We've been known to travel great distances in search of Mexican pastries. Perhaps that's why we almost drooled right through the Cafe page while reading this week's New Times.
Food Critic Michele Laudig on La Tolteca:
The smell alone is enticing, and I get a little giddy about the overwhelming selection. Should I go with pastel-colored, shell-shaped conchas, puffy round pastries called ojos ("eyes") and orejas ("ears"), or perhaps tender fruit-filled empanadas? Yes to all of the above. A large cup of horchata is probably a good idea, too.
Past the panadería is the counter where you can order breakfast, lunch, and dinner from an extensive menu posted above the cash registers. Nearby, there's a bar stocked with four kinds of salsa (beware the truly hot habanero; even the "medium" has a serious kick), lime wedges, and a potent mix of pickled jalapeño, carrot, zucchini, onion, and green beans...full story
Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.