La Vida

At Mexican Arts Imports, you'll find textiles, jewelry, Talavera, Lupita dolls and everything in between. But the real star of the store is its collection of Día de Los Muertos goods. In the back of the store, large paintings that range from traditional to Chicano to modern feature calacas-clad subjects like Marilyn Monroe and Mexican beauties. Turn the corner and you'll bump into 2-foot-tall Day of the Dead statues complete with ghostly smiles and brightly colored clothing. For those looking for tchotchke-size items, Mexican Arts Imports has a staggering selection of clay figurines, painted pots and even mini ceramic Day of the Dead cats and dogs (our personal favorite). The only downside to a store visit is that it's impossible to walk away without seeing 100 things you can't live without.

With more than 42% of the population of Phoenix identifying as Hispanic or Latino, there's never been a time when Latino arts and culture have been a more integral part of the essence of the city. Founded in 2009, the Arizona Latino Arts & Cultural Center's stated mission is to "celebrate and promote the Latino presence in Arizona through arts, education and advocacy." How do they pursue that mission? Through events like dance performances, art exhibitions, street festivals and more. You can take an art class or make a purchase at the center's La Tiendita gift shop, but if you really want to support ALAC, you can vote yes in November 2023 on a $500 million general obligation bond program, $21 million of which is set aside for a building for the nonprofit organization, giving it a long-overdue permanent home from which to continue its essential work.

A First Friday wouldn't be complete without a stop at Xico Inc., an arts nonprofit housed in a historic building in downtown Phoenix. You may see a Día de Los Muertes-themed show or a collection of work by Latina and Indigenous women artists. But Xico is much more than a gallery stop. It was founded as Xicanindio in 1975 with the goal of promoting and supporting Latino and Indigenous artists, and almost 50 years later, it's still fulfilling its mission. It's worth stopping by more than once a month to hear an artist talk, take a class and generally bask in the creative atmosphere. Earlier this year, Conde Nast Traveler magazine named Xico a must-visit destination during a trip to Phoenix. We couldn't agree more.0x000A0x000A

Club DWNTWN is one of the city's hottest spots for Latin, banda and cumbia, located on Central Avenue just south of McKinley Street. Yes, DWNTWN has all the prerequisites you'd need from your club of choice: drink deals, special events and actual human DJs spinning everything from the aforementioned standouts to reggaeton, merengue and Top 40. But it's the size of the club, and that sense of intimacy that's fostered, that really makes DWNTWN feel special. It's a nightclub like they used to be before giant, distinctly corporate spots started popping up — a gathering of your friends and neighbors in celebration of drink and music. It's a place not just to get lost in the moment but to connect back to the culture and people that make this city feel special, even if it's only for the duration of a few songs. DWNTWN is small, but it's got a giant sense of heart and an even bigger role in downtown nightlife.

There are plenty of places to go for a night of vigorous salsa dancing. But if you really want to take salsa seriously, there's nowhere quite like Latin night at The Duce. For several years now, the multifaceted entertainment hub has held its Latin night on Thursdays, with lessons at 0x000A8 p.m. and social dancing at 9 p.m. You're never just blindly figuring out the moves on your own; The Duce invites some of the best dancers in the city and state to teach you how to properly cut a rug. In that way, this Latin night is about attracting people of all backgrounds and skill levels and teaching them something fun and new. From there, the social dancing part lets you apply those lessons in a fun, stress-free environment where the only real requirement is that you just let loose and feel the moment. That right there is what we love about Latin night at The Duce: It's a true, unassuming celebration of this robust tradition and the power it has to connect people to each other, the city and much more. Just wear sturdy shoes and drink plenty of water.

It's not just us who love the burritos at Testal. The James Beard Awards, known as the Oscars of food, named the Grand Avenue restaurant a semifinalist in its highly competitive national contest this year. The important thing to know about Testal is that the burritos probably aren't what you're used to. At the Chihuahuan-style restaurant, the burritos are small and open-ended. Does that mean they're messy? Absolutely. But having the bright red birria oil drip down your arm as you hungrily devour the delicacy is part of the fun. There are plenty of fillings to choose from, and we're partial to the rajas, a spicy mix of roasted poblano peppers, cream and cheese. Meat-filled options such as the red sauce pork Colorado and carne asada are also excellent choices. Start off with an order of chips to try out multiple different house salsas and cool off with a pinole, a creamy sip made from oats and corn. On certain evenings, the small patio takes on a life of its own with live music, DJs, karaoke and other entertainment.

