When we're craving real-deal, Mexico City-style Mexican food, Huauchinango is the only way to sate the craving. Sopas, tlacoyos, huaraches, and plenty of other menu items may have you scratching your head at first glance, but pull out your best Spanglish and figure out what all of these lovely options are, because it's Mexican comfort food done right. Our favorite are the quesadillas, which are heavenly crispy bliss that's nothing like the cheesy gringo fare you expect from Taco Bell. Just remember to bring cash, because your charge cards are going to get laughed out of the place. A small price to pay for authentic Mexican food.
A hard-to-find monument on top of a hill in the Southwest Valley stands as a reminder that massive swaths of Arizona and the Southwest region of this country once belonged to Mexico. But it was all lost during the Mexican War, fought from 1846 to 1848.
The site, known as Monument Hill, is just east of the Phoenix International Raceway track in Avondale, at the top of a fairly easy hike that starts near Avondale Boulevard and Baseline Road.
A concrete "X" marks the spot on the hill where surveying began in 1851 by Andrew B. Gray and Lt. A. W. Whipple, American surveyors. The land survey was part of the deal struck with the Treaty of Guadalupe Hidalgo, signed in 1848, to resolve disputes over the new U.S.-Mexico boundaries.
With much debate over ownership of the land, the U.S. government ended up purchasing about 32,000 square miles of land from Mexico as part of the Gadsden Purchase. The Estrella Mountains that run through Goodyear, once part of Mexico, were enveloped into American soil and later became Maricopa County's first regional park.
From Avondale, a book by Jerry Squire and the City of Avondale: "The job was finished after much government red tape, Native American uprisings, long bouts of boredom because of the terrains and weather conditions, and even episodes of drunkenness. It is rumored that the crew became weary and wanted to return home so they cut the survey short, and Arizona never got its ocean port off the Sea of Cortez."
There were more complicated political decisions that ultimately denied Arizona beachfront property, but we won't bore you with those. Drunk and weary surveyors make for a much better story.
While the original monument was built on the initial point in 1851, the giant "X" was dedicated in April 1984. A press release announcing that ceremony noted that "a low, inconspicuous knoll 15 miles southwest of Phoenix takes on celebrity status . . . as the most important hill in Arizona."
Gringos around here think they know the score when it comes to our neighbors' rituals. We're all about
Dia de los Muertos, the November 1 celebration of the dearly departed. Even if you've never been south of the border, chances are good that you have some Day of the Dead tchotchkes around the house, even made sugar skulls with the kids.
At least you've seen pictures. But you've never seen pictures of the Deer Dance, a sacred celebration held around Easter each year in Guadalupe, the beleaguered strip of a tiny town bordered by big city Phoenix and its 'burbs. You're welcome to attend the festivities, though (as long as you're not one of Joe Arpaio's deputies), and if you find yourself on the streets of Guadalupe in the weeks leading up to Easter (especially on Good Friday), you may be privy to a fascinating ritual.
Approaching the small white church at the center of town, you will see black robed figures with masks and red-tipped swords rushing at the building as a cacophony of bells and drums fill the air. Suddenly, out of the church a flurry of children in white burst forth to chase back the masked figures and assail them with flowers. On one side of the angels, men wearing streamers on their heads and bells on their ankles shake a gourd in one hand and wave a feathered bamboo wand in the other. On the other side of the angels, masked dancers wrapped in blankets from the waist down are led by the most fascinating figure of all: a man with a deer hoof belt and bare torso, shaking gourds in both hands and rattlers tied around his ankles. On his head an ornate headdress is crowned by the stuffed head and antlers of a deer. We know about this only because we asked. In a time when digital technologies and instant communication have exposed the whole world for our viewing through YouTube, Flickr, and Facebook, it is hard to imagine much that hasn't been recorded and posted. But, when it comes to its unique religious rituals, Guadalupe, a community of about 5,500, has managed so far.
Driving over the town line from Tempe, you may notice a sign prohibiting photography, video recording, and even note-taking during religious ceremonies. The Pascua Yaqui Indian community guards the mystery of its rituals scrupulously, inviting outsiders to watch yet guarding themselves against an onslaught of tourism. "It's a place where we come together, eat together, pray together, and everybody's welcome, it doesn't matter as long as you have respect for the ceremony," says Rafael Armenta, cultural adviser at the Pascua Yaqui Tribe and a lifelong resident of Guadalupe).
To understand what makes the religious ceremonies in Guadalupe so special, go back about a hundred years. In the late 19th and early 20th centuries, the Yaqui Indians were under great pressure from the political authorities in Mexico to give up their land in Sonora. Some Yaquis had always resided in the Southwestern United States, but many more came to Arizona as refugees when oppression under President Porforio Diaz escalated. Guadalupe was settled by Yaquis as early as the 1880s, but the town did not become legally recognized until 1914 and was incorporated in 1975.
The Yaquis were Christianized by Spanish Jesuit missionaries in the 16th century and have since been practicing a blend of their original polytheistic traditions and devotional Catholic spirituality. Stepping into Guadalupe during Holy Week or on December 12, the feast day of the town's patron saint, Our Lady of Guadalupe, one is instantly transported into a new world of colors, song, and dance. To an outside observer, the rituals may seem incomprehensible, but they are essentially a retelling of familiar stories, such as Christ's passion, through the symbols and traditions of the Yaqui people. The flower, or sewa, is ubiquitous. Whether hanging in garlands between the demure houses, offered to the shrine of the Virgin, embroidered into clothing, or spoken about in casual conversation, the flower is a symbol that harks back to ancient Yaqui beliefs. Flowers are the symbol of the triumph of good over evil. In pre-Christian cosmology, flowers represented one of the five parts of the natural and mystical world, but today, their importance references the crucifixion of Jesus.
The Yaquis hold that when Christ was on the cross, his dripping blood was transformed into flowers. Thus, the sewa is a symbol of salvation and redemption. The deer dancer is the personification of the flower and each member of the community has his or her own flower, or spiritual duty, to take care of. "The deer dancer is the one that represents our tribe . . . He dances with the music, like the water drum and the rasp, and they sing lyrics about the desert world. The deer dancer represents the flower and the flower represents grace. Before God we have to show that we have earned the flower," says Armenta. "They hang streamers of flowers all over. We always decorate with flowers when we're celebrating because we all work at the flower. Everyone has a flower to work at."
