Caldo de Res from Pitic

Erica O'Neil | May 25, 2011 | 9:00am

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.

91: Caldo de Res from Pitic

Sometimes steaming hot soup is exactly what you need to warm the marrow of your bones, even if the median temperature outside is probably hovering around the same temp as your beefy, broth bowl. Bonus! When your head is pounding and you're paying for too much tequila the night prior, caldo de res may be an even better hangover remedy than the more dubious, offal-chock menudo.

The broth-based caldo de res was packed with huge chunks of beefy rib meat and coarse-cut veggies, like cabbage, onions, potatoes, carrots, squash and chunks of corn on the cob. At Pitic, this steaming hot bowl of caldo is served with a pile of rice, your choice of tortilla, and salsa on the side. Make sure you have a fork and knife at the ready, because this soup is a hopped up, chunky monkey version of yo mamma's bite-size beef soup.

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96: Sonoran Hot Dog from Nogales Hot Dogs

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94: Croissant from Essence Bakery Cafe

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92: Baynchaiv Crepes from Sekong by Night