It doesn't take much to make an excellent taco. Oftentimes the very best ones come off of trucks or carts parked on the side of the road and its the simplicity of the dish that makes the dining so great.
But Taco Guild takes an altogether different approach. The restaurant offers creations that blend unexpected ingredients like bleu cheese with more tradition ones like chipotle cherry steak. In some cases the inventiveness yields successful results, but in other cases you end up with seriously unsavory eats.
See also: ShinBay in Scottsdale Is the Gold Standard of Phoenix Japanese Restaurants
Here's an except from this week's review:
Does blue cheese belong in a taco? I'll let you decide, but it worked well in the chipotle cherry steak taco, with crispy fried poblano chiles and a cool chili aioli. Giving the middle finger to my less-is-more bias when it comes to tacos, this beef taco managed to effectively balance a dizzyingly array of textures and flavor profiles. Blue cheese also makes its way into the Molida Lamb, one of the menu's simplest and most satisfying offerings, consisting of little more than well-seasoned ground lamb, blue cheese, and a light smear of Creole-seasoned aioli. If it sounds unconventional, it's because it is. But, to my surprise, it works.
Hungry for more? Check out our full review of Taco Guild.
