Best Of :: La Vida
What this small retail storefront lacks in space and ambiance, it more than makes up for with its variety of Mexican candies sold in larger packages perfect for stuffing the star-shaped piñatas dangling from the ceiling. It carries the requisite salty treats, like Lucas, and the sugary goodness of De la Rosa Mazapan, a powdery peanut butter candy. And, once you've loaded up on candy to stuff the piñata, you have to stop at the ice cream counter and stuff yourself with a Pico de Gallo. It's a glass filled with long strips of fresh pineapple, cucumber, mango, and watermelon cut right in front of you, covered with a sprinkle of Tajin, a salty/spicy/sour topping, and chile cayena (cayenne pepper).
On one hand, it could be said that chef Doug Robson's Otro Cafe is a complement to his first restaurant, Gallo Blanco, in the way of very good and deftly prepared Mexican cuisine. In another sense, it's a more elevated companion that can hold its own. You'll find outstanding, bulked-out tacos here, as well as the Spanish-style tapas called El Español, an Inca salad made with nearly a dozen ingredients, and the satisfying tocino con rajas torta, a kind of BLT run through a Mexico City kitchen. For dessert, you'll want the postre de coco, a delicate creation of creamy coconut pudding topped with chocolate shavings that's reminiscent of a Mounds bar gone gourmet.
For the longest time, this 36-year-old neighborhood staple in Central Phoenix had pared down its menu to just its famous green chili and red chili burros. Not that anyone was complaining. When you serve essentially just two dishes (and a couple of variations on each) and the lines are still out the door, you're doing something right. Earlier this year, the family-run hole in the wall (truly, no signage or dining room to speak of) expanded its menu to include excellent beef and shredded chicken tacos, bean tostadas, cheese enchiladas, and cheese crisps. They now accept credit cards, too. And just like that, Rito's got even better.
Have you had the chicken burro at Asadero Norte De Sonora? Because if you haven't, you're missing out on a kind of chicken burro nirvana — a piece of wrapped paradise in the form of stellar shredded bits of mesquite chicken, frijoles, shredded cabbage, and creamy guacamole. It will make you feel happy. It will cause you to grin while you polish off your grande agua fresca. And most likely, it will see you in its modest little restaurant home again. This time, perhaps, with a few loaded tacos, a chicken dinner with all the fixin's, or a giant smoking grill of parrillada.
When Victoria Chavez started Los Dos Molinos nearly 40 years ago in Springerville, Arizona, she hardly could have imagined her New Mexican-style restaurant, named after two antique chile grinders, would be the fiery family business it is today. The original Phoenix location, housed in the adobe-style onetime home of Western silent movie actor Tom Mix, keeps the home fires burning with packed plates of meltingly tender adovada ribs marinated in a spicy red chile sauce, chunky chimichangas slathered in green chili, and potent margaritas enjoyed on the casita's courtyard patio.
There's nothing like a neighborhood restaurant that's actually, well, in a neighborhood. And this homey spot just off historic Glendale's main drag has been serving old-school Mexican eats since 1949. Originally Lily's Cafe, it became Fajardo's in 2009 when Alfredo Fajardo, the son of the original restaurant's cooks, reopened the place, keeping the old recipes intact. There's nothing over-the-top here, just good, hearty plates of crunchy beef chimichangas, cheese enchiladas, and oven-roasted pork chops (a Sunday special) with strips of green chile. Judging by the regulars who regularly pack the place, the neighborhood approves.