Beloved food truck Chilte set down roots earlier this year at the recently revamped Egyptian Motor Hotel on Historic Grand Avenue. Its permanent location is hip, eclectic and comfy. It matches the rock 'n' roll vibe of the motel while still feeling distinct, and distinctly Chilte. Owners Lawrence Smith and Aseret Arroyo have grown the menu with the added space, offering bold new options like prawns in chocolate aguachile and a seasonal quesadilla with grasshoppers. Chilte's hand-pressed squid ink tortillas, stuffed with birria, are served alongside a savory miso consommé. And, with a full bar program, cocktails add another punch of flavor. We're partial to the Carajilllo, a coffee-based creation with notes of chocolate, orange and lavender. And we're by no means the only ones who love Chilte; Bon Appétit magazine recently named it one of the best new restaurants in the U.S.

At the end of a strip mall off Thomas Road, Presidio Cocina Mexicana churns out some of the best burritos, chilaquiles and breakfast tacos in the city. The small restaurant features a long row of bar stools overlooking the open kitchen and coffee bar. Booths and a few stand-alone tables line the rest of the narrow space, and on weekend mornings, almost every seat is filled. This restaurant serves Michoacán-style fare, which materializes at brunch in the form of spicy salsas, hearty tamales and warming pozoles. Start your day with a steaming bowl of rich, red-tinted soup or opt for the classic huevos rancheros, served with creamy refried beans, fried potatoes and chorizo, and spicy ranchera salsa. Pair it all with a hot caramel latte or a cool and creamy horchata at this upbeat and welcoming spot.

Tacos Veganos looks like any of the modern taco spots in town. There's a quick service walk-up counter, a menu shown on flatscreen TVs hanging overhead, fridges filled with bottles of Jarritos soda, modern industrial decor painted bright hues and groups of friends sharing buckets of Modelos. But what sets this place apart is that the menu is entirely plant-based. Vegan food is a centuries-old tradition in Mexico, and this trendy taco spot blends the old and the new perfectly. Try the always-Instagrammable birria tacos waiting to be dunked in bright red consommé and scooped up with birria ramen noodles, or the colorful margaritas with Tajin rims and fresh fruit toppings. Dress up your dinner with an array of fresh and satisfying salsas for a meal that does not miss the meat.

Stop in during the multiple happy hours at Casa Corazon for one of the best after-work treats in the Valley. The Mexican restaurant, located inside its recognizable and adorable historic house on 16th Street, offers happy hour discounts from 3-6 p.m. every weekday. During those three wonderful hours, chips and bean dip are free, tacos are $4, beers are $5 and wine and margaritas are $6. Load up on tacos filled with carne asada, chicken and al pastor, or up the ante with the Tacos de Canasta al Vapor. In this dish, the whole taco is dipped in a red chile sauce and filled with melted cheese, shredded beef and red onions. These tacos, plus their discounted prices, will make happy hour-loving hearts sing at Casa Corazon.

There's no denying that Phoenix is a taco town. From Surprise to Queen Creek, Fountain Hills to Tolleson, the simple taco reigns supreme over the Valley food landscape. Fast food tacos. Vegan tacos. Bougie, overpriced tacos. Tacos served in high-end resorts and from the side of food trucks. Even with endless options, we seem to end up at El Rinconcito Del D.F. most often. It's not for the ambiance, which mostly resembles a church basement. No, the food is the singular draw here, and what a draw it is. The tacos come in two sizes, topped with onions and cilantro. The chorizo emits a pleasant heat without going overboard. Al pastor is perfectly marinated and spiced. Cabeza is rich and tender. They come accompanied with red and green salsas and a few lime wedges. It's all sublime washed down with an ice-cold Mexican Coke or Jarritos snatched from the fridge case.

