While the “greeting between amigos” and namesake of the restaurant ¿Que Pasa?, is casual [meaning “what’s happening… what’s up?”], the two-floor restaurant is anything but. Along with Rapid City’s best selection of tequila, the vacation-style vibe, rooftop cantina, and outdoor patio make it a South Dakota bucket list must.
Speaking of the menu, ¿Que Pasa? head chef Oscar Rivera and general
manager Myrie O’Neil chatted with 605 on what’s new at the downtown hangout.
One item Rivera is excited about is the Vegetarian Nachos, with queso, beans, fried jalapeños, pico de gallo, guacamole, lime crema drizzle, and grilled vegetarian protein.
“We have one of Rapid City’s best menus for guests with dietary preferences, and we’re really expanding on that,” he said.
“my favorite thing on the menu is the fish tacos – it reminds me of my tropical homeland of jamaica.”
Another is not completely new, but has been a little hush-hush until now—the Tri-Color Burrito. This includes grilled steak, smoked brisket, refried beans, and fire-roasted chiles stuffed into a flour tortilla, topped with cheese, pico de gallo, fried jalapeños, lime crema drizzle, tomatillo sauce, queso, and red chile sauce.
“i love to craft new items. i’m really proud of my guatemalan culture. our menu combines my grandmother and mother’s traditional recipes into a fusion of mexican and guatemalan cuisine.”
“Over the years this has been a ‘secret’ menu item,” said Rivera.
“Guests love to layer each of our homemade sauces (queso, tomatillo, and classic red), and by popular demand, we’re finally releasing this saucy dish on our menu.”
Drinkwise, the restaurant is known for a monthly special margarita that typically goes with the season.
One must-try for February is The Heartbreaker, which combines Pure Blue Agave Tequila, peach liqueur, and house-made sweet and sour layered with grenadine.
“I love the color and garnish in this drink,” said O’Neil. “We feel ‘heartbroken’ when it’s gone.”
For more information, visit quepasarc.com.
MORE OF WHAT'S ON THE MENU
Hand-breaded, fried calamari. Served with cilantro poblano pesto and lemon aioli dipping sauces.
A bubbling fondue of cheese and seasoned beef. Topped with pico de gallo and served with chile-spiked corn tortilla chips.
JALAPEÑO BBQ BRISKET TACOS
Two slow-smoked brisket tacos smothered in a jalapeño BBQ sauce and topped with onions, cheese, and fried jalapeños.
PORK BELLY TACOS
Tender-seared pork belly drizzled in maple glaze and topped with agave onions, avocado, and pineapple. Served with rice and beans.
SALADS & SOUP
DE LA CASA SALAD
Side salad of spring greens, cranberries, tomatoes, queso fresco, toasted pumpkin seeds, and tortilla strips. Served with poblano pesto dressing.
CLASSIC TORTILLA SOUP
Rich chicken broth, hand-pulled rotisserie chicken, fire-roasted corn, and black beans. Topped with queso fresco, cilantro, avocado, and crisp tortilla strips.
WOOD-ROASTED ROTISSERIE CHICKEN
Half of a marinated, seasoned chicken served with roasted fingerling potatoes and grilled peppers, then smothered in classic tortilla soup.
BRISKET & STEAK
SMOKED BRISKET TORTA
Sandwich stuffed with house smoked brisket, pepper jack cheese, fire-roasted poblanos, fried jalapeños, chipotle mayo, and red chile sauce. Served with sidewinder fries and chipotle ranch.
Sautéed red and green bell peppers, onions, squash, zucchini, broccoli, and corn served sizzling with sour cream, pico de gallo, black beans, cheese, and a corn cake on the side. Flour or corn tortillas.
MINI CHEESECAKE CHIMIS
Cheesecake-filled pastry served with vanilla ice cream, drizzled with chocolate or raspberry sauce.