By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
Another reason to come is for the chili beans. Served with a hot flour tortilla, these whole pintos are darkened with spicy red beef chili. They are an interesting substitution for refrieds. They are also hearty enough to satisfy a smaller appetite.
Semantics: What Valley residents are used to calling "burros" are called "burritos" here. (Yes, yes, I know this is their designation in California and elsewhere.) Filito's burritos are tinier than your usual Arizona burro. Still, the flour tortillas that enfold them are pliable and fresh. I especially like the nopalito burrito. The tender cactus strips are mixed into the same red chili as mentioned above--a tasty combination.
Hot sauce here is the thick tomatoey variety. Request it when you order. The room inside Filito's is plain. A signed, framed photograph of local boxing champ Michael Carbajal is one of the few decorations. It seems most appropriate: Like Michael, Filito's is small, but a winner.
La Mexicana Restaurant, 12245 Santa Fe, El Mirage, 583-8253. Hours: 11 a.m. to 8 p.m., Tuesday through Friday; 9 a.m. to 8:30 p.m., Saturday; 9 a.m. to 7 p.m., Sunday; closed Monday.
Filito's, 8400 South Avenida del Yaqui, Guadalupe, 839-5814. Hours: 10 a.m. to 10 p.m., Sunday through Thursday; 10 a.m. to 1 a.m., Friday and Saturday.
la mexicana Ignoring all healthwise admonitions to avoid fats and eat lower on the food chain, I dig right in.
Enchiladas are La Mexicana's specialty. The two versions I try are wonderful.
I ask for a rag to wipe off my own table. "Oh no, I'll come do it," the girl behind the counter informs me.
One reason to come to Filito's is for the tamales, which come wrapped in cornhusks and folded in steamy wax paper.