La Vida

When you say goodbye to an icon, it deserves a memorable farewell. Barrio Café was founded by Chef Silvana Salcido Esparza in 2002, and the restaurant became a cornerstone of Phoenix's food community, blending rich flavors with artistic flair. So when the restaurant shuttered in May, it was a significant moment in the history of the Valley's dining scene. The Ultimo Adios was a party and celebration of Esparza — not only for her culinary touch, but also for what she offered the Phoenix community. She was not only a fervent supporter of the Latino population, but has advocated for women, immigrants and LGBTQ+ individuals with her activism. And the farewell to her and Barrio Café was marked by one important announcement: State representative Cesar Aguilar proclaimed June 2 Silvana Salcido Esparza Day. We will remember Barrio Café not only for the farewell but also as a symbol of the impact restaurants can have in a community.

Kristen Martinez said she'd never return to Arizona, but life had other plans. The noise rap artist who founded musical act Moodie Black toured with Puscifer in 2022 and moved back to the Valley in 2023, but her focus since returning has been on food. While Martinez was living in Minneapolis, she built a successful eatery centered on what she calls "new era Tex-Mex" that pulls from childhood memories growing up in El Paso, Texas. First getting off the ground in the Valley with the food trailer MB Foodhouse, serving taquitos, tacos and wings, Martinez has taken Moodie Blacks inside the kitchen of Tempe's Yucca Tap Room. There, Martinez is serving a growing menu that includes smash burgers, hot chicken tortas and a selection of brunch bites on the weekend. And, there's more good news for fans of Martinez: She hasn't hung up her mic and is beginning to book shows for Moodie Black, too.

There's really no competition when it comes to the most talked-about chef in Phoenix right now. Chef Rene Andrade is a man about town, making appearances on TV shows and partnering with friends and other companies to grow his brand. But his original restaurant remains one of the hottest tables in the Valley. Bacanora, a tiny space in the heart of the Grand Avenue arts district, is Andrade's ode to his home state of Sonora, Mexico. Almost everything on the menu spends some time on the roaring wood-fired grill, producing smoky flavors that rival the artisanal agave spirits used in the restaurant's cocktails. The menu is mostly made up of rotating specials, but the enormous tomahawk steak is a staple. Don't skip the less flashy items, such as the rich, savory beans; bright and citrusy salads; and supple flour tortillas.

There's something so special about chowing down on a delicious meal under the glow of streetlights at the end of a fun night out. But what makes this experience even better is amazing food that shines at any time of day. Baja Roots is a local food truck that pops up around town. It frequently resides outside Cobra Arcade Bar in downtown Phoenix, where owner and chef Emilene Carillo serves her menu of Tijuana-style eats. Try tacos piled with carne asada, pollo, al pastor or veggies; crunchy vampiros; elote; savory quesabirria; or the customer-favorite spicy birria ramen. Also, there's a secret menu with new items Carillo is playing around with — you just have to ask. Follow Baja Roots on Instagram to see where the truck will pop up next.

Chips and salsa? Hardly. Take a seat under his tent, and Memo will saunter over with a smile and a greeting and a freshly charred slab of carne asada. He slices the meat into thin ribbons right under your nose and leaves it on a rustic wooden cutting board as a complimentary little nosh to tide you over while you decide what to order. Memo's quesabirria is solid, and his tacos al pastor are made with a bold, flavorful marinade, but the grilled beef is the focus at this food truck compound in the middle of a field in Laveen. Whether you take it as tacos, vampiros or flanken-cut costillas, it arrives perfectly seasoned, sizzling and imbued with the scent of mesquite charcoal, alongside tortillas, a massive garnish plate and bowl of fresh whole Thai chiles to gnaw on for a little fiery zip.

You can't spend all of your time eating Sonoran food, and why would you want to, anyway? It's a big country down there, and little gems such as El Rincon Poblano feature regional specialties from parts of Mexico that aren't just over the border. This particular family-run restaurant serves a tight list of excellent homestyle specialties from Puebla, one of the most revered cradles of Mexican gastronomy. You'll find the famous mole Poblano, a perfectly balanced blend of nuts, spices, chiles and — of course — a touch of chocolate. But the pipian verde is equally bracing, less sweet and nutty, built on ground pumpkin seeds and loads of herbs. The influence of Lebanese immigrants is seen in tacos arabes, a lesser-known relative of tacos al pastor that marries seasoned pork with caramelized onions. But arguably the most indispensable dish here is the cemita, Puebla's signature torta, available with your choice of filling plied with avocado, onion, stringy Oaxaca cheese, house-pickled chipotle chiles and a pungent herb called papalo (when it's in season), tucked into a fresh house-baked sesame roll.