The ceremonies take place in a large open plaza in front of Our Lady of Guadalupe Church (5445 E. Calle San Angelo), where ramadas are set up to accommodate the dancers and musicians. On the streets surrounding the church, 14 crosses are set up to symbolize stages of Christ's journey. During Lent, the ceremonies take place each week from dusk on Friday until dusk on Sunday, totaling more than 50 hours and including more than 100 men. The ritual dances are performed in front of a crucifix and shrines are included in the procession.The participating groups, among which are the Fariseos (Pharisees), Pilatos, and Montachines, are made up of men who are confirmed into the duty of dance and song and perform in the name of God and as a tribute to the sacrifice of Jesus. The deer dancer is chosen from the community by the Moro, an elder who recognizes the gift for the dance and spiritual connectivity within a man young or old and confirms onto him the duty of the dance. While most societies are only active during the Lent season, the deer dancers in Guadalupe are present at other holidays throughout the year.
Armenta, whose father was a member of the Fariseos, goes to every festival ceremony every year. He underscores the importance of participation as a personal penance, a religious commitment, and a sort of insurance policy. "My dad always used to say, and I'll always remember those words, 'You don't know, God made us and he's the one that knows when he's going to invite us to heaven. So maybe this would be the last year that you're going to see the ceremonies, so it's always good to be there.'" To hear Armenta's deer dance story,
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Amaranth is one of the indigenous staples of Mesoamerica, but here in Phoenix, we looked high and low for creative uses of the 8,000-year-old Mexican grain and came away disappointed. Spaniards outlawed the cultivation and consumption of amaranth because the Aztecs used it in ceremonies worshipping "false idols" not recognized by the Catholic Church. Despite being sustainable, very high in nutrition, and easily cultivated, it all but dropped off the radar in Mexico (and here in the States) as a result of Spanish invasion. It's making a slow comeback. The ancient grain is getting a nuevo makeover among (health) foodies. Amaranth seeds are showing up in health food stores like Whole Foods, and the greens of the amaranth plant can sometimes be found at local farmers markets, but culinary aficionados in PHX are lagging behind the trend. Where's the alegría (popped amaranth honey bars)? Or amaranth greens stewed with calabacitas? And it lends itself perfectly to gluten-free creations that don't taste like bark. Quinoa's had its day. We want to usher in the age of amaranth!
It's well known that more than a few workers who tend to the grounds and animals at Turf Paradise don't exactly come correct with their pay-pers. In 2008, about 100 employees at the racetrack faced termination and deportation because they remained employed after federal authorities turned down their visa applications. But Maricopa County Joe Arpaio, America's self-proclaimed "toughest sheriff," didn't turn his eye to Turf Paradise, which is owned by businessman Jerry Simms. Instead, Arpaio and his trusty deputies were content to eradicate illegal immigration by picking off a couple of immigrants at a time at car washes, a water park, and fast-food restaurants. Perhaps Simms' hefty cash contributions to Arpaio and his political campaigns are behind this immigrant haven?
Father Jorge Eagar is well known in the Valley's Hispanic community for leading Tempe's Shrine of Holy Wisdom, a ministry of the Catholic Apostolic Church of Antioch-Malabar. Officially unaffiliated with the Roman Catholic Church, the Catholic Apostolic Church is an independent religious sect that embraces classic Catholic ritual and regalia, but is far more ecumenical and all-encompassing when it comes to beliefs. It prides itself on blending both Eastern and Western spiritual traditions, whatever their sources. Everyone has a shot at the priesthood in this church, despite gender, sexual orientation or any other of the usual bars to being a cleric in the mainstream Catholic Church.
What Eager is not well-known for is his eye-popping nacimiento or Christmas créche, designed around and assembled from over 1,200 figurines he's personally collected over the last 55 years. Eagar's nacimiento is so big it's taken over half of the multi-car garage attached to his home in Chandler. And it's so intricate that it would take days to appreciate all the fine details Eagar has woven into this monumental Biblical scenario.
Very few people in the Valley are privileged to see Father Eagar's eye-catching Christmas crèche, which is a popular tradition in both Mexico and Mexican-American communities in the Southwest. You have to be personally invited to see it and only a certain number of people are allowed in the colorfully lit crèche area at a time. Donations from guests are not required, but encouraged to help defray the cost of maintenance and to support other events Eagar's church holds during the liturgical year. Your best bet for gaining much coveted entrance is to contact Friends of Mexican Art around the Christmas season; members of this organization usually have seasonal entrée to the nacimiento and get a portion of donations made to support their continuous underwriting of Mexican art-related events in the Valley.
The corner of 12th Street and Dunlap Road doesn't exactly look like a hotspot for Mexican food, but tucked within Let It Roll Bowl is the new location of the old Mini Mercado Oaxaca. It's now called Oaxaca Restaurant, and though it does serve bowling staples like pizza, fries, and ice cream (don't eat these — the Mexican food is better), there also is an extensive menu of outstanding moles, tlayudas, empanadas, and other specialties. Excellent mole notwithstanding, what Oaxaqueños in the know really head to this place for are the chapulines, or edible crickets. For about seven bucks, you can score a bag of food-grade crickets that go great as a taco filling or just for popping by the handful. The texture is just like popcorn, and the flavor is reminiscent of tangy salt-and-vinegar potato chips. As the old tater chip saying goes, "You can't eat just one."
If the tableside taps, hot pink accents, and mural of a sexy chica with guns and tattoos a-blazing don't clue you in, El Hefe blends the chic, trendy ambiance of a typical Old Town bar with Latino machismo. The same can be said for the El Hefe Dog, a Kobe beef wiener wrapped in bacon and smothered with plump charro beans and such condiments as mustard, green chile salsa, and avocado. Quality meat makes for a savory base for the toppings, which overflow onto the wooden plate like a colorful foodie fiesta. Wrap the whole thing up in a soft hoagie roll, and you've got a man-size munchie that literally gives more weight to El Hefe's rep as a "super macho taquería."
