Tratto

November 18, 2016 / Christina Barrueta

Ricotta tortelli con passata di pomodoro giallo

I first experienced Chef Tony Andiario's wonderful pastas at Quiessence shortly after moving to Arizona from Boston. I still remember praising his braised oxtail pyramids with brown butter sauce in a 2008 article when I was the food writer for AZ Wine Lifestyle magazine. Now he's chef de cuisine at Chris Bianco's "American trattoria" Tratto and his handmade pastas are part of a fabulous menu that embodies the best of Italian cuisine - stellar ingredients, simple techniques, amazing flavor.

We were joined by our frequent dining companions, Bill and Lill of AZ Bitters Lab, and between the four of us we were able to try every dish on the 10-item menu that changes weekly. We nibbled on a complimentary plate of marinated tomatoes, olives, and cheese with a round of cocktails (a Negroni for me), before choosing our wines for the evening. We started with a bottle of Cesarini Sforza 'Tridentum' Rosé, and later a Sicilian red, Centonze Cerasuolo di Vittoria.

The menu is divided into Antipasti, Primi, Secondi and Contorni. We started with four antipasti, including Tratto's farinata, a thin Ligurian chickpea pancake studded with okra that was the perfect texture of light and crispy, creamy and savory.

My introduction to rich testa (head cheese) was at Mario Batali's Luppa in New York many years ago, but I don't remember it being this good. Here, coppa di testa was slathered on crunchy-chewy foccacia and accented with pickled wax peppers, red onion, and parsley.

Simple, yet addictive: Little gem lettuce with roasted shallot vinaigrette and shaved 4-year-old high mountain Parmigiano-Reggiano, and cucumber salad with celery root and parsley tossed in a creamy vinaigrette.

Our table was divided over which of these two fantastic pasta dishes were our favorites: Tortelli stuffed with Bellwether Farms ricotta in an impossibly silky and flavorful passata gialla yellow tomato sauce, or farro tagliatelle with seared chicken livers cooked in brandy. The chicken livers from Two Wash Ranch were so sweet and buttery, this dish made a convert out of a former liver-hater.

It's rare that I swoon over chicken, but this may be the best preparation I've ever had. Picollo chicken from Two Wash Ranch was gently infused with bay laurel and lemon and grilled until crispy with meat so tender it cut like butter.

The meat lovers were just as happy with the pork costolette, a pounded and breaded bone-in pork chop swathed in sage-scented brown butter.

Our duo of contorni were the perfect side dishes: Grilled zucchini with garlic, mint, and squash blossoms, and coal-roasted Ichiban eggplant on a pool of parmigiano fonduta and garnished with raisins, AZ-grown pistachios, and fresh basil.

Too full for dessert, we finished with amari.

Bravo Chef Tony!

Tratto is located in the Town and Country Shopping Center at 4743 N 20th St, Phoenix, AZ 85016. Phone: (602) 296-7761. It is open for dinner only and closed Sundays and Mondays.

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tags / Tratto, Italian, Scottsdale

Chef Todd Allison of T. Cook's Introduces a New Menu

November 14, 2016 / Christina Barrueta

The Royal Palms is a magical resort rich in beauty and history. I've been a longtime fan, visiting the property for cocktails at the Mix-Up Bar, brunch, lunch, or dinner at T. Cook's, and staycations. With the advent of fall, Executive Chef Todd Allison has introduced a new menu inspired by Mediterranean cusine and its focus on traditional techniques and seasonal ingredients.

Fresh seafood is a hallmark of Mediterranean dishes and Chef Allison's menu is abundant with fish, scallops, octopus, mussles, and shrimp, including Gambas al Ajillo. Sweet and briny garlic prawns were roasted with garlic, nestled on a bed of creamy cannelini beans, and strewn with a tangy-nutty Picholine olive tapenade.

Pumpkin is synonymous with fall, and was especially luxurious pureed into a velvety soup embellished with pumpkin seed caramel and honey cream.

"Make sure you get the lamb osso buco," a friend had urged me, and I do what I'm told. I can see why it's one of her new favorite dishes. One of the "Tapas from the Fireplace" options, chunks of fall-apart-tender braised lamb shank was served off the bone, garnished with crumbles of goat cheese, and paired with toasted ricotta gnocchi in a rich San Marzano tomato sauce spiked with spicy-fruit Calabrian chiles.

A brand-new dish added to the menu the evening we dined was a fabulous risotto and one of my favorites of the night. With the perfect combination of creamy and plump grains of rice, the risotto was enriched with Manchego cheese and an addictive medley of root vegetables, mushroom, and Tuscan kale.

Steak lovers will be happy here too, with options such as a New York strip, ribeye, flat iron, or the juicy 8-oz filet mignon with classic Béarnaise my husband ordered with a side of decadent whipped potatoes with braised bacon, cotija cheese, and crema.

Sometimes I'm drawn to the accoutrements of a dish as much as the main ingredient. I couldn't say no to the rack of lamb when I saw it was complemented by some of my favorite flavors: cucumber, feta, mint relish, tzatziki and crispy falafel.

Throughout our evening, our wonderful waiter Tanino had guided us in our menu choices and excellent wine pairings (be sure to request him when you make a reservation!). He also convinced us that we had to save room for dessert, and this Italian-influenced cheesecake made with mascarpone and ricotta cheese, amaretti cookie crust, and red wine and berry sauce was the perfect finale.

It's deliciously evident why Chef Allison is proud of this new menu. "It’s about seeing what age-old methods I can unearth and experiment with, and how I can keep our guests excited every time they join us,” says Chef Allison. “For me, it’s about being authentic, not trendy."

T. Cook’s is located in The Royal Palms Resort and Spa at 5200 E Camelback Rd, Phoenix, AZ 85018. Reservations can be made by calling (602) 808-0766,

The Royal Palms Resort drive as we leave a wonderful evening

I was hosted by the Royal Palms and our dinner was complimentary.

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categories / Media Invite
tags / T. Cook's, Royal Palms, Todd Allison

House of Tricks

November 09, 2016 / Christina Barrueta

On a beautiful fall night, I joined fellow media friends at the beloved Tempe institution, House of Tricks. In 1997, owners Robert and Robin Trick took a chance on an unlikely spot and transformed a neglected 1920s bungalow and adjacent building into the idyllic oasis it is today. Located on Seventh Street, guests can gather around a vintage stone fireplace, relax on a cozy deck and outdoor bar, or dine in an elegant dining room or on a shady patio, all surrounded by fragrant flowers and lush ladscaping. While awards have included "Most Romantic Restaurant" or "Best Patio," they've also received numerous accolades for their cuisine. Our evening was an invitation to learn more about the talented chefs and the menu's focus on seasonal and local ingredients.

