Best Mexican food in Phoenix area? (Mesa, Glendale: shop, bill, locations)

[chaparrito]

Has anyone mentioned Rosita's Place, 2310 E. McDowell? A favorite of mine for years. Great Menudo. How about Los Dos Molinos on S. Central, another fave, although a PITA to get to and there's always a wait. New Mex style ( sort of) and some real HEAT available.

[WSPHXPELON]

Originally Posted by chaparrito

Ensalata de Repoyo. Cole slaw by any other name is cabbage salad. Cabbage is one of the most widely grown and consumed vegetables in Mexico (home of "Mexican food"). Tacos in Mexico are usually garnished with finely shredded cabbage and radishes, not bib OR green leaf lettuce. I've eaten "cole slaw" all over Mexico. A great accompaniment to the spice of the main courses.

Cual "Ensalata de Repoyo"?! LOL It's Ensalada de Repollo!! With a name like Chaparrito u should know that LOL!

[ElleTea]

Originally Posted by chaparrito

Ensalata de Repoyo. Cole slaw by any other name is cabbage salad. Cabbage is one of the most widely grown and consumed vegetables in Mexico (home of "Mexican food"). Tacos in Mexico are usually garnished with finely shredded cabbage and radishes, not bib OR green leaf lettuce. I've eaten "cole slaw" all over Mexico. A great accompaniment to the spice of the main courses.

Cole slaw HERE (which is what I was referring to, though I can't say which El Charro makes as I have not been there) is usually cabbage and a mayo based dressing, which I assume isn't "authentic" enough for some as I have heard serving "American" cole slaw with Mexican food is just "wrong" to those who stress over the authentic part of eating.

I have had more of an oil/vinegar based slaw with Mexican food at a restaurant (which is more traditional Mexican with cilantro, etc), which was also good, though I prefer the American version with it.

[chaparrito]

Originally Posted by ElleTea

Cole slaw HERE (which is what I was referring to, though I can't say which El Charro makes as I have not been there) is usually cabbage and a mayo based dressing, which I assume isn't "authentic" enough for some as I have heard serving "American" cole slaw with Mexican food is just "wrong" to those who stress over the authentic part of eating.

I have had more of an oil/vinegar based slaw with Mexican food at a restaurant (which is more traditional Mexican with cilantro, etc), which was also good, though I prefer the American version with it.

I've had it many ways in Mexico. Oil and vinegar, lime juice, mayo like here, you name it. In restaurants as well as family homes. Doesn't faze me one bit on the authenticity part. Probably the only way I haven't tasted it there is sweetened ( I just gagged a little) like U.S. midwestern style cole slaw. Blech...

[Leaving Arizona]

Originally Posted by ElleTea

I have seriously never had this happen. Where are you eating? Velveeta? No.

I'm a native East Valley kid in Austin now (no worries, I have floaties). This one place I found touted themselves as Mexican without the Tex, with a red chile enchilada sauce (which, in central Texas, is very hard to find, even on the shelves), and I had such high hopes. It was completely inedible. Even my five year old wouldn't touch it, and that's bad. He's pretty easy going.

I've begged one of the owners of the Reynoso restaurants to have someone fly me a taco platter, stat, as I'm going through terrible withdrawals. No dice.

Rather than quibble about authenticity, I guess you can say that I'm a snob about Sonoran-style Mexican cooking. I grew up on home Mexican cooking (3rd generation native AZ kid, grandma born in Nogales), Tony Reynoso's food (oh, and Matta's is very good, too, third that), and learning what is and isn't decent. Serrano's - another family chain - is about as "low" as I'll go, as they've become terribly inconsistent. It's like any other style or nationality of cooking - you learn what you like and go from there.

Ooh, before I forget, another EV place I'd recommend is Someburros. Some of what's on the menu is a little much, but the quality is good and eminently edible. They can get loud because of the way they're set up. I love it when their salsa and red chile enchilada sauce has a zing... makes me so happy. I miss them too.

[observer53]

Originally Posted by Leaving Arizona

I'm a native East Valley kid in Austin now (no worries, I have floaties). This one place I found touted themselves as Mexican without the Tex, with a red chile enchilada sauce (which, in central Texas, is very hard to find, even on the shelves), and I had such high hopes. It was completely inedible. Even my five year old wouldn't touch it, and that's bad. He's pretty easy going.

I've begged one of the owners of the Reynoso restaurants to have someone fly me a taco platter, stat, as I'm going through terrible withdrawals. No dice.

Rather than quibble about authenticity, I guess you can say that I'm a snob about Sonoran-style Mexican cooking. I grew up on home Mexican cooking (3rd generation native AZ kid, grandma born in Nogales), Tony Reynoso's food (oh, and Matta's is very good, too, third that), and learning what is and isn't decent. Serrano's - another family chain - is about as "low" as I'll go, as they've become terribly inconsistent. It's like any other style or nationality of cooking - you learn what you like and go from there.

Ooh, before I forget, another EV place I'd recommend is Someburros. Some of what's on the menu is a little much, but the quality is good and eminently edible. They can get loud because of the way they're set up. I love it when their salsa and red chile enchilada sauce has a zing... makes me so happy. I miss them too.

Sorry for your withdrawal issues. You are right that Someburros is another one that's worth mentioning. Their food is quite tasty, and it's pretty handy to call ahead and pick it up at the window to take home.

[ElleTea]

Originally Posted by Leaving Arizona

I'm a native East Valley kid in Austin now (no worries, I have floaties). This one place I found touted themselves as Mexican without the Tex, with a red chile enchilada sauce (which, in central Texas, is very hard to find, even on the shelves), and I had such high hopes. It was completely inedible. Even my five year old wouldn't touch it, and that's bad. He's pretty easy going.

I've begged one of the owners of the Reynoso restaurants to have someone fly me a taco platter, stat, as I'm going through terrible withdrawals. No dice.

Rather than quibble about authenticity, I guess you can say that I'm a snob about Sonoran-style Mexican cooking. I grew up on home Mexican cooking (3rd generation native AZ kid, grandma born in Nogales), Tony Reynoso's food (oh, and Matta's is very good, too, third that), and learning what is and isn't decent. Serrano's - another family chain - is about as "low" as I'll go, as they've become terribly inconsistent. It's like any other style or nationality of cooking - you learn what you like and go from there.

Ooh, before I forget, another EV place I'd recommend is Someburros. Some of what's on the menu is a little much, but the quality is good and eminently edible. They can get loud because of the way they're set up. I love it when their salsa and red chile enchilada sauce has a zing... makes me so happy. I miss them too.

I've seen Someburros, but haven't tried it yet! I will have to check it out!

[observer53]

Originally Posted by ElleTea

I've seen Someburros, but haven't tried it yet! I will have to check it out!

I've had more experience with the original location at Mill and Baseline. I've only been to the one by the mall once, I think. It was late, which may have been part of it, or just a night off for the best cook, but I didn't think the food was quite as good as at the other location. My house is about equidistant from the two, so I can go to either one, but I choose the Mill location.

[SMG]

the Someburros folks opened a new restaurant at Val Vista/Williamsfield Rd, Isabels. It is pretty good.

[asufan]

Originally Posted by observer53

I've had more experience with the original location at Mill and Baseline. I've only been to the one by the mall once, I think. It was late, which may have been part of it, or just a night off for the best cook, but I didn't think the food was quite as good as at the other location. My house is about equidistant from the two, so I can go to either one, but I choose the Mill location.

No difference between the two, I've been to both dozens of times. Same with the one at San Tan Village, same food quality.