Food We Drive For

Editorial StaffJanuary 1, 2017
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The PHOENIX magazine editors’ and art directors’ “Destination Dishes”:

Editor-in-Chief Craig Outhier: Beet Risotto at Coppa Cafe in Flagstaff
“The beet risotto at Coppa Cafe in Flagstaff made risotto come alive for me in ways that previous encounters with the august Italian rice dish did not. I would drive for it. I would fly for it.”

Managing Editor Leah LeMoine: Beef and Potato Tacos at Los Jarritos in Tucson
“My family has been going to Los Jarritos since my mom was in high school and we’re always greeted warmly when we walk into the little hole-in-the-wall joint. Everything tastes like homemade Mexican cooking because it is, and you can’t go wrong with whatever you order. My favorite tacos are stuffed with shredded beef and tender potatoes, served with rice and beans. Add a tamale and it’s my hometown on a plate.”

and Ravioli Salad at Pizzeria Bocce in Cottonwood
“Ravioli instead of croutons? Yes, please. This salad is a quirky pasta lover’s paradise, with pockets of cheesy pasta nestled on a bed of greens, pancetta, provolone, and pine nuts and drizzled with a creamy pesto dressing.”

Associate Editor Lauren Loftus: Buffalo Chicken Pizza at Fratelli Pizza in Flagstaff
“Pizzicletta may get all the snaps in this ‘za-saturated city, but Fratelli is where it’s at for greasy, college-kid-on-a-budget, gooey goodness. If you’re a wing fan, the Buffalo chicken pizza will become your dream slice, with lip-warming Buffalo sauce instead of marinara, mozzarella, green chile, chicken and blue cheese crumbles served with ranch for dunking. They also have Mother Road beer on tap, so really this place is basically heaven.”

and Cherry Pie at Rock Springs Cafe in Rock Springs “Conveniently located on the I-17 where the two-lane highway out of the Phoenix metropolis inevitably gets jammed with weekenders, Rock Springs Cafe is the best place (read: the only place) to get classic diner food fuel for your drive north. But IMO, skip the burgers and go right for the pie; cherry pie with crumble topping to be specific. I pride myself on being an excellent pie-maker (and eater) and I’ve never had better. You don’t even need ice cream.

Art Director Mirelle Inglefield: Vegetarian Classic Bean Burro at El Charro Cafe in Tucson
“I love the generous size, which almost dangles from the plate, the oozing queso, the seasoning of the frijoles refritos, and ordering it chimichanga-style for an added crunchy outer texture.”

Associate Art Director Angelina Aragon: Drinks at Peixoto Coffee in Chandler
“Anything from Peixoto Coffee is worth the drive to Chandler. I love everything about this place: the coffee, the cold brew, the treats, the place, the people… Most of all I love Julia (Peixoto Peters) and Jeff (Peters), the owners of this lovely place.”


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