The Great Bacon Craze of '09-'11 seems (thankfully) to be coming to an end, but if there's one place bacon still reigns supreme, it's lovingly wrapped around a Sonoran-style hot dog at Nogales Hot Dogs. At Nogales Hot Dogs they serve one thing and one thing only: mesquite-smoked, bacon-wrapped hot dogs loaded with toppings. This is not a sit-down restaurant, though, so keep an eye out for a food truck parked in a lot at the southwest corner of 20th Street and Indian School Road. They set up at around 6 p.m. daily and serve their Mexi-fied version of chili dogs late into the evening, for you night owls.
Breakfast burritos are well and good, but they can be snooze-worthy, hardly enough to rouse us from a deep sleep. Platters of perfect chilaquiles, huevos rancheros, and chorizo con huevos, on the other hand? We're up and gunning for the door. Get your pants on, already! Guerrero's is a small shop that opens at 7 a.m. and offers a dozen different breakfast platters. Guerrero's chilaquiles are like Mom used to make, and their machaca with eggs will turn that morning frown upside down. Guerrero's even has burritos, if you simply can't part from the old tried and true.
We spend all week eating yogurt and fruit for breakfast so that when the weekend rolls around, a bit of indulgence can be forgiven. When we're craving a hearty, stick-to-your-ribs morning meal with a Latin twist, Ticoz's weekend brunch is the only thing that satisfies. This chic, trendy lounge transforms into a classy mid-morning venue to linger over a rich brunch. The 3 Egg Gringo Breakfast, frittata, or French toast sticks should be enough to satisfy the breakfast purists. For the rest of us, there's pork chile verde huevos rancheros and our favorite, the Mexican eggs Benedict: two lightly sweetened corn cakes topped with spicy chorizo, poached eggs, and a rich chipotle hollandaise. Add a $3 mimosa or bloody Mary to make your stellar Latin brunch go down even easier.
Cheap Mexican places are a dime a dozen, but not every location smells so good from the parking lot that we need only follow our noses to the entrance. And does the nose ever know. Los Compadres is a humble, family-owned Mexican joint that offers some of our favorite lunchtime specials, all priced at six bucks or less. Be forewarned that the lunch specials are mini versions of standard Sonoran fare, which means tiny tacos, bitsy burritos, mini tostadas, and the like, but one plate is still plenty enough to fill our belly. Plus, everything on the menu is less than $10, so you can mix and match your own lunch special or order a trio of sopaipillas to go.
Mexican food doesn't have to mean burritos and tacos. One meal at The Mission in Scottsdale will dispel this notion completely, and do it with exotic Latin flair. We recommend you start with a blood orange or pomegranate margarita and an order of the guacamole, which is made tableside to your specifications and includes one of our crunchy favorites, pepitas. Or opt to start with the roast corn gordita, which includes some of the tastiest huitlacoche (corn smut) in the Valley. Then you can work your way through any of The Mission's fresh seafood or tender meat entrées, or you could skip right to dessert. The Mission's pumpkin bread pudding is so good, we won't tell if you do.
We're generally as happy eating indigenous ingredients like nopales (cactus) out of the back of a roach coach as we are supping at a fine-dining location. One exception to this rule is Kai, a restaurant dedicated to locally produced indigenous ingredients like cholla buds, aloe vera, saguaro blossoms, mesquite bean meal, huitlacoche syrup, and more. The food, ambiance, and service are unparalleled, as well they should be at a Five Diamond dining destination. So save up for a special occasion and head to Kai to indulge in treats like the Mesquite Bean Martini, Salad Inspired by Local Farmers and Children of the Gila Crossing School, or the grilled tenderloin of buffalo, accompanied by a smoked corn purée, cholla buds, sausage, scarlet runner beans in chili, and a drizzle of saguaro blossom syrup.
We've all had days when it's downright hard to decide where to go to dinner, but the next time you're thinking of uttering the infuriating, "I don't know. What do you want to eat?" just quit the wavering and hit up Chino Bandido. Where else will you find Chinese BBQ pork, chiles rellenos, egg foo yung, and machaca all on the same menu? All you have to do is choose a protein (or some veg) and decide whether you want it in a rice or bean bowl (fried rice or refrieds?). Not digging the bowl? Try it in a quesadilla, burrito, or combo platter instead. And don't forget an amazing snickerdoodle cookie on the side!
Despite the number of Mexican eateries in the Valley, Sonoran-style food still reigns supreme. Stumbling upon a place that specializes in Oaxacan moles and other edibles can be a much-needed break from tired but true Sonoran fare. Tacos Atoyac at 19th and Glendale avenues is the real Oaxacan deal, and it just opened this year, so it still has that new taquito smell. In addition to the tacos and tostadas, Tacos Atoyac also boasts moles and some of best damn horchata we've had in a long time. Best of all, nothing on the menu will break the bank, and an entire family can feast like kings for less than 20 bucks. Bienvenidos, Tacos Atoyac!
When do you find yourself downtown and hungry? First Friday. When you're cruising FF and it feels like one more gallery exhibit might make you scream, talk your crew into heading over to Seventh Street and Roosevelt to Tacos de Juarez. It's a bit off the beaten path in terms of First Friday foot traffic, so you won't encounter a crowd, and you can play off your hunger by saying you're just really into Lalo Cota's beautiful Mexican murals — two of which grace the exterior of Tacos de Juarez. Then while your friends are ogling the colorful murals, you can fortify yourself with street tacos, platters of carne, and burritos aplenty. Just be careful with the super-potent salsa verde, or you might kill some taste buds.
Pitic certainly isn't much to look at from the outside, but that's generally the case with hole-in-the-wall Mexican joints. If you can get past the industrial surroundings, you'll be treated to a bright and cheerful interior packed with colorful folk art — and complete with some pretty awesome Mexican food. Chiles rellenos, tacos, burritos like tu madre used to make, and it won't leave too much of a dent in your wallet. We recommend the caldo de res, a big brothy beef bowl packed with coarse-cut veggies and fresh tortillas on the side. Nothing is too spicy, but heat-lovers can layer on a bit of the red or green salsa for a kick. Muy sabroso!