We were greeted with sparkling rosé as we perused the menu.

A delicious welcome board was heaped with locally-made Schreiner's sausage studded with basil and sun-dried tomatoes, a medley of olives from Queen Creek Olive Mil l, Punch Honeybee honey, Noble Bread, Arizona Cheese Company cheese curds, Crow's Dairy goat cheese, Cotton Country pickled asparagus, and golden-yellow pichuberries bought at the local farmer's market.

Arizona wine was poured, of course, and our glasses were filled with Provisioner White (link to my recap of the release party here) and Chateau Tumbleweed Dr Ron Bot, a Bordeaux-style red.

A special treat at our lovely dinner was being seated with Chef Andrea Bales and co-owner Robin Trick. Chef Bales shared her passion for procuring the best local products and her commitment to seasonal, Arizona-grown ingredients with weekly visits to the farmers market. We also learned first-hand the fascinating details behind the history of this beautiful restaurant from owner Robin Trick.

Chef Andrea Bales

Robin Trick

Local sourcing again was the star in our delicious Farm to Table appetizer - a colorful plate of handmade tortellini stuffed with Crow's Dairy goat cheese seasoned with fresh thyme, tossed in a peppery wild arugula pesto, and served with a vibrant Red Kuri squash puree and tart seeds from Maya's Farm pomegranates.

While it was hard to decide between entrees offered such as Mediterranean orata with Israeli cous cous and prickly pear beurre blanc or grilled Cornish game hen with wild mushroom and farro pilaf, I opted for the rack of lamb and it was wonderful. Juicy and tender ground-almond-crusted lamb chops were perched on crisp rounds of spiced fava bean falafel and complemented by the herbal tang of mint-cilantro chimichurri and a shower of micro greens.

Our sweet finale was the decadent house signature of salted caramel and apple bread pudding drizzled with crème anglaise and crowned with cinnamon-spiked whipped cream.

Each week the chefs at House of Tricks visit the local farmers market for menu inspiration, including the Farmers Lunch Special available every Monday (follow them on Facebook to see what's being served). This week was eggplant parmigiana with green heirloom tomato marinara, spinach, and roasted oyster and crimini mushrooms, with a baby romaine Caesar wedge and Noble Bread croutons. Through December 19th, $1 of every lunch special served will be donated to the Tempe Mission campaign. They also host wine tastings and special wine dinners. On November 19th, join House of Tricks to explore Piedmont, Italy at a Nebbiolo wine tasting.

House of Tricks is located at 114 E 7th St, Tempe, AZ 85281. It is open six days a week (closed Sundays) and serves lunch and dinner 11 am to 10 pm.

I received a complimentary media invitation.

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tags / House of Tricks

Pane e Vino

November 06, 2016 / Christina Barrueta

Sometimes a longstanding Valley favorite can be lost in the buzz of the latest restaurant opening or celebrity chef, but Pane e Vino is a restaurant you don't want to overlook. Pane e Vino (Italian for "bread and wine") opened in 1997 and on Mother's Day 2017 will celebrate their 20th anniversary. Owners Gillian and Stuart Bailey bought the restaurant five years ago but are familiar with its popularity and loyal patrons - Gillian has been at Pane e Vino for 14 years and her husband has worked as general manager since it opened. Likewise, Chef Ramon has been a longtime member of the Pane e Vino family, as has Mark, our affable waiter on the night we dined. The Baileys are proud of their restaurant and team, and know the secret to continuing success. "Stuart and I are always on property and work really hard," Gillian tells me. Another important aspect to their work ethic is giving back to the community and you'll also find this industrious couple engaged in volunteer work throughout the Valley.

One of the first restaurants to open in its North Scottsdale neighborhood, Pane e Vino is tucked away in the La Mirada shopping center and worth seeking out. Stepping into this cozy, yet elegant, restaurant, you'll notice the inviting bar and lounge (home to a popular Happy Hour), a dining room with white tablecoths and luxurious cushioned booths, and walls puncutated with vibrant originals by artist Mark Brodie. There's also a pretty patio for al fresco dining. We settled in our plush corner booth, ordered pre-dinner cocktails (vodka martini for Ernesto, and a Negroni for me) and tried to decide what to order from the enticing menu.

The emphasis on quality ingredients shines in dishes such as the Carne, Formaggio & Olive Bordo. It's a prime example of a perfect composed plate of cured meats and cheeses, including Pecorino Romano, creamy gorgonzola, prosciutto di Parma, sopressata, salami piccante and, my favorite, finocchiona flavored with fennel.

I always love to see a wide range of seafood choices on an Italian menu and Pane e Vivo didn't disappoint. My husband opted for Lumache alla Bourguignonne - buttery, garlicky escargot - while I enjoyed my Oysters Casino with baked Blue Point oysters garnished with peppers and strips of smoky bacon.

My husband is a huge Spaghetti Carbonara fan, especially those that fall into the extra-creamy category, and this homey dish was another winner.

Pane e Vino's Cioppino is a crowd favorite and it's easy to see why. Regulars know that while this won't be printed on the menu, it's a nightly special of a bed of linguine piled high with perfectly-cooked shrimp, scallops, calamari, clams, mussels, and salmon in a flavorful, briny tomato sauce. It will be hard for me not to order this again when I return.

My husband was just as happy with his choice. Another spot-on recommendation from our waiter Mark, Costoletta di Vitello arrived as a juicy pan-roasted veal chop festooned with an addictive sweet-and-savory medley of dried apricots and oyster mushrooms.

While we were afraid we hadn't saved room for dessert, Mark convinced us that we couldn't leave without a slice of Pane e Vino's famous tiramisu. Note to self: Always listen to Mark.

Thank you to the Baileys for the invitation and an introduction to a restaurant I'm happy to have found. I loved everything about Pane e Vino: The relaxing atmosphere, great service, friendly staff, and delicious menu. In fact we enjoyed it so much, we spent time afterwards getting to know these passionate, caring owners. Add us to the long list of happy fans.

Ernesto, me, Gillian and Stuart

Gillian and Stuart with a mutual friend, Chef David Duarte, and his wife Sherri

I was hosted by Pane e Vino and our meal was complimentary.