For a restaurant that rose from a gutted Dairy Queen to become so beloved by so many Phoenicians, it's a sweet irony that one of its most popular menu items means chubby in Spanish. Gorditas are one of the real stars at the three Tacos Chiwas locations run by the husband-and-wife team of Armando Hernandez and Nadia Holguin. Officially, the menu offers the masa-based delight in five versions: ground beef, shredded beef with either red or green chile, roasted poblano and Anaheim peppers, and beans and cheese. In reality, Tacos Chiwas will create gorditas with any meat on its menu except shrimp, including beef tongue and shredded cheek. At $5 per gordita, try a few to find your favorite. Each one can be devoured in just a few delicious bites. Add a signature cocktail and homemade dessert to really set your meal apart.

Truth be told, we don't often eat when we make a trip to Crescent Ballroom; the downtown music venue is a frequent destination of ours, though usually it's for a concert and some cocktails. But if we're in the mood for some food, Crescent's I-10 Nachos are our go-to order. Crisp tortilla chips get smothered in refried beans, cilantro, guacamole, pico de gallo and sour cream, plus cheddar, cotija and Oaxaca cheeses. The result is a glorious mess with incredible flavor and a stellar chip-to-topping ratio. We recommend snacking on an order accompanied with a cold cerveza while taking in the sights and sounds of downtown Phoenix from the patio.

At Cocina Chiwas, their newest restaurant, Armando Hernandez and Nadia Holguin aren't afraid of a little creativity and refinement, which makes for one helluva plate of chiles rellenos. The duo's take on the classic dish is built on an Anaheim chile that's stuffed with melty queso Menonita and run through an egg-white batter before it's fried to a deep golden brown. The stuffed chile is then paired with a silky-smooth tomato sauce that explodes with intense, pure flavor, drizzled with cool crema and topped with queso requesón, a creamy whey cheese that plays a little like ricotta. Rather than a rustic chile bomb, it's a cool and refined take that might be simple, but it absolutely sings with clarity, focus and flavor.

When you order a burrito for the first time at Rito's, do yourself a favor: Splurge on a side of sour cream. Your taste buds — soon to be scorched with either the green or red chile burrito — will thank you for the soothing balm of a thick dollop. Burritos have been Rito's passion since 1977, with a menu offering nine versions served in four styles — standard, enchilada, chimichanga and chimi enchilada. First-time diners are encouraged to go standard with the less spicy green, though — see above — you'll still need the sour cream to temper the heat. But that's all you'll need. The green chile burrito is filled with chunks of beef slowly cooked with green chile, jalapeño, tomato and onion. Juices ooze out when you bite into it, so beware if you dive in with both hands instead of a fork and knife. The restaurant now has four locations: Mesa and uptown Phoenix offer full service, while the original location in the Garfield neighborhood is to-go only, and Surprise offers just counter service. The full-service spots provide chips and salsa, so you can munch while considering a burrito with beef, chicken, beans or rice and beans. You can't go wrong.

With the myriad of excellent options in the Valley, Best Chimichangas can be a moving target that's as much a matter of timing as it is technique. But it's tough to argue against the superlative specimen offered at El Bravo, one of the decades-old mainstays of family-run AZ-Mex. This Sunnyslope institution will fill their chimis with any of the burro fillings you request, but the default option is a choice of chicken, ground beef or shredded beef. It's simply presented — topped with sour cream and excellent guac, a handful of yellow cheese and a smattering of cool vegetables — to better keep the focus on a gorgeously blistered, crisp shell. El Bravo's tortillas are atypically thick and tender, producing a more typical crunch in the center, while the folded ends play almost like crisped frybread, steamy and resilient with a little give. And the fillings at El Bravo are far better than most, tender and flavorful and perfectly seasoned.

If you're serious about tamales, there's an entire space dedicated to the Latino food item in North Phoenix. Martha Castillo has run the family-owned Tamale Store for several decades, and it's fair to say there's a cult following for her tamales in metro Phoenix. What makes The Tamale Store unique is its special attention to the customer base. The red and green pork chiles are a favorite among tamale connoisseurs, but that doesn't mean Castillo ignores the vegetarian and gluten-free tamale lovers. Sometimes there are seasonal tamales like piña colada in the summer and yes, of course, pumpkin tamales in the fall. Let's be clear: All of these tamales are handmade and encased in a real corn husk to make certain the taste is authentic. Castillo admits that she omits lard — which other makers believe is a key ingredient — from her tamales. She wants to make a healthy and modern tamale that all will be willing to try.

