I can only go so long without a Gallo Blanco fix.
Even after having been there too many times to count, I still get indecisive when I look at the menu, just because I want one of everything.
So I dragged my colleagues there for a meeting yesterday, and once again, found more tasty things to love.
This time, it was two new desserts that chefs Chris Newstrom and Patrick Fegan are considering for their restaurant/market that's in the works in Ahwatukee (read about it here).
Pastry chef Rebecca Reeder whipped up a lovely little pumpkin spice tart, which was pretty much the tiniest pumpkin pie I've ever seen, with a generous blob of fresh whipped cream on top. It was just as good as Mom used to make, only miniature, which made it better in my book (sorry, Mom).
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My friends and I also went crazy for this spicy, super-soft pumpkin muffin, which had a moist, dense crumb and was just sweet enough. And unlike the pie, this crumble-covered thing was huge.
Still, we downed it in a couple of minutes, and then it started to expand in my stomach, thanks to the horchata I'd just slurped down.
Sweet food coma . . .