Rolando's Nuevo Latino Restaurante — Restaurant in Hot Springs

Deep review...

I try to investigate new restaurants with my bff. Her and I had heard things about Ro's before going (good and bad), and they were mostly inaccurate. What we found

Their menu is unique, and by that, I mean both the fare on it, and in hindsight, the food that comes to the table.

There is a Tex-Mex styling to everything, and being both from Texas myself and a fan of it generally, I got joyful. She thad their Don Quixote burrito with chicken, and I tried their version of a Cubano with pork and an included side of rice & beans (I could have opted for fries, but that would nake no sense). We were both very happy, and shared in the Italian style of a 'family meal' so we could each get a taste of everything.

That burrito was huge, nearly big as her lower leg. She took a lot of it home.

I didn't finish mine either because I am aging responsibly and not trying to keep all this weight on me. The rice and beans I got were not typical fare. In fact, they were so amazingly flavorful they rivaled the sandwich. Also, while I loved the sandwich, I personally wouldn't describe it as a Cubano. They are a fantastic cultural concoction (from Cuba, one imagines), but this too was actually better, imho. More on that coming...

Ro's is seemingly a family affair because the couple that founded it, I believe, are listed on the menu's cover, and some of the meals carry their name as well. The digital menu online differs from what we had tableside. I love unique food that's good and healthy. I also love large portions because leftovers that marinate before getting reheated can sometimes rival or exceed the original hot meal. So we loved Rolando's and look forward to our next visit. The extreme, unique flavors across both entries are presumably why Ro's is so popular. The food is all very specifically prepared... good plating, amazing flavor. The able salsa is unique and better to look at than enjoy imho. It's not bad, but it's more like a flavorful scoop of chopped veggies than a traditional salsa. I still enjoyed it very much and even finished off what came to the table, but it's far from what most South American establishments will serve... not hot at all. I do like a little heat. This sauce did trigger my sinuses, but not from spice heat... perhaps something else was in there I couldn't taste.

The experience was not perfect, and I'll cover those bits now: .. our server was also the seating host doing double-duty, which is far from ideal. A lovely gent, surely, but he needs to speak louder and annunciate better. He almost got the wrong order from my BFF, but I picked up on it and prevented a mis-order issue before it manifested. It takes two or more sometimes. Before we departed, he got a bit scarce, but we were forgiving, given the waves of people flooding in for an early dinner and their staffing issues. Ideally, they need more help or better procedures for getting folks resolved more quickly so they can open up more tables. He got a fine tip, but it was at least in part for how hard he was trying and how many tables he was forced to juggle. .. fir desert, we got a key-lime cheesecake (8/10) and a rum cake (5/10), both to go... we had other plans on the schedule and had to vacate fast. .. parking is bad in downtown Hot Springs, but there is a garage right across the street from Ro's -- might be the simpler play next time. .. their fare isn't cheap -- our bill with deserts was in the upper 50's. That's not over my budget, but it's more than I favor paying for a great South American meal with ample leftovers. Tax brought it into the 60s, and our tip pushed that to $80. We still loved tgd meal, but it wasn't made with authrntic truffles, well... at least I'm pretty sure it wasn't. ;)

So if you enjoy South American fare or unique Tex-Mex, I endorse... save some dollars, review their menu online, and pricing, and...

I have eaten at Rolando's twice while visiting Hot Springs. The first time, I had the chorizo tacos for lunch. There were three medium-sized, grilled, corn tortillas with the cheese already melted inside, oozing out with a little bit of crispyness. They were plated very neatly with red onion garnish (despite my aversion to onions, it looked pretty and didn't reek, so they may have been marinated or pickled) and swirls of pepper & chimichurri sauces. The dish was very tasty and had a kind of elevated-homestyle quality.

My 2nd visit to Rolando's was for dinner on a Saturday night. I had pre-studied the menu, so I was already excited to try the Atkin's diet plate because it described so many items that I would enjoy (despite me admittedly being a picky eater). The Queso Flambe was the main attraction, since I hadn't so much as seen it on a menu in nearly 20 years and was a fan (and failed imitator) of the dish back in my school days. Unfortunately, I much have missed that there was a separate appetizer version because the Google review photos did not match my plate. Instead of being presented in a stone vessel and set aflame at the table, it arrived as a swampy centerpiece to some very tender shrimp, some pernil that paired very nicely with the marinated cucumbers, a large glob of guacamole, more pickled (?) red onions, and a piece of chicken breast (?) that was almost completely obscured by some shredded pepper and onion mixture that tastes like it might be kind of a coarse sofrito cousin. If it was chicken, then it was a bit firm, but still tasty as my late night snack.

So generally, I will say that the food at Rolando's is pretty good. However, I can't help but acknowledge that I was actually grossed out by the presentation of what might be considered one of the restaurant's signature dishes. The Queso Flambe definitely needed to be in separate dish that retained the heat better, like a small cast iron dish placed at the center of the plate. Quantity means little if the cheese oozes everywhere and congeals, thus ruining some of the other items on the plate. Slightly smaller portions of the guacamole, onions and chicken might also make the plate less...

From the moment we stepped into Rolando’s, it was a vibrant, heartwarming experience. The aroma alone, a symphony of spices and fresh ingredients, promised something extraordinary, and it absolutely delivered. And then there was Moriah. Words can hardly express how truly extraordinary she was. We arrived a mere 20 minutes before closing, completely oblivious to the time, after what we later learned was already a 12+ hour shift for her. Instead of turning us away, or even showing a hint of weariness, Moriah greeted us with the warmest, most genuine smile. She radiated pure joy at the prospect of serving us, making us feel instantly welcomed and valued. Her enthusiasm was infectious. Moriah's knowledge of the menu was impeccable, and her recommendations were spot-on. She guided us through the flavors with genuine passion, ensuring we experienced the very best Rolando’s had to offer. She never rushed us, never made us feel like an inconvenience, even though we were undoubtedly keeping her from going home after a long day. Her kindness and attentiveness were truly remarkable, and she transformed what could have been an awkward late-night arrival into a cherished memory. It wasn't just Moriah, though. The entire staff echoed her warmth and hospitality. Every smile, every gesture, conveyed a genuine passion for the food and a commitment to creating an exceptional dining experience. You could feel the pride they took in sharing their unique flavors and dishes. The food itself, as mentioned, was divine, a testament to their dedication. But Moriah, in particular, deserves immense recognition. Her dedication and unwavering positivity, even after a grueling shift, were truly inspiring. Thank you, Moriah, and thank you to the entire team at Rolando’s for an 11/10 experience. We'll be back, and we'll be sure to ask for Moriah!

From the bottom of our hearts,...