When ordering from the massive menu at Los Reyes de la Torta, be prepared for a mountain of food. This restaurant, which has locations in North Phoenix and Tempe, serves football-sized sandwiches filled with layers of ingredients piled impossibly high. And there are more than a dozen flavors to choose from, including the most popular option, the Del Rey. This giant sandwich comes loaded with ham, mozzarella, pork sirloin, breaded beef, a sausage and chorizo omelet, tomato, caramelized onions, avocado and chipotle sauce. Whew. We recommend sharing with a friend so you can squeeze in a creamy mango or banana agua cremosa, made with sweetened condensed milk and evaporated milk and topped with a tiny umbrella.

When it comes to tortillas, Carolina's has leaned into this approach since opening in 1968: Go big or go home. The tortillas, which clock in at a healthy 16 inches, are made from little balls of dough in stores every morning. The no-frills, fast-casual chain of family-run restaurants focuses on the food, which has been the key to its success reaching into its sixth decade. The flour tortillas are so sought after that the restaurant offers them on their own. You can buy a single one, six or a dozen at a time. Get a buttered one to add some clarified richness to your meal. It's worth the additional 70 cents. They'll be happy to turn your tortilla into a burrito, too. Not that there's anything wrong with that.

Before there was quesabirria with its oozing puddles of cheese, vats of red oil and packaged ramen noodles, there was plain ol' birria de res. And before there was birria de res, there was birria de chivo. And for those who appreciate the dish's less-Instagrammed ancestry, there's no better place for birria than Hola Cabrito. The menu includes tacos and tortas and such, but the indispensable dish at this South Phoenix fixture is a simple plate of goat meat — lean or fatty, your choice — served roasted and tender, alongside a bowl of consommé. The broth is clean and clear with a ruddy color and meaty, chile-laced depth that pops once you garnish it with onion, cilantro and a bit of salsa. The meat, meanwhile, is knee-buckling. Its gaminess carefully tamed, the goat meat is tender and intense, heavily scented with chiles and spices. Ordering it tatemada-style adds a symphony of textures once it's seared to an aggressively crunchy crisp on the griddle. When birria is this good, it doesn't need greasy overkill and street-cart theatrics to blow your mind.

Driven by drippy, greasy TikTok videos and a commitment to flagrant excess, Tijuana-style quesabirria has so swiftly and thoroughly infiltrated the mainstream that even Taco Bell has hopped on the bandwagon. But for all its ubiquity, quesabirria is still best enjoyed at Birrieria Tijuana, the first to introduce birria's upstart young cousin to Phoenix. Like most quesabirria joints, Birrieria Tijuana eschews the more classic goat in favor of beef, sporting the requisite amount of goopy cheese and shirt-seeking red juice. But a modicum of restraint, careful assembly and a consommé more focused on layers of flavor than oil content make this quesabirria a standout. The birria quesatacos, in particular — tender, stewed meat folded into a ruddy, stained shell that maintains its crispy crunch — bring a depth of flavor and texture that their sloppier contemporaries lack. They might not look as good on an Instagram reel, but they're a whole lot more enjoyable to eat.

At Mexican restaurants with menus boasting craveable tacos and bursting burritos, simple quesadillas can often be the boring option. But that's far from the case at Caminero Mexican Restaurant in Peoria. These suckers are massive. We're partial to the fajita quesadilla, which comes packed with chicken or beef, bell peppers and onions all melted together with molten cheese, served with a side of guacamole and sour cream. In the beef option, large chunks of carne asada are served medium-rare, more like chunks of an expensive steak than you'd expect from a little hole-in-the-wall joint. The peppers are fresh and snappy, and the tortilla is crisp and golden. The best part is there's plenty to take home and enjoy again for leftovers. Stop in to Caminero, slide up to the counter past the old-timey murals and order a quesadilla to remember.

