Coffee shops occupy just about every street corner in this city, so a place has to be pretty special for us to make a cross-town trip. Azukar Coffee is one of those coffee shops. Located in a historic home near Central Avenue and Baseline Road in south Phoenix, Azukar is easy to miss while driving. But pull that U-turn. Azukar has a tight menu of coffee drinks with a Mexican twist: The agave mesquite latte is sweet and a little earthy, and the honey cinnamon has a slight, pleasant bite to it. There's also cold-brew coffee mixed with horchata, mango chile limonada, and iced teas in flavors like cucumber and Jamaica hibiscus. We like to grab a breakfast quesadilla or a stuffed bolillo roll sometimes, too. It can be hard to decide whether to sit inside, which is cozy and decorated with work from local artists, or in the courtyard, which is bounded by a low wall with a mural and provides a view of the traffic on Central. But whether you stay and enjoy the ambiance or take your beverage to go, Azukar is a place you won't soon forget.

Sarah Whitmire

Prepackaged flour tortillas are available at pretty much any supermarket in town. But why on earth would you buy those, when you can walk into any Carolina's Mexican Food location and leave with its fresh tortillas instead? The Carolina's tortillas come in two sizes — 12-inch and 15-inch — and are made throughout the day, just like they have been since 1968. You can get a half-dozen for $3.60 or a dozen for $6.45 — a little more expensive than the processed, bland ones in the grocery store, but infinitely better. We routinely pick up a six-pack and take it home to make quesadillas or fajitas — or to just heat one up, spread butter on it, and enjoy.

Minimalism is a fine concept when applied to art, design, or fashion. Not nachos, though. We expect excess and decadence when we order nachos. The ones that emerge from the kitchen of Crescent Ballroom's Cocina 10 almost overflow the plate. The light, thin tortilla chips come smothered in a pile of refried beans, three types of cheese, cilantro, pico de gallo, guacamole, and sour cream. You know that sad, bare patch of chips that's often found on an order of nachos? Doesn't exist at Cocina 10; toppings are plentiful. We like to eat on the open-air second floor, which adds a lovely view of downtown to the nacho-consuming experience. We also recommend adding carne asada to your order; again, when it comes to nachos, less is not more.

After a lifetime of eating specimens made on lesser tortillas, tasting a quesadilla made by Nadia Holguin and Armando Hernandez is like going from black-and-white to color, acoustic to electric. The tortilla? Handmade from freshly ground local grain, warm and fragrant and perfectly browned. The cheese? Molten, oozing. The meat? If you go pork, it'll be fall-apart shreds boosted by a steady, beautiful chile heat. There are a handful of elite tortillas in metro Phoenix. Tacos Chiwas has one of them — and all the added touches are just as impressive. For the money, this quesadilla is one of the top bites of food in town.

Take birria. Subtract broth (or simply put it on the side). Add a crisp, hot tortilla and lots of gooey cheese. This is a recipe for quesabirria, a food that has mushroomed in popularity among eaters of Mexican food from coast to coast. The several versions at Birrieria Tijuana, a truck operating out of a north Phoenix parking lot, are worth the trek and a meal at tables just feet from car traffic. Tortilla half-moons crackle as you bite in, oozing cheese. Long-stewed beef has a satisfying melt almost on a cheesy level, and intensity to match, all rounded by chopped herbs and lime juice. There's a reason everyone sitting in this parking lot is beaming.

Charles Barth

Too much of the "best taco" talk around town neglects to consider the actual best taco: the generously heaped, three-sauced wonders plated by Edson Garcia, who juggles 17 tasks at once inside his far west Valley hidden gem. Tacos here are deeply considered, to the point that their basic components are remixed. The al pastor uses pork belly, shards of marinated pineapple, and pineapple vinegar. Horchata is served in a giant stein, impossibly lush. This intensity and quality extends to all Garcia touches. A native of Veracruz, the man deserves a place in Arizona's taco pantheon. A few bites of carne asada or shrimp, and you'll believe.

Patricia Escarcega

We don't know exactly when Taco Tuesday became a thing. But one day per week when taco consumption is encouraged, arguably even required? We're not mad about it. Plenty of taco joints run specials on this holy day, but of those our favorite is Taqueria El Fundador, where most of the taco varieties are just $1 each on Tuesdays. These tacos are filled with warm, perfectly spiced morsels of meat and piles of onion and cilantro (we're partial to the al pastor). Of course it doesn't have to be Tuesday for us to crave what Taqueria El Fundador's got going on; the eatery, which is celebrating its 35th anniversary this year, does hearty burritos, gooey quesadillas and yes, tacos, six days a week (it's closed on Sundays).

Juan Cornejo and Juan Cornejo Jr. have brought their fun, flavorful, intensely personal brand of Sonoran backyard cookout to Roosevelt Row. The elder captains the kitchen, where barbacoa softens, vampiros crisp on the plancha, and ruby sheets of carne asada sizzle like mad on charcoal grills. A perfume fills the restaurant. The salsa bar beckons. Soccer plays on the corner TV. It's all comfortable and welcoming, and that's before you even get to the food. It's some of the best Sonoran-style eating in town, even some of the very tastiest Mexican. Sleepers like cabeza and tripa can star. So, too, can a simple carne asada burro or humble side of beans. The Cornejos have an amazing thing going.

Jackie Mercandetti Photo

The chimichanga is one of the only zones of the Rito's menu where prices sail north of $10. But even though you can get happily full for half of that here, you will be elated to gnash into its burro deep-fried to a saucy crisp. Saucy, yes, because the right move is to go enchilada-style, meaning a chimichanga smothered in chile sauce and blanketed with melted cheese. Rito's, of course, is for old-school eating. Its category of "yellow-cheese" Mexican has been disparaged by other chefs. But conceptual, high-minded cooking feels overly dainty when you're two bites away from finishing a green chile enchilada, full, and wishing you had a thousand more.

Lauren Saria

PHX Burrito House is the kind of place where even the potato is expertly considered, providing soft bites that break up richness, jive with cheese, and pair nicely with a fragrant flour tortilla. You would be wise to include the humble potato in your build-your-own breakfast burritos at this eatery, which is truly a house. The best burrito here, the machaca, comes with them, forming a jalapeno-charged package big enough for two meals. Where most options here are meaty and intense, a shrimp burrito displays lightness and freshness. Other places are divier or flashier, but PHX Burrito House wraps its namesake food better than anyone in the Valley.

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