You’d be remiss to think the Mexican restaurant scene of Idaho Falls was anything but saturated, making the search for a place to eat on Friday night extremely difficult.
But thanks to Jersey Ricco and his restaurant, Fiesta Cancun, the search just became easier. Located at 115 South Higbee Avenue, the gulf-inspired eatery opened its doors this past Sept., offering a varied selection of foods ranging from typical Mexican dishes like steak fajitas ($14.99) to Cancun specialties such as the mar y tierra ($16.99), a carne asada plate accompanied by either shrimp al mojo de ajo or shrimp a la diabla.
The sense of choice felt while reading Fiesta Cancun’s menu is refreshing for someone who considers the variety and overall taste of Mexican eatery lackluster in the rapidly expanding city of Idaho Falls.
For Idaho Falls resident Shannon Williams, the diverse menu is what truly separates Ricco’s business from other Mexican establishments that she considers “boring.”
“The food is traditional, but unique in a way you can’t get at other places,” says Williams.
Based on the menu, it becomes clear that Ricco specializes in out of the ordinary cuisine, like the upcoming pineapple-infused fajitas ($15.99), but the pertinent question for this review is how he handles more orthodox meals.
For being as prevalent as it is, carne asada, or “grilled meat,” is one of the most difficult components of Mexican dishes to master. The meat represents unity, as it ties all of its meals together, so if it is not carefully crafted, the rest of the meal can fall apart.
Carne asada is rooted deeply in Mexican culture, so every chef is tasked with creating their own unique spin on the meat while also staying true to the heritage of it as well.
Raised in the Mexican state of Sinaloa, Ricco’s roots are not only an important aspect of his eatery, they’re the driving force of his work ethic.
“I grew up with the mentality of don’t work for anybody else,” he says confidently. “My mom used to say, ‘I don’t care if you sell candy or if you sell oranges on the corner, as long as you do it for yourself and you’re building your future and not somebody else’s, that’s the way to go,’ and so I did.”
Like most immigrants, Ricco came to the United States in search of a better future for his wife and newborn daughter in 1988, and similar to most immigrants, faced his fair share of hardships.
He lacked any real education and spoke very little english, so finding himself working as a dishwasher at a Chinese restaurant in rural Kentucky wasn’t exactly ideal. However, it served as his entry into the food industry.
For several years, Ricco worked diligently to begin acting as the general manager of a Mexican restaurant chain when the advice his mother gave him came full circle, as the stressful owners were causing personal turmoil for Ricco.
“I told myself, ‘those guys don’t set a foot in here, I’m doing all the work, and they come in and pick up the profits, I’m done,’” Ricco frustratingly says. “The next time I split profits, it’s going to be mine.”
And so he did. Since then, Ricco has opened many different businesses, including restaurants, bars and even a nightclub. However, a messy divorce caused the closure of his establishments, as well as his personal need for a “reset,” which he pursued by moving to Idaho and opening Fiesta Cancun this past year.
Despite difficulties like having to buy out a business partner during the month of opening and battling to obtain a state liquor license, business has been great overall for Ricco.
He still feels the need to make every guest feel like they’re at home or kicking their feet up while on vacation, which is apparent by the lucid-colored walls and calming beach-themed ambiance. Even so, Ricco and his staff are constantly running across the restaurant, filling chips, salsa and drinks to ensure everyone’s expectations and needs are met.
His hands on ethic and passion is something he has instilled into all of his employees, which has created a great work environment according to server Heidi Richards.
Take one look at his mammoth-sized carne asada burrito ($10.99) under the rope lights of your table and you’ll be able to see Ricco’s passion for food. Take one bite into the dish and you can truly taste that passion.
Each part of the burrito feels handcrafted and placed with precision, with a blend of drizzled red and green sauces being split directly on the surface. Inside of the burrito large enough to feed an entire village lies a field of green rice and soft, cheesy beans which surround the exquisitely charred carne asada. The meat itself walks the line of tough and tender, never leaning too far on one side or the other.
Although it’s only been six months since opening, Ricco has begun setting his sights on his next goal: expansion. He’s always been adamant about having multiple locations with all of his businesses, and believes expansion is necessary to continue his success.
“We’re the new kid in town,” Ricco says. “If I open a second location, people will go, ‘that new restaurant opened a second one. Something is going on with that place. I want to try it.’ That’s where I want to go.”