I tried this place for the first time about two months ago, and have already gone back half a dozen times.
I probably would have gone at least once more, but the owners went on vacation and closed down for a week. This is a true owner operated business.
Lunch always starts off with chips and salsa. I am not a fan of chunky salsa, so I opt for the red tomatillo sauce instead. If you order a combo, you can also get a small bowl of albondigas soup or a salad before your meal is served. We have always ordered the albondigas, which is very good.
The tacos here are unique due to the way Ramiro cooks the shells. Instead of being deep fried or served soft, they are cooked on the grill with a small amount of oil, which produces sort of a soft yet crunchy taco shell. You can order the tacos with cilantro and onions or with lettuce and cheese. I go the lettuce and cheese route, and always get either carne asada or al pastor tacos.
The pork tamales are awesome, and are currently my favorite tamales anywhere. They also make chicken and chile tamales, but I haven’t made it past the pork tamales yet. The tamales are so good that I almost convinced my wife to order a bunch of tamales and serve them for Thanksgiving this year. I just might try again next year.
Ramiro’s has much more than soup, tacos and tamales, but I haven’t tried anything else yet. I would bet that everything else is good too.