Jump to content
Chapala.com Webboard
desafinada

Ricki's Japanese and Thai

Recommended Posts

We had a hankering for tempura last week and set out for Ricki's.  The doors were closed around 1230 on Friday and the signage has been taken down.  Have they moved or are they gone?

Share this post


Link to post
Share on other sites

Ricki's is gone. Last time I was there a sign said closing March 28th.

 

Share this post


Link to post
Share on other sites

The owner retired...we will miss the restaurant ,maybe Bobby’s new restaurant will ave his poached salmon terriache

Share this post


Link to post
Share on other sites

We've had dinner at Masayume in Ajijic a few times, and enjoyed the Tempura!

(Located between the Donut place and bank mountainside)

image.thumb.png.14b280110a4a9a041224703b8430c18d.png

  • Like 1

Share this post


Link to post
Share on other sites

The shrimp tempura at Ricki's was beyond the beyond good. Heaven. I like the restaurant Masayume a lot. But their shrimp tempura is only just fine compared to Ricki's. On the other hand, the vegetable tempura at Masayume is miraculous!

Food is so personal...

  • Like 1

Share this post


Link to post
Share on other sites

Why don’t you to try to prepare Tempura for yourself.  Dining out is a fun but cooking is also great experience.

Tempura is one of three traditional cuisines from Edo (old Tokyo) era besides Sushi and Soba (buckwheat noodles) and is not very difficult to prepare comparing to Sushi. 

Buena suerte!

https://www.alc.co.jp/speaking/article/kihon/19.html

 

Share this post


Link to post
Share on other sites

If you read the Cocina thread long enough, you discover that  most of us don't want to COOK it, we just want to know a good place to EAT it !😉

  • Thanks 2

Share this post


Link to post
Share on other sites

I've tried making tempura many times; you need icy cold (and I mean Fortress of Solitude cold) for the batter and quite a good deep fryer to come anywhere close to restaurant-quality. Just not worth it for the occasional user.

  • Like 1

Share this post


Link to post
Share on other sites
10 minutes ago, ComputerGuy said:

I've tried making tempura many times; you need icy cold (and I mean Fortress of Solitude cold) for the batter and quite a good deep fryer to come anywhere close to restaurant-quality. Just not worth it for the occasional user.

But it impresses the hell out of your quests if you can pull it off. 😀

Share this post


Link to post
Share on other sites
55 minutes ago, ComputerGuy said:

...and quite a good deep fryer to come anywhere close to restaurant-quality.

 

This is a good deep fryer, the Japanese swear by them.1366_2000.jpg

 

Share this post


Link to post
Share on other sites

A surprising source of good prawn tempura and tempura vegetables is Fogon de Charlotte.

Share this post


Link to post
Share on other sites
49 minutes ago, AngusMactavish said:

This is a good deep fryer, the Japanese swear by them.

What the Japanese swear by is the burner under the wok.  Much hotter than the burners that are installed in the home. In the home, you would do better with a frying pan for stir fry and a pot for deep frying because of the greater surface area.

Share this post


Link to post
Share on other sites
40 minutes ago, CHILLIN said:

A surprising source of good prawn tempura and tempura vegetables is Fogon de Charlotte.

Thank you for that tip!

  • Thanks 1

Share this post


Link to post
Share on other sites
8 minutes ago, Tiny said:

What the Japanese swear by is the burner under the wok.  Much hotter than the burners that are installed in the home. In the home, you would do better with a frying pan for stir fry and a pot for deep frying because of the greater surface area.

A wok will keep, even on a crappy Mabe range, the oil at 180 C without a problem. High heat, like a 150,000 BTU wok burner, is for stir-fry.

Oh, a wok is a frying pan and quite common in the state Veracruz.

Share this post


Link to post
Share on other sites
59 minutes ago, AngusMactavish said:

This is a good deep fryer, the Japanese swear by them.

Yes, and I even have a double-sized gas jet on my stove, installed specifically so I can wok. Which I have been doing for 40-odd years now, having studied from Martin Yan of Wok With Yan fame. But I haven't tried it here, because of my lousy luck "back home" on electric stoves.  But perhaps more importantly, what makes you think I was not including woks in my comment about deep fryers?

Share this post


Link to post
Share on other sites
2 minutes ago, ComputerGuy said:

...what makes you think I was not including woks in my comment about deep fryers?

1

They ain't deep.

Share this post


Link to post
Share on other sites

Mine sure as hell is. But of course mine is Chinese, bought at a Chinese grocery supplier, in a Chinatown. And it doesn't have that silly-assed handle, either. And if one can afford the oil, an excellent way to make fried chicken.

IMAG0142.jpg

Share this post


Link to post
Share on other sites

I must be getting simpler in my old age. I have a couple of small and large frying pans, and a  small and large pot. I got rid of all the specialty items. I can cook any kind of meal I can think of.

Share this post


Link to post
Share on other sites
31 minutes ago, ComputerGuy said:

Mine sure as hell is.

 

Capacity doesn't represent the actual depth of the frying oil. Oh, mine is Chinese cast iron. Didn't buy it in Mexico.

Share this post


Link to post
Share on other sites
11 minutes ago, Tiny said:

 I can any cook any kind I can think of.

 

Could that be the reason? HAHAHAHA

  • Confused 1

Share this post


Link to post
Share on other sites

Who said anything about capacity? And mine is spun iron, which I prefer, having had several. And if you know what you are looking for, doesn't matter where it comes from: remember, China is a huge exporter, and half the crap we buy anywhere in North America comes from there, so the chances of getting a good wok are entirely up to the buyer. Buying in a Chinatown simply guarantees a good price along with a good selection of merchandise.

 

Share this post


Link to post
Share on other sites
Just now, ComputerGuy said:

Who said anything about capacity?

Fill er up dude, they be deep.

Share this post


Link to post
Share on other sites

Anyway, this is all moot. My point was a GOOD deep fryer... as long as the items are well-covered in oil and properly hot, it doesn't matter how deep it is. Tempura really depends on flash-frying for the best quality with the least amount of grease. Masayumo's, for example, is lovingly cut and cooked, and tasty but if you let it sit for two minutes, it congeals into a mess of coating and oil. Even Suehiro doesn't do it right. But I come from a town where there are several choices for superior, expertly-cooked tempura.

Share this post


Link to post
Share on other sites
13 hours ago, gringal said:

If you read the Cocina thread long enough, you discover that  most of us don't want to COOK it, we just want to know a good place to EAT it !😉

OK entendido. I am not a gourmet, and would not cook if I get a delicious dish, either.

When I visited Guadalajara first time about 45 years ago, there were only 2 Japanese restaurants, Suehiro and Sakura. They served very well. Nowadays there are so many so called Japanese restaurants in Guad. Only a few restaurants serve right, IMO. That's why I attended Sushi academy in Tokyo to prepare sushi for myself while I am in Mex.

Hope you will find a good place to eat and have a nice day.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×