Taste FOOD FILES
BUEN PROVECHO Elevated dishes inspired by all things marvelous from Mexico BY ALISON BAILIN BATZ
Sonoran Molcajete
The Mexicano Served in a piping hot lava stone bowl, which is traditionally used in Mexico for grinding spices and preparing salsas and guacamole, this molcajete is heated to 500 degrees and filled with three proteins: simmered shrimp, carne asada and chicken. The proteins cook over the sides of the bowl, along with onions, roasted cactus, mafioso salsa, panela cheese, lime, and a type of Spanish sausage called longaniza. Once all ingredients are cooked, the molcajete is brought sizzling to the table with a side Mexican rice, refried pinto beans and warm tortillas. $42. www.themexicano.com.
Grilled Street Corn
Diego Pops This Mexican street corn dish incorporates a sprinkle of an American snack favorite, taking the entire flavor profile to a whole new level. First, chefs begin by grilling one husk of corn, rotating occasionally until cooked through and charred to perfection. Once to temperature, the corn is then slathered in a housemade aioli. The husk is then sprinkled generously with cotija cheese and then topped with the American-loved spicy cheese snack, Flamin’ Hot Cheeto dust. It is finished with cilantro and lime juice. $7. www.diegopops.com.
Roasted Corn Gordita
The Mission The word “gordita” means “little fat one” in Spanish. A traditional Mexican gordita is made with masa pastry and then stuffed with cheese, meat, veggies and/or another filling. The Mission honors the recipe, using masa as the base and stuffing it with roasted corn, squash, zucchini, and mushrooms. The dish also features huitlacoche crema, which is a woody, savory delicacy in Mexico and often nicknamed Mexican truffles. $12.50. www.themissionaz.com.
Wood-Fired Cauliflower Taco
Pita Jungle This vegan taco is a beautiful fusion of the flavors from both the Middle East and Mexico. To make, cauliflower is roasted in a wood-fired oven until tender. Then, tahini, an earthy condiment made from sesame seeds, is added. The cauliflower is placed in a corn tortilla and then topped with a generous portion of caramelized onions, spicy Pita Jungle Sriracha, toasted pine nuts, and parsley. $3. www.pitajungle.com.
Baja Shrimp Ceviche Given Arizona’s close proximity to Mexico and shared Sonoran Desert ingredients, the Valley offers locals and visitors alike nearly endless options when it comes to authentic Mexican cuisine. Here are some of the most impressive, elevated takes on dishes inspired by recipes and bold flavor profiles from south of the border.
Buck & Rider Developed during a trip to Todos Santos, a magical town along the Pacific coast of Mexico’s Baja California Peninsula, this ceviche recipe captures the essence of its vibrant origins. The shrimp are sourced wild from the Sea of Cortez and flown in fresh, where they are combined with cucumber, cilantro, tomato, avocado, and zesty lime juice. Crispy corn tostadas are provided on the side. $19 www.buckandrider.com.
Huevos Rancheros
ZuZu at Hotel Valley Ho Huevos Rancheros is ZuZu’s south of the border twist on a classic brunch dish. Black beans
100 So Scottsdale! February ‘24