Arriba Mexican Grill - "It's Only Food" Blog at Allrecipes.com - 269895

"It's Only Food"

Arriba Mexican Grill 
 
Mar. 11, 2012 9:54 am 
Updated: Mar. 13, 2012 6:25 pm
Located at the base of Mt. Rushmore in Keystone, South Dakota, Arriba Mexican Grille is a welcome stop for those weary travelers and vacationers who long for something besides the normal tourist cuisine.
Arriba literally means an exclamation of pleasure, elation or approval, so this oasis of culinary paradise is quite aptly named.
Walking in, you are greeted by the friendly staff that seats you immediately, takes your beverage and food order and then actually returns to see how you are doing.  The hour I was there I did not see the wait staff slow down or disappear from view, it was like watching three cyclones sweeping through the dining room; busing tables, bringing out food and drink, seating customers and ringing up checks, all while smiling and laughing.
The décor is fun and authentic.  From the string lighting covering the sheet metal walls, the cabana-like feel of the bar, and the framed posters of chili peppers and hot sauces, you feel like you are dining in a happy neighborhood eatery and not at a posh resort.  My favorites were the huge inflatable chili pepper covering the ceiling in the dining room, and the sombrero wearing parrots sitting atop the booths.
The food is terrific.  The chips and salsa that is served in every other Mexican restaurant, cantina or comedor,   cannot compare to these.  The chips were made to order, cut from corn tortillas, deep fried and served warm.  The salsa was exquisite, somewhere between spicy and mild, and certainly handcrafted in the kitchen that day.
The nachos were made from the same homemade chips, with refried beans, cheese, a signature house-blended queso cheese sauce, jalapenos, sour cream and ground beef that still leaves me wishing I could copy the unique flavors of the recipe.  I have never tasted anything so distinctive in Mexican cooking. The side of guacamole for my nachos was made to order, the dish enough to feed four people.
The menu has the usual combo platters, tacos, burritos and fajitas.  Worth noting are the salad and tacos served with crispy Mahi Mahi, the vegetarian burrito and the shrimp enchiladas.
There is a children’s menu, carry-out service, desserts, patio dining and a full bar.
If you are planning a trip to the Black Hills in South Dakota, do not miss out on this restaurant.  They are located in Holy Terror Square, Keystone SD, 57751.  Their phone numbers is 605.666.4733 or find them on the web at www.blackhillsarriba.com.
 
Comments
Mar. 12, 2012 7:45 am
It sounds wonderful!
 
Mar. 12, 2012 10:30 am
Great place! Was glad we found it.
 
 
 
Click to Change your Profile Picture
chefjohn

Home Town
Leavenworth, Kansas, USA
Living In
Coon Rapids, Minnesota, USA

Member Since
Oct. 2009

Cooking Level
Professional

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Kids, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Walking, Fishing, Reading Books, Music

Links
 
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
My favorite things to cook
Everything-except baking and desserts
My favorite family cooking traditions
Gravy, my side of the family is mostly French , so we love the sauces and gravies.
My cooking triumphs
Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
My cooking tragedies
Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States