Audio By Carbonatix
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.
84: Cochinita Pibil from Taberna Mexicana
We became total Rick Bayless groupies after watching a PBS episode of him digging a hole in his own backyard, lining it with bricks, and roasting banana-leaf packets to cochinita pibil perfection. Then we got up off our butts to cruise through Fili-B’s to sub for a dreamy Bayless burrito. Turns out you don’t have to destroy your perfectly xeriscaped yard to score some mean pibil. You just have to hit up Taberna Mexicana, where they’ll slave over perfecting achiote pork and all you have to do is show up hungry.
The Yucatan stewed cochinita pibil was one steaming hot cast iron tureen filled to the brim with saucy, achiote pork that had been slow-roasted for hours in banana leaves. The citrus-marinated pork was fork tender and served alongside thick plantain chips, pristine white crema, and perfectly pretty pickled onions. Take that, Filiberto’s.
Miss a dish?
100: Beckett’s Original Grilled Cheese from Beckett’s Table
99: Golden Gazpacho from Rita’s Kitchen
98: The Med Plate from La Bocca
97: Cash Sandwich from Main Ingredient Ale House
96: Sonoran Hot Dog from Nogales Hot Dogs
95: Fattoush Salad from Al-Hana Restaurant at Baiz Market
94: Croissant from Essence Bakery Cafe
93: Funghi Pizza from The Parlor
92: Baynchaiv Crepes from Sekong by Night
90: Slice of Pepperoni Pizza from Mamma Mia
89: Hot Bollix Spicy Potato Balls from Rula Bula
88: Chicken Lo Mein from Desert Jade
86: Barra Vieja Shrimp from Mucho Gusto
85: Wild Mushroom Ravioli from Merc Bar
Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.