Too often, chilaquiles play like Mexican junk food, a mere excuse to pile 17 ingredients on a plate. Or worse, they're little more than breakfast nachos — eggs and meat dumped on a pile of crispy corn chips. What makes the chilaquiles at El Horseshoe sing is their perfect simplicity. The kitchen toasts raw, day-old tortillas in oil to order, adds a bright red or green salsa, mixes in some melty cheese, then tops it all with a little crumbled cotija. The result is a dish that captures and puts the focus on the essence of chilaquiles — the unique squishy-crisp texture that results when you simmer crunchy chips in fresh salsa for just the right amount of time. Topping them with an egg sure won't hurt, but these chilaquiles have a subtle elegance that doesn't want for a thing.

The titans of Tucson have come and gone, other notable stands have flashed and faded, and the nighttime streets of Phoenix are ever more crowded with carts and food trucks slinging Sonoran hot dogs. But somehow we keep coming back to popular longtime favorite El Caprichoso. The dog is top-notch, at least in the way it skillfully captures the style's lo-fi sensibilities. Wrap a cheap hot dog in crisp bacon, swaddle it in a pillowy sweet bun and bury it in every Mexican-themed ingredient you can think of. But El Caprichoso's dog is more balanced than its chaotic template might suggest, and the bun is always griddled to a gorgeous, golden crisp. And then there's the vibe — the ragtag crowd of West Valley families, post-party revelers and second-dinner night owls that hungrily tuck into their dogs as a hot desert breeze blows through El Caprichoso's brightly lit tent. There is nothing more Phoenix than this.

There are a lot of reasons to visit Las 15 Salsas Restaurant Oaxaqueño, from its cheerful and welcoming patio to its smoky mezcal cocktails. But the real draw is the mole. And here, that's not just one dish. The moles come in black, red, yellow, green and a stewed version called estofado. As stand-alone dishes, the moles come with rice and tortillas and either chicken or pork. But the rich, spicy sauces can also be found throughout the menu, tucked into tamales or empanadas, spooned over enchiladas or served with chips to dip. Though there are many good options to try, we prefer the Moles de Fiesta, a shareable sampler platter with stripes of black, red and estofado mole. The black mole has the characteristic sweet, chocolatey flavor, while the red packs some serious heat. However you enjoy them, dipped, scooped or spooned, these moles transport diners straight to Oaxaca.

The guacamole at Scottsdale restaurant Call Her Martina is about so much more than the avocado. Yes, the guac itself is creamy, well-balanced and delicious. But the cascade of ribeye chicharrones poured overtop along with a scattering of pomegranate seeds takes this dip to the next level. All together, the combination is smooth, salty and savory with pops of sweetness, and good enough to eat on its own. Pair this decadent dip with a craft cocktail at this upscale, swanky Mexican restaurant. Grab a seat at the bar and tuck in as you enjoy the people-watching during an evening in Old Town.

To the uninitiated, Mexican sushi can be a bit of a shock. As we wrote in 2016, it's a "Mexican-Japanese fusion concept whose hallmark is the deep-fried sushi roll, stuffed with unconventional ingredients like steak and bacon and generously garnished with boldly flavored sauces." The best examples of the genre that we've found are in Phoenix at Sushinola Roll's two locations. The Sushinola Roll menu is divided into three main sections: natural rolls, bread rolls and baked rolls. Like traditional sushi — and traditional Mexican food, for that matter — Mexican sushi tends to use a core group of ingredients in many different menu items. We love the Crispy Roll, which blends spicy crab salad, seaweed, shrimp, avocado, cucumber, cream cheese and rice, topped with breaded shrimp, spicy eel sauce, crispy onions and chipotle sauce. The quintessential Mexican sushi roll is the Cielo, Mar Y Tierra (Sky, Sea and Land), a heavily breaded, dense combination of avocado, cucumber, cream cheese, chicken, meat and shrimp. Make sure you come hungry.

