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)
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
#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
Sonoran Hot Dog bun from ingredients imported from Mexico; more traditional style; bacon-wrapped hot dog, topped pinto beans, onions, tomatoes, mustard, jalapeno sauce and mayo
#70 (101 Tastiest Places to Chowdown); Food War: BK Carne Asada vs. El Guero Canelo... BK Carne Asada won (4-votes-to-1); started as a hot dog truck in 1993...now it's an establishment w/ multiple full-scale restaurants including a new opening in W. Phoenix
Lomo Saltado tender strips of certified angus beef marinated in Peruvian spices sauteed w/ onions, tomatoes & parsley over a bed of potatoes fries
Seco de carne con Frejoles one of the star dishes; 8 oz.tender cuts certified angus beef braised in a cilantro & Peruvian sauce; served w/ canary beans & jasmine rice
Nagada Tacos soft tacos w/ ground beef, ground pork w/ fruit mix, green pepper, creamy sauce, pomegranate; colors of white, red & green to symbolize the Mexican flag; "like Mexican Thanksgiving in a taco" -Guy Fieri
Oaxaca Black Mole Chicken Shark Taco Oaxacan specialty; legendary blend of spices, chiles, nuts & chocolate made into a rich & flavorful sauce, mixed w/ shredded chicken; served on soft taco shells; "one of the best [moles] ever...that's like Mexican mole Disneyland" -Guy Fieri; looks good
Carnitas Taco "up there with some of the best (tacos) I've ever had"-Guy Fieri; looks good
Chicken Burrito
Green Chili Pork California pepper, poblano pepper, jalapenos, tomatillos, & cilantro blended & cooked w/ pork for 30 minutes; can be served in a burrito, taco, enchilada, or bowl
est 1929; one of the original US soda fountains, known for retro style; has served several noteworthy people; offering 99+ sodas & unique flavor combos
"fancy hands"; only use cage-free eggs from humanely-raised chickens, grain-fed natural Iowa pork and Angus beef; long wait on weekends; moved from 801 N 1st St location (shown at airing)
President's Plate created for President Clinton when he stopped by; Bean Tostada, Birria (shredded beef) Taco, Chile Relleno, Chicken Enchilada and Beef Tamale
Chicken on the Coup scratch-made sausage-pepper gravy poured over crispy sausage-and-sage stuffing & topped w/ fried eggs; looks good
Enchiladas tortillas rolled up w/ homemade chipotle ricotta, black beans, slow-roasted pork & topped w/ homemade spicy New Mexico chili sauce & eggs sunny-side up
Wine Country French Toast slices of brie between 2 slices of challah-based French toast & topped w/ red wine-balsamic vinegar syrup & slow-roasted red grapes
only breakfast & lunch; mom-and-pop operation serving "stick-to-the-ribs food to the wild west"; "classic Americana w/ a Southwest kick"; 95% of menu is scratch-made
Pork Chile Verde Pot Pie pork stew filling w/ green chile, oregano & lime, baked in a flakey crust; "it's everything you want a pot pie to be & more!" -Beau MacMillan; looks good
