Battle of the Dishes

Huevos Rancheros Warfare: Rokerij vs. Gallo Blanco

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In One Corner: Gallo Blanco 401 W. Clarendon Ave. Phoenix

The Set Up: The charming Gallo Blanco Cafe is located on the ground floor of the ultra hip Clarendon Hotel. The bright, sleek interior has the expected modern touches -- lacquered wood tables with matching chairs, splashes of bright green and orange, local art work, and chalkboard specials -- and the comfy, wrap around patio is perfect for a spring lunch or evening cocktails. The menu features Chef Doug Robson's reasonably priced Mexico CIty style creations that utilize some of the best locally sourced ingredients around.

The Good: Blanco puts a slightly different spin on the traditional dish. Instead of a plain ol' lightly fried tortilla, Blanco tosses fried eggs on top of two small cheese quesadillas made with Blanco's house made tortillas and tangy queso oaxaco. The huevos then get a healthy dose of warm house made salsa and a dusting of freshly chopped cilantro. The beans (the best part of the dish) were light, creamy, and the perfect texture to go with the rest of the dish.

The bad: Unfortunately, the dish arrived at the table ice cold -- the cheese on the little quesadillas wasn't even the slightest bit meltly. We could have probably looked past that if there was some sort of awesome flavors on the plate but the dish was bland, bland, bland. No heat, no flavor, no bueno.

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Shannon Armour
Contact: Shannon Armour