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tags / Italian, North Scottsdale, Pane e Vino

Sonata's Restaurant

October 25, 2016 / Christina Barrueta

Sonata's Restaurant celebrated its grand opening with a ribbon-cutting ceremony on Monday, October 24th and I had the opportunity to attend a special preview the weekend before. It's a gorgeous space designed by COO Deividas Molocajevas - sleek and modern with textural elements of stone and wood, a spacious dining room alit with custom lighting and sparkling chandeliers, and an expansive patio with its own bar, firepits, and comfortable banquettes.

Named after co-owner Sonata Molocajeviene Tuft, its modern menu celebrates her family's Lithuanian heritage along with dishes from Serbia, Russia, Poland and other European cultures. Executive Chef Josh Bracher, formerly of Tanzy and Second Story Liquor Bar, is at the kitchen's helm.

A red carpet beckoned guests through its doors, who were welcomed with glasses of bubbly and an array of grazing appetizers including mortadella, prosciutto di parma, truffle cheese, hummus with romesco, Caprese salad with tomato jam, and more.

As we settled in on the pretty patio, we dined on passed plates as an introductory sampling of the menu. I especially loved kepta duona (crispy sticks of buttery rye bread coated with decadent duck fat aioli and finely-shredded havarti cheese), potato pancakes topped with smoked salmon, semetana, dill and fennel pollen, and smoked pork belly confit with braised red cabbage and fermented kohlrabi puree. I can't wait to return to explore more of the menu.

Chicken pate on rye bread with strawberry marmalade, pistachios, and pickled gooseberries

Wild mushroom and bacon bun

Potato pancakes with smoked salmon

Kepta duona

Crepe with roasted duck, lujetenica (chutney), semetana and chives

Pork belly with fermented kohlrabi puree

Steak tartare wtih beets, Granny Smith apple, horseradish and whole grain mustard aioli

Napoleon cake with cranberry compote and vanilla pastry cream

Sonata's Restaurat also carries a wide range of Lithuanian spirits

Sonata's serves brunch lunch and dinner. Look for dishes such as borscht, pickled herring, and cabbage rolls, short rib stroganoff, hay-roasted lamb persillade, ukha (Russian seafood stew), and roast duck with elderberry sauce. At the Restart Juice bar, diners can choose from a variety of take-out options including smoothies, fresh fruit juices in eight flavors, sandwiches such as Reubens with housemade saurkraut and pastrami, and European pastries.

Sonata's Restaurant is located at 10050 N Scottsdale Rd #127, Scottsdale, AZ 85253 and is open daily 11 a.m. to 1 a.m. (to 10 p.m on Sundays).

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tags / Scottsdale, Sonata's Restaurant, European, Lithuanian

Chef Mel Mecinas and Talavera

October 17, 2016 / Christina Barrueta

Achiote-glazed Kurobuta pork chop with queso fresco and citrus salad (all photos by Debby Wolvos) — Achiote-glazed Kurobuta pork chop with queso fresco and citrus salad *(all photos by Debby Wolvos)*

Talavera, the modern steakhouse restaurant at Four Seasons Troon North, offers mesmerizing Scottsdale vistas from both the expansive terrace under the stars and the elegant dining room decorated in colors echoing the glowing sunsets and purple shadows of Pinnacle Peak. However, Talavera possesses something else that makes it even more special – a kitchen helmed by Executive Chef Mel Mecinas, whose most recent accolade was his induction into the Arizona Culinary Hall of Fame as Chef of the Year.

To read more, follow this link for the full article on Experience Scottsdale at Talavera, a Culinary Oasis.

(updated: Chef Mecinas has since left the Four Seasons but continuing to delight Scottsdale residents at a private country club)

Octopus with chorizo, confit potatoes, and aji amarillo

Bacon-wrapped buffalo tenderloin with foie gras and mole Oaxaqueño

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tags / Mel Mecinas, Four Seasons, Scottsdale

Savor with Chef Nick Rusticus and Arizona Microgreens

October 03, 2016 / Christina Barrueta

Last week, I had the privilege of being invited to the launch of an exciting new concept in pop-up dining. A collaboration between Chef Nick Rusticus of Sonder Provisions (formerly of Second Story Liquor Bar) and Joseph Martinez of Arizona Microgreens, Savor promises guests a unique setting as they are "introduced to a mindfulness practice for bringing one's attention into the present through savoring ingredient-driven cuisine."

Joseph tells us about the inspiration for this innovative endeavor. On a trip to Iceland, he stayed in a small village of 700 in a home across the street from a fine dining restaurant. After spending time with the chefs, including accompanying the sushi chef on a visit to local greenhouses, it was time to experience the cuisine. "I walked into the restaurant with this idea that I'm going to savor this meal as thoroughly as possible," he decided. He came up with a framework of five-second steps. "For each bite, I'll look at it for five seconds, smell it for five seconds, taste it, let my mind wander into what memories may come up or associations, and finally the somatic experience of feeling." He later implemented this process with friends in Berlin, and after recognizing its culinary impact, he contacted Nick. Thus, Savor was born.

Before sharing thoughts with our tablemates, we were encouraged to eat in silence with our rules for the evening - looking, smelling, tasting, remembering, and feeling. I was especially struck with how taking the five seconds for each action fostered a deeper appreciation of each bite of our wonderful meal, and enjoyed listening to our tablemates describe their food memories and personal reactions. As a food journalist who has dined all over the world, it's always a revelation to be be introduced to something completely new, and Savor is such a rare experience. Follow along on our culinary exploration.

Our amuse brought crunchy lemon-roasted pistachios topped by a sticky-sweet date showered with fragrant lemon zest. "Look at it, smell it, taste it - it's very interactive with different textures for each bite," noted Chef Nick. It was the perfect example of how a deceptively simple amuse could be appreciated for its aromatic and textural complexity by savoring each bite.

"This is as least manipulated as possible, sticking true to the flavors of the vegetables." said Chef Nick as he set before us shaved root vegetables seasoned with salt water and lemon juice, garnished with grated horseradish and radish microgreens, and paired with light-as-air horseradish whipped creme fraiche topped with a nasturtium leaf.

Our second course was a bright salad of tomatoes prepared two ways - oven-dried and peeled - on a bed of peppery micro arugula with fava beans and balsamic vinaigrette.

