Ramona Tacos + Mezcal is a truly welcome entrant to Springfield's Mexican food scene, and certainly one that elevates the genre. Although not open for lunch during the week, it is on the weekends. It's a place you do not want to miss.
The physical space is clean and elegant. But for the view out the large front windows onto the Wabash Avenue corridor, the interior design wouldn't be out of place in Chicago or any major metropolis. Both booth and table seating are available with all tables generously spaced out.
My guests and I had intended to visit on a weekday but at the last moment we discovered Ramona's hours and called an audible to visit for a Sunday lunch instead. We were the first to arrive right at 11 a.m. and a steady stream of patrons continued to arrive. By the time we left, it was mostly full.
We've all come to expect being greeted with chips and salsa upon first being seated at a Mexican restaurant. And, in the past, I've generally taken the position that this is non-negotiable. Ramona, which doesn't start you out with chips and salsa, made me change my mind.
Ramona's menu is also not your typical Mexican menu. It's definitely upscale with some fusion mixed in. Think empanadas and chimichurri but with picadillo and Chihuahua cheese instead. Or the South Pacific with the Hawaiian burger made with a waffle bun, ham and pineapple slices served on top of steak patties and melted cheese.
It being Sunday, I opted to start with some libations. Ever since a recent trip to Mexico I've been enjoying cheladas – a Mexican beer cocktail that pairs lager with a hearty hit of fresh lime juice served in an ice-cold glass with a salted rim. I've not seen it at any local restaurants, but Ramona nailed it, and it included some delicious, infused salt.
As starters, we went with the Sopes Trio. Sopes are a traditional Mexican street food consisting of a small, round masa cake with pinched edges that form a cup into which tasty goodness is scooped. Ramona's versions featured picadillo (ground beef and potatoes simmered in tomato sauce), chicken tinga and pork rinds, all topped with pickled onions, cherry tomatoes and feta. They all tasted delicious and were a pleasant start to our meal.
One guest ordered the Don Carnitas. These are a signature version of carnitas and were reported as rich and savory pork with hints of citrus and spice, complemented by fresh toppings and warm, comforting sides. He also thought the pork rinds were a nice touch. Finally, he was particularly impressed with the tortillas, which were handmade on location with a method passed down through the owner's family.
I went with the Tacos de Asada. The beef was smoky, citrusy and savory, and it paired well with the fresh herbal and spicy toppings. The simplicity let the beef and tortillas really shine. I opted to pair it with the Queso Fundido, a small pitcher filled with melted cheese. It wasn't your standard queso; it was much stringier, heartier, more rustic and certainly more indulgent. I'm usually not one to eat much of the rice and beans that come with most Mexican dishes. But I did at Ramona, as its version was a step above the usual offerings.
My other guest ordered up on me and opted for the Flaming Cheesy Molcajete. This was a large bowl formed from volcanic rock that's then heated in the oven. The base of the bowl (which does an impressive job of retaining heat) consists of Queso Fundido which is then topped with chicken, skirt steak, bacon and shrimp, accompanied by avocado, grilled onions, pickled onions and rice and beans. It was an impressive, if slightly over-the-top, dish. But, as with all of Ramona's other dishes, it was reported as packed with flavor.
Ramona Tacos + Mezcal stands out as a tasty, thoughtful spot with flair. Its laid back, yet refined, artisanal dishes are served in a warm, energetic setting. It's definitely worth a visit.
Address: 4403 Yucan Dr., Springfield
Phone: 217-970-5065
Website: https://www.ramonamx.com
Hours: Monday through Friday 4-10 p.m.; Saturday 11 a.m.-10 p.m.; Sunday 11 a.m.-8 p.m
