100 Favorite Dishes

Caldo de Res from Pitic

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 [email protected]

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.

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

Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.

Follow Chow Bella on Facebook and Twitter.



KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Erica O'Neil