Gallo Blanco Café at The Clarendon Kicks Up the Taco Shop With Cochinita Tortas and Fresh Crepes

When I called Doug Robson, chef-owner of the fantastic new Gallo Blanco Café at the Clarendon Hotel, I almost expected him to ask me not to write about his restaurant.

"I wanna be just kind of quiet about it," he said, pausing to take a deep breath before talking to me in a hushed, hesitant voice. "You know, it is what it is — simple food. Tacos are just something we eat every day in Mexico."

Wow. If I could eat like this every day, I would, too.

A hip, urban vibe, tasty Mexico City-style eats, and great specialty cocktails are just a few reasons to visit new Gallo Blanco Cafe at the Clarendon Hotel.
Jackie Mercandetti
A hip, urban vibe, tasty Mexico City-style eats, and great specialty cocktails are just a few reasons to visit new Gallo Blanco Cafe at the Clarendon Hotel.

Location Info

Map

Gallo Blanco Cafe

401 W. Clarendon Ave.
Phoenix, AZ 85013

Category: Restaurant > Cafe

Region: Central Phoenix

Details

Torta: $7
Taco: $2
House salad: $6
Crepas con cajeta: $4
602-274-4774
www.galloblancocafe.com
Hours: Sunday to Thursday, 7 a.m. to 10 p.m.; Friday and Saturday, 7 a.m. to 11 p.m.
Gallo Blanco Café
In the Clarendon Hotel
401 West Clarendon Avenue

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To be sure, the food at Gallo Blanco is casual and unpretentious, with dirt-cheap prices to match. What isn't obvious until you taste it, though, is the thoughtful preparation and great ingredients that make it so addicting.

Robson's big on local purveyors — The Meat Shop for pork that he transforms into scrumptious, slow-roasted cochinita pibil, Schreiner's for excellent chorizo, and La Sonorense for fragrant, fluffy telera bread and fresh masa. And while he does keep things simple, he doesn't overlook the details that elevate the dining experience. From made-to-order tortillas to charred tomato Bloody Marys, everything gets a little extra oomph.

A native of Mexico City, Robson tells me the menu was inspired by his upbringing — dishes his mom used to make, dishes he's been cooking for himself for years. After cooking contemporary American cuisine under notable chefs such as Robert McGrath and Michael DeMaria, and creating some of La Grande Orange's most popular items as its founding executive chef, he eventually made time to write down his Mexican recipes and plan a restaurant of his own.

Gallo Blanco Café strikes me as a very favorable development for the Clarendon Hotel, which was converted into a hip boutique hotel several years ago. Known for its pool and its rooftop parties, the Clarendon deserves a happening cafe. But after the high-style Camus closed its doors a couple of years ago, the in-house restaurant space never really recaptured its mojo, with a short-lived Japanese concept followed by a Mexican joint that merely fed hotel guests and never made it onto the radar of locals who'd made Camus so vibrant. Luckily, the neighborhood has already embraced this place, and it's been open only a month.

The atmosphere is much more welcoming now — they've knocked down interior walls that used to separate the hotel lobby from the bar area, and the bar from the dining room. There's an open kitchen, too. Caramel-colored leather chairs, handsome wooden tables built by Robson, quirky artwork, and a well-curated indie-rock soundtrack give it a distinctive personality that's unexpected in a hotel, even a boutique one.

Meanwhile, the restaurant name reflects a sense of humor: "white rooster" is slang for "white dude," Robson says. Apparently, folks are surprised when they learn that he's Mexican.

At night, when things were lit up just so and the margaritas started to flow, Gallo Blanco felt like it was plucked right out of a much bigger metropolis. Drinks were noteworthy, from lime-kissed watermelon agua fresca to affordable wines by the glass or bottle. The Picoso cocktail, made with tequila and fruit, had a craveable jalapeño kick, while the white sangria was full of juicy peaches, grapes, and apple. And homemade horchata, a cinnamon-tinged rice drink, was refreshing, not overbearingly sweet.

Grilled dishes comprised the highlights, including a citrus-marinated half-chicken, bursting with juices under its crispy skin; a deliciously seasoned 12-ounce "Nueva York" steak laden with grilled mushrooms, sweet onions, and whole scallions; and a market fish. On the day I ordered it, it was succulent halibut lightly brushed with olive oil, with a pile of zucchini, corn, and onions on the side.

Funny, they also had a cheeseburger on the menu — I suppose to keep the hotel guests happy. No, thanks, I'll take Gallo Blanco's cochinita torta, a pork sandwich straight out of my hedonistic dreams. Marinated in a pungent mix of achiote, garlic, orange, and guajillo, the tender pork was chopped up with crispy skin, sizzled fat, and sweet bits of pineapple that accented it like candy. Creamy avocado, fresh cilantro, and shredded lettuce provided a cool contrast to the hot, spicy meat, and the soft telera bun could barely contain all of it. I'm obsessed.

Cochinita was also available in taco form — that is, tiny street tacos made with freshly griddled tortillas. It's easy to down three or four of these. You could also do tacos or tortas filled with carne asada, grilled fish, or veggies. Of course, I had to try all of them, and was particularly impressed with the charred tomato salsa on the buttery chunks of grilled rib eye, and the chunky guacamole topping the fish.

Beyond the meaty stuff, there were two chopped salads that I'd gladly order again, perhaps with a taco or two. "House salad" was a deceptively humble name for a mix of Romaine, tomato, pumpkin seeds, cucumber, jicama, cotija cheese, tortilla strips, and chunks of orange, brightened with tangy-sweet herb vinaigrette. And Ensalada Cortada was an even more whimsical combination, with kale, red and white cabbage, Manchego cheese, crunchy peas and corn nuts, avocado, tomato, egg, and ranch dressing.

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3 comments
hughie
hughie

hey this is a hip place. good food good price and service was good! I had the half chicken with fries really tastyfriend had the huge burger and fries he ate the whole thing.check it out

Eduardo Robson
Eduardo Robson

As Doug's proud father, I have lived with his talent for many years, and can absoloutly guarantee that he is fantastic. I think I put on about 5 pounds just from reading the article. I am proud to see that he is making as great an impact on the landscape of Phoenix, as he has on the lives of all the people around him.

�Viva la vida loca! ER

Dan
Dan

Gallo Blanco is outstanding. Some of the best tacos you will ever eat. Torta's are amazing too.

 
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