Tirion Boan
Audio By Carbonatix
While many people cut back in January, that doesn’t mean your meals have to be boring. If your New Year’s resolution was to eat less red meat, let us point you to Scottsdale, where one of the most delicious things we tasted all month centered around delectable delicata squash.
If you’re taking a different route, and aiming to eat more protein this year, check out the juicy carnitas and tasty tandoori turkey that left us drooling for more. And if, like us, you just resolve to eat plenty of delicious meals in 2026, dig into one of the most satisfying, classic renditions of tiramisu we’ve found in the Valley.
Here are the five best dishes and drinks we tasted at Phoenix restaurants in January.
Plato de Carnitas at Huarachis
814 N Central Ave.
We try not to repeat restaurants too frequently in this monthly series. But every dang time we stop by Huarachis in downtown Phoenix, something is so good we simply can’t not put it on this list. That was the case with the carnitas platter, a feast we devoured with friends and couldn’t stop talking about. Huarachis offers three perfect-for-sharing platters on the menu, centered around either a 28-ounce bone-in ribeye, a whole roasted chicken or shredded carnitas. In the latter, pork butt is smoked and then slow-cooked in its own fat, resulting in tender, juicy tendrils of pulled meat. It’s then topped with a rich, tangy Coca-Cola salsa, diced red onions and cilantro. The pork is the star of the show, but it comes with plenty of sides vying for attention. There are crisp yet tender papas al disco, juicy and charred corn ribs, chef Rene Andrade’s famous meaty frijoles, fresh salsas, pickled vegetables, roasted chiles, and soft and hard tortillas. It’s a mountain of delicious food, and a total party on a platter.
Sara Crocker
Delicata squash at FnB
7125 E. Fifth Ave., #31, Scottsdale
Leaning into cozy cuisine is no easy task in the Valley, let alone when we’re experiencing such mild weather. FnB, the seasonally-driven Old Town Scottsdale restaurant from chef Charleen Badman and Pavle Milic, makes it look like child’s play. The delicata squash we tasted during a recent visit had the comforting warmth of being curled up next to a fireplace on a cold night. That scenario only gets better if it’s with a plate of these squash wedges, each with gorgeously caramelized edges. Badman’s menu is vegetable-forward, but she’s not ignoring carnivores, either. There’s a generous amount of thick-cut, smoky strips of bacon. Both the swine and the squash are amplified by pecans and fresh sage. This raft of winter flavors sits atop a pool of creamy whipped goat cheese and a zippy but not overwhelming Calabrian pepper oil.
Sara Crocker
Tandoori Turkey at Wild Barbecue
601 W. University Drive, Tempe
With one bite of the succulent tandoori turkey at Wild Barbecue, it’s easy to understand why the new Tempe smokehouse is drawing lines and regularly selling out. During our recent visit, most folks lined up to try the restaurant’s Texas-style brisket or order its dino-sized beef ribs. Don’t look past the turkey; this isn’t your average bland bird. The slow-smoked meat is exceptionally moist and was our favorite bite. The turkey is packed with the rich warmth of tandoori spices, which have been rubbed across the bird’s exterior. That spice rub melts into a satisfying glaze. No sauce is needed, though if the team explores a barbecue sauce with these spices, we’d be among the first in line to try it.
Sara Crocker
Banana Cloud Latte from La La Land Kind Cafe
15215 N. Kierland Blvd., #190, Scottsdale
5039 N. 44th St.
When the cute Dallas-born La La Land Kind Cafe debuted its first coffee shop in Scottsdale, it drew lines of fervent fans who waited hours to order a coffee or matcha. Curious to see if the cafe could live up to this hype, we ventured to Kierland Commons. The Banana Cloud Latte, one of “La La’s Favorites,” is a popular sip that can be made with either matcha or espresso. On first sip, the coffee drink impressed. The fresh banana was evident, as were warm cinnamon and vanilla bean, but the flavors were subtle enough not to drown out the roasty espresso. This is a fun, well-balanced sipper. Given the excitement around the cafe’s debut, we suggest ordering online to skip the line.
Tirion Boan
Tiramisu from Sogno Toscano
3950 Indian School Road
Sogno Toscano is known for its Italian imports, supplied to restaurants and markets. But why just provide olive oils, pastas and truffles to other eateries? That was the thinking behind the brand’s series of cafes, the latest of which opened in Arcadia in November. The restaurant serves a large menu of sandwiches, pizzas, pastas, entrees, cocktails and Italian wines. On a recent visit, we ended our meal on a sweet note with tiramisu to share. Many restaurants in the Valley put a modern twist on tiramisu, adding different flavors and layers. Not at Sogno Toscano. This dish is a treat for fans of traditional renditions of the classic Italian dessert. Two layers of Ladyfingers or Savoiardi are drenched in coffee and stacked with two layers of mascarpone cream. A thick dusting of rich cocoa powder is sprinkled on top, coating the spoon each time you take a bite. This dessert is cold, creamy and classic. The restaurant offers a delectable coffee program as well, so we’ll be back to sip espressos and share this crave-worthy dessert.