Los Reyes de la Torta is the king of Mexican food in North Phoenix. It's good solo or for an entire family, and if we lived in Sunnyslope, we would definitely eat here on the reg. We love eating in and watching the hustle and bustle from the open kitchen, while indulging in a cold cerveza or a tall aguas fresca. The tortas are tasty, but so is everything else on the menu. The quesadillas are one of our favorites: huge, thick, fluffy homemade corn tortillas folded in half and stuffed with goodies. Make sure you get the quesadilla en el estilo del rey, and it will come topped with cheese, crema, and cilantro. Just make sure to save room for their enticing fruit cocktail combos (chile lime goodness!) or flan at the end of the meal.
Pedro's may not look like much from the outside, but upon entering, you'll be greeted with pure old-school, Sonoran-style Mexican charm. Chimichangas the size of a newborn baby, half-pound tamale masa bombs, enchiladas afloat in a sea of spicy red sauce, and a guarantee that everything will be absolutely smothered in piping hot cheese. For more than 30 years, this family-owned joint has been serving up massive portions of familiar favorites. Though you could easily fill up on the free-flowing chips and salsa, save room for the stuffed quesadilla, a machaca-filled grilled tortilla bursting with flavor (and gobs of cheese) in each bite.
Once you hit the suburbs, it's easy to be overwhelmed by chain restaurants, so we like to support our independents out there even more. But with a place like Maria's Mexican Food, it's not principle alone that keeps us coming back for more. It's the amazing California burrito that has us hooked: steak and potatoes, Mexican-style, wrapped up with seriously mouthwatering pico de gallo and cheese. Maria is always on hand to offer a helpful suggestion. And what the restaurant lacks in atmosphere — it's a serious hole in the wall — it makes up for in flavor with caldo de res, sopes, and jamaica that would make an abuelita proud. Muy auténtico, Maria.
Casa Reynoso is a Tempe institution that epitomizes the homey charm of neighborhood mom 'n' pop Mexican. Tucked away from traffic in the corner of a mostly deserted strip mall (where Fry's and Jack in the Box are the big-ticket attractions), word of mouth and a longstanding reputation for churning out Arizona-style Mexican food keeps business brisk. The Reynosos use the same recipes passed down from their Miami-Globe abuelitas, and the proof is in the pork chile verde. It's in everything from cheese crisps to burros and is even worth eating straight from a bowl (with a fresh tortilla on the side).
At La Condesa Gourmet Taco Shop, the tacos are pretty tasty, but it's the brilliant salsa bar that keeps us coming back for more. We seriously have dreams of the pecan salsa. A dozen colorful sweet and savory salsas are on full display to enhance your already gourmet eats. Tried-and-true pico de gallo, tomatillo, and chipotle salsas share space with more unusual offerings like cool cilantro crema, peanut salsa, and pretty-in-pink strawberry salsa. The only thing that's consistent across all of La Condesa's many salsas is that they're so good we could be plenty happy with just chips and free rein at the salsa bar.
Molly's Tamales is a small mom 'n' pop shop in the heart of Glendale that features a huge variety of tamales, from the traditional to the more exotic salmon or nopalito. There are even a couple of sweet tamales to satisfy the dessert-lover, like "roxy road" (choco-mallow) or pineapple with raisins. All of Molly's Tamales are made lard- and shortening-free to keep them light, moist, and not too bad for you. Molly's offers a wide variety of vegetarian tamales and even a couple of vegan options, such as the black bean, corn, and chipotle chile. It all may sound hoity-toity for the humble tamale, but the flavor of these masa bombs will more than sway your opinion.
Carolina's sets the standard for flour tortillas in the Valley. In a land where Mexican food is found on every corner, we use these giant, tender 'tillas as the baseline for excellence. It's really not fair to the competitors. Carolina's has won "Best Tortillas" more times than we can recall, and with good reason. The tortillas are made in-house and roll off the grill warm and tender. These formidable flour discs somehow manage to be so thin they're almost transparent, yet they hold up to even the sloppiest green chile filling, so you don't end up wearing the contents of your burrito. The flavor and tender texture is amazing solo, dipped, topped, or crisped. The reigning champ retains her title.
Dick's Hideaway's modern New Mexican eats include some pretty amazing chiles rellenos. You won't find any heavy, cheese-stuffed poblano peppers breaded and deep-fried here. At Dick's, the New Mexican take on the traditional rellenos come packed with your choice of five different fillings, and since you get two per relleno plate, you get to mix and match. They still have the standard (cheese-filled), but we recommend the tender, flavorful duck or smoked turkey. Beef tenderloin and pork aren't too shabby, either, smothered in your choice of red or green chile. So take a break from Dick's tasty carne adovada and indulge in a more modern take on the humble chile relleno.
At El Pollo Supremo, there are only two things on the menu: meat and more meat. You can choose between the standard carne asada or our favorite, the electric red pollo asado. This odd take on traditional grilled chicken gets its neon red color courtesy of achiote paste, and its smoky char from a quick stint on the grill. The pollo asado at El Pollo Supremo is served with a soupy pile of pintos, pickled purple onions, smooth salsa, and your choice of corn or flour tortillas. Whose pollo asado reigns supreme? El Pollo Supremo's, natch.
Tacos may well be the perfect food — but not all tacos are created equal. Pre-formed taco shells? Cafeteria swill. Deep-fried tacos? We'll leave those to Jack in the Box. Street tacos? Now we're talking. Double-lined corn tortillas wrapped around mounds of succulent meat. And at La Salsita, there's way more than the standard chicken, pork, or beef. Skip the machaca and carnitas for a day and instead try the tripas (pork guts), buche (pork stomach), lengua (beef tongue), or cabeza (beef head) tacos. The grilled onion on the side and fully stocked salsa bar can make even the weirdest-sounding meat irresistible. Make sure to load up on the silky smooth avocado salsa, and snag some pickled carrots.
Sonora Mesquite Grill serves the self-proclaimed "Best Carne Asada This Side of the Border," and we're inclined to agree. Sonoran-style steak marinated and grilled to juicy perfection — the flavor is slightly sweet from the citrus marinade (laced with cumin and chiles) and smoky (from a hot mesquite grill). Create a carne asada sampler platter out of the two-taco plate with a burrito on the side. (Because a burrito on the side is kind of how we roll — get it?) Add some meaty charro beans, chunky guacamole, and a trio of flavorful salsas, and what do you get? An impromptu carne asada feast in the middle of your living room — no hard work or grilling required.