Next was a buttery bread crouton topped with creamy chicken livers sautéed with butter, garlic, and thyme crowned with micro dill and accompanied by creamy 85% butterfat butter and a tangy cornichon to cut the richness. This rich yet homey dish brought up childhood memories for more than one at our table.

Our fourth course were tender artichokes first poached in a court bouillon made with beer and then roasted and plated with fried and brined capers, roasted garlic puree, crispy shallots, crumbled feta, and cucumber-reminiscent borage micro greens. I found this dish especially intriguing to savor. While the crispy shallots reminded me of Vietnamese food as I concentrated on the aroma, both my tablemate Catherine and I commented that the flavors reminded us of a delicious pizza.

Our last savory dish showcased fresh egg pasta made with local Hayden Mills flour tossed with smoky bacon-thyme-butter sauce, sunflower seeds, and bacon fat-poached dried figs, and finished with sunflower micro greens and a dusting of mizithra (a salty, hard Greek cheese made with feta whey).

Our sweet finale at this "contemplative gastromic" event was described by Chef Nick as "very simple, very clean, light flavors" wiith perfect bites of lemongrass-infused ricotta, fresh strawberries, micro basil, and a drizzle of white balsamic and bay leaf-steeped honey.

With Savor, you're guaranteed to embark on a unique journey of savoring and relishing the culinary talents, local bounty, creative dishes, and thoughtfulness found in this one-of-kind tasting menu. The menu changes according to daily farmers market visits and offers six courses with wine at $85 per person. Eight seats are available each Tuesday and Wednesday at 7 pm from October 11 through March 1, 2017. Dinners are hosted at a private location in Old Town Scottsdale. Follow this link to reserve your experience.

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Rock the Guac: Richard Hinojosa

September 13, 2016 / Christina Barrueta

On September 16th, the founders of the Arizona Taco Festival are celebrating National Guacamole Day with a special pre-festival event called ROCK THE GUAC! Twenty of the Valley's top chefs will be battling it out to take home the title of best guacamole and bragging rights. No secrets will be given away, but in the days leading up to this culinary competition, some of these renowned chefs will share some hints. (Previous Chefs)

Chef Richard Hinojosa, formerly of the Wigwam and Mary Elaine's, will be parlaying his culinary talents including Arizona Taco Festival wins into his new spot, CRUjiente Tacos, opening this fall. Look for bold flavors in redefined tacos that use the highest-quality ingredients and culinary techniques acquired during Chef Hinojosa's travels and experiences all over the country. Expect thoughtfully-created tacos that aspire to be more than simple, humble street food.

Two words that describe your guacamole: Soul satisfying.

What is your inspiration? A really good seafood and avocado taco.

How many ingredients does your guacamole have? 12.

What’s your favorite thing to eat or drink with guacamole? Cold Modelo Especial, or a little Del Maguey Mezcal with an ice cube.

For more information and to purchase tickets, visit this link.

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categories / Rock the Guac

Rock the Guac: Justin Pfeilsticker

September 13, 2016 / Christina Barrueta

Chef Justin Pfeilsticker's background is as varied as his talents. He began his career at Chez Pauline in Paris, worked at a winery on the island of Santorini in Greece, owned his own restaurant, Café 181 in Downtown Chandler, which later became Justin, and was the executive chef of Trader Vic’s. Currently, he is executive sous chef at ZuZu at the Hotel Valley Ho and an avid gardener whose harvest often finds its way into that kitchen.

Two words that describe your guacamole: Yin and Yang.

What is your inspiration? Well-balanced flavor combinations.

How many ingredients does your guacamole have? Eight.

What’s your favorite thing to eat or drink with guacamole? A margarita in one hand and a corn chip in the other, of course!

For more information and to purchase tickets, visit this link.

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categories / Rock the Guac

Rock the Guac: Jennifer Russo

September 11, 2016 / Christina Barrueta

On September 16th, the founders of the Arizona Taco Festival are celebrating National Guacamole Day with a special pre-festival event called ROCK THE GUAC! Twenty of the Valley's top chefs will be battling it out to take home the title of best guacamole and bragging rights. No secrets will be given away, but in the days leading up to this culinary competition, these renowned chefs will share some hints. (Last week: Alex Stratta)

Jennifer Russo is the successful and talented owner of Jennifer's Catering and The Market Restaurant + Bar by Jennifer's, a neighborhood favorite known for its cozy, casual atmosphere, multi-course wine dinners, and market and menu with a focus on locally-sourced artisanal ingredients.

Two words that describe your guacamole: Deconstructed and creamy.

What is your inspiration? The avocado. I love the flavor and texture.

How many ingredients does your guacamole have? The avocado cream just has a few, six or so. I want the avocado to shine. But lots of fixings on top!

What’s your favorite thing to eat or drink with guacamole? An acidic, earthy sauvignon blanc and The Market's house-made Yukon Gold and sweet potato chips.

For more information and to purchase tickets, visit this link.

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categories / Rock the Guac

Deseo and the Epicurean Experience

September 09, 2016 / Christina Barrueta

Deseo Ceviche (all photos by Jenelle Bonifield of Food & Lifestyles) — Deseo Ceviche *(all photos by Jenelle Bonifield of Food & Lifestyles)*

Deseo at Scottsdale's Westin Kierland Resort has garnered accolades for its Nuevo Latino cuisine and its new Chef de Cuisine Derek Biazo continues this pan-Latin flair. The menu skillfully weaves traditional Latin ingredients with a contemporary twist, and I was invited to attend a media event to learn more about Chef Biazo and deseo's Thursday night Epicurean Experience.

Our group met in the Muddle Bar, where we started with pre-dinner cocktails (a Pisco Sour for me) and met General Manager Juan Vallejo. We were warmly welcomed as he described the evening we had in store. He also told us about renowned Cuban artist Nelson Garcia-Miranda, who can be found painting in deseo during “descansar” happy hour Tuesday through Saturday. We learned he had gained fame in Cuba before defecting to the United States and ending up in the deseo kitchen as a dishwasher. He was soon recognized, and now his beautiful work, which is shown in collections all over the world, is also displayed in deseo.

Juan also introduced us to Chef Biazo, who told us that we had an interactive evening planned with a chance to talk to the chefs and ask questions during dinner, "You'll be sitting at the rail, we always have a good time there."

Director of Communications Jennifer Franklin spoke to us more about the Epicurean Experience, a special menu offered every Thursday at the 12-seat "Rail" surrounding the open kitchen. "The menu changes weekly and the guests can come in and chat with the chefs as they dine. It's a great learning experience and great fun."