This place has come a long way since the bowling alley. Once hidden away in Sunnyslope's Let It Roll Bowl, Oaxaca Restaurant now boasts two stand-alone Phoenix locations. The standards like tacos, tortas and chilaquiles are here, but you can get those anywhere. Best to focus on the Oaxacan specialties of the house, such as memelitas — thick masa boats similar to sopes topped with black beans, Oaxacan cheese and tasajo, thin sheets of salted beef. Tamales Oaxaqueños, steamed in banana leaves, are deliciously fragrant, especially when smothered with a complex mole negro. The tlayuda — a crunchy, pizza-sized tortilla piled high with all manner of toppings — is an awful lot of fun to share. The house flan might fool you. It doesn't look like much, but its flavor is intense. And if your meal leaves you feeling inspired, a small market's worth of chiles, spices and other Oaxacan specialty ingredients are available to purchase and take home.

The burritos at Testal probably are unlike any you've tried before. First, you need to order at least two for a good-sized meal. And second, they're not folded up into neat little parcels. These saucy bites are open on both ends, meaning the toppings and juices will run down your arms a little. But take one bite, and you won't care at all. Super soft flour tortillas envelop rich, savory fillings, such as the bright red pork Colorado, cheesy rajas or shredded beef with green salsa. The best part about the burritos' smaller size is that you can try multiple flavors per visit. The hearty fillings also can be served as tacos, inside gorditas or as bowls. Wash it all down with a Jamaica agua fresca or a bottle of pinole, a roasted sweet corn drink. Enjoy your meal inside, underneath a giant painted map of Chihuahua, or find a seat on the small patio, which often hosts live music.

For nearly three decades, the Avitia family has run El Horseshoe right under the noses of the Phoenix fooderati, housed in a brightly muraled building on an industrial stretch of Buckeye Road near downtown Phoenix. The Avitias may not bill their restaurant as such, but this homey little joint is the epitome of the American diner — a no-frills, working-class breakfast and lunch joint serving classic dishes with a focus on simple, honest flavor and not a lick of pretense. Those classics include dishes such as supple cheese-stuffed chiles rellenos doused with bright tomato sauce; silky chunks of beef tongue plied with a fragrant, complex mole; tender-crisp chilaquiles made from torn tortillas pan-fried to order; and a steaming hot bowl of caldo de res, gelatin-rich, loaded with vegetables and served with thick, scalding hot fresh tortillas. The flavors are familiar, but rarely are they so honest and vibrant. In a town that reveres its homey Sonoran cooking, El Horseshoe remains an underappreciated gem.

Bring a ream of napkins or some paper towels if you plan on eating Tacos Veganos' ridiculously good hot messes of street tacos. Plant-based carne asada, chicken or pork is piled on a chewy and greasy corn tortilla, then heaped with guacamole sauce and studded with onions and bright cilantro. The burritos are as big as the tacos are messy, packing significant heft from being crammed full of rice, beans and your choice of plant-based meat. Other highlights include the mountain of nachos covered with refried beans and a rich cashew-based "cheese," and beer-battered cauliflower Baja-style tacos that taste like a party in the mouth thanks to pickled red onion and chipotle mayo. Your carnivore friends would never know the difference.

For their second restaurant together, Armando Hernandez, Nadia Holguin and Roberto Centeno went bigger. The trio, who worked together on Espiritu (along with Rene Andrade), opened Santo in Arcadia in early 2024. At the bright, airy 200-seat restaurant and bar, Centeno has expanded on the land-and-sea-spanning menu that wowed diners at Espiritu, while infusing some fusion along the way. Take the birria dumplings, which are a star among the primeros. Tender smoked beef cheek is stuffed into each dumpling, which arrive in a bowl of rich, umami-loaded beef broth studded with Chinese broccoli and sesame seeds. The larger plates are often big enough to share, including a flame-kissed dry-aged ribeye that's served with beans, potatoes, salsas and flour tortillas. While there's an ample selection of cocktails and Mexican wines, if you're ready for a nightcap, ask your server about Pecado. The sister bar is a dark, sexy contrast to Santo with its own unique roster of drinks inspired by the seven deadly sins. After a decadent evening, we like to roll the dice and ask for Wrath, Pecado's version of bartender's choice.

