Behold the unassuming fish taco: little more than seafood and tortilla. But in the right hands, a fish taco can be a feast. We worship the masterful mitts of the chefs at Acapulco Bay Company, where the tacos de pescado bring mountains of grilled white fish that's been spiced with slow-burning heat. No goopy sauce to get in the way of the fish, just warm dicings of juicy tomato, bell pepper and onion. Add a splash of potent hot sauce, roll it all up in double corn tortillas, and bite in.
Somebody's having fun with the chips at Los Sombreros. While we enjoy the kitchen's traditional crispy chips, fresh and gently salted, we're also presented with clever little nibbles that look like wagon wheels. They're noodles, we're told, the dough thin and fried to a feathery lightness.

Either munchie makes a delightful tool for shoveling medium-hot homemade pico de gallo, or a tomatillo salsa that hints of lemon, apple and herbs. If we're feeling fiery, we request the arbol salsa, plenty infernal and sharp-edged. And after a few margaritas, we're brave enough to call out the habanero purée. Our server doesn't want us to hurt ourselves, so she starts us with little more than a thimbleful, but even a few drops of this stuff bring a jolt that's pure liquid fire. At Los Sombreros, let the chips fall where they may -- as long as at least a few land on our table.

Best Of Phoenix®

Best Of