A native of Kingman, Arizona, Chef Biazo spent time in California at Voignier, Menlo Grill Bistro, and as executive chef at Alexander’s Steakhouse, and locally at Elements, Top of the Rocks, and Alchemy. Throughout the night, he described the dishes and his cooking philosophy, and we learned more about this talented chef in stories such as falling in love with gourmet food at the young age of 14 while visiting Quebec with his grandmother and her brother. "They were foodies and wine drinkers and basically just put me on this crash course of fine dining. We'd have two-hour lunches and dinners would be three to four hours - escargot, sweetbread, lobster, foie gras."

Deseo has fresh fish flown in seven days a week, and our epicurean feast started with a trio of vibrant ceviches with an accompaniment of "nitro popcorn" paired with Ritual sauvignon blanc from Chile. Clockwise from top left:

Clasico. A take on the Peruvian ceviche clasico with its traditional garnishes of boiled sweet potato and giant corn, at deseo it was deliciously updated using sole partnered with roasted and crispy sweet potato, purple corn, and pickled onions with a citrus trio of orange, lemon, and lime juice.
Ceviche de escalopes. One of my favorites of the night, this married sweet, translucent disks of Maine diver scallops with passion fruit, aji amarillo (a yellow Peruvian chile), culantro, lemon oil, and pickled jalapeño.
Tiradito Nikkei. Another winner, tiradito refers to Peruvian raw fish slices and Nikkei is a nod to sashimi and the Japanese immigrants of Peru. This combined silky hamachi with truffle ponzu gilded with rocoto chile pearls, creamy avocado mousse, and strips of nori (Japanese dried seaweed).

For course two, tartare de carne featured tender Arizona prime Angus beef with preserved lemon, mustard and capers wrapped in crispy plantains and decorated with confit lemon, chorizo powder, and aji verde (an emulsion of cilantro and aji amarillo) for a perfect bite full of flavors and textures. The wine pairing was likewise a crowd favorite - Reginato sparkling Argentinean Malbec.

I'm a big fan of feijoada, a Brazilian beef, pork, and black bean stew served with kale, and I loved Chef Biazo's interpretation. At deseo, he transformed this homey dish by plating braised wagyu shortrib with savory black bean, chorizo and ham hock ragu, fried kale, and zesty gremolata. Its surf pairing brought crispy-skinned Campbell River salmon flown in from British Columbia on a bed of charred scallion Spanish bomba rice, sauce romesco, and paper-thin radish rounds. A Manos Negras Pinot Noir from Argentina was poured to accompany.

Happily, I saved room for dessert since we were treated to a trio paired with La Playa late harvest sauvignon blanc from Colchagua Valley, Chile: Candy matchsticks, a decadent chocolate cigar, and rich cappucino gelato.

This special evening was not only a wonderful introduction to Chef Biazo, but also a reminder for me to return to deseo more often.

Interested in the Epicurean Experience? You should be! Call for a reservation on "The Rail" for a Thursday night. The chefs will demonstrate two deseo ceviches paired with a signature mojito from deseo's Muddle Bar, followed by a three-course dinner with South American wines. The cost per person with pairings is only $75 per person, excluding tax and gratuity. Call 480.624.1202 or email dining@kierlandresort.com to confirm your spot.

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categories / Dining Out
tags / deseo, Westin Kierland, Derek Biazo, ceviche

Rock the Guac: Chef Alex Stratta

September 08, 2016 / Christina Barrueta

Chef Alex Stratta (photo by Debby Wolvos)

Chef Alex Stratta's many accolades include two Michelin stars, a James Beard Foundation award for Best Chef Southwest, induction into the Las Vegas Hall of Fame, and Iron Chef Italian.

Two words that describe your guacamole. Sweet and spicy

What is your inspiration? Versatile, goes with anything!

How many ingredients does your guacamole have? Eight

What’s your favorite thing to eat or drink with guacamole? Grilled fish and beer.

For more information and to purchase tickets, visit this link.

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categories / Rock the Guac
tags / Alex Stratta

Marigold Maison

September 07, 2016 / Christina Barrueta

Sometimes you visit a restaurant for the first time and you not only enjoy a wonderful meal, but become an instant fan of a passionate, talented chef. Marigold Maison is such a place. It's a casual spot decorated with colorful globe lanterns. pretty murals, and an open kitchen centerpiece.

As we settled in, I started with nimbu pani, a refreshing lime-lemonade sweetened with ginger-cardamon syrup, while my husband opted for Kingfisher, one of India's most popular lagers. I later chose a bright rosé to pair with my meal.

We snacked on a basket of assorted pappadum (crunchy wafers made with lentil, rice, or chickpea flour and seasoned with black pepper and cumin) accompanied by mint chutney, yogurt raita, tangy tamarind and spicy vindaloo.

Executive Chef Sunil Kumar welcomed us and kindly spent some time describing his menu. We received a geographical education as he pointed out regional dishes such as korma from the north, vindaloo from Goa in western India, and idly and dosa from the south. The broad range of dishes at Marigold Maison reflect Chef Kumar's background growing up in India. "My dad was in the military so we lived every three years in different states and I had all these memories," he told us. "Before we created this menu, I traveled all over India from north to south - Hyderabad, Bombay, Delhi - refreshing those memories and traditional cooking styles."

Our culinary journey started with flaky samosas stuffed with peas, potatoes, and dried mango spiced with coriander and cumin.

I slso loved the seared nine-spice tofu with their glazed, crispy crust and creamy interior.

Chicken tikka brought juicy chunks of smoky, charred chicken steeped in a ginger and garlic-laced yogurt marinade before being cooked in the tandoor.

I can see why gol guppa is a common Indian street food. It's a fun and delicious snack of wheat puffs meant to be eaten in one bite. Poke a hole, stuff with the potato and chickpea mixture, and drizzle with spiced tamarind water before popping each one into your mouth.

Be sure to ask about the fish of the day, especially if it is thick and silky filets of aromatic, spiced salmon tandoori.

Masala dosa was another favorite. These delicate stuffed crepes look deceptively simple, but to create the perfect light and crispy texture, Chef Kumar soaks the rice and the lentils for eight hours, before rinsing, blending, and fermenting for another six. Rolled around a potato and onion mixture, they were served with traditional sambhar sauce and cocout chutney.