There's a massive spectrum of tacos in Phoenix. There are the more traditional tacos served simply with onion, cilantro and maybe a drizzle of salsa, options that lean into a region of Mexico and bigger, brasher, dressed-up versions that infuse global flavors. One spot that rose to prominence this year was Juanderful Tacos, which was one of the stops TikTok food influencer Keith Lee made this year while visiting Phoenix. In addition to getting a glowing review from Lee, Juanderful Tacos is our pick because it succeeds in offering a mix of options that scratch the itch for authentic and less-so tacos. There's cabeza and lengua available alongside asada steak and chicken, as well as a griddled cheesy quesataco. Each is made with a corn tortilla that's crafted right at the counter. The scratch cooking doesn't stop there, with everything from its fiery salsas to its aguas frescas being made in-house. And, when they can't make something, they'll often find a way, such as promoting a bring-your-own-fries deal, offering to dress up a fast food fry with cheese and meat.

Tacos Chiwas, as the name suggests, is known for its tacos. But we're partial to a less common dish that's no less delicious. The gorditas are thick flour tortillas cut open to create a pocket perfect for stuffing with savory fillings. Opt for the deshebrada, which comes in either red or green, for a spicy, messy, satisfying bite. Shredded beef, potato and beans are stewed with rich red and green salsas and stuffed into the little pockets. Order two or three, or mix and match with the local restaurant's tacos for a fun and delicious meal. With two Tacos Chiwas locations in the Valley, these tasty treats are never too far away.

When you walk into one of Rito's Mexican Food's four Valley locations, there's an instant feeling of being welcome. The restaurants aren't flashy or super-modern, but they aren't old-school Mexican restaurants, either. Rito's Mexican Food is somewhere comfortably in between, and their extensive menu of traditional Mexican food is top-notch. Everything at Rito's is a decent choice, but their burritos are the standouts. Made the way a burrito should be — starting with an excellent flour tortilla — Rito's offerings include delicious green chile, red chile, chicken, bean and carne asada burritos that loom large both in size and taste. If you're feeling daring, and you should, try them enchilada style, preferably with a mix of red and green sauce. Your taste buds will thank you, because this is the best burrito in town.

Though the exterior of this Phoenix staple has been given a fresh paint job, don't get it twisted: This is frill-free Mexican food at its best. In the Valley since 1981, El Norteño elbows out stiff competition to claim the best breakfast burrito in town. El Norteño's burros are so big and hearty, they don't need the -ito suffix. If you're a milquetoast gringo, there's no shortage of breakfast-staple options to fit your tastes — bacon and egg, ham and egg or egg and cheese. If you prefer more heat, try a chorizo or machaca burro. Grab some red sauce and add potatoes for just $1.25 more, then gorge on that tortilla-wrapped feast at home, in your car or sitting in El Norteño's small enclosed patio. For $10 or less (cash only, though there's an ATM on site), there's no better way to fill your belly in the morning.

How good is the barbacoa at La Mejor? So good that if you come for lunch at noon, it might already be gone. If that happens, it's not a tragedy. La Mejor slings a brash pozole verde, along with quesadillas as long as your arm and huaraches big enough to shoe a sasquatch. But you'll want to return for the barbacoa, which is the star of the show. Hunks of lamb, seasoned, roasted and steamed in banana leaves, are served either silky soft or tatemada-style — griddled to a sizzling crisp on the flat top. The barbacoa arrives with a simple plate of onion, cilantro and lime, along with thick, fresh tortillas to accompany. But the optional consommé isn't as optional as you might think. Few things hit like a hunk of that lush, succulent lamb, dipped into a bold broth and eaten with a thick tortilla and a splash of fresh salsa.

