Valley meat maestros make their barbecue gear available to the masses.
Barbecue, as a cuisine and a philosophy, is one of the most divisive culinary topics in America. The sauce debate alone inspires fierce battles. Even when barbecue aficionados agree on something – ribs: good – there’s still room for dissension.
Fire up a summer stogie at these varied Valley tobacco lounges.
Mark Twain declared if cigars weren’t allowed in heaven, he’d refuse to go. Albert Einstein believed that cigar smoking contributed to calm and objective judgment in human affairs. And Sigmund Freud’s tobacco-based oral fixations were legendary.
You’ve come a long way, bebÉ. From old-school chimis to Mod-Mex burritos, we present this head-to-tail guide to the Valley’s favorite sort-of-foreign cuisine.
The Chile Whisperer
Are you a Mexican food fan with a DIY streak? Elote Cafe chef Jeff Smedstad shares his favorite recipes for sublime Mexican cuisine.
In his early 20s, Jeff Smedstad roamed interior Mexico, falling in love with the cuisine and the people after attending Scottsdale Culinary School, he opened Los Sombreros with then-wife Azucena Tovar in 1994.
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