It was hard to leave room for the main event, but we were happy we did as these beautiful platters were set before us. One vegetarian, and one with meat, chicken, and seafood, each plate was filled with complex, multi-layered curries, aachar (spicy pickles), raita, chutney, basmati rice, and roti.

Vegetarian curries of chana masala (chickpeas, dried mango, bay leaves, ginger, onion, roasted cumin powder), saag paneer (spinach, fresh mustard leaf, ginger, garlic, fenugreek) and dal makhani (black urda and chana lentils, kidney beans, ging… — Vegetarian curries of chana masala (chickpeas, dried mango, bay leaves, ginger, onion, roasted cumin powder), **saag paneer** (spinach, fresh mustard leaf, ginger, garlic, fenugreek) and **dal makhani** (black urda and chana lentils, kidney beans, ginger, garlic, tomato, cream, cumin) and **mango salad** with raisins and almonds.

Tikka Masala

Kashmir Korma

Dal Makhani

The grand finale was a platter showcasing India's desserts: Gajar ka halva, a Punjabi dessert made with carrots, milk, and cheese, rasmalai, an Indian cheesecake soaked in milk, cardamom, and cloves, mango kulfi with cashews and cardamom, kala jamun, rose water and honey-soaked cakes, and wheat puffs stuffed with kheer (rice pudding).

It would be hard to pick favorites - there is nothing at Marigold Maison I wouldn't order again. Chef Kumar shared that his personal favorites include chicken tikka masala, saag paneeer, chicken tikka and garlic naan.

A special treat was having a chance to join Chef Kumar in the kitchen as he described his Punjabi bharta (roasted eggplant), samosas and naan.

Marigold Maison is located at 4720 E Cactus Rd. in Paradise Valley, AZ 85032 with lunch and dinner hours.

If you're planning a visit, don't hesitate! They'll be closed for renovations next week from September 13 through the 20th as they expand next door, re-opening on September 21st. They will be adding 64 additional seats, a private dining room that seats 24, an indoor/outdoor bar, and an updated menu (look for new Chef Kumar creations such as coriander-crusted scallops with tomato chutney).

I recieved a media invitation and my dinner was complimentary.

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tags / Marigold Maison, Indian food, Indian restaurant

Brunch at Artizen at The Camby and National Bow Tie Day

August 31, 2016 / Christina Barrueta

Director of Culinary Experiences Dushyant Singh

On Sunday, August 28th, one of my favorite Phoenix hotels, The Camby, celebrated National Bow Tie Day in grand style with the launch of their Weekend Brunch at Artizen, Crafted American Kitchen & Bar. A display of Ferraris from The Ferrari Club of America welcomed guests as they arrived.

The brunch crowd were greeted with Tia Maria Bow Tie cocktails, a creamy blend of Tia Maria, dark rum, vanilla, and creme de cacao.

I joined my friendly group of food-lovers, the lovely ladies of Where Should We Eat and Phoenix Bites, as we settled in to enjoy brunch while being entertained by guitarist Jim Gregory (photo via AZ Foothills magazine here). Chef Dushyant's signature brunch menu included decadent lobster amd mushroom omelettes with truffle butter.

A round of mimosas and peach-basil Bellinis were the perfect accompaniment to other winners on the new menu, such as the smoked salmon tower with lemon cream cheese layered on crunchy bagel chips, crispy blueberry-bacon waffles with bourbon maple syrup, poached eggs with asparagus and a fresh salad of local greens, and fish tacos with chipotle mayo and lime slaw.

And since it was National Bow Tie Day, The Camby invited all to "tie one on." At noon, New York and Scottsdale-based artist Aleksandr Berki unveiled five bow ties in an upscale fashion show. Personally designed by chosen artists, each creation captured one of Arizona’s “Five C’s” and were made available for purchase at TheCamby.com: Arizona-based Skye Lucking (climate), Dale TerBush (copper) and Jillian Gifford (cattle) as well as New York-based artists Ben Copperwheat (citrus) and Michel Muylle (cotton).

Climate (Skye Lucking)

Cattle (Jillian Gifford)

Citrus (Ben Copperwheat)

Cotton (Michel Muylle)

My husband and I were especially thrilled to meet Dale TerBush, a Scottsdale-based artist whose work we have admired and collected for years.

As always, The Camby does everything in style. Weekend Brunch at Artizen is now offered every Sunday. Reservations can be made by calling 602-522-6655.

I was hosted by The Camby and my experience was complimentary.

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tags / The Camby, Artizen, Phoenix, Brunch, Chef Dushyant Singh

A Chefs' Roundtable with Mel Mecinas, Beau MacMillan, and Charleen Badman

August 30, 2016 / Christina Barrueta

I love working with the Scottsdale Convention & Visitors Bureau and my latest assignment was the most fun yet - interviewing three of Scottsdale's most talented and acclaimed chefs.

Chef MacMillan, Chef Badman, and Chef Mel Mecinas

On Thursday, August 25th, I sat down on a sunny afternoon at The Bodega in Old Town to talk about our thriving Scottsdale culinary scene with Executive Chef Beau Macmillan of Sanctuary Camelback Resort, co-owner and Chef Charleen Badman of FnB, and Executive Chef Mel Mecinas of the Four Seasons Scottsdale Resort. You can find this four-page feature in the 2017 Visitors Guide.

Needless to say, FnB spoiled us with wonderful dishes showcasing Arizona's bounty and Chef Charleen's delicious craft, all accompanied by co-owner and wine expert Pavle Milic's Los Milics Ita's Rosé wine.

Crispy chicken wings with honey-aji amarillo sauce, Crow's Dairy quark with scallions, and slaw

Heirloom greens salad with figs, grapes, peaches, ricotta and balsamic-pomegranate vinaigrette

Hayden Flour Mills grain salad with tepary beans, radishes, basil, and goat cheese.

2015 Los Milics Ita's Rosé

The Bodega and Red Goat Wine was the perfect spot for our lively discussion as we were surrounded by their well-stocked shelves of artisanal ingredients and local products and Pavle's curated wine selection. Thank you to FnB, the chefs, and the Scottsdale CVB for a fantastic afternoon!