The three Ta'Carbon restaurants, founded by two natives of Sonora, Mexico, specialize in authentic carne asada cooked with mesquite charcoal and salt, just like in their hometowns. Unlike the typical flank, flap or skirt steak used for carne asada, Ta'Carbon uses Certified Angus Beef, specifically the Prime brand, known for its high quality. The restaurants feature Santa Maria barbecue pits with a unique wheel mechanism that allows the grill to be lowered close to the mesquite charcoal, infusing the meat with a rich, smoky flavor. Tacos and burritos are affordable, and both are packed with tender, flavorful carne asada. Ta'Carbon also offers a complimentary, unlimited salsa bar with three varieties of red salsa, a green salsa, guacamole, pico de gallo, chiles toreados and an assortment of fresh toppings, including carrots, limes, cucumbers, red onions and radishes.

A new taco shop on Indian School Road is slinging excellent carne asada fries. Taco Viva opened in June and specializes in tortillas topped with meats in many different varieties served con todo, which means the tacos, vampiros, mulas, quesadillas and more come with guacamole, salsa, cilantro and onions. The loaded tortillas are delicious in their many forms, but don't miss out on the carne asada fries. This hearty dish trades corn or flour for hot, cripsy potatoes loaded with tender cubes of carne asada with just the right amount of char. Queso, onion, cilantro, guacamole, crema and seriously spicy salsa join the mix for a flavor-packed messy mouthful that'll leave you coming back for more.

The star attraction of Taqueria El Trompo in west Phoenix stands proudly behind the counter. Juicy, glistening al pastor (seasoned and marinated pork), resting on a vertical rotisserie called a trompo, waits to be sliced and served in quesadillas, tacos or burritos. The meat is savory and tender, with a hint of sweetness. The counter-service restaurant can get busy, but the service is friendly and fast, and you'll soon find yourself face to face with a heaping plate of food at a quite reasonable price. There also are plenty of other options on Taqueria El Trompo's menu if al pastor isn't you or your dining companion's style, from a selection of tortas and proteins such as shrimp and chicken to more adventurous options like nopales (cactus pads) and lengua (beef tongue).

Los Compadres Carniceria in Avondale is a go-to destination for carnitas, offering both cooked and raw options. Located in an orange-colored building, the shop is known for its friendly service, with a butcher greeting customers at the deli display cases near the entrance. The carnitas at Los Compadres are made from pork meat simmered or braised in lard and come in two variations. The first is maciza, a leaner option made from the shoulder, loin and leg cuts, which is the more popular choice commonly served in Mexican restaurants. The second option is mixed carnitas, a richer and more gelatinous version that includes pork skin, buche (pork stomach) and maciza meat, offering a unique flavor and texture. For those who prefer to grill or cook at home, the west-side spot also sells raw pork meat by the pound in its carniceria section.

Everybody knows Los Reyes de la Torta. But with all due respect to the popular (and excellent) darling of the Phoenix torta scene, we pledge our allegiance to another king. Tortas el Rey might not have Guy Fieri's signed poster on the wall, but this place slings some mean tortas. You'll find the usual suspects, including a thin, crispy milanesa; a perky al pastor; and a Hawaiana filled with pork shoulder and pineapple. The El Rey is the obligatory overstuffed festival of six meats, while the excellent Ranchera Especial is a creamy, chipotle-sauced number built on carne asada with griddled onions and peppers. But what sets Tortas el Rey apart from the crowd is its cooks' aggressive, skillful use of the griddle, turning every sandwich into a sizzling hot marriage of toasted bread, seared meats and blistered, charred vegetables. It's all in the technique.

As the quesabirria fever dream crests and subsides, freshly minted acolytes in the cult of birria are slowly waking up to discover the place that's been the GOAT all along ... literally. Hola Cabrito now offers beef quesabirria to keep up with the Instagram craze, and you could order it if you like, but you'd be making a huge mistake. The specialty here is old-school birria — fresh, whole goat rubbed with a chile- and herb-infused adobo, roasted and steamed until tender and served alongside a bold and flavorful consommé with tortillas and all the trimmings. Choose a fatty or leaner cut (you might even be able to specify your favorite part if you ask nicely), go for stewed and supple or seared to a sizzled crisp on the flat top, and let them know whether or not you'd like chickpeas in your soup. But however you take it, birria at Hola Cabrito isn't about the cheese and the grease. It's about the natural flavor of the meat, coaxed out, amplified and intensified with pitch-perfect seasoning and technique.

