nair (05:34):
Okay.
Gumaro Rosales (05:34):
So growing up you know she would make the
green pozole with chicken, andit's one of my favorites.
That's another dish as wellthat I can highly recommend.
Karen Mac Nair (05:42):
Oh, I love that.
I'm sure I feel like everyonewho's listening right now.
It's hot outside.
So, I'm sure pozole is not liketop on your list, but it just
makes such a.
It's a hug.
Gumaro Rosales (05:51):
You'd actually be surprised of the people that
come in on a hot summer daywanting our soups.
Yeah, they're, they'redelicious.
Our chef really takes prideinto it.
And you know our chicken soup,beef soup, pozole, tortilla soup
, it's, you name it, they're alltop sellers.
Karen Mac Nair (06:08):
So are some.
You had mentioned your mom withthe pozole, or is there
anything else?
Gumaro Rosales (06:14):
inspired by family recipes.
I want to say, you know, likethe pozole for sure is with her,
a large amount would be fromour chef, julian.
John Villa (06:26):
Shout out to him Whoop, whoop.
Gumaro Rosales (06:28):
Yeah, he's the one behind the majority of it
from making, you know, chilerellenos, tamales, um, our mole.
You know, seeing how manyingredients go into making that
mole from scratch, it's honestlylike sometimes I see it and I'm
just like wow, you know it's.
Uh, it's inspiring in a way too.
(06:48):
You know, I love going outeating good food and just seeing
the way he crafts things likethat it's just you know, it's a
good feeling, and that's onething that I'm proud of as well.
Karen Mac Nair (06:58):
It's definitely a love language and a talent.
Correct, yeah, you candefinitely see it.
We kind of talked about theinspiration behind the menu,
anything else you want to share.
I mean, we know some familyrecipes and things your
wonderful chef.
Gumaro Rosales (07:14):
Yeah, you know what my respects to him?
He has a lot, a very lot to dowith it.
You know, my parents come intaste the food and, hey, maybe
we can switch this off.
Karen Mac Nair (07:25):
so there are judges you know and if we, if we
meet their, priority, then weknow, you know we're doing well
yeah, so again the panel ofjudges.
Gumaro Rosales (07:35):
I could see him coming in like the master chef
walking in, I'm just like, oh,here we go.
Once we see is done with thisfood, we're all like all right,
we made it.
Karen Mac Nair (07:43):
Okay, I feel like that needs to be filmed one
time, and just on your.
Gumaro Rosales (07:46):
Instagram.
Yeah, it's out of here.
Karen Mac Nair (07:51):
Um, what are some ways as a community Cause
we really want to support yourbusiness.
We love that you've been here,but we want to make sure you
stick around, yes, and that youare always with us Any ways you
can give us tips to support.
Gumaro Rosales (08:04):
You know, catering orders that's one thing
that has definitely grown thispast year for us.
But obviously there's alwaysroom for growing more.
So that's one thing that youknow we're excited to do.
Growing more, so that's onething that you know we're
excited to do.
And you know, um, that's oneway.
Social media, even if it's justa liking the post or reposting
coming in for happy hour, youknow, those are just one of many
(08:27):
ways to to support us.
Um, sunday mornings, you knowwe have football coming up.
Okay, we have a uh special menucoming out just for football.
So that's another way I want itto be the place to go watch your
NFL Sunday football.
Karen Mac Nair (08:42):
Okay, we've got some great fans out there.
Gumaro Rosales (08:44):
It's a lot of chitchat yeah.
Karen Mac Nair (08:47):
So when you do fantasy football, picks come yes
, exactly.
Gumaro Rosales (08:51):
And then you have your tradition yes.
Karen Mac Nair (08:55):
Is there something that you feel like
your family, you or is mostproud of?
Gumaro Rosales (09:03):
Myself one thing that I can really like say I'm
proud of.
Not only, you know, making itthree years in, because when we
first got the place there wassome people that were upset.
You know, I know change is notwelcome around here, but we made
it this far and I'm proud ofthat.
Karen Mac Nair (09:20):
Yes.
Gumaro Rosales (09:21):
I'm proud of the team that we have, that we've
kept from, you know, theprevious restaurant to now.
