Gollo Burro from Casa Reynoso

Erica O'Neil | June 17, 2011 | 8:52am

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.

75: Gollo Burro from Casa Reynoso

Good pork chile verde is hard to find, even in the valley of Mexican delights. Tart and tangy tomatillos blended with a variety of roasted green chiles and tender chunks of stewed pork. Our mouths are watering just thinking about it. Good thing Casa Reynoso is just down the street with some of the best pork chile verde we've ever sampled. The Gollo Burro is one of our favorite dishes, packed with charro beans, tender pork, and chile verde, then smothered with cheese and even more perfect green chile goodness.

At Casa Reynoso, the pork chile verde in the Gollo Burro is the perfect balance between heat, flavor and meaty pork. Large chunks of fork-tender pork and an abundance of green chiles stewed long and low until they practically melt in your mouth. While the Gollo Burro is our favorite, anything filled and smothered with this pork chile verde will tantalize your taste buds. Order the enchiladas, burritos, tamales, and just about anything else off the menu, or eat it by the bowl with a side of tortillas to sop up the remnants. And if you're with someone that absolutely has to order a chimichanga, at least get it smothered in the good stuff.

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

91: Caldo de Res from Pitic

90: Slice of Pepperoni Pizza from Mamma Mia