Since its opening in 2011, Crescent Ballroom has proved itself to be much more than a downtown Phoenix concert venue. It's a lounge, a great happy-hour hangout, and a go-to destination for solid food and drink, in particular for simple but well-executed burritos and tacos.
Oh right, and the award-winning guacamole. Can't forget about that.
But owner Charlie Levy and the Crescent Ballroom kitchen team aren't letting all that success keep them from making continued improvements. After returning from a trip to Mexico, where Levy says he had some of the best tortillas of his life, he asked kitchen manager Marissa Alvarez if she could make handmade corn tortillas, too.
It started as a treat for the staff, but now the fresh corn tortillas are a menu standard. Order any of Crescent Ballroom's mix-and-match tacos, and you can have it served on a warm, grilled corn tortilla made daily at the restaurant.
Sounds too good to be true, we know. But we went into the kitchen to see how its done and get a behind-the-scenes look at what goes into Crescent Ballroom's barbacoa taco.
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