Sometimes, you just need to eat a deep-fried burrito the size of a brick. The chimichangas at Rosita's Place are perfect for the self-indulgent or the very hungry, a giant meal that satisfies the body and the soul. Your options include green or red chile, chicken and machaca, and there's really no wrong move here. What you'll get is an impressively large burrito with a perfectly crispy and flaky exterior, topped with guacamole, sour cream and cheese. It's a feast that can stretch to two meals or even three if you add sides of rice and beans for a modest upcharge. On the rare days that we're not in the mood for a chimi, we still stop at Rosita's to enjoy the rest of their extensive menu, which runs the gamut from breakfast to dessert.

From the outside, Emilio's looks like a party. This little eatery is painted bubblegum pink with sky blue trim and a yellow roof. At night, colorful lights dance in the windows, letting customers know that the fun continues inside. Take a spin through the drive-thru or pull up a seat in the tiny dining room to enjoy a menu of food and drinks as colorful as the space. Start with a bright pink strawberry horchata and then dig into a decked-out Sonoran hot dog. These souped-up sausages put ballpark dogs to shame. The bun is fluffy, the hot dog gets wrapped in bacon, and the whole thing is topped with beans, tomatoes, mayo, onions, salsa and cheese. Anyone who's spent time in Sonora or become a fan of this style of loaded dogs in Tucson or beyond will be thrilled to find such an excellent rendition in Phoenix.

Few restaurants in the Valley offer the varieties of mole found at Las 15 Salsas in Sunnyslope. There's red, green, yellow, black and mole estofado, a chunky stewlike version. All of the moles unfold with layers of flavor as you enjoy them drizzled over tortilla chips, poured on top of enchiladas or in a trio, allowing you to get a taste of three types at once. The little Oaxacan restaurant serves the deep, layered flavors of its owner's origins in the Mexican state's central valleys. Find a seat in the cozy dining room or under the string lights on the patio, and pair your mole with a smoky mezcal cocktail or some creamy horchata to calm the spice. The flavors here will take you far beyond Phoenix.

There are plenty of restaurants around Phoenix that dress up their guacamole. Some top the creamy dip with pieces of mango; others add a sprinkle of cheese or sweet corn kernels. But at Call Her Martina, guac goes gourmet with the addition of crispy bites of charred ribeye. These salty, savory morsels are delicious on their own, as is the pomegranate-topped smashed avocado. But get a bite of both, and your mind may be blown. The hot steak contrasts against the cool guac for a mixture of temperatures and textures that leaves you coming back for more. This dish is a good one to share at the start of your meal, but be warned: It may leave you fighting for the last bite.

Venture to Litchfield Park for a colorful and fun restaurant serving the best pozole in town. Alebrijes Cafe & Grill is the perfect place to enjoy a laid-back brunch. The place is popular, so waiting for a table and then for your food to arrive can take some time. Thankfully, the cocktails and coffees are delicious and will hold you over just fine. The menu is packed with options — many of which are drenched in rich red or black mole — but the pozole stands out. A large clay bowl is filled to the brim with savory broth packed with hominy kernels and tender pork. Fresh radishes, onions and a squeeze of lime brighten up each bite, and you'll be sure to drink every last drop.

Mexican sushi, that Japanese favorite filtered through the kitchens and sensibilities of our neighbors to the south, is a culinary train we think far more people should be riding on. When we want to bring our sushi-loving friends into the Mexican sushi fold, we take them to El Tataki Sushi Fusion. The local chain offers a huge selection of traditional and Mexican rolls along with sashimi, appetizers and Asian fare such as fried rice and teriyaki chicken. We tend to stick to the Mexican roll side of the menu when we visit; we love the El Japan Roll, a concoction of bacon, avocado, shrimp, cream cheese and cucumber, topped with crab, eel sauce, green onions and sesame seed. And the quintessential Mexican sushi roll, the deep-fried Cielo Mar y Tierra Roll — shrimp tempura, chicken, beef, avocado, cucumber, cream cheese, orange and eel sauce — is the best version we've ever had. Add in El Tataki's swanky interior, and you've got a unique, upscale dining experience.

