opened in 2007; market, bakery & restaurant serving authentic Italian where they bake their own bread & make their own prosciutto; Other Recipes: Penne Strascicate
Chiles en Nogada chef's iconic dish; roasted poblano pepper filled w/ chicken, apple, pear, dried apricot & pecans, in a almond cream sauce & "finished w/ the colors of the (Mexican) flag" (cilantro, queso fresco & pomegranate seeds
Cochinita Pibil Yucatan-style pulled pork; pork marinated in achiote & sour orange, wrapped in a banana leaf & slow-roasted over night; topped w/ pickled red onion & Yucantan-style pico de gallo; "I have had the 'last meal' on Triple-D so many times, but I've got to tell you without doubt that is one of the best"-Guy Fieri; looks good
est. 2002; serving Mexican cuisine and carrying 250 tequilas; "three colorful dining rooms and bar make up this engagingly funky place whose menu pictures a red-faced bandito who looks as if he's waited too long for his food" (from its website)
Leg of Beast Feast Challenge challenge: 17-lbs of roast pork, mac 'n cheese, blue cheese wedge salad, collard greens, jalapeno corn bread & pecan pie in 30 min.; 3 Scottsdale cops and 3 Scottsdale firefighters won
Sonoran Hot Dog bacon-wrapped hot dog, beans, mustard-infused grilled onions, fresh onions & tomatoes, mayo, mustard & jalapeno sauce served in local over-sized hot dog bun
Gulas (Bosnian-Style Goulash) beef cut into squares, cooked in salt, pepper, red bell peppers, olive oil, parsley; served w/ homemade white butter rice, fresh homemade bread & cabbage salad; looks good
#41 (101 Tastiest Places to Chowdown); est. 1990; combo/fusion of Chinese & Mexican; started as a 1000-sq-ft, 16-seat "hole-in-the-wall" that expanded to 5000-sq-ft w/ 150 seats; another location in Chandler, AZ
"Day at the Deli" Challenge 4-lb platter of matzo ball soup, coleslaw, 6 mini potato pancake sandwiches w/ pastrami & Swiss cheese & 6 mini black n' white cookies; finish in under 30 min for recognition & 2 travel mugs; Casey won
Tandoori Chicken chicken marinated overnight in spiced red sauce, skewered & baked in clay pot oven; "some of the best chicken we've had on Triple-D"-Guy Fieri; looks good
shopping-boxing-food-bar "playground" located in a warehouse w/ a 1965 streamline trailer; "forgotten but unforgettable trailer made dishes reminiscent of Mom's 1960s kitchen" (from its website)
Carne Seca Platter half-pound of carne seca (Sonoran desert sun-dried marinated lean Angus beef that is shredded & flash-grilled w/ green chile, tomato & onions; comes w/ guacamole, Pico de Charro, arroz & frijoles refritos or Charros, flour or corn tortillas; "A Taste Explosion"-Gourmet Magazine
Chimichanga Chimichanga was supposedly created here
est. 1922 (oldest Mexican restaurant in continuous operation by the same family in U.S.); birthplace of the Chimichanga; featured in Bon Appetit, Gourmet Magazine, USA Today, The NBC Today Show, Parade Magazine, the NY and LA Times
