From start to finish, chef Silvana Salcido Esparza delivers Mexican cuisine at its finest at her longstanding Central Phoenix restaurant. You'll want to begin the experience with an order of the award-winning guacamole and finish with the churros rellenos de cajeta de cabra. The dessert comes with two churros dusted in cinnamon sugar. The combination of hot, doughy churros and scoops of vanilla ice cream should be tantalizing enough, but Esparza ups the ante by filling each churro with cajeta de carba, or goat's milk caramel. You're going to want more of this thick, gooey sauce than can fit inside the deep-fried sticks of dough, and luckily, Esparza also drizzles some over the ice cream and the plate. We suggest dipping the churros in the pool of nutty, caramel sauce. We've been known to eat it straight off our spoon when the rest of the dessert's all gone.