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
Maya's greens were also the foundation of three entrée salads, including a lemony, irresistible tabbouleh — best tabbouleh ever, perhaps? Sapna Café's take on the Middle Eastern staple contained whole bulgur wheat, which had a satisfying texture, and a generous amount of tomato, cucumber, red onion, and cilantro. The result was succulent, not dry like typical tabbouleh. Nearly as addicting was a bed of greens topped with tomato wedges, chopped raw garlic, cilantro, olive oil, and a dash of salt. Another good one was decked out with goat cheese, Asiago, almonds, cranberries, and Modena reduction.
Specials change every day, but I hope I'll see "veggie tofu stir-fry" written on the blackboard menu again. This jumble of thin noodles, tofu, sprouts, Swiss chard, tomato, red pepper, red onion, and beets was glazed in a delicate soy-ginger sauce that added tanginess but didn't detract from the bright, fresh flavors of the vegetables. I cleaned my plate the day they had that. On another visit, one of my dining companions hardly said a word as he quickly polished off a plate of spaghetti smothered in a sauce of tomato, zucchini, and red pepper. Instead, he sort of mumbled his delight between bites.
That got me wondering. How do you say "delicious" in Hindi, or Arabic, or even Swedish?
1301 NW Grand Ave.
Phoenix, AZ 85007
Region: Central Phoenix
I bet Ana Borrajo knows.