Since its opening in 2011, Crescent Ballroom has proved itself to be much more than a downtown Phoenix concert venue. It's a lounge, a great happy-hour hangout, and a go-to destination for solid food and drink, in particular for simple but well-executed burritos and tacos.
Oh right, and the award-winning guacamole. Can't forget about that.
But owner Charlie Levy and the Crescent Ballroom kitchen team aren't letting all that success keep them from making continued improvements. After returning from a trip to Mexico, where Levy says he had some of the best tortillas of his life, he asked kitchen manager Marissa Alvarez if she could make handmade corn tortillas, too.
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It started as a treat for the staff, but now the fresh corn tortillas are a menu standard. Order any of Crescent Ballroom's mix-and-match tacos, and you can have it served on a warm, grilled corn tortilla made daily at the restaurant.
Sounds too good to be true, we know. But we went into the kitchen to see how its done and get a behind-the-scenes look at what goes into Crescent Ballroom's barbacoa taco.