Since 1968, Arizona's closest contender for a Rocky Point tortilla experience has been Carolina's. And to this day, it still is. Carolina's delicate wraps are made on an endless line of hot griddles, hand-tossed until paper thin and stretchy. We can get them by the dozen, by the half-dozen, or individually. We can get them plain, topped with cheese, with red, green or machaca meat, or slathered with butter.
Carolina's, mother of all tortillas, you've turned us into your very own flour children.
Since 1968, Arizona's closest contender for a Rocky Point tortilla experience has been Carolina's. And to this day, it still is. Carolina's delicate wraps are made on an endless line of hot griddles, hand-tossed until paper thin and stretchy. We can get them by the dozen, by the half-dozen, or individually. We can get them plain, topped with cheese, with red, green or machaca meat, or slathered with butter.
Carolina's, mother of all tortillas, you've turned us into your very own flour children.
We turned them on to the pozole, a hearty stew with some fire, but not enough to scare these first-timers away (they got it mild; we order it extra hot, since every dish on this menu can be adjusted). It's a simple but substantial dish, uniting tender pork loin, hominy, chile, onion and garlic. It's slow-simmered, served topped with red onions, cabbage and cilantro, and paired with warm flour tortillas and lime. Paired with an ice cold margarita, it's bliss for our bellies.
We turned them on to the pozole, a hearty stew with some fire, but not enough to scare these first-timers away (they got it mild; we order it extra hot, since every dish on this menu can be adjusted). It's a simple but substantial dish, uniting tender pork loin, hominy, chile, onion and garlic. It's slow-simmered, served topped with red onions, cabbage and cilantro, and paired with warm flour tortillas and lime. Paired with an ice cold margarita, it's bliss for our bellies.
And in the case of Tequila Grill, that chef is us. It's like building our own pizza, with a stunning list of custom ingredients. Start with the tortillas: spinach and herb, sun-dried tomato, Southwest chile pepper or flour. Then the meats: marinated beef or chicken, ancho pork or shrimp. Veggies are next: spinach, red onion, jalapeos, portobello mushroom, corn, roasted garlic, roasted peppers, green chiles or tomatoes. Finally, there's the cheese to bind it all together: Monterey Jack, smoked Gouda, Cheddar, or jalapeo havarti. Delicious work, if we do say so ourselves.
And in the case of Tequila Grill, that chef is us. It's like building our own pizza, with a stunning list of custom ingredients. Start with the tortillas: spinach and herb, sun-dried tomato, Southwest chile pepper or flour. Then the meats: marinated beef or chicken, ancho pork or shrimp. Veggies are next: spinach, red onion, jalapeños, portobello mushroom, corn, roasted garlic, roasted peppers, green chiles or tomatoes. Finally, there's the cheese to bind it all together: Monterey Jack, smoked Gouda, Cheddar, or jalapeño havarti. Delicious work, if we do say so ourselves.
That's okay, though, because Harter gives us some 110 other tequila varieties from which to choose. And most of them are so smooth that we actually savor them, sipping them slowly to nourish their agave character. There's blanco and plata (silver and white, not aged), reposado (aged in oak for up to a year) and anejo (under the strictest scrutiny of the Mexican government to ensure its superior quality). For the big spenders, the Coyote also offers $145-a-shot super-premium José Cuervo 1800 Colección, of which Cuervo releases only a few hundred bottles a year.
Mescal usually is doctored with sugar, fruit, herbs and nuts to make it more pleasant to drink. When we're really wussy, we go for the less bitter dessert tequilas -- coquila (coffee, chocolate and cream), rose (strawberry and cream) and almendrado (almond). And hold the worm.
That's okay, though, because Harter gives us some 110 other tequila varieties from which to choose. And most of them are so smooth that we actually savor them, sipping them slowly to nourish their agave character. There's blanco and plata (silver and white, not aged), reposado (aged in oak for up to a year) and anejo (under the strictest scrutiny of the Mexican government to ensure its superior quality). For the big spenders, the Coyote also offers $145-a-shot super-premium José Cuervo 1800 Colección, of which Cuervo releases only a few hundred bottles a year.
Mescal usually is doctored with sugar, fruit, herbs and nuts to make it more pleasant to drink. When we're really wussy, we go for the less bitter dessert tequilas -- coquila (coffee, chocolate and cream), rose (strawberry and cream) and almendrado (almond). And hold the worm.
