Rancho Alegre in Georgetown

Written by Fran Sikorski
Friday, 12 September 2008 08:48

Celebrating 14 years as owner of Rancho Alegre Mexican Restaurant in Georgetown, Flori Osorio, originally from Puebla, Mexico, has enjoyed living the American dream in the food service business. He is also proud to say that Rancho Alegre chef, Felipe Campos, has been with him since he first opened the restaurant. Manager of Rancho Alegre is Cruz Castillo.

Flori Osorio credits a friend, Bill Dexter, for helping him find the right location for his first restaurant, which is colorfully decorated with art and accessories from Mexico.

Make-your-own sizzling fajitas, marinated in special housemade spices and served with steak, chicken, shrimp or vegetables, pico de gallo, sour cream, guacamole, rice, beans and flour tortillas challenge the creativity of the maker and are currently best sellers.

Nachos Supreme tortillas, topped with refried beans, beef or chicken, melted cheese, jalapeno and sour cream, tops the appetizer list that also includes chile con carne, camarones Acalpulco, and stuffed jalapeno peppers.

In addition to the traditional sopa de frijoles negros (black bean soup), the chicken soup at Rancho Alegre remains ever popular, in addition to Flori’s special house salad with mixed baby greens topped with avocado, shredded cheese, tomato, diced eggs, sliced green pepper, finished with a choice of marinated steak or chicken. For pork lovers, there’s adobo estilo tapatio, chunks of pork cooked in spicy peppers and Mexican spices. All entrees are served with rice and Mexican-style fried beans topped with melted cheese.

Among the specialty entrees at Rancho Alegre are bistek ranchero, sliced steak sautéed with tomato, peppers and onions; botana Mexicana, an assorted platter of beef, chicken and pork chunks, rice, refried beans and tortilla; and flautas, two rolled corn crisp tortillas stuffed with beef or chicken and topped with sour cream and guacamole on the side.

Regulars at Rancho Alegre know the menu by heart because it has never changed. It was created from recipes made by Flori’s mother and grandmother. The restaurant is also well known for its variety of margaritas — lime, strawberry, raspberry, banana, melon, coconut, peach and Blue Cadillac, and a great pina colada.

Housemade desserts are a Mexican sundae in a flour shell, fried ice cream, caramel flan, super supapillas (fried banana) with coconut syrup and whipped cream, and chocolate mousse cake. A new dessert is churros, crispy Mexican pastry with sugar and cinnamon served with vanilla ice cream.

Rancho Alegre

Open every day, lunch from 11:30 to 2:30; dinner 3 to 10 Monday to Thursday; 3 to 11 Friday and Saturday; 3 to 9 Sunday.

Reservations accepted for seven or more; major credit cards, credit card minimum, $20; child-friendly; full liquor license, margarita specialties; wine by the glass, $6; no bottled wines available; Happy Hour coming soon; authentic Mexican menu; vegetarian selections; take-out; off-premises catering; private parties; mariachi band weekends 6 to closing; street parking.

Soups: $2.95 to $6.95

Salads: $8.95 to $13.95

Combinations: $7.95 to $13.95

Entrees: $7.95 to $13.95

Fajitas: $11.95 to $19.95

Children’s menu: $6.50

Specialties: $7.95 to $18.95

Desserts: $3.95 to $4.95

Coffee drinks: $5.95

Side dishes

Jay Sheehan is the new executive chef at Bob Butler’s White Horse Tavern at the Spinning Wheel Inn in Redding Ridge, reopening on Sept. 14 with a new affordable menu, including Grazin’ Plates. Reservations, 203-938-2511...Nick and Dana Bilello, owners of Burger Bar & Bistro, 58 North Main Street in South Norwalk, are celebrating two years in business serving customers organic food. Reservations, 203-853-2037... The new Lumberyard Pub, 2 Main Street, Georgetown, 203-544-7287, is open Wednesday to Monday from 11 to midnight; at 10 on Sunday for a Farmers Market Brunch.