The 5 best things we ate around Phoenix in May

Maybe it's the heat and the overbearing threat of a long, hot summer, but in May, we were craving something sweet. A refreshing mango dessert and a decadent slice of pie hit the spot. As the Phoenix New Times food team traveled the Valley over the last month, always in search of something delicious, five dishes stood out above the rest. Here are the five best things we tasted around metro Phoenix in May.

Mangonada at El Fogón Taqueria

1327 E. Chandler Blvd., #108, Phoenix

In Ahwatukee, the tables at El Fogón Taqueria are always full. This neighborhood destination is loved for its creative tacos, hearty plates and refreshing cocktails. Just next door, two small entryways lead to an additional space, serving sweets and snacks. There, a machine is devoted to cranking out fresh mango sorbet. This is the base of a few different desserts, including an exceptional rendition of a classic mangonada. The sorbet is swirled into a plastic cup, layered with tangy chamoy. On top, fresh mango cubes mingle with tamarind candies, more sticky chamoy and candied peanuts. The whole thing is topped off with a tamarind-covered straw and a spoon. The sweet fruit, spicy candies, tangy sauce and crunchy, creamy peanuts blend to create the perfect bite.

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Smoky steak, a bright citrusy marinade and sweet and salty plantain chips all work together to create a delicious bite in Filthy Animal's Wood-Fired Beef Tartare.

Tirion Boan

Wood-Fired Beef Tartare at Filthy Animal

740 S. Mill Ave., #140, Tempe

Our experience at Tempe's latest hot spot, Filthy Animal, was uneven, to say the least. But one dish that truly stood out, and would convince us to go back for more, was the Wood-Fired Beef Tartare. The classic dish typically found in French bistros gets a South American spin at Filthy Animal. It's served with fried strands of plantain. These starchy strips act as the perfect spoons to scoop up the exceptional tartare. Large cubes of tender raw beef are infused with smoke from the fire in the center of the restaurant, bringing out its earthy, savory flavor. It's then mixed with capers and a citrusy marinade for a dish that's well balanced and packed with flavor.

The modern pan-Asian restaurant is riffing on the classic Roman pasta dish by swapping in udon, chashu pork and kimchi. Clever Koi executive chef Brandon Jedd added his take to the lineup when the restaurant launched a revamped menu in December; we're so glad he did. Digging into this bowl, there's a familiar creaminess to the sauce. It's glossy and ruddy from the addition of the restaurant’s housemade kimchi, but the fermented cabbage offers notes of sweet chili rather than a spicy sting. The chewy noodles are a smart swap for traditional buccatini and, frankly, just fun to eat. The pork is fall-apart tender and rich. A savory crumble of dehydrated Castelvetrano olives, miso and bonito pack a burst of umami that ties everything together. It's not a traditional carbonara, but we couldn't stop eating it.

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Among the fantastic tacos at Taqueria Osbon, try its griddled Taco Mexicano.

Sara Crocker

Taco Mexicano at Taqueria Osbon

8400 S. Avenida del Yaqui, Guadalupe

During a recent visit to Taqueria Osbon, it was clear why the small taco shop attracts locals and visiting athletes alike. Each taco we sampled was packed with flavor and thoughtfully tucked into handmade tortillas. The Taco Mexicano was a deceptive standout. It looks pretty simple when it lands on the table: a good-sized, crispy griddled flour tortilla folded in half. Inside is stuffed with tender, carne asada that has a kiss of charcoal flavor. It's accentuated with cilantro, onion and guacamole, which get amped up with the bright acidity of a drizzle of the restaurant's green salsa.

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Make sure to leave room for a slice at Welcome Diner.

Tirion Boan

Salted Chocolate Bourbon Pecan Pie at Welcome Diner

929 E. Pierce St.

This dessert is a Valley classic, consistently on the menu at Garfield's Welcome Diner. And it's a staple for a reason. A pastry crust is filled with creamy yet sturdy caramel-colored filling, studded with chocolate chunks and topped with a layer of pecans. A sprinkle of chunky salt crystals sparkle on top, adding just the right element to cut through the sweet filling. It's a buttery, rich and super satisfying way to end your meal. Or, stop by for a coffee and a slice for the perfect afternoon treat. The pie comes with vanilla whipped cream, but add a little extra decadence with a scoop of ice cream.