^
Keep New Times Free
4

Horchata From La Condesa

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.

70: Horchata From La Condesa

Ah, the wonders and versatility of rice. A staple ingredient in Mexican horchata (or-CHA-tah) along with cinnamon and sometimes vanilla, its inclusion not only helps to make it delicious, it also aids in this traditional beverage perfectly complimenting the spicy nature of Mexican food.

La Condesa, the gourmet taco shop on 16th Street in CenPho's unofficial Mexican restaurant row, not only tempts the taste buds with their Oaxacan black mole burro and substantial selection of homemade salsas, they've made their horchata a meal in itself.

Arriving in a 32-ounce cup, La Condesa's horchata is filled with heapin' helpin's of pecans and chunks of strawberry and canteloupe, adding texture and nutty, fruity tastes to this sweet, cinnamon-laced drink dish.

Even with its jumbo size, you're still left wondering how you got to the bottom so fast (Was it the nonstop vacuum-like suction through the straw?) No worries, grab a spoon and scoop out the drink-drenched goodies for a delicious ending.

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

89: Hot Bollix Spicy Potato Balls from Rula Bula 

88: Chicken Lo Mein from Desert Jade

87: Spicy Broccoli from FnB

86: Barra Vieja Shrimp from Mucho Gusto

85: Wild Mushroom Ravioli from Merc Bar

84: Cochinta Pobil from Taberna Mexico

83: Filet and Crab Cake from Cheuvront

82: The Dragon Roll from Stingray Sushi

81: Cornmeal Crusted Calamari from Kitchen 56

80: Mongolian Delight from Loving Hut

79: Pappardelle Bolognese from Amaro Pizzeria

78: Torta El Rey from Torta El Rey

77: Artichoke and Clams from Iruna

76: Animal Fries from RnR

75: Gollo Burro from Casa Reynoso

74: Chicken Lettuce Wraps from Ticoz Resto-Bar

73: Brussels Sprout Salad from Chelsea's Kitchen

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

72: Short Rib Hash from Bonfire Grill

71: Grilled, Double-Pork Chop from Tarbell's

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 would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.