Without them, you know, Iwouldn't be able to do this
alone.
We still have Gilbert making,you know, one of the best
margaritas in town.
I feel like I want to clap forthat.
Karen Mac Nair (09:35):
Yay, gilbert, margaritas in town.
I feel like I want to clap forthat right, you know long time
server there, his son chris lalo.
Gumaro Rosales (09:39):
So again, it's not just myself, it's the great
team that I have there thatsupports me, supports my family
business.
Oh, love that and uh.
Because of them I can go hometo my kids as well and hang out
with them.
I have three kids, so it'srestaurant kids, restaurant kids
.
Karen Mac Nair (09:56):
Your days are full but that's really what the
arcadia and surroundingcommunities are all about is
about supporting our smallbusinesses so that our families
can enjoy.
Not only your family enjoy yourtime together, but our family
come and enjoy with you.
So I definitely feel like yourrestaurant represents that well,
thank you.
So last year was your firstyear with us at Taste of Arcadia
(10:17):
First year, correct?
Yes, okay, I, you told mesomething was kind of popular.
Why don't you share about that?
Gumaro Rosales (10:23):
Yeah, so we have our fish ceviche right here in
front of us.
Um, last year this was one ofthe things that we had and we
had people coming back forseconds, for thirds.
They're like, hey, this is sogood, so it's only right if we
bring it back in again.
Good love that.
Yeah, super awesome.
We have some tacos here.
I am debating on what oursecond option is going to be.
(10:43):
We're working on a new menu, soit could be what we call the
costillas de puerco, so the porkribs in like a molcajete sauce
Okay, it can be that or achicken tinga.
Also, we brought in for Cincode Mayo weekend, which was top
seller.
So we're kind of debatingbetween those two, but for sure,
(11:04):
the ceviche was a hit and it'sonly right if we bring it back.
Karen Mac Nair (11:07):
Okay, so get your votes in quick If you have
a request go by Don Ricardo'snow and let them know what you
want to see at Taste of Arcadia.
Is there anything?
John Villa (11:19):
else we've missed.
Gumaro Rosales (11:19):
Something you want to share before we start
tasting, because I'm so excited.
Let's see, let's see.
Oh man, as far as you know, wetalked about our happy hour
seven days a week.
We have our Taco Tuesday, ourMolcajetes, which is a good
thing to share.
I've seen one person eat it.
I've seen four people eat offof it.
It's basically the hot, uh,sizzling lava rock stuffed with,
(11:41):
like steak, chicken, shrimp,cactus, onions, jalapenos,
delicious, very delicious.
That's 25 off mondays as well,as our pollo asado is on
wednesdays.
Um, so those two plates knowobviously top sellers as well.
If you're looking, you know, tosave some money, you can come
in either Monday for themolcajete or Wednesday for the
(12:04):
pollo asado.
Karen Mac Nair (12:05):
Okay, I remembered one more question I
had for you.
It's a question we get at thechamber a lot.
Back in the day, at Santa AnitaMall, there used to be a Don
Ricardo's restaurant.
Is it the same?
Is it part of your family?
Is it something different?
So get your news here, here wego.
Here's the official answer.
Gumaro Rosales (12:24):
Since day one, which is about nearly three
years ago, one of the firstphone calls I picked up there
was hey, is this the same place?
That was in the mall, and I waslike I'm sorry it isn't, you
know, but it's still good, youshould come give us a try.
And three years later we'restill getting that same question
.
So really it's it's not usagain.
(12:46):
Ricardo is my grandfather, sothis is all in honor of him.
I wish I would have got to knowthe one in the mall so we can
see how similar.
Because there's some people thatcome in and they're like hey,
this is the exact same plate Iwould get over there and I'm
like really so you know, I'minterested in getting some more
info on that and seeing what youknow they're comparing to.
Karen Mac Nair (13:07):
Okay, that's good to know if anyone has any
history out there.
Gumaro Rosales (13:09):
Go by and share some pictures history old menus
yeah, you never know whatsomeone has in that little drunk
drawer in their kitchen is thatjust me that has like the to-go
.
Karen Mac Nair (13:18):
Well, I guess everything's online now I'm
really dated sorry.
Well, now the mystery is solved, though we know it's different,
but we know it's a stronglegacy the power of the name.
