Welcome sunshine, hiking, outdoor concerts, days at the lake, flyfishing and all things summer in Sun Valley. Summer is a gorgeous time of year to gather to celebrate special events or just create "together" memories. If it's your first time, Welcome. We hope you enjoy exploring the Ketchum and Sun Valley areas including all of the Wood River Valley.
Your day may have started early with the sunrise. You may have hiked (or biked) a few miles, or perhaps your day is just begining. Where to grab a bite for lunch in Ketchum quickly becomes the most important thing.
Weekdays starting at 11 am Rasberrys begins lunch service. The seating options are on the patio (outdoor and partially shaded) or the dining room (lower level next to the kitchen.) The first hour of lunch service, from 11 am to 12 pm is the easiest time to be seated. Our busiest time is 1 pm. We end lunch service at 3 pm.
One other way to enjoy Rasberrys made-from-scratch creations and modern Mexican flare is to visit our deli. Every weekday from 11 am to 5 pm, soups, salads, entrees, fresh baked breads and sweet treats are also available for grab-and-go or dinner at home. We also have a selection of wine for a one-stop-shop experience.
If an easy lunch or casual dinner back at the condo is on today's agenda, we have you covered for that too. Visit Rasberrys.net to view the bistro menu. Then call 208-726-0606 to place your order. Be sure to ask about our daily specials - that may change your mind!
We look forward to seeing you soon at the bistro or deli in downtown Ketchum soon!
What is Rasberrys signature soup - posole?
Pozole which means "hominy", is a traditional soup or stew from Mexican cuisine. It is made from hominy, with meat (typically pork), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes.
Pozole is typically served on New Year's Eve to celebrate the new year. Pozole is frequently served as a celebratory dish throughout Mexico and in Mexican communities outside Mexico. Common occasions include Mexico Independence Day, birthdays, Christmas and other holidays. Pozole is served in Mexican restaurants worldwide and is also popular in New Mexico where it was a common dish among the Pueblo Indians residing along the Rio Grande River in New Mexico.
Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base. Vegetarian recipes substitute beans for the meat. The three main types of pozole are blanco/white, verde/green and rojo/red. White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, or pepitas. Red pozole is made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.
When pozole is served, it is accompanied by a wide variety of condiments, potentially including chopped onion, shredded lettuce, sliced radish, cabbage, avocado, limes, oregano, tostadas, chicharrón, or chiles.