Caldo is Spanish for “soup,” but it means a belly-warming meal in any language. Get fired up with these rich twists on traditional Latin recipes.
3815 N. Brown Ave.,
Chef-owner Matt Carter is known for his unique and often complex modern Latin American creations. So leave it to him to put a contemporary spin on savory caldo de pollo, too. While the recipe typically features chunky, whole pieces of chicken and entire leaves of cabbage plus halved potatoes all boiled together, Carter simmers slow-smoked chicken with ample amounts of sweet roasted corn (he names the dish Sopa De Elote, or corn soup, $12). Many caldos call for rice, but he uses hominy kernels that are dried, then cooked until the edges are slightly crisp. Avocado and a touch of mostarda relish bring texture and a silky sweetness to the golden broth. If you’re craving an even heartier soup, Carter can accommodate with his sumptuous pozole, a rich stew of red chile, smoked pork, hominy and avocado, spritzed with lime and served with dunkable corn tortillas ($10). Soups, by the way, are well-known hangover helpers, so be proactive and order one of The Mission’s Mexican Painkiller cocktails – it’s a venomous mix of Milagro tequila, Bacardi rum, 360 vodka, triple sec, coconut milk and pineapple juice ($12).
Who says you can’t improve a classic? Try these marvelously modern twists on eggs Benedict.
9832 N. Seventh St., Phoenix
Restaurateurs Don Talbot, Laura Fettig and Clay Moizo have turned the morning meal upside down, with unexpected eye-openers like breakfast pizzas (“brizzas”), a savory vegan Soyrizo burrito, and decadent French toast crafted from a hand-cut French baguette dipped in vanilla custard.
Fall is prime fungi season, so we’ve foraged and found some mouthwatering mushroom dishes at three of the Valley’s best restaurants.
5009 E. Washington St., Phoenix
Since 1947, this Arizona landmark has been known for its beef. Big, juicy slabs of aged steak and prime rib, served old-school style with a relish tray and basket of baking-soda biscuits. Yet proprietor Gary Lasko has another secret passion, and it involves digging in the dirt. He is a forager, scouring for edible treasures all over the country, including Arizona. He puts his picks on the Stockyards’ specials menu, and depending on season and availability, the selection might showcase wild black morels from Washington State, or porcinis, oyster mushrooms, lobster mushrooms and chanterelles from the Rocky Mountain region.
Whether simple or stacked, sandwiches never go out of style. So ditch the Subway and dig into one of these scrumptious sammies.
Noca owner Eliot Wexler can be a very cruel man. If you join his “Foodie Army” – that is, sign up for e-mails on special insider menus – he alerts you when Chef Chris Curtiss’ designer sandwiches are available. He writes tempting descriptions, such as for the Wagyu pastrami served open-face on MJ’s pumpernickel with homemade pickled cabbage, red onion and Dijon foam: “The intoxicating aroma draws me into the kitchen like Astro, the dog from The Jetsons.” The problem? He sends these notes in the morning, when our earliest chance to eat the sandwich is many hours away.
His other mean streak? Selections aren’t always available, like the very rare Heritage Red Wattle ham or the black truffle lobster roll. Wagyu pastrami ($23) is offered every Tuesday and Thursday, unless it runs out, and it often does since the precious meat takes five days to brine, one day to smoke and two days to roast.
Thursdays also mean Kobe cheese steak ($25). And Wednesdays are equally wonderful, featuring a Maine lobster roll ($23) that tumbles seafood from French Laundry supplier Ingrid Bengis along with celery root, fine herbs and roasted garlic aioli on a buttery toasted brioche bun with a side of duck-fat French fries.
This working olive farm and mill uses its own custom-pressed fruits and oils to accent its Italian-inspired café menu. Most of the extra virgin olive oil comes from a grove less than a half-mile from the restaurant growing an international blend of classic Tuscan, Spanish manzanillo and sevillano, Tunisian barouni, Greek kalamata and mission olives. You can taste their work at its buttery best on the pendolina, a panino of marinated and roasted mushrooms, squash, peppers, onions, fennel, fontina and arugula drizzled with Tuscan Estate extra virgin olive oil, balsamic vinegar and sweet tomato Parmesan crema.
Owner Perry Rea also uses fresh, local ingredients from the Pork Shop for delightful combos such as the Kalamata, which piles Italian salami, caraway salami, capicola, roasted tomato, arugula, provolone, red onion and artichoke-roasted garlic tapenade on ciabatta.
Some sammies are simple, like the Frantoio of fresh mozzarella, vine-ripened tomatoes and Del Piero pesto. Others are sophisticated, like the Lucca: smoked turkey breast, brie, sliced green apple, arugula, caramelized red onion and fig tapenade on whole wheat ciabatta.