I'm glad that it's bringing youbusiness.
Thank you, okay, we're gonnatalk.
First I want to talk chips andsalsa.
Let's get serious here yeah,yeah, every time every time we
(13:40):
sit down at your wonderfulrestaurant, you get this array
of dips.
Yes, that's my favorite.
Gumaro Rosales (13:46):
We start off with our pico de gallo salt.
Excuse me, salsa uh-huh we haveour wonderful bean dip.
Um again, day one when webrought that in, everyone's
going crazy no, that's, myfavorite so that's.
That's one thing I had to bringhere, just for those that
haven't tried, you know that'sone thing that can drive them in
.
These two salsas here are spicysalsas, so if you want something
(14:08):
a little heavier than this onthe spice, I'd recommend to
start off with this one.
Here it's more like a jalapenotomatillo and onion sauce.
Okay, this, it's more like ajalapeno tomatillo and onion
sauce.
Okay, this one here is a veryspicy.
That's my husband.
Everyone calls it habanero.
It's not habanero, so it's morechile de arbol, okay, tomatoes,
onions, garlic, you know.
So it's still very fresh, butvery spicy.
(14:29):
Paired well for tacos as well,and I see even some people
adding it to the ceviche, oohyeah.
Karen Mac Nair (14:36):
So if you like spicy ceviche, that's the way to
go, okay, well, it is amazinghow I enjoy the opening, which
feels like appetizers right, yes, exactly With the chips and all
the sauces.
When my margarita comes, it'slike course one.
Gumaro Rosales (14:52):
Exactly Is the feeling.
And the food.
And the second margarita?
Yes, definitely.
And then?
Karen Mac Nair (14:56):
now the second margarita is dinners here.
Gumaro Rosales (14:57):
Yes, exactly.
Karen Mac Nair (14:59):
So let's talk about the tacos.
What did you bring today?
Gumaro Rosales (15:01):
Perfect.
So we have our grilled chicken,taco carne asada, we have our
chile verde and our pastor.
That is only served on Tuesdays.
For Taco Tuesday.
So we try to make that exclusiveagain to drive people in Smart.
And then we have our fried fishtaco.
So both the fish taco here andthe fish ceviche, we use
(15:23):
mahi-mahi fish.
Okay, so very fresh.
Again, this is like one of myfavorites here.
When people are like, what doyou mean by fried?
It's more like of an ensenadastyle fish taco.
You know, beer battered it'svery good, very light.
So that's again one of mypersonal favorites.
So I knew I had to bring thatone in.
So again, you can get these for$2 a piece every Tuesday.
(15:46):
Okay, some people love thepastor so much that they're
calling on like a Monday orWednesday, like hey, can I get
pastor?
I'm like, I'm sorry, it's onlyTuesday.
Karen Mac Nair (15:59):
So that might be something if we keep getting
those phone calls to add on themenu.
Question in catering can weorder any of those in catering?
Oh, of course, yeah, yeah.
Gumaro Rosales (16:06):
So any special orders like that, even if we
don't have something on ourregular menu, we can always do
so, just like the two items thatI mentioned to you earlier the
costillas de puerco, the chickentinga, as well as the pastor
that's always available forcatering.
So any questions, just call therestaurant, ask for Gumaro and
myself, and I'll be there tohelp you guys.
Karen Mac Nair (16:28):
Love that.
Okay, I'm going to ask you tohand me the taco plate, please,
and thank you, please, and thankyou.
Okay, here we go.
It's wonderful tacos.
Okay, which one am I going totry first?
I'd start with the pastor.
Is that this one?
Gumaro Rosales (16:43):
Uh-huh.
Karen Mac Nair (16:44):
Is that?
Gumaro Rosales (16:44):
pineapple Pineapple, yes, so it gives it a
sweet taste to it.
It's actually very good and I'msure if you pass the taco stand
and you see the pineapplesitting on top of that large
piece of meat, that's the ideabehind it.
Karen Mac Nair (16:55):
Okay, I'm taking a bite.
Gumaro Rosales (17:09):
Ooh, pineapple bite.
Oh, pineapple delicious good,right.
Yeah, I would not have thoughtto put pineapple.