If you think you can't get great seafood in the Southwest, then you clearly don't know about Mariscos Playa Hermosa. Since 2002, Jose and Maria Maldonado have used the restaurant to bring the beaches of Mexico directly to central Phoenix. The restaurant has certainly nailed the vibes — there's a mariachi band weekly as well as general easygoing beach decor and whatnot — but most certainly the appeal is in the absolutely stacked seafood menu. Mexican seafood is all about taking great fish, oysters, crabs and the like, and preparing them with spices and fresh veggies to bring out the nuance and soul of these continually underrated cuts. And if that isn't enough, the restaurant has enough cocktails to get a shark woozy. But MPH isn't just a place to "play tourist" — it's very much inserted a vital bit of culture into our own hometown. The end result is a lush melding that's made MPH a proper institution and evidence of the truly engaging and adventurous local food scene.

There's no bad time of day to enjoy something from one of La Purisima's two Valley locations. A pillowy, sweet chocolate concha with your morning coffee? Sounds like a great idea. A lemon-flavored cookie topped with sprinkles to finish off lunch? Perfect. A slice of strawberry cake as a midnight snack? Yes, please. La Purisima makes Mexican baked goods fresh each day, and its offerings include everything from empanadas and croissants to muffins and danishes. The bakery often makes colored conchas for special occasions, such as red, white and green ones for Mexican Independence Day or orange and purple when the Suns are in the playoffs. Prices are low, and service is friendly and efficient, so there's no downside to stopping at La Purisima for a little treat whenever the mood strikes.

The phrase "less is more" doesn't apply at Dulce Churro Cafe. At the local dessert chain, a fresh, warm churro, crispy on the outside and soft on the inside, is only the beginning. The churros come in several different shapes, including cylinders, loops and bites, but choosing a base is only your first decision of your visit. From there, you can choose glazes (strawberry, chocolate or icing), toppings (including Oreos, almonds or marshmallow) and dips (such as mango, caramel or chocolate). You can get your churro with a side of soft-serve ice cream, or enjoy the ice cream in a churro bowl or a churro sandwich. All the choices make for some decadent sweet treats, but it only works if the foundation, the churro itself, is high-quality. And fortunately, at Dulce Churro Cafe, it always is.

During Phoenix's brutal summer months, a cold drink in hand is practically a lifesaving accessory. Local chain Tortas Manantial makes some of the tastiest around. Its aguas frescas, beverages that are a mixture of fruit, water and sugar, are always light, sweet and refreshing. The options include classics like strawberry, watermelon, cucumber and pineapple, and we've never had a bad cup. If you're looking for something a little heavier, Tortas Manantial also serves straight juice. And if you're stopping for a drink around lunch or dinnertime, as the name suggests, the restaurant has a solid lineup of great sandwiches (the Hawaiiana torta, made with pulled pork and pineapple slices, is a favorite of ours). Just don't forget to order a big agua fresca to accompany your meal.

For tequila and mezcal sippers, Barcoa is Phoenix's premier destination for any season or vibe. Sit outdoors in its festive patio space during the gorgeous winter months, hang around the cantina housed inside or hunker down with a cocktail in the agave basement for a more intimate, speakeasy feel. Since it opened in 2020, Barcoa has won several Best of Phoenix awards, and it's no wonder why — the drinks are made with high-quality, interesting ingredients, and the selection of spirits is unmatched, with a wide variety of mezcals. Expect to go way beyond the typical brands of tequilas and mezcals you see in the U.S.

When the award-winning Mexican craft brewery opened the doors to its first American taproom in Chandler, it was a full-circle moment for its founders. Buqui Bichi Brewing was launched in Hermosillo, Sonora, in 2016 by Ramon and Luis Osuna, two brothers whose love of craft beer began in the United States. They've since built a following and five taprooms around Mexico. But they've always had their sights on the U.S. and showcasing their craft brews, including the crushable Kolsch-style ale Banquetera or Talenga, a warm, roasty coffee stout. Between 2023 and 2024, the team opened taprooms in downtown Phoenix and Chandler. The spaces are upbeat and energetic, hosting DJs and decorated with neon lights featuring their beer labels. In addition to Sonoran-brewed beers, Buqui Bichi's brewpubs offer a full bar and food, including crisp sopes piled with tender al pastor, avocado mousse, onion and cilantro.