Food trucks are trendy now, but before gourmet hot dogs and crème brûlée hit the streets, La Frontera Comida Mexicana was on the scene slinging Mexican food out of the back of a food truck. And La Frontera consistently churns out some of the best burritos in the Valley. Grab some cash (plastic will be declined) and saddle up to the huge food truck at 16th and Van Buren streets. The formidable burritos at La Frontera are nearly big enough for two meals, and they're pure carnivorous bliss, packed with your choice of grilled meat — none of that rice-and-beans filler crap — and plenty of pico de gallo to kick up the flavor.
There's a reason Los Dos Molinos is well known for bringing the heat to its New Mexican dishes, thanks in large part to the burns-so-good carne adovada, pork that is slow-cooked in garlic and red chile sauce until it practically melts in your mouth. Order the burrito or even better the carne adovada ribs. The first bite is mouthwatering flavor, followed by a slow burn that builds until you reach a state of capsaicin-induced euphoria. We recommend a pitcher of margaritas at the ready to help you sweat it out, and a round of honey-drizzled sopaipillas to finish it off.
At Barrio Café, you won't find standard, Sonoran-style Mexican fare. Instead of delivering burritos served with cheese-smothered refried beans, chef Silvana Salcido Esparza has created a menu of modern Mexican food for the urban masses. Complex and creative dishes like the cohinita pibil are what keep us coming back for more. The Yucatan stewed cochinita pibil is a mass of saucy pork slow-roasted in banana leaves until fork-tender. Sour orange and achiote paste lends the dish a rich earthiness, and about halfway through the cochinita pibil platter we're taking a mental Mexican vacay without even having to renew our passport.
Seafood in Arizona generally is the butt of a joke rather than the makings of a tasty night on the town. Mariscos Playa Hermosa is here to assuage our landlocked fears of consuming seafood in desert environs. The mariscos at Playa Hermosa are fresh and briny (in a good way). Take your pick of scallops, calamari, octopus, shrimp, mussels, and just about any other sweet seafood gem. We recommend the Caldo de 7 Mares (7 Seas Soup), a mariscos smorgasbord of seven different ocean critters. And if you're been searching for a shrimp cocktail just like they serve in Puerto Peñasco (minus the sand), look no further than the tomato-doused, citrus-spiked seafood ceviche. Minus the sand.
Tortas are the Mexi-fied version of a lunchtime staple — the sandwich — with meat, cheese, and toppings piled high on a toasted telera roll. We're not talking run-of-the-mill cold cuts, though. At Tortas Paquime, they specialize in hot-from-the-grill carne asada, milanesa, and cochinita with fresh avocado, jalapeo, lettuce, tomato, and mayo. Make sure to try the Torta Ahogada — it's dipped in homemade chile tomato sauce to really push your sammich over the top. Add horchata or a bottle of Mexican Coke and snag a couple colorful pan dulces on your way out, and you'll be a convert. Subway never stood a chance.
Grilled cheese sandwiches were generally reserved for greasy-spoon diners and kids' menus. Then we discovered pambazos, a Mexican take on the tired grilled cheese sandwich. At El Nopalito, order a pambazo and be treated to a huge, soft bun that is similar to the telera used for tortas. This bun is then dipped in a guajillo chile sauce that adds spice and a bright red color. Afterward, your electric-red pambazo is filled with salty queso fresco and grilled. (You can request that meat be added if you absolutely gotta have it.) Top your pambazo with some crisp, cool lettuce and salsa of choice, and you have a grilled cheese sandwich that is anything but boring.
Leave the tortilla soup behind. When we're craving Mexican soup (caldos), we look to Comedor Guadalajara to spice up the routine. And we mean literally, as some of their soups are muy picante. During lunch, you'll be treated to a complimentary bowl of soup with your combo, but it's the grande-size serving of caldo de albondigas that keeps us coming back. Perfectly spiced Mexican meatballs float in a flavorful broth packed with veggies. Or try one of their many seafood soups, like the Caldo de Mariscos 7 Mares, a "seven seas" soup loaded with fish, shrimp, lobster, octopus, squid, clams, and mussels. You don't need to wait for a cold day to slurp away.
If we came across blackened, bloated corncobs infected by huitlacoche in the wild, it's doubtful our first instinct would be to put them in our mouth. But to whoever first mustered up the cojones to pop a couple of these nightmarish kernels, we salute you. Los Sombreros follows in these brave footsteps by celebrating the earthy, mushroom-like flavor of these "Mexican truffles." Thin crêpes are filled with sautéed "corn smut," veggies, and queso, then drizzled in crema and pomegranate sauce. The delicate and exotic flavors meld together to create one heck of an appetizer. Try it once and you'll see why it earns its other moniker, "Mexican caviar."
Elote translates to Mexican-style grilled corn on the cob, and it's where Gallo Blanco really delivers. Maybe not to your house, but definitely to your house. Gallo Blanco gussies an entire ear of sweet roasted corn with lime-infused mayonnaise that coats every kernel with a hint of citrus. The layer of mayo also acts as glue for a thin layer of dry, crumbly cotija cheese. A sprinkle of chili powder and a spritz of fresh lime finish off the perfect elote. Sweet, savory, spicy, rich, and tart all at once, Gallo Blanco's elote is something you won't regret trying, even if you will be picking corn kernels out of your teeth for the next hour.
You live in Arizona and, therefore, are familiar with the standard corn tortilla. What may not be as familiar are pupusas, the Salvadoran take on the masa disks — they remind us of corn tortillas on steroids. At Salvadoreño, they offer up some of the meanest pupusas this side of the border, pumped to the max with ooey, gooey meat and veggie fillings. Our favorite pupusas are the revueltas, packed with pork, cheese, and beans, or the locoro and cheese, made with a South American flower bud similar in taste to asparagus or broccoli. Add a bit of mild red salsa and curtido, a vinegary cabbage slaw, to your pupusa and inhale. Then head to the register for another couple of pupusas. It's the right thing to do.
