3129 E. McKellips Rd. Mesa
480-659-8787  ranchodetiarosa.com

Rancho de Tia Rosa is a Mexican restaurant that offers a truly unique dining experience from the hand-crafted hand-hewn beamed ceilings to the authentic Baja Coastal cuisine that incorporates garden-fresh ingredients picked from the on-site gardens and greenhouses.

Owners/Chefs Liz and Dennis Sirrine have made Rancho de Tia Rosa into a beautiful Mexican hacienda complete with delicious food and warm hospitality. But Rancho de Tia Rosa is not the Sirrines first restaurant venture. The couple opened and ran Rosa’s Mexican Grill for eight years before they sold it to create their dream restaurant – Rancho de Tia Rosa. Both restaurants were named after Dennis’ Grandmother Rosa, who grew up in Juarez, Mexico. She later moved to Tucson where Dennis would often visit her and sample her wonderful Mexican dishes or enjoy a dinner out at the best Mexican restaurants in the city.

The creation of Rancho de Tia Rosa was different for the Sirrines. This restaurant Dennis built with his own hands, employ-ing only five other craftsmen along with his mother and father to finish the project. It was truly a labor of love from the ele-gant fountains, fireplaces and outdoor courtyards to the many decorations inside that were collected from Liz and Dennis’ many travels in Mexico. Bright colors and colorful ceramic tiles make every dining experience at Rancho de Tia Rosa festive and fun.

But let’s not forget the one thing that keeps people from all over the Valley coming back for more – the food. Mole, carne asada, fish tacos and adobo rubbed pork chops are just some of the authentically delicious dishes the restaurant serves.
Indeed, if you’re looking for a great taste of Mexico without having to do much traveling, check out Rancho de Tia Rosa for a truly unique dining experience.
Close-Up
with Chefs/Owners Liz and Dennis Sirrine
Chefs/Owners Liz and Dennis Sirrine of Rancho de Tia Rosa restaurant opened their first restaurant in 1991. Over the next eight years the Sirrines expanded this first venture four times before they sold it and decided to embark on their second restaurant creation – Rancho de Tia Rosa.

The couple attended culinary school together in the mid-1970s in the hopes of someday opening their own restaurant. Dennis insists that his wife, who was a home economics major in college, was the one who convinced him to go to culinary school. “We complement each other really well,” he says. “She’s the brains behind the operation, and I make the operation function.” He says she has a nack for being able to take any combination of foods and blend the flavors together to make really spectacular dishes.

Dennis used his 17 years of experience in the custom home-building industry to create the Rancho de Tia Rosa building. And he and his wife traveled around Mexico for a year before creating the restaurant’s Baja Coastal cuisine menu from scratch. As far as Dennis’ food philosophy for the restaurant goes, he says it’s all about the ingredients and the presentation of the dish. “We have 12 different plates we use to serve our dishes,” he says. “We try to make great presentations because it’s all about the look of the food as well as the smell.”