The name of this tiny coffee shop is a little misleading. Sure, it's small. But the adorable exterior and Instagrammable decor amount to much more than a shack. Inside, a colorful mural wraps around the cafe, and woven equipale barrel chairs topped with serapes give the space a homey feel. Head to the counter and order a latte flavored with creamy horchata or rosemary, piloncillo and ginger. For something small and strong, try the Abuelita cortado, or satisfy your craving with a classic café de olla. Deseo also offers pastries and a food menu with breakfast sandwiches, tacos, empanadas, loaded toasts and chilaquiles.

We've had our fair share of disappointing margaritas, abominations made with low-quality tequila, too much mixer or a way-heavy pour. But that's never the case at CRUjiente Tacos in Arcadia, where the 'ritas are always well-balanced and delicious. The Passion Fruit Serrano Margarita is the perfect mix of sweet and spicy, and the Coconut Margarita is a creamy delight. We recommend visiting on Margarita Mondays, when you can work your way through the lineup for just $8 each. And you'll have an even better time if you pair your drink with some of CRUjiente's inventive tacos, such as crunchy lamb, Korean fried chicken or garlic-roasted mushroom.

Time seems to have left Mi Patio alone. And when it comes to the fun, kitschy decor and margarita prices, that's just fine by us. Located on the corner of Seventh Avenue and Thomas Road, this old-school Mexican restaurant hasn't changed a whole lot since it opened in 1984. Wooden parrots hang from the ceiling, there seem to be Christmas decorations up all year long, and the booths and counter stools are always filled with regulars. The margaritas, as the banner hung outside proudly advertises, are $4.19. These cheap sips pair perfectly with a giant pile of nachos or a cheesy enchilada plate with rice, beans and all the fixings.

A Los Altos Ranch Market is like a little world unto itself. Within its walls, you can get your Mexican and American grocery staples, then wander over to the other side of the building for baked goods, fresh salsa and tortillas or a burrito lunch. Need a piñata for a birthday party, or a molcajete to make your own guacamole? Los Altos Ranch Market has those, too. The seven Valley locations feel like town squares more than traditional grocery stores, and we like it that way. We get the affordable prices and great selection of a supermarket, with all the color and character of an open-air market. What's not to love?

Mercado De Los Cielos is so cool. The marketplace within a mall is a place of constant discovery, where narrow walkways reveal a maze of storefronts. Here's a just a few things you can do there: Shop for sparkly boots. Buy a bird. Eat a burrito. Get your nails done. Pick up hi-vis vests and other items necessary for construction jobs. Get a new battery put in your watch. Look at Virgin of Guadalupe wall art. Get a confirmation dress for your little cousin. Recharge with a cold raspado. There are actually more than 200 shops and eateries in the mercado, so there's truly something for everyone there. If you've never been, make it a point to go — it's a can't-miss shopping experience.

Rosaura "Chawa" Magaña started Palabras in 2015 with the goal of creating a space for BIPOC voices across intersections. Nine years later, Palabras is a beloved shop and community hub with a clientele eager to show support. And the voices being highlighted are not only those on paper. Palabras invites the bilingual community to events like their BIPOC open mic every second Saturday of the month. The space is vibrant — with local art adorning the walls, card games and piñatas warming up the atmosphere. Enjoy treats at the cafe portion of the store while you browse the vast selections of both English and Spanish books.

Spanish-language talk radio station La Onda translates to "The Wave" and has covered the Maricopa County area for over 18 years across news, sports and entertainment. The station focuses on local independent talent, and often brings on guests to discuss topics that affect the Hispanic community, featuring sections on finance, insurance law, prominent women and more. Set the dial to 1190 AM, or listen online to get connected to Phoenix's Latino community.

A momentous occasion like a quinceañera requires the perfect dress, a head-turning gown a young woman will remember wearing for years to come. Quinceañera Divaine Boutique in central Phoenix works with families to ensure that every girl looks and feels her best on her special day. Inside the elegant and spacious showroom, sales associates are patient and helpful during the selection process. But it's not just teens who benefit from the store's many options and friendly service. Quinceañera Divaine Boutique also sells prom dresses, wedding dresses, mother of the bride dresses and gowns for all occasions, ensuring that satisfied customers return to the store again and again for their formalwear needs.