Ask anyone in town for a Mexican seafood recommendation, and Mariscos Playa Hermosa will likely be their response. And for good reason: This colorful spot has earned its place at the top of the Phoenix mariscos mountain. The massive selection of always-fresh seafood spans cold ceviches and aguachiles to bacon-wrapped shrimp, saucy seafood entrees and whole fried fish. Seafood dishes pair perfectly with drinks such as the Spicy Mami, a watermelon and chiltepin blend; the La Ofrenda, a black-colored margarita; or the absinthe mojito. Bring a crowd and plan to share at this high-energy spot. On weekends or occasions, plan ahead and reserve a table because although Mariscos Playa Hermosa is large, big groups often fill up the space with birthday parties and celebrations.

Who said the pick for ceviche had to be Mexican? His sojourn to the West Valley now complete, Chef Oscar Graham recently opened Tumi 2.0 in the space that once housed the original Contigo Peru, and he's brought his wild, eclectic Peruvian ceviche with him. No shade thrown at the scads of excellent ceviches around town, but there's an extra little thrill to citrus-cured seafood when it's piled with slivered onions, slabs of sweet potato, crunchy cancha and boiled corn kernels the size of marbles. Of course, all the whiz-bang in the world doesn't mean a thing if the flavor isn't there, but Graham's ceviches are perfectly balanced. His signature ceviche, the Orgía de Mariscos (it means exactly what you think it means), adds a healthy dose of pisco to a tart and explosive mix of finfish, bivalves and shellfish perked up with Peruvian rocoto chile.

The family-owned bakery has been making breads, burritos, cakes and pastries for 40 years at locations in Glendale and Phoenix. The bakery case is a delight for the senses, with twisted, glazed and sprinkled sweets. Behind the counter is an array of conchas, the light-as-air Mexican sweet breads that are painted with crunchy, colorful flavored sugars. Beyond cranking out primo pastries, we appreciate the bakery's Phoenix Suns pride. When our NBA team again found itself in the playoffs this year, we stocked up on purple and orange conchas for our watch parties and could rock some hand-drawn swag, like a "Vamos Suns" T-shirt featuring Go the Gorilla riding next to a concha in a convertible. The Suns may not have taken the championship, but those conchas, and the swag from La Purisima and artist Jon Garza, helped soften the blow.

Horchata isn't generally hot pink, but at Emilio's Tacos & Hotdogs, the strawberry-packed version is worth straying from the original. The classic rice, vanilla, milk and cinnamon mixture is blended with fresh strawberries and ice for a treat that lands somewhere between a smoothie and a dessert. A swirl of red strawberry syrup solidifies the argument for the latter. Grab this pink drink on the run by passing through Emilio's drive-thru or head inside the tiny, colorful joint and pair this treat with some tacos, carne asada fries or one of the top Sonoran hot dogs in town.

We came late to the aguas frescas party. But now that we're here, we're all in. The blend of water and fresh fruit juices is delicious and blessedly cooling during our many months of blistering heat. Our preferred source for ice-cold refreshment is one of Tortas Manantial's four Valley locations. If mainstream flavors are more your speed, options like strawberry, watermelon or pineapple (our personal favorite) are the way to go. But you'll be rewarded with a surprising and tasty flavor experience if you branch out to choices like soursop, guava or cucumber lemon. We're certain that after you've tried a few drinks from Tortas Manantial, you'll join us at the aguas frescas party.

In our opinion, churros are like pizza: Even the mediocre examples can still be enjoyable. But if a bottom-of-the-barrel churro is a $5 Hot-and-Ready from Little Caesars, the churros at Dulce Churro Cafe are a wood-fired pie with fresh mozzarella and hand-torn basil made by a master pizzaiolo. Your order at the two Dulce Churro Cafe locations starts with a piping hot churro that's perfectly crisp on the outside and soft on the inside. You can get it in a loop shape, in one long cylinder or in little bites. From there, get as crazy as you want. Strawberry glaze. Served with vanilla soft serve ice cream. Topped with sprinkles. Accompanied by a mango- or cheesecake-flavored dip. Whatever you choose to do to jazz up your churro, it'll be a winning combination.

