BEST CHIPS AND SALSA Phoenix 2004 - Mariscos Ensenada
You've probably heard many a Phoenician rave about Mariscos Ensenada's seafood pastas, like the bay scallops with cream chipotle sauce, or the prawns with spaghetti, olive oil, tomatoes and wine. Or maybe you've heard someone go on and on about Mariscos Ensenada's octopus, shrimp or sea snail tostadas. And some folks just can't shut up about the ceviche verde de camar?n (shrimp marinated in a spicy green sauce) or the pescado relleno de jalba con crema (fish fillet stuffed with crab). But what rocks our boat at this no-frills mariscos is much simpler: the chips and salsa. We're not sure what's in that brown, peppery elixir, but it's just piquant enough to whet our palate for another frozen margarita without burning off the first layer of tongue. The chips themselves are fresh and not too salty, and just one dunk into that Mexican ambrosia is enough to give you a jolt. Really, now, how often does a salsa stick in your memory and make you want to slurp it like a high-octane smoothie? Okay, perhaps we're slightly obsessed, but that salsa freakin' rocks.