Smaller than a hubcap but bigger than your face, the chicken-fried steak at Rio Ranch is actually a thin-cut sirloin steak that has been dipped in buttermilk, hand-dredged in seasoned flour and fried until it's crispier than Grandma's chicken wings. It's served atop a large pile of steaming mashed potatoes with black pepper-specked cream gravy on the side. Rio Ranch, which was opened by Robert Del Grande in 1993, is one of the earliest outposts of the "cowboy cuisine" cooking style that has since gained considerable notoriety in the national press. Designed to resemble a Hill Country ranch house, the interior and exterior are built almost entirely of native limestone and cedar, some of it salvaged from old ranch buildings. The bar and most of the tabletops are made of mesquite. And the place is decorated with quirky knickknacks made by Texas artisans. Don't miss the bizarre deer antler chandelier.