Maybe some people can walk into Mexican Arts Imports, buy something quickly and walk out, but not us. Any visit to the store means a minimum of 30 minutes wandering the aisle of the store, checking out the merch. Mexican Arts Imports, a family-owned business for three generations and more than 50 years, sells a staggering array of colorful items, from kitchenware and clothing to wall art and holiday items. We go there for housewarming gifts, exquisite leather handbags, party decorations and brightly colored pots for the patio. The prices at Mexican Arts Imports aren't cheap, but they're fair, and we've never been dissatisfied with a purchase. New items come in all the time, so we recommend frequent visits to keep up with what the store has to offer.

Decorating for Día de Los Muertos? We recommend heading down to the Arizona Latino Arts and Cultural Center and checking out the gift shop. The selection is small but excellent, and the merch is made by local artisans or comes straight from Mexico. We love to browse the representations of La Catrina and the handpainted skulls. There are also plenty of holiday-themed paintings. But the best part of taking home something from ALAC's gift shop is that we're helping support the nonprofit organization's mission to celebrate and promote the Latino presence in Arizona through arts, education and advocacy. We never need a reason to visit, but that's a pretty good one.

Amid the hustle and bustle of the First Friday artwalk, we always make it a point to stop in at Xico Inc. Founded in 1975, Xico promotes Latino and Indigenous culture through art and community engagement. The space holds a number of exhibitions each year, but it's more than a gallery; Xico Inc. hosts classes on techniques such as printmaking and 3-D printing for artists of all skill levels. Besides the art for sale on the walls and on the website, Xico Inc. also has a small on-site market. We love to shop for handmade jewelry and tiny paintings made by local artisans.

Unfamiliar with lucha libre in the Valley? Allow us to unmask the mystery. This Mexican-born wrestling style, renowned for its colorfully masked competitors and high-flying matches, has been an iconic and integral part of Latino culture since the 1930s. In Arizona, lucha libre has entertained generations of fans and continues to thrive. Some of the best lucha action in Phoenix is found at events put on by Por Promotions. Launched in 2011, the company is one of Arizona's longest-running lucha promoters, showcasing the sport's traditions, including larger-than-life luchadores, fast-paced action and breathtaking aerial maneuvers. What makes Por Promotions the reigning champion of the local lucha circuit is its inclusive atmosphere and appreciation for its fanbase, as well as its occasional big-name bookings. Fans of all ages flock to monthly events at west-side pool hall Bull Shooters to cheer the technicos (heroes), boo the rudos (villains) and enjoy the action-packed fun. And the luchadores, who have occasionally included such legendary guests as Negro Casas and Psicosis, reciprocate by interacting with fans, signing autographs and posing for photos between matches. Por Promotions even works with rival local wrestling companies, such as an event in October when it will go head to head with Lucha Libre Voz. Better choose a side, fans.

Latin dance joints may come and go, but El Capri has stuck around for more than four decades. It's an epic accomplishment for this gargantuan Latin club, the largest in the Valley, which is filled with couples and singles on Friday, Saturday and Sunday nights. They come to drink, dance and celebrate as DJs and live ensembles fill both of El Capri's rooms with the sonorous sounds of cumbia, banda and Norteño. Unlike many local Latin nightspots, reggaeton and other high-energy Latin club genres are eschewed in favor of more regional Mexican styles. Those are just some of the reasons this iconic nightlife mainstay stands out from other Latin danceterias in Phoenix. Here's another: El Capri's longtime owners, the late Melchor Marques and his younger brother Pedro cultivated a strong sense of community through the club that carried over to their other business ventures, including local Spanish-language station Radio Fiesta. Pedro will carry on this tradition to the West Valley when he transforms a vacant Sears store at Desert Sky Mall into a concert, event venue and nightspot in 2025. As he told La Voz last year, it "can really be an anchor to the community." If it's anything like the original El Capri, it will likely be just as iconic.

Before Victor Fabian Lopez Leon, a.k.a. El Poeta, became a dominant force in Spanish freestyle at Punchline Phoenix, he was already making waves in Sonora, Mexico. His razor-sharp freestyles didn't just win him local battles in northern Mexico — they propelled him to Dallas, where he claimed the 2022 Red Bull Batalla regional championship. While mainstream rap often leans on mumbled lyrics, El Poeta's style is anything but. He delivers his verses with precision, packing them with an articulation that's as abundant as it is raw. "A good Spanish rapper," he says, "is defined by mastering rhyme endings and twisting them into complex, yet coherent, verses."