Once known for its lumberjack college kids, good skiing and decent drinkin' scene, Flagstaff is quickly making a name for itself as a foodie town (and we're not just talking about the phenomenal pizza). Today, we kick off the first in a series of Q & A's with the personalities behind the chef hats behind the town's restaurant renaissance we'll call the "Flag Food Boom."
Local coffee shops are renovating their weeknight offerings as they embrace the full meaning of the term “coffee bar.” Whether it’s an evening client meeting or an attempt to test the dating pool waters, these dynamic coffee bars have you covered from Americano to Desert Pale Ale.
Pan de muerto – in English, that's bread of the dead or, spookier yet, dead bread – is a traditional Mexican soft and sweet bun baked to commemorate Día de los Muertos on November 1 (All Souls Day) and November 2 (Day of the Dead). Both celebrations can be traced to pre-colonial times and were established to honor lost friends and family. Typically, the celebrations include an altar de muertos, or altar for the dead, that function as a guide for the muertos, or spirits, to come back and hang with the living for a day. Pan de muerto is typically shared on these altars as an offering. The delicious round loaf is usually decorated with strips of dough that resemble skeleton’s bones and sprinkled with sugar or sesame seeds. The taste is similar to a piece of plain sweet bread, but with a subtle orange flavor and a dash of cinnamon.
You can usually find the bread at Food City or Ranch Market during the last few weeks of October and the first week of November. But, if you prefer your pan with a little bit of soul, brush up on your Spanish and try one of these five authentic Mexican panaderías for all your dead bread needs. You and your dearly departed are both sure to love 'em.
When executive chef Javi Perez helped design Pomelo at The Orchard’s menu, he created dishes that were simple yet elegant. “When you read our menu, you know what you’re going to get and almost everything is made from scratch,” he says. The pan roasted wild salmon has quickly become popular with customers, but it also happens to be Perez’s favorite dish on the menu.
Even though there are many steps to follow when cooking the dish, Perez says it’s a great recipe for a home cook. “If you want to impress your friends, it takes a little time, but anyone can make this. Once plated, it looks like it came from a fine dining restaurant.”
As the rest of the country breaks out the pumpkin spice lattes and wool-lined leggings, we Arizonans are still basking in the last vestiges of the summer sun. But with the temperatures dropping any day now, and the bikini trend with them, now is the perfect time to try summer’s best desert: the ice cream sandwich. And these aren't your garden variety, freezer section sammies with humdrum vanilla between vaguely-chocolatey wafers we're talking 'bout...
For some, this is the most wonderful time of year. No, I’m not referring to the upcoming holidays. I’m talking about football season – a time to don our jerseys, gather 'round the TV to cheer on our favorite teams and, of course, chow down on finger foods. But this weekend, instead of tired pretzels and bland wings, impress your football fanatic friends who temp as foodies with this recipe for queso carnitas poppers from Anthony Serrano of El Palacio restaurant in Chandler.
“Everyone loves deep-fried (food) and everyone loves cheese,” he says. “It’s a winner.”
You can buy the salsa and carnitas at most Valley grocery stores, or make it at home, Serrano says. If you like your food on the spicy side, he suggests adding the optional jalapenos or another hot pepper.
But if you’re not ready tackle the recipe at home, the poppers will be available on El Palacio’s new menu debuting Oct. 31.
Some go for the naseau/adrenaline-inducing rides. Some go for the chance to win a massive Scooby Doo. Others go to pet the cows and llamas. Everyone goes for the food. The Arizona State Fair is in its first full week and crazy-food lovers won't be disappointed by this year's concessions offerings. There's the normal fare of funnel cakes and fry bread of course, but for the more daring, there's plenty to give your tastebuds their very own ride on the whirligig. Read on for a rundown of the sweetest, messiest and whackiest grub at the fair.
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.
As the Valley takes a collective breath of relief and Phoenicians start to venture out from their air-conditioned caves, chefs across town are rolling out fall menus loaded with hearty autumnal foods – gourds galore! The Thirsty Lion debuted six fall dishes in September, including this Grilled Shrimp & Butternut Squash Risotto.
Executive chef Keith Castro says the dish is great to prepare at home, depending on how much time you have. “Risotto is a labor of love,” he says. “The actual risotto part of the recipe takes the better part of an hour to do it correctly.”
Pringles Pumpkin Pie Spice potato chips: These limited edition crisps debuted in 2012, were quickly discontinued, and are now much sought-after (and probably very stale) on sites like eBay and amazon.com.
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