The best thing about February is back. No, not the Super Bowl. Politely buzz off, Valentine's Day. Bye bye, Mr. Groundhog! We're talking Girl Scout Cookies. Bless the Thin Mint gods.
As I took a bite of Chef Jeff Smedstad’s "pay de queso" (Mexican cheesecake), my mind took me back to my childhood’s kitchen. I pictured my mom baking pays for the holidays and a younger me eager to eat.
“This is the real deal,” I told Smedstad. The chef and owner of the reknowned Elote Cafe in Sedona says he was influenced by a trip to Veracruz where he learned about the craft of homemade Mexican cheesecake – sort of a lighter, less sweet, less dense version of our beloved New York cheesecake. He put a spin on the traditional Mexican dessert with goat cheese from Fossil Creek Goat Farm in Strawberry, Arizona, near Payson. The result is absolutely exquisite.
Tucked in-between an Italian sausage concession stand and a beer “garden” in section 114 of University of Phoenix Stadium, a chocolate fruit kebob stand feels like a welcoming oasis, surrounded by the smoky smells of typical stadium grub. Sporting an assortment of different delicious delicacies, including frozen cheesecake, a caramel apple blossom and the most popular, strawberry banana kebob, YumShack is offering football fans with a sweet tooth a chance to treat themselves during the game.
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