Nopales (or nopalitos) are odd vegetables that you can't find at just any Mexican restaurant, but keep an eye out for something translated as "cactus" on a menu and you're in for a treat. Nopales are the processed, green pad of the prickly pear cactus. Instead of incurring multiple pricks trying to make DIY nopales, we recommend hitting up El Tlacoyo to try the huaraches con nopales. Huaraches hail from Mexico City, and El Tlacoyo does 'em right. Order one of these, and you'll be treated to a huge disk of masa fried to a doughy crisp, topped with nopalitos, beans, salsa verde, and queso. There's even a bit of lettuce for presentation's sake.
While Oaxaca claims to be the land of seven different moles, here in the Valley, we're pretty much stuck with one: black mole. Mexican chocolate, lots of chiles, sesame, and tomatillo are blended together to create a complex sauce that's savory and just slightly sweet. But with well over 20 ingredients and a laborious daylong prep, it's a complicated sauce to make and difficult to master. When the craving hits us, we just head to Asi Es La Vida. That way we don't have to slave over a stove all day to enjoy a delicious platter of enmoladas or mole chicken, smothered in a rich and tangy chocolate-based sauce that leaves us practically licking our plates.
To call La Tolteca the best panadería (a.k.a. Mexican bakery) is just the tip of the iceberg when describing this Phoenix establishment. The dulce de leche churros (sugary cinnamon sticks filled with sweet caramel filling) are just one of the reasons we keep coming back to this sweet little bite of Mexican goodness. Handmade tortillas, cakes, cookies, and other sweet treats fill the bakery cases, which seem to go on for miles. Along with the baked goods, La Tolteca also offers fresh meat and produce, handmade cheeses and tamales, and some of the best fast Mexican grub in town. It's a great place to grab a quick lunch and, no joke, the burritos are as big as a grown man's arm. The fresh salsa bar alone is worth stopping in for. Come for the churros, but make sure to try at least one of everything else.
Raspados are the Mexican version of the rainbow snow cones that have become a little slice of Americana. But instead of being bland, rock-hard sugar bombs, raspados are packed with chunks of fresh fruit. Tempted? Look no further than Oasis Raspados for a super-fruity concoction in such familiar flavors as strawberry, mango, or watermelon. After you've tried the basic fruit flavors, expand to tamarind, horchata, or walnut. Add some sweetened condensed milk or a scoop of ice cream for a bit more decadence. And if you've got the cojones, try a chamoyada (shaved ice drenched in pickled chile fruit sauce). It's a spicy, tangy twist on an otherwise super-sweet treat.
Sick of the rock-hard snow cones and corn syrup popsicles from your local ice cream man? Pack up the kids and take them to Realeza Michoacana instead, where they'll get a fresh fruity treat instead of an over-processed, syrupy sugar high. Paletas contain loads of fresh fruit in exotic flavor combos that your local ice cream truck probably doesn't bother stocking. They have familiar fruit flavors and more exotic tropical tastes, like guava, tamarind, and horchata. There's also a "cocktail" paleta if you're feeling the need for a midday frozen margarita, or snag a mango chili paleta with chunks of fresh mango mixed into a salty, lime-infused, chilly treat.
We won't name names, but someone we know is really into Otter Pops. Yes, those rainbow-hued sugar-water packets from our youth. Ugh. Clearly, this gentleman has never wrapped his tongue around a platano paleta. That's bananas Foster with homemade caramel and añejo rum to you, mister, and it freezes out all the ice pop competition. We have lusted after the gourmet Mexican popsicles sold in places like Los Angeles and New York but wondered how they would fare in Chandler. Quite nicely, apparently, because Betty Alatorre De Hong opened her second paleta shop on Mill Avenue this summer. Now we'll have two places to get nuez (roasted pecan), sandia (watermelon with fresh mint), and cereza (brandied cherries in sweet almond) paletas. Be sure to check Betty's website; flavors change daily.
Aguas frescas literally translates to "fresh waters" in English, and Los Reyes de la Torta has "the kings" right in its name. So naturally, when it comes to aguas, Los Reyes reigns supreme. Enjoy an impressive variety of jewel-toned aguas reminiscent of Kool-Aid, minus the sugar high and neon food coloring. Try the jamaica, a bright red hibiscus flower drink, or the classic watermelon. And if you're feeling a bit naughty, snag a strawberry, mango, or guava cremosa, laden with smooth cream. A tall glass of something cold and fruity can be instant relief from a blazing summer day, and the regal Los Reyes de la Torta certainly delivers.
The only way to make the fresh cantaloupe and watermelon (among others) juices at Gallo Blanco — the restaurant at the hipper-than-thou Clarendon Hotel — is to add a healthy shot of tequila or vodka. So that's just what we do. It's very responsible: We're getting our vitamins. This is a healthy way to imbibe, right? Be sure to do so with Gallo's killer guacamole and chips. Hey, stop judging. Avocado is a super-food! And at least we're soaking up all that booze.
There always is a wait, the staff isn't the friendliest, and the food is hot enough to burn every single taste bud from your tongue, but we keep finding our way back to the patio of this South Phoenix hot spot for its kick-ass house margarita. It isn't infused with lavender, there isn't a trace of rosewater, and the tequila hasn't been blessed by a holy donkey from the depths of Mexico, but the housemade margs deliver with a not-too-sweet, perfectly sour base blended nicely with puree of real strawberries, raspberries, and limes. As for the tequila — there's enough of it in these suckers to literally put you on your ass after just one. You think we're joking — let's see if you can remember your dinner after two.
Cien Agaves lives up to its name, with 100 different types of tequila on hand, but it's the way Cien Agaves makes use of that tequila that really has us hooked. Prickly pear, hibiscus, cucumber, and mango margaritas all grace the menu, and they're all worth lingering over with a basket of chips and salsa on the side. We recommend the habanero lime margarita if you're feeling particularly adventurous. It's an intriguing combo of frosty citric sweetness and a slow burn that keeps you coming back for more. Or you can split the Gigante, a 56-ounce mega-size marg, if it's going to be one of those nights.
