The contemporary, downtown vibe may be one reason to visit this new urban gathering place on the second floor of the Hotel Palomar at CityScape, but chef Stephen Jones serves up another: his version of pozole. What may be the best dish on the menu, this heady, sweet-and-smoky concoction features tender Ancho chile braised pork neck, cabbage, hominy, avocado, and pickled red onion topped with a fried egg and toasted bread for soppin' nestled in a jet-black iron pan.
The Ochoa sisters, who own these two cheerful Mexican diners (one in Phoenix and one in Ahwatukee), use family recipes and fresh ingredients for their delicious dishes -- like their red pozole. With a flavorful broth and tender pork, this good-size portion satisfies, especially with fresh accompaniments and tasty tortillas on the side.
Chef Matt Carter's sophisticated spot of modern Latin cuisine in Scottsdale might mean shaking the piggy bank for some extra coin, but the culinary journey is worth it -- especially for his take on pozole. Carter makes his version of the popular Mexican soup with luscious smoked pork, red chile, hominy, avocado, lime, and corn tortillas for a highly flavorful start to an exceptional meal.