Dishes you must try in Phoenix, from skewers to bacon-wrapped burrito

Last month, I explored three relatively new Phoenix restaurants that offer some truly meaty experiences. On 16th Street, a small, busy kebab shop prepares some of the fattest and crispest pork ribs in the valley. Just up the street in Uptown Phoenix, a star restaurateur opened a dark, moody bar serving up inventive platters of bone marrow and chili glazed beef. And on the west side, a new vendor in a bustling Mexican exchange meeting serves an oversized Sonoran specialty.

When making your December meal plans, I recommend eating them first at three meat-loving restaurants.

Order the bacon-wrapped burrito at Cato’s

Catos' burro enrollado inside Mercado de los Cielos is wrapped in bacon and stuffed with carne asada and carne adobada.

A new food stand called Catos is bringing a tasty superstar from border region cuisine to the valley: the bacon-wrapped burrito.

The Mercado de los Cielos at the West Side’s Desert Sky Mall is a sprawling, labyrinthine place of exchange with over 200 different stores. It also has a food court where vendors sell unusual dishes like the Mexico Machete, a one-foot quesadilla named after the farmer’s tool that inspired a series of Danny action films. Trejo.

Cato’s burro enrollado consists of a Sonoran sobaquera tortilla stuffed with carne asada, avocado, melted cheese, tomato, and green pepper that is then wrapped in bacon and seared on the pan. Their version also includes the carne adobada, or chili glazed pork, the borderline version of al pastor. For an extra dollar, you can add “Philadelphia” or cream cheese to it.

While not quite as decidedly bacon as the one at the Percheron Mexican Grill in Tucson, this burrito was still a beast. Finely chopped carne asada steak linked arms with spicy pork adobada. The silky avocados tried to make their way through the sheer power of the spicy green peppers. I could only eat half. But I wanted to eat more.

Details: Inside the Mercado de Los Cielos at Desert Sky Mall, 7611 W. Thomas Road, Phoenix. 602-693-4196, facebook.com/catosaz.

Meat treaty:Why you must try this bacon-wrapped burrito at Desert Sky Mall

Order the pork skewers at Kabob Grill N ‘Go

Pork Ribs with Saffron Rice and Grilled Anaheim Chili from Kabob Grill N Go in Phoenix.

The 16th Street takeout shop is little more than a glass counter filled with huge metal skewers of raw pork ribs, ground beef koobideh, and spicy chicken thighs. From a small room in the back, Tony Chilingaryan grills the huge skewers of skewers over mesquite charcoal.

Chilingaryan kebabs are different from others you may have tried in restaurants in the Middle East or Persia before. His recipes and marinades are inspired by his upbringing in Los Angeles as well as the Persian heritage of his family and the Armenian origins of his wife.

Hasmik is from Yerevan, the capital of Armenia, which has a predominantly Christian population. That’s why you’ll see pork on the menu. And this is one of their most popular sellers.

The pork ribs were also my favorite of the bunch. They arrived heavily charred and still clinging to the bone. I had to sink my teeth in and pull out the thick pieces. It was an immersive experience that left the flavor of the smoked and blackened meat lingering.

All skewers:This Little Phoenix Showcase Serves A Smoky Taste Of Armenia And Iran

Details: 3050 N. 16th St., Phoenix. 602-607-5272, kabobgrillngo.com.

Order the ribs at Aftermath

Charles Barber Jr. was one half of the duo behind the ever-popular Hush Public House, which made many top lists of new Phoenix restaurants in 2019 and received a 4.5-star rave review from the former Republic critic. from Arizona, Dominic Armato. For Barber Aftermath’s new restaurant, he teamed up with his friend Dave Bowman, the former executive chef of Zinc Bistro in Scottsdale.

On the high gourmet menu, bar chef snacks like bone marrow popcorn and beef fat fries share space with a sweet corn bisque and grilled broccolini with smoked Parmesan and caramel. fish sauce. A single dish can bridge several cultures, testifying to the eclecticism of our contemporary culinary landscape.

I can tell the chef knows what he does when it comes to beef because the chili-braised bone-in chop was downright masterful. It was one of those gorgeous chunks of meat that when picked up slide straight off the bone, in this case, in a bold green harissa sauce underneath. The sauce looked like pesto and had the sour funk of an Indian chutney, so it held up well to fatty meat and plump beluga lentils.

Details: 1534 E. Bethany Home Road, Phoenix. 602-607-5240, aftermathphoenix.com.

Premium pub food:Ribs Slip Off The Bone In This New Phoenix Restaurant

Contact reporter Andi Berlin at [email protected] or 602-444-8533. Follow her on Facebook @andiberlin, Instagram @andiberlin or Twitter @andiberlin.

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