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RUBEE TUESDAY, August 16-22: Celler de Can Roca Tour, Salty Sow, Cucina Tagliani, Biscuits Cafe, ZuZu, T. Cook's, Coup des Tartes

August 24, 2016 / Christina Barrueta

A weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

With the Roca brothers of Spain's El Celler de Can Roca - Executive Chef Joan, Pastry Chef Jordi, and Sommelier Josep

Tuesday, August 16 and Wednesday, August 18: Every August, renowned El Celler de Can Roca in Girona, Spain closes for a month to travel the world, and this time the tour stopped in Phoenix. The restaurant boasts three Michelin stars and other accolades such as 'Best Restaurant in the World', and I was thrilled to be included in the invitation-only special events. While I was unable to make the Master Class, I did attend an exclusive wine tasting with Sommelier Josep, and a spectacular nine-course dinner held at the Four Seasons.

Click on each photo below for details of these special evenings.

El Celler de Can Roca wine tasting led by Sommelier Josep Roca

Green Chromaticism at the El Celler de Can Roca dinner (photo by Debby Wolvos)

Wednesday, August 17th. I attended a media dinner for Salty Sow and it was a nice reminder that I need to get back to this casual, comfortable spot (their honey-rosemary glazed fried chicken is a past favorite). We were introduced to some of their most popular dishes such as truffled deviled eggs, crispy chicken thighs with gravy and smashed potatoes, and a comfort dish of braised beef with root vegetables and a fried egg. Check back next week for full details of our feast!

Saturday, August 20th. On their Arizona visits, we introduced my parents to a favorite casual Italian spot in our neighborhood - Cucina Tagliani - and it quickly became a favorite of theirs too. Now that they've moved here, Dad was in the mood for lasagna, so he invited us out for dinner and knew just where he wanted to go. Mom had her first-ever stromboli, and I went with one of my favorites, the spaghetti squash lasagna, subbing out marinara for Cucina Tagliani's spicy pepperoncini sauce.

Sunday, August 20th. After a busy morning getting my parents' AZ house ready for them to move in after new paint and tile, we stopped for breakfast at Biscuits Cafe. The verdict? According to dad: "This place is great!". And mom? "Let's meet here once a month." Dad had pancakes and mom a chicken sandwich, while Ernesto ordered cinnamon roll French toast and I loved my Country Benedict with biscuits, sausage, and gravy.

Monday, August 22nd. It's approaching fall in Arizona and that means Arizona Restaurant Week is just around the corner. This year it takes place September 16-25 and I joined fellow media professionals for a preview "dine-around." We started at ZuZu at Hotel Valley Ho, stopped for main courses at T. Cook's at the Royal Palms, and finished with dessert at Coup des Tartes. I'll be posting a recap next week with more photos, but for now you can check out their delicious menu options here.

ZuZu: Roasted acorn squash soup with housemade marshmallows

ZuZu: Oro King salmon, jasmine rice, bok choy, shiso, tomato-lemongrass broth

T. Cook's: Garlic roasted prawns, cannellini bean puree, picholine olive tapenade

T. Cook's: Branzino with shishito peppers, tomato jam, fingerling potatoes, Kalamata olive aioli

Coup des Tartes: Filet with Roquefort fondue and horseradish mashed potatoes

Coup des Tartes: Banana Brulee with coconut pastry cream, banana, chocolate crust

Check back next week as I visit Market Street Kitchen, Chengdu, FnB for a Chef's Roundtable, Craft 64, Pig & Pickle, brunch at Artizen at The Camby, and Bar Brawl at jade bar at the Sanctuary Resort.

Visit this link to browse past Rubee Tuesdays.

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RUBEE TUESDAY, August 9-15: Four Seasons Scottsdale Hispanic Heritage Weekend and UnderTow

August 17, 2016 / Christina Barrueta

A weekly feature, Rubee Tuesday is a brief recap of my week's adventures in dining and drinking in and around Phoenix.

Saturday, August 13th. The Four Seasons Scottsdale at Troon North celebrated Hispanic Heritage Weekend with a schedule of special events. Saturday afternoon featured Chefs Samantha and Manny demonstrating some of their regional specialities along with Azunia cocktail pairings. Click on photo below for detailed recap.

That evening in Talavera, Executive Chef Mel Mecinas was joined by his brothers Chef Honorio (Gordon Ramsay Pub and Vodoo Steak in Las Vegas) and Pastry Chef Juan (La Patisserie in Los Angeles) for a four-course Oaxacan-inspired dinner. It was the first time the three talented Mecinas brothers joined forces in the Talavera kitchen. What a spectacular meal! Click on photo below for a detailed recap:

Sunday, August 14th. A wonderful weekend ended with a Flavors of Oaxaca brunch celebrating local talent in the media, food, and beverage industries. Click on photo below for more.

Monday, August 15th. The highly anticipated UnderTow opened its doors this weekend and it didn't disappoint. On Monday night I attended a private event as a member of our local Tiki AZ group. Not only were the drinks fantastic, but the decor and its attentiont to detail is amazing. And they're not done yet! Bartender Sean told me that what we see now is only part of what they have planned, including a tiki mug launch and light and sound effects. For more information, check out my friend Josh's comprehensive writeup on ABC15.com

Check back next week as I return to the Four Seasons for special Celler de Can Roca events, a beer dinner at Salty Sow, and an Arizona Restaurant Week Dine-Around preview.

To browse past Rubee Tuesday recaps, click this link.

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RUBEE TUESDAY, August 2-8: Marigold Maison, La Hacienda, El Chorro, Spotted Donkey, Crab & Mermaid, Craft 64

August 09, 2016 / Christina Barrueta

A weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Photo by Food & Lifestyles at Crab & Mermaid

Tuesday, August 2. I have a new favorite Indian restaurant and it's called Marigold Maison. I love this cozy spot showcasing delicious dishes at the hands of Chef Sunil and his regional specialties. Look for a detailed recap and more photos next week to learn more about this Paradise Valley gem and some exciting plans they have in store.

Crispy seared tofu

Gol Guppa (stuffed wheat puffs)

Chicken tikka

Wednesday, August 3rd. Reseaching margaritas for an upcoming writing assignment brings me, of course, to La Hacienda at the Fairmont Scottsdale Princess, which has one of the largest tequila selections in Scottsdale, along with an acclaimed Mexican menu. Click on the picture below for a link to a photo and video recap of our delicious evening.

The El Pina Diablo with serrano pepper and pineapple (photo by Food & Lifestyles)

Thursday, August 4. Time for whisky! We visited El Chorro for an Edrington portfolio seminar led by Brian MacGregor. Our tasting included Highland Park and Macallan, including the elusive Rare Cask. Look for a fall feature on The Macallan and my interview with Master Whisky Maker Bob Dalgarno.

