I work in the South West and I feel like if you don't want to eat at chain restaurant you're only other option is Tex Mex.  Don't get me wrong I like the Mex it's the Tex that throws me.  Luckily, there are some pretty good ones and Richardson's in Phoenix is one of them.\n\nBoth David and I ordered the Blue Corn Smoked Turkey Enchiladas and an order of Guacamole.  The moment the Guacamole arrived David dumped our salsa all up on it. \"Trust me,\" he says.  He was right the guacamole salsa combo was delicious.  So too were the Blue Corn Turkey Enchiladas.  The turkey meat was moist, yummy, and had just the right amount of smoke.  We both went with the green chile and we definitely didn't regret the choice.  I'm becoming a bit of a green chile snob and Richardson's does a good job.\n\nThe interior looks like a Mexican cultural museum.  The walls and booths are very organic in appearance and designed to look like a pueblo.  I though the copper table tops were a nice touch.  The service was prompt, but nothing too special.  The u shaped bar in the middle of the restaurant seems to be a bit of a hot spot for locals.  With good food and great ambiance, Richardson's will definitely be added to my go to list when in Phoenix.\n\n1 Guacamole\n2 Turkey Enchilada\n---------------------------\n$32