Explore Menus to Find Different Dishes

Let’s face it, many mealtimes have become monotonous during the pandemic. Whether you need a break from all those frozen dinners you stockpiled or are just hoping someone else would cook dinner, Rancho Mirage restaurants are open for business. 

If you’re the type of person who is accustomed to ordering “the usual,” why not make the most of this unique time and mix it up a little? We asked local establishments for some help navigating their menus for dishes they suggest when asked, “what do you recommend?”

(Note: Most restaurants provide carry out and delivery. Some have outdoor seating. Due to ever-changing COVID-19 regulations, please contact the restaurant for options and hours of operation.)

Babe’s Bar-b-que & Brewhouse:

While diners often order baby back ribs, pulled pork sandwiches, or the boneless beef short ribs, Richard Delaney at Babe’s recommends their 18 ounce Angus porterhouse steak that comes with a choice of two sides, and pairs well with their Cellar red wines. Not a meat eater? That’s not a problem. Consider the craft ale battered fish and chips: Icelandic cod dipped in Babe’s Blackfin Lager beer batter. Of course, it pairs well with the Blackfin Lager, which has been brewed on site since 2002 and medaled in more than 12 different nation-wide beer competitions. 

Burgers & Beer:

The extensive menu can get daunting with sandwiches, hot dogs, salads, and more than 25 different burgers for the choosing. Divert from your usual order and check out the appetizers. There, you’ll find Bill’s R.V. Nachos, named after patrons from Bill’s R.V. Repair who created it. It’s a heap of corn tortilla chips topped with melted jack and cheddar cheeses mixed with a tomato salsa, tomatoes, sour cream, chives, machaca, guacamole and jalapeños.

As for a burger recommendation, go half-way down the list to select the Lava Burger: the burger patty is mixed with cilantro, onion and serrano peppers, topped with melted jack and cheddar cheeses, and crushed bacon mixed with chipotle sauce. It’s as spicy as it sounds.

Fleming’s Steakhouse:

If you’re headed to Fleming’s, you know you’re going to find spectacular beef, but what cut to choose? Experts always recommend the ribeye because it’s the most flavorful cut. Fleming’s agrees with them. They highly-recommend their 35 ounce tomahawk ribeye, which, they say, “is absolutely incredible.” Top it with a choice of signature butters: béarnaise, smoked chili or herbed horseradish. Try it on Tomahawk Tuesday when you also get two salads, two sides and two desserts for $135.

Las Casuelas Nuevas:

The Delgado family has been recommending dishes at this local culinary institution for more than 40 years. Andres Delgado says, “One of our favorite dishes is our black bean and chicken tostada.” It’s a tower of tostada shells filled with black beans, rice, grilled chicken breast, jicama coleslaw, and avocado served with tangy tomatillo sauce. He notes, “It was on our menu for years, but was called the Oaxaca Tostada, named after the region of Mexico it represents. But we changed the name to make it easier to order.”

Additionally, the chile rellenos have always been so popular the Delgados wanted to showcase a different presentation. For something other than your ordinary pick, get the Relleno Vaquero, a poblano chile stuffed with ground beef, zucchini and corn, prepared with an egg batter and baked with ranchero sauce.  

Norma’s Italian Kitchen:

You likely know about the award-winning pizza and have probably indulged numerous times. For something a little different, order up the eggplant Parmesan: layers of eggplant topped with Norma’s freshly made marinara sauce, and baked with a special blend of house-shredded cheeses.

The second “must order” item is also a favorite during summer in the desert: mushroom soup. Co-owner Ron Stewart says, “It is so darn good that people ask for it year-round!” The house-made recipe includes fresh mushrooms, butter, cream and is simmered to perfection.

Si Bon Belgian Bistro:

Certainly the waffles here are top-of-mind and a typical order for many people, this include the mango-stuffed Belgian waffle topped with custard and berries. But the staff suggests two other items as well. The first recommendation is the grilled hanger steak made with a shallot balsamic sauce, which they note is a “delicious and flavorful meat.” They also recommend the fresh papaya stuffed with chicken salad. The gluten-free dish is often a surprise find that patrons who try it for the first time discover they love it so much that they make it their “usual.”