Colorful piñatas hanging from the ceiling and plastic parrots on the wall are all you need to see to know that Mi Patio's pitchers of margarita may not be made with top-shelf ingredients. But who wants to waste high-quality sipping tequila when your margs will be paired with decadent, deep-fried, cheese-smothered Sonoran food? The pitchers of margarita from Mi Patio are the pitch-perfect accompaniment to the menu. We recommend pairing your half-gallon of marg with the Appetizer Supreme, a feast of chimis, flautas, nachos, and gyros meat. Yep, we said gyros. It's the perfect post-work escape or weekend treat for a group, and it's cheap enough not to break the bank.
We have been drinking at Z'Tejas for years, and our drink of choice has always been the Chambord Margarita. On a recent night out, we learned why. We'd just about finished one marg when our waitress kindly asked if we wanted another round. Yes, please. Not quite done with Marg #1, we sat back with both drinks before us, oblivious to the fact that clearly, we were no longer a law-abiding citizen. "Um, ma'am, I'm sorry," a deep voice said from behind, "but you simply can't sit with both of those drinks." Turns out, according to state law, you can't have more than four ounces of liquor in front of you at once, and the Chambord Margarita at Z'Tejas calls for nothing less. (Four ounces!? Jeez, that's a lot of booze!) Oops. It was nothing a straw didn't take care of quickly — and it solved a mystery. Now we know why we love the Chambord Margaritas at Z'Tejas so much.
ASU has a reputation for being a party school, but the three ASU alumni who own Cruz Tequila have created a refined sipping tequila that leaves Jose firmly in the collegiate past. Organic and au naturel ingredients are processed in Jalisco, Mexico, and this premium tequila doesn't rely on anything other than the real-deal agave to create its smoothness. No weird additives or unnatural flavors — just pure, hard agave. What's that you say? You don't like tequila? Put down the Jose and upgrade to a hometown tequila that can be sipped solo, mixed in fruity margaritas, or served on an ice block and still hold its own.
Canteen most definitely deserves the "modern" in its name, with contemporary design and a luxe atmosphere. The bar is particularly notable, decorated by upward of 100 types of various blanco, reposado, and aejo tequilas on display (with a bit of mescal added for good measure). To sweeten the deal, Canteen offers a daily "Halfy Hour," when their ridiculously huge tequila selection is half-priced. Specialty tequilas, ranging from $3.50 to upwards of $30 after the discount, are so varied that they might make a convert of even the staunchest but-I-hate-tequila person. Canteen's impressive tequila selection is a welcome addition to the Mill Avenue scene — and you won't leave you feeling seedy and well past your prime, as you might at some Mill Ave youth-centric bars.
During the day, Sky Lounge remains dark, vacant, and locked up tighter than the prescription pills at LiLo's house. After nightfall on Wednesdays through Sundays, however, both floors of the two-level downtown Phoenix discoteca come alive with colored lights, glowing video screens, hundreds of patrons, and a cacophonous cornucopia of Latin music. A steady stream of merengue hits, bachata beats, and reggaeton vibes pump out of a 20,000-watt Dynacord sound system, Occasionally, they're punctuated by the amplified voice of Sky Lounge's emcee making shout-outs to the crowd, announcing drink specials, and giving birthday wishes to those in the house. The interior typically is home to a rollicking sea of dancers both upstairs and downstairs, including plenty of cabrones and chicas. Gentlemen typically sport sharp shiny shirts and ghetto-fab garb, while ladies tend toward tight dresses, low-cut blouses, and skintight jeans. But even if you don't get to bailar with a bonita babe by night's end, chances are you'll eventually run into her mingling about amid the mass of humanity hanging out on the sidewalk after closing time.
Sexy, swanky, and stylish duds are a virtual necessity if one hopes to get past the dour and discerning doormen outside the entrance to Club Silver on a Friday night. These black-shirted beefcakes don't look a thing like Clinton Kelly, but they'll definitely dispense advice on what not to wear with as much rancor as the fabulous, fashion-minded TV personality as they guard the velvet ropes with impunity. (Hint: Dickies wear, athletic jerseys, or Coogi jorts do not an ensemble make.) Looking your best is probably a good idea since hundreds of members of the sexy Latin crowd will be scoping you out. Big ballers and top-shelf chicas sporting high-dollar threads fill the club during its biggest night of the week, popping bottles in VIP booths while the DJ duo of Kyko and Dario cast a spell over the crowd with a mix of tracks from such Hispanic hitmakers as Wisin y Yandel, Elvis Crespo, Don Omar, and Pitbull. The jam-packed scene makes moving around difficult, but folks tend to clear a path whenever waitresses bring out bottles of premium booze with glowing sparklers attached. After all, who wants to get their outfit scorched?
To the uninitiated, the life of a DJ may seem like one of total bliss. He works easy hours, gets to spin the latest hits while soaking up the adulation of club kids, and rakes in the hotties. Although some of these benefits of being a beat-master prove true (well, for the most part), there are also plenty of aggravations to go along with the job. Like when shifty club owners steal your gear, renege on money owed, or cancel your night after only a few weeks. Raul Guerra has endured such drama throughout his decade-long career on the decks but still possesses enough chutzpah, wherewithal, and passion for Latin music to keep on staging spin gigs in discotecas across the Valley. Guerra's worked a slew of local joints, including such hotspots as Axis/Radius and Club Tropicana in Scottsdale, Glendale's Kumbala Bar, La Taverna, Club Rain, and DWNTWN (just to name a few). He's also maintained an eight-year residence at Sky Lounge, dropping rock and pop en español along with Latin dance jams every Friday night. From the DJ booth, he paints from a vibrant musical palette, mixing pop hits from Elefantes and Los Enanitos Verdes with sweltering dance tracks from such sirens as Paulina Rubio and Shakira.
This popular discoteca is packed with mamacitas who keep up with the booty-shaking beats of cumbia, mariachi, banda, and norteño music blasting across the huge dance floor. Whether it's a live band or a DJ spinning, these Latin melodies will keep you meneando tu culo all night long.