Alebrije Neveria poses the question, why isn't cereal always used as an ice cream topping? At this North Phoenix dessert shop, the Cereal Bowl comes with vanilla or strawberry ice cream swirled with a choice of cereals, topped with even more Fruity Pebbles, Cookie Crisp or Frosted Flakes for the ultimate breakfast-lovers' delight. Continue the breakfast-meets-dessert theme with a classic banana split or opt for a Fresas Alebrije, the shop's namesake creation made with fresh strawberries, cream, pecans and vanilla ice cream. Sweet and creamy not your thing? Try a tart and tangy raspado with tamarind, mango, chamoy or cucumber. Classic options including mangoneadas and piña coladas are on the menu along with a selection of savory bites such as esquites, elotes and Tostilocos at this colorful, family-run ice cream shop and snack bar.

Hipster coffee boutiques with their industrial vibe, serious baristas and sea of laptops are multiplying faster than you can say "locally roasted." The antidote to all that sleek, chic coffee geekdom is Mis Raíces, which translates to "my roots." Here, old-fashioned conversations happen in Spanish or English or both, everyone is all smiles and the atmosphere is full of colorful decor and delectable drinks based on Mexican dessert flavors. And oh, those flavors: traditional sweets like cajeta, flan, horchata and mazapán are always available, and specials such as pistachio cold foam are spectacular as well. Owner Clara Sánchez named the place after her upbringing in Guadalajara, Jalisco, and treats every customer like a guest in her home. She eagerly asks if guests like their drink and beams when they express appreciation. Smoothies, shaken espressos, tea, lemonade, bagels and pastries also are available, so it's a perfect place to settle in for a bit, put away that laptop and indulge in her hospitality.

Margaritas are dangerous, y'all. Those tart little numbers go down so easily, and before you know it, your head feels funny and your wallet has taken a major hit. We can't help with your alcohol tolerance, but we know where you can go to get margs on the cheap. Local chain Someburros seems to be taking over the Valley — a dozen locations already, plus more on the way — and one of the reasons we love them is their happy hour specials. From 3-6 p.m., margaritas of the original and strawberry varieties are a measly $3, as are domestic and imported beers and a selection of snacks such as mini chimichangas, Mexican pizzas, nachos and cheese crisps. So the next time you feel like indulging in a margarita (or two, or more) without a huge tab, find a Someburros. But please, get a safe ride home.

Margaritas are deceptively simple. The basic recipe is tequila, triple sec and lime juice, so what could go wrong? Unfortunately, a lot, given the multitudes of margaritas Valleywide that range from watery to overly puckery to fizzy, among other fatal flaws. That's why Centrico's are so stellar. This cheery, bright, bustling modern Mexican restaurant on the ground floor of the San Carlos Hotel mixes honest, fresh, perfectly balanced versions that are not too tart or sweet, thanks to an expertly blended sour mix. And while the drinks provide a buzz, the tequila doesn't wallop their smooth, enjoyable flavor. It's also appealing that the cocktails are available in several variations, including the sandía (watermelon), prickly pear, jamaica and more, so you won't get bored. Best of all, these delightful drinks are ideal with the roster of exquisitely executed Mexican classics, whether you're doing some day drinking with a plate of chilaquiles or sipping one with a plate of birria beef, chicken or chile verde enchiladas.

Upstairs, Barcoa is a lively cantina with string lights, fluttering papel picado and a food truck. Down a large staircase, customers descend into an underground lair dedicated to agave. The dark bar is a moody space filled with small tables surrounding a central bar. Within, bartenders shake and stir cocktails based on spirits from the spiky plant. There are dozens of varieties of tequilas on the menu, but this bar goes way beyond the familiar. Dip your toes into the worlds of mezcal, sotol, raicilla, bacanora and other agave distilates. Some are bright, others smoky or smooth. Barcoa serves these unique spirits mixed into cocktails or celebrated in flights that introduce customers to the lesser known varieties. If you don't know what to pick, a flight helps. But Barcoa offers 20 different flights, so be prepared to go downstairs and fall down the rabbit hole.

For tequila fans, there's no better spot in the Valley than The Mission. The restaurant, which has locations in Old Town Scottsdale and Kierland Commons, has close to 100 different tequila options. The menu is helpfully broken down by category and price, including blanco, reposado, anejo, extra/premium and cristallino. Flights of each style are also available, each offering four pours so customers can determine their favorite. The price points range from $35 to $285, meaning sippers can choose to dip their toes in the world of tequila or dive straight into the deep end. The Mission also offers a large selection of cocktails made with tequila, including margaritas, mules and a bloody maria. The drinks pair perfectly with the swanky restaurant's modern Latin cuisine, which takes inspiration from Spain, Mexico and Central and South America.

