Rolando’s Nuevo Latino Restaurante
Authentic Ecuadorian fare served in an Ozarks atmosphere
Posted: January 13, 2013 at 6 a.m.
Rolando’s Nuevo Latino Restaurante dishes up savory Latin-American fare in a welcoming atmosphere.
Rolando Cuzco, co-owner with wife Sherri, is a native of Ecuador, providing inspiration for a menu unique to Northwest Arkansas. Ecuadorian cuisine is rich in substance and flavors and features rice, potatoes, chicken, shrimp, pork and accents of fresh flavors such as tomatoes, garlic, cilantro and jalapenos.
The presentation of the dishes illustrates the focus and intention put into each creation. A garnish of cucumbers marinated in Argentinian sauce with garlic and lime adds a refreshing twist of flavor.
A traditional Ecuadorian dining experience includes a three-course meal. A meal at Rolando’s often begins with soup. The house-made chicken soup is prepared to order with chicken broth, diced chicken, rice and topped with tomatoes, Monterey Jack cheese and green onions. Another popular house-made soup is shrimp, which includes rice, tomatoes, sweet peppers, green onions, cilantro and a squeeze of lime juice.
Additional starters include Rolando’s guacamole, prepared with fresh avocado; Queso Flamado that blends melted Monterey Jack cheese and Mexican chorizo; and pork, chicken or shrimp quesadillas. Josefina’s handmade tamales come with chicken, pork or chili-cheese and are served with sour cream and black beans.
Main dishes include shrimp or chicken sauteed in citrus, sweet bell peppers and onions, garnished with fresh cilantro and parsley; chicken tenderloins marinated in a Cuban mojo and sauteed in a white wine, lime and roma tomato sauce; and guacamole-topped corn tostados with cheddar cheese, sour cream and the Argentinian sauce.
House specialties include a goat cheese quesadilla with green onions and vegetables, topped with Argentinian and mango sauce; and Popeye’s Burrito, which is stuffed with fresh spinach, cheddar cheese, sour cream, vegetables and Argentinian sauce.
Other main-course options including tamales, quesadillas and burritos. Most main dishes are accompanied with black beans, rice and cheese.
A children’s menu offers downsized entrees including chicken tenders, cheese enchiladas, and a hamburger served on a corn tortilla with rice, beans and sour cream.
The desserts bring just as much intrigue as the previous courses. Rolando’s Ecuadorian bananas are sauteed in brown sugar butter — a perfect accompaniment to the Caribbean Rum Cake with a scoop of vanilla ice cream. Other sweet selections include white-chocolate raspberry cheesecake, key lime pie or cheesecake, and molten chocolate lava cake.
Rolando’s has locations in Rogers, Hot Springs and the original location in Fort Smith. Catering is available to all of Northwest Arkansas and a wide range of cuisine is available. More information is available at rolandosrestaurante.com.