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This seven-member group performs at quinceañeras, weddings, and any special occasion you want to spice up with the flavor of authentic Mexican mariachis. Orgullo de Mexico performs every Sunday at the Matador Mexican restaurant in downtown Phoenix. Dressed in traditional charro suits, el cantante, accompanied by trumpets, guitars, a violin, and an amazing harpist, serenades diners with classic Mexican ballads and gladly takes requests. While members have come and gone over the years, the core group has been performing for 33 years in the Phoenix area. Book this popular group for $350 per hour, with a two-hour minimum, at least two months in advance, because their calendar fills up fast.
602-292-3828
If you have an occasion that demands a major celebración, go all out with a full Mexican musical ensemble with trumpet players, drummers, guitarist, a tuba player, and a cantante with a deep, rich voice that belts out all the Latino classics. At $600 an hour, they aren't exactly cheap, but it's great deal for this renowned 17-member banda. They perform a todo lados (just about anywhere) and for any occasion. Most recently, they marched through the Madison Events Center in downtown Phoenix, leading into the ring one of Phoenix's favorite boxers, super-bantamweight Alexis "Beaver" Santiago.
There's nary an empty seat to be found on Sunday afternoons in the grandstands of El Gran Mercado. That's because more than a hundred fans of lucha libre (a.k.a. Mexican-style professional wrestling) never seem to miss the weekly wrestling action put on by the stars of Club Deportivo. As with most lucha events, many of the competitors are clad in unique colorful masks as they bounce and battle in the squared circle for the delight of fans. Fast-paced and high-flying competitors such as Psycho Extreme and Aguila Negra engage in mortal combat each week. Much like the more Americanized superstars of World Wrestling Entertainment, there are good guys and there are bad guys, only they're known as tcnicos (the heroes of lucha libre), who fight it out against rudos (villains). Although it's a bit more colorful than your average episode of WWE Smackdown, the raison d'être is pretty much the same: wrestlers battling for glory (as well as the Club Deportivo championship title) and soaking up the cheers and boos of those in attendance.
Those in the business of selling gowns for quinceañeras — the coming-of-age celebrations for young Latinas — say the fiestas aren't as popular, or as traditional, as they once were. One of the waning traditions is the birthday girl's starting the night off with a pair of sneakers that are later removed by her father and replaced with high-heeled shoes to signify her transformation from niña to mujer. But at 15, the señoritas are not as concerned about welcoming womanhood as they are about finding the perfect dress, perfect shoes, and throwing a perfect party that will make them the envy of all their friends. And there is no better place to prepare for a quinceañera than Azteca Wedding Plaza, a store packed with rows and rows of everything from extravagant gowns — think pink Cinderella dress with ruffled layers — to simple but sleek dresses. It also carries all the necessary accessories — earrings, veils, tiaras, and crowns — for the little princesa's special day.
Up your street cred with the kiddos this birthday go-round and swing by Dulcería Pico Rico for your piñata and candy fillings. Even better, take the kids with you and let them wander through the many colorful aisles of salty, sweet, and spicy treats. Mexican candies like marzipan, as well as tamarind- and chili-lime-flavored treats, are displayed next to festive party favors and rows upon rows of fancy piñatas. The standards (clowns, donkeys, and toucans) share space with popular superheroes, and they all feature a price point to fit your budget. Feliz cumpleaños a tí!
When looking for Mexican imports, head to what we lovingly call Little Mexico, the small Yaqui reservation of Guadalupe. Right on the border of Tempe, Guadalupe's Mercado Mexico is muy auténtico. Sure, they have the standard Mexican tchotchkes on hand: colorful ceramic figurines, bundles of chile peppers, and celestial iron hangings. But they also have top-notch Mexican ceramics, so even the serious collector of talavera pottery will have plenty to peruse. There are also more calaveras than you've ever seen outside a Dia de los Muertos festival, and you can even snag a cow skull if you're going for that old-timey cowboy décor.
Ah, the swap meet — south-of-the-border-style. Step into El Gran Mercado for an unmistakable flavor of Mexico. There is no better place to relax with a cold beer and munch on authentic Mexican food such as a tasty ensalada de cueritos, bite-size chunks of pork doused with hot sauce. Take in some lucha libre on the weekends, listen to hot local bandas and international performance artists, and find great deals from more than 350 vendors selling everything from religious trinkets to clothes, used cars, and a variety of Mexican tchotchkes.
Business not going well? Want to shed a few extra pounds? Looking for a natural energy boost? Head over to Yerberia San Francisco, a small West Phoenix shop packed with herbal remedies. Inside, you will find a friendly, knowledgeable staff that will guide you through the shelves of neatly arranged products. Loyal customers swear by the ointments, oils, pills, and powders good for all that ails.This yerbería also carries healing bracelets, products to reverse hair loss, and an array of candles, from those that will help you attract more customers to religious candles featuring Inmaculada Concepcion (Mary Inmaculate), Nuestra Senora Del Perpetuo Socorro (Lady of Perpetual Help), and others. Hey, it can't hurt, right?
Pro's Ranch Market is the supermercado to end all supermercados. Step one upon entering Pro's Ranch? Avoid the "don't go shopping hungry" dilemma by hitting up the sprawling eatery with made-to-order Mexican combo platters packed with tamales, tacos, and mounds of carne. Also make sure to stop by the thirst-quenching aguas frescas stand to fortify yourself for your shopping trip. Watch tortillas fly fresh off the presses and into bags bound for your kitchen. Hit up the pescadería and carnicería to ogle the fish and meat displays, which include a pig's head made out of chorizo, and a real cow's skull for making cabeza. Then wrap up the trip with a couple of dulces from the panadería, packed with cookies, sweet rolls, and cakes.
Dia de los Muertos (Day of the Dead) is one of our favorite autumn festivals at the Desert Botanical Garden. The peaceful desert ecosystem provides an ideal backdrop for this Mexican celebration of ancestors and departed loved ones. Day of the Dead festivities are part of the ticket price, so make sure you check out the colorful ofrendas (shrines and offerings to commemorate departed loved ones) and the mercado packed with Mexican folk art, sugar skulls, and plenty of food. Or schedule your trip to coincide with La Procesión, which pays homage to the tradition of a community marching toward ancestors' burial sites. And if you're willing to support the garden a bit more (and experience Dia de los Muertos in style), buy a ticket to the "Cuisine and Culture of Dia de los Muertos," catered by the talented Barrio Café chef, Silvana Salcido Esparza.