Whisky tasting

El Chorro's famous sticky buns

Roasted pork tenderloin with ‎bourbon‬-chile glaze, sweet potatoes, ‪kale and apple chutney

Friday, August 5th. Breakfast: I picked up a complimentary media box of Chompie's new bagel flavors: Spinach and spinach everything, banana-chocolate chip, whole wheat everything, pretzel, and their breakfast bar - great additions to their 35+ varieties. It's no surprise I think they're the best bagels in Arizona. And they're not just for breakfast - check out my chicken salad bagel sandwich on Instagram.

Lunch: Another stop on my margarita tour was the Spotted Donkey at El Pedregal at the Boulders. Scott made us the signature margarita, the El Pedegral, with the Spotted Donkey's exclusive Herradura double-barrel reposado tequila. Photos by Food & Lifestyles:

Spotted Donkey also boasts barrel-aged cocktails and an all-day menu 11:30 am to 9 pm.

Exclusive to Spotted Donkey

Ocho Sabroso with tequila, aperol, AZ Bitters Lab bitters

Cantina Shooters (stuffed jalapenos with cilantro buttermilk)

Barbacoa chimichanga with green and red chili

Saturday, August 6: More margaritas were in store and no list would be complete without Richie Moe's Riptide at Crab & Mermaid - a refreshing frozen margarita made with pomegranate, blackberry puree, and charred lime, rimmed with black salt. It's a perfect sipper for washing down Chef Carter's fresh seafood. Photos by Food & Lifestyles:

Riptide Margarita and the Lobster Roll

Rhonni Moffitt, Richie Moe, and me

And I was joined by wonderful friends! Jenelle Bonifield of Food & Lifestyles was shooting the photos, and, happily, I ran into one of my best friends, Rhonni Moffitt, former editor and owner of AZ Wine Lifestyle magazine, who just happened to be having lunch at the bar.

The rest of the afternoon was spent at three of Scottsdale's wine tasting rooms for an upcoming Scottsdale Visitor Guide article.

At Salvatore Vineyards With Rhonni Moffitt

LDV Wine Gallery

Aridus Wine Company Tasting Room

Dinner: Our friend Matt Butson (bartender at the Last Drop) met us to end a great day at one of my favorite Old Town spots, Craft 64, for excellent pizza and R&D for a new Campari cocktail called the Right on Ruby! Co-owner James Swann invited me to sample and choose local gins and bitters for my libation namesake, with the winning choices being Commerce gin and AZ Bitters Lab Sunshine Bitters. Be sure to order a Right on Ruby and tell us what you think!

Check back next week as I spend a staycation at the Four Seasons Resort Scottsdale celebrating Spanish Heritage weekend with a special Chef Mecinas Brothers dinner, and take a journey on a clipper ship at the new tiki bar Under Tow.

Visit this link to browse past Rubee Tuesdays.

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tags / La Hacienda, Marigold Maison, El Chorro, Craft 64, Spotted Donkey, Old Town, LDV, Aridus, Salvatore, Paradise Valley, Carefree

La Hacienda at the Fairmont Scottsdale Princess Resort

August 09, 2016 / Christina Barrueta

Margaritas: Prickly Pear, El Pina Diablo, and Cadillac El Dorado

As a food and cocktail writer, my assignments are more fun than most, including a recent visit to La Hacienda at the Fairmont Scottsdale Princess for a fall margarita feature. Follow along on an evening of fun with fantastic service, expert cocktails, and delicious food with videos and photos:

Ray describing our margarita samplers:

Resident "Tequila Goddess" and expert Katie greeted us with The "Snake Bite" tequila sampler with sangrita, and later a mezcal flight.

And ask Ray for his cocktail suggestions too! When he heard I liked mezcal and my husband liked sotol, he delivered us a Mezcal Mule and a Sotol Paloma.

Snakebite Flight: El Diablito mezcal, sotol, El Jimador añejo

Mezcal flght

Sotol Paloma

Mezcal Mule

We started with a perfect tableside guacamole made by Zayra and then a wonderful Mexican feast followed, with La Hacienda kindly plating us samples of some of their signature dishes

Stuffed squash blossom and lobster taco

Beet salad with peaches strawberries, and ceviche with coconut and aji amarillo

Signature trio

Tinga mole enchilada with plantains

Carnitas Hacienda

Filet a la parilla

Spoiled with desserts: Cinnamon churros with dipping sauces in chocolate cups, tres leches coconut cake, and chocolate Godiva cake with rompope (Mexican eggnog liqueur).

The grand finale was La Hacienda's famous flaming coffee drink. Ray chose a Cafe 1921 with 1921 tequila cream and Cafe Acapulco with Frangelico, Bailey's, and Grand Marnier.

Thank to you the fabulous team at La Hacienda! Mom and dad move to Arizona tomorrow, and I know where we will be taking them to celebrate.

La Hacienda is located in the beautiful Fairmont Scottsdale Princess at 7575 E Princess Dr, Scottsdale, AZ 85255.

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Chiwas Chino Dinner at Bitter and Twisted Cocktail Lounge

August 03, 2016 / Christina Barrueta

On July 31st, Bitter and Twisted hosted a pop-up dinner featuring an ambitious East meets Mexican menu and the minute I saw the menu Chef Bob Tam was working on, I booked my reservation. A collaboration with Armando Hernandez and his wife Nadia Holguin of Valley favorite Tacos Chiwas, Bitter and Twisted presented a fantastic dinner creatively melding Chef Bob Tam's Asian roots with Tacos Chiwas' Mexican specialties.

Bitter and Twisted was closed for this private event and everyone was as excited as I was. It was no surprise that this event sold out early.

Of course, since Bitter and Twisted has also garnered numerous awards for their cocktails, the specials for the evening didn't disappoint. Our table favorite seemed to be the creamy Passion Fruit Bartida, and I also especially loved the smoky Oaxacan the Line.

Oaxacan the Line (mezcal, sugar, bitters)

Passion Fruit Bartida (tequila, passionfruit, condensed milk)

Used to Love Her But I Had Tequila (tequila, lime, passionfruit, Campari, bitters)

Frozen Strawberry Margarita

What a wonderful one-of-kind array of creatively fused dishes! Tacos Chiwas showcased their specialities and family recipes such as sopa de chacales and pipian rojo, and Chef Bob incorporated his signature creative, labor-intensive components such as chicharrones de tripa and tripe fond for the menudo dumplings. And did I mention this fabulous feast of 13 courses only $58.88 a person?