Stepping into Los Altos Ranch Market is like opening the door to your favorite abuela's kitchen during the holidays. The scent of freshly baked conchas, empanadas and orejas beckon you to break every New Year's resolution. At $0.99 per sugary concoction, cheating on your diet will literally only cost a few pretty pennies. If you're in the mood for something more substantial, Los Altos' hot food section is the stuff dreams are made of — carnitas, enchiladas, rice, beans and most importantly, freshly made tortillas that are still warm when you get them. But there's so much more to explore than the ready-made food. Reasonably priced assorted meats and a staggeringly large selection of fresh produce also make Los Altos a go-to destination. Just make sure you snag a large agua fresca before you leave.

No birthday celebration is complete without three things: cake, presents and beating the almighty hell out of a paper-mâché piñata. While you can always embrace your inner Martha Stewart and slap a passable piñata together with some tissue paper and glue, the easier option is to pop by one of Dulceria la Bonita's three Phoenix locations. At Dulceria, there is a piñata to suit every taste. Looking for Mario Brothers? They have it. Pokémon? They have it. A giant Coors beer bottle? You guessed it — they have it. There's even a large selection of traditional spherical-shaped options. Apart from the unparalleled selection, Dulceria is also the place to go for affordably priced Mexican and American candy to stuff into your newly purchased piñata.

A wild smorgasbord of sights, sounds and smells: That's the Mercado de los Cielos. The boutique marketplace inside Desert Sky Mall in the West Valley houses more than 200 vendors providing everything you can think of. It's where you can get a meal or a cold beverage. Need a haircut or a manicure? Is your phone screen broken? Do you need to buy a baby gift, an engagement ring, a safety vest for working outside, a Virgin of Guadalupe or some stylish new kicks? It's all at Mercado de los Cielos. Our advice is to allow plenty of time there when you visit; it's easy to lose track of time amid all that shopping.

The impact Palabras Bilingual Bookstore has made on Phoenix's cultural landscape in its 13-year existence can't be overstated. From its beginnings in a Grand Avenue storefront to its current home at the Nurture House literary hub, Rosaura "Chawa" Magaña's business has always been more than just a great little bookstore. Besides a healthy selection of titles in a wide variety of genres, Palabras has been a haven and a meeting point for the Latino and artistic communities. It hosts events ranging from BIPOC open mic sessions and Tea and Typing Nights to bilingual children's storytime and monthly new moon pajama parties. Want to support one of Phoenix's most essential businesses? Next time you're in the mood for a new book, check out Palabras before opening the Amazon app.

You may be looking for something specific when you walk into Mercado Mexico, a Mexican import shop in the town of Guadalupe. Perhaps you want some brightly colored tableware for dinners on your backyard patio, or a flaming heart wall decoration for your artistic friend's housewarming. But if we may give advice: Be open to the many treasures that may strike your fancy, and make sure to check out every aisle of the sprawling space. That's how we've ended up leaving with handpainted Christmas ornaments, big bottles of Mexican vanilla extract, terracotta planters for our houseplants, and oh-so-many other objects. Packed with a dizzying array of goods straight from south of the border, Mercado Mexico is truly a place to find everything you didn't know you needed.

There are plenty of choices when it comes to late-night Mexican food around the Valley; an endless parade of 'Bertos dots the landscape just waiting for midnight eaters. But if you want something a little tastier, we recommend a visit to La Frontera #1, a permanently stationed food truck in Central Phoenix. The menu is full of simple, traditional Mexican fare. Make sure you grab napkins with your al pastor burrito; the meat's savory oils tend to drip down your arm. Tostadas are piled high with toppings, and the vampiros come heavily laden with meat — don't overestimate how many you'll need or you'll have a ton of food left over. The truck is open until 1:45 a.m. Wednesday through Saturday, and until 12:45 a.m. the rest of the week. La Frontera #3, a food truck in the same parking lot with a focus on seafood shares the same hours, and the same payment policy: Purchases are cash-only.