Yeah, it's, it's a weird.
It well, not so weird, but it'sdefinitely a combo that you
don't see too too often,especially at a restaurant, more
like a street taco.
Karen Mac Nair (17:16):
That's where you'll see it, but that's again
that's why these tacos are sospecial taco tuesdays and people
are loving it, right, becauseyou get both flavors of it, you
know I think it's nice to seehow you could just take a taco
which someone feel like is sobasic, but still have so many
flavors, exactly that it's notjust a basic taco, it's not
(17:38):
something.
It's better than you could justwhip up at home Exactly.
Yes, so good.
Okay, I'm going to try the fishtaco.
Fish taco is also very, verygood.
There's so much here I don'tknow if I'm going to make my way
all the way around.
But oh, okay, so this haspeppers.
Gumaro Rosales (17:52):
So yeah, we do a mix with cabbage and bell
peppers and then the creamysauce you see on top is a
chipotle sauce.
Karen Mac Nair (18:00):
that we make in-house we'll move one onion.
Okay, now I'm going in again.
The peppers make such adifference and that sauce is
delicious, very good some peoplesay it's spicy.
Gumaro Rosales (18:18):
I personally don't think it's too too spicy,
but if good.
Some people say it's spicy.
I personally don't think it'stoo too spicy, but if you do get
a kick.
Karen Mac Nair (18:24):
it's definitely the chipotle peppers.
That is good.
Okay, I'm going to move on tothe ceviche.
Yes, although I want to takethe cucumbers and dip them in
the, of course.
Yeah, yeah.
Gumaro Rosales (18:35):
That works as well, okay.
Karen Mac Nair (18:37):
Okay, it's handing me the ceviche with
avocado sliced on top.
I'm taking a corn chip, a corntortilla really that's fried and
I'm making it into my fork.
We have fresh tomatoes,cucumbers.
Gumaro Rosales (18:56):
Cucumbers.
Karen Mac Nair (18:59):
Tomatoes.
Can you hear the crunch?
Yes, yeah.
Gumaro Rosales (19:10):
So yeah, on a hot summer day like this that is
definitely perfect.
Karen Mac Nair (19:13):
Quite refreshing .
Oh yeah, I'm a big lime person.
Okay, so I love the lime finish, because it's not the first
flavor you taste, but itdefinitely is the last.
Gumaro Rosales (19:22):
Yeah, really good.
So again, you can find that onhappy hour as well.
I want to say it's seven bucks,um on happy hour.
So, oh my goodness, yeah,definitely a steal with the
margarita name.
Karen Mac Nair (19:37):
A better combo right after work everyone needs
to be there in happy hour.
Begin the tasting, especiallyon tuesdays now we've learned
right so much.
Well, this is all delicious,I'm so excited to have you at
taste thank you, um, thank youfor being here with us.
It has been a great, greatepisode thank you for having me
(19:58):
I sure hope everyone comes toDon Ricardo's now says hello.
Gumaro Rosales (20:01):
Yes, please.
Karen Mac Nair (20:02):
Try so many great things on the menu.
We've got to talk about so manythings, but everyone thanks for
listening.
Don't forget to go totasteofarcadiacom.
Why do you need to go there?
Because you need to get ticketsto come and visit all these
wonderful restaurants.
Taste of Arcadia is September13th.
Please get your tickets today.
Um, we are going to have over50 food and drink vendors,
(20:25):
business showcases, businessshowcase autos wonderful, great
things.
Make sure you listen.
Listen to the rest of ourpodcasts as we hear more about
these wonderful restaurants.
Gumaro Rosales (20:36):
So thank you so much for joining us.
Karen Mac Nair (20:39):
Thank you so much, and we will see you all in
the next episode.
Well, not see you, but I hopeyou get to hear from me at the
next episode and I'm lookingforward to it.
Bye, bye.
John Villa (20:48):
Thank you, karen, for another great episode.
You can hear us on YouTube,apple Podcasts, spotify, amazon
Music and iHeart Radio.
Don't forget, join us onSeptember 13th at Santa Anita
Park for Taste of Arcadia.
You can get your tickets now attasteofarcadiacom.
Thanks again for joining us forTasting Arcadia.
We'll see you at the Taste.
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