Search Results for "Tacos Chiwas"

Tacos Chiwas makes excellent tacos, but if you're in the mood to change it up or add something else to the mix, their gorditas are mighty. Small flatbreads are grilled and stuffed with the ingredients of your choice. You can go with picadillo if you want a ground beef mixed with potatoes and beans. The deshebrada roja has a nice kick with red shredded beef, beans and potatoes, or opt for the verde version of this one, trading the red beef for green. We don't need meat to get weak in the knees about a gordita, and at this restaurant, it's the rajas option we like best. Roasted poblanos are mixed with Anaheim peppers, onion, beans and Asadero cheese. It's a heady mix that's hot and chewy and full of flavor from the peppers alone, but the cheese takes it next level.

Tacos Chiwas, as the name suggests, is known for its tacos. But we're partial to a less common dish that's no less delicious. The gorditas are thick flour tortillas cut open to create a pocket perfect for stuffing with savory fillings. Opt for the deshebrada, which comes in either red or green, for a spicy, messy, satisfying bite. Shredded beef, potato and beans are stewed with rich red and green salsas and stuffed into the little pockets. Order two or three, or mix and match with the local restaurant's tacos for a fun and delicious meal. With two Tacos Chiwas locations in the Valley, these tasty treats are never too far away.

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.

If your experience with gorditas is limited to the ones you've had at Taco Bell, you haven't had real gorditas. At popular local chain Tacos Chiwas, the gorditas are small — about the size of a coaster — and stuffed with flavor. There's only four to choose from: two kinds of shredded beef (red sauce and green sauce) with potatoes and beans; ground beef with carrots, celery, potatoes, and beans; and the standout rajas gordita, which comes with roasted poblano peppers, Anaheim peppers, onions, asadero cheese, and beans. All offer incredible flavor with just the right amount of spice. Depending on how hungry you are, you're going to need at least two for a meal, so we recommend mixing and matching in order to experience what Tacos Chiwas has to offer.

The very best bite of Mexican food in town might be the quesadilla with marinated pork from Tacos Chiwas, nirvana attainable for $6.50. How can this simple combo of cheese, tortilla, and pork be so outstanding? Well, the tortilla isn't a circle of shirt cardboard but a craft product that the Tacos Chiwas founders, Nadia Holguin and Armando Hernandez, press themselves. These tortillas are toasted with high skill: browning them, crisping them, and bringing their grainy spirit to full life. Glorious asadero cheese oozes. And the pork is tender and radiant with heat and all the goodness chiles can muster. A Phoenix cheap eats hall of famer, first ballot.

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.

Even with the reputational boost they get from being in this local favorite's name, tacos aren't the best thing on the Tacos Chiwas menu. One of the items that eclipses even the tripas and lengua tacos is the gordita, fresh and pillowy, soft as a daydream, available in four versions. Made of flour and shaped more like a pita sandwich than the cakelike corn gorditas you can find elsewhere in town, these gorditas easily rank among the best bites of Mexican food you can find in Arizona. They are homestyle yet sophisticated, utterly comforting, the fragrant pocket leading smoothly into the hearty, flavor-packed fillings. Don't overlook the picadillo gordita, probably the most underrated of the four. It has a simple, warming goodness that perfectly synchronizes with the greater heartbeat of Nadia Holguin and Armando Hernandez's beloved eatery.

The cheesy rajas, beefy desebrada roja, and peppery picadillo get top billing at Tacos Chiwas, midtown Phoenix's beloved Chihuahua-style taqueria. But it would be a mistake to leave without trying the restaurant's excellent frijoles charros. Whole pinto beans are simmered in a broth flavored with bacon, hot dog slices, onions, and fresh cilantro. The result is a velvety, richly layered stew that's a meal all on its own. Beans are a staple of most Mexican restaurants, but they're rarely as memorable and delicious as they are here.

What did local Mexican food enthusiasts obsess over before the arrival of Tacos Chiwas? The small, standalone Mexican restaurant on McDowell Road has become a favorite of the local Mexican food cognoscenti, thanks to the restaurant's soulful take on northern Mexican cooking. In a city glutted with Sonoran-style taquerias, Tacos Chiwas specializes in Chihuahuan staples like homemade gorditas and montados, generously stuffed or topped with specialties like desebrada, shredded beef slow-cooked in your choice of red or green sauce. For local scenesters, especially those looking to fill Instagram feeds with gorgeous platters of tacos and gorditas, a visit to Tacos Chiwas is an absolute must.

Have you tried the frijoles charros at Tacos Chiwas yet? A visit to this central Phoenix taqueria would not be complete without ordering a cup of the restaurant's signature bean soup. Beans, of course, are a staple of Mexican restaurants, but rarely are they shown as much love and attention as they get in the Chiwas kitchen. Whole pinto beans are slowly simmered in a broth flavored with salty nubs of bacon and chunky slices of hot dog, and infused with scatterings of fresh cilantro. The brothy beans are served in a plastic foam cup, a humble vessel for a richly layered, deeply flavorful dish that rivals the slow-cooked appeal of the Sunday afternoon bean soup simmering in your abuelita's kitchen.