Navigating through the fire that 2020 imposed upon the hospitality industry was tough. As a restaurant that takes pride in the experience we provide for our customers, we knew being able to do so from a distance would be a difficult feat. Unwilling to sacrifice our identity, Ghost Ranch shut its doors from July to January to take the time to perfect our craft before reopening them to the community. Coming onboard as the new executive chef, I knew I wanted to preserve the classics that our guests love while introducing specials that highlight local vendors who need the support as much as we do. We have stayed true to our mission and are more confident than ever in our in cuisine.
Keeping the history of Arizona at our core, the ambiance at Ghost Ranch continues to showcase the beauty of the desert. As we are focused on providing a safe experience for all our guests during this unique time, we strive to rise above expectations and provide a safe experience for all of our guests and follow COVID-19 protocols set by the CDC to keep our space as clean and safe as possible. We continue to require masks when guests are not seated and ensure that our staff members are always wearing face coverings. Beyond that, our tables are spaced out and sanitized whenever possible. Plus, our menus are still accessible through QR codes that can be viewed at guests’ convenience. We strive to make Ghost Ranch much more than just a culinary experience, but a place that provides comfort and the spirit of the Wild West.
Our extensive menu embodies flavor of the Southwest and remains loyal to Mexican favorites. One of our all-time best sellers, the Queso Fundido, combines a cheese blend, Schreiner’s chorizo and pico de gallo, and is served up with hand-made tortillas. Our classic Roasted Chicken Enchiladas, one of three enchilada dishes on the menu, are topped with our famous green sauce and served with frijoles charros and rice. To spice things up, a hearty Cowboy Steak provides guests with 14 ounces of prime ribeye, cooked to perfection and served with our crowd-favorite Chimayo Chile Sauce. We pride ourselves on having options for all and our menu also has many vegetarian, vegan and gluten-free options.
For weekend warriors, we continue to serve up brunch that highlights our signature sizzling flavors. The Red Adobo Breakfast Burrito is a wonderful combination of ingredients that include chicken, beans, eggs, cheese, pico de gallo, avocado and heirloom tomatoes. To pack on even more heat, a side of our Chimayo Chile Sauce should do the trick. To sweeten things up Southwest style, the Tres Leches French Toast is a twist on the classic with Agave Crème Anglaise to honor the popular Sonoran plant.
Ghost Ranch is proud to be back and serving Arizona’s community. We know it’s important that we stay true to our roots and continue to inspire the spirit of the Wild West regardless of the circumstances.
1006 E. Warner Rd., Tempe
opens at 3 p.m. during the week, at 11 a.m. on the weekend
Chula Seafood trout, pork belly, native white bean hash, pickled Romanesco shishitos, smoked bacon butter sauce and parsley, served with pickled red onion salad
Grilled Two Wash Ranch half chicken, creamy Hayden Flour Mills polenta green chile jus, sweet potato hash and roasted Cippolini onion
White chocolate milk crumble, raspberry mousse, mesquite tuile and fresh raspberries
David Mora is the executive chef at Ghost Ranch. Reflecting the multicultural history of the region, Ghost Ranch dishes embody the spirit and possibility of the Wild West with hearty cowboy steaks, smoky rancho beans and larger-than-life taco platters. Ghost Ranch honors the history of Arizona by offering guests exceptional hospitality in a setting inspired by the iconic red rocks and beauty of the desert.
Did You Know: Ghost kitchens are a growing trend in the restaurant industry that enables off-site dining. Ghost Ranch is a full-service restaurant that serves up a Southwest ambience along with its cuisine.
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