February Team Picks: Classic Arizona

Lauren LoftusFebruary 2018
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adovadaribs losdosmolinos

 

Craig Outhier, editor-in-chief
“The adovada ribs at Los Dos Molinos. Technically a New Mexican dish, but they were the first thing I ate when I moved here. And they’re so wonderful. So when someone visits from out of town and wants ‘a real Arizona’ meal, I make them order the ribs and propagate the fiction.”

 

 

tamales Los Jarritos

 

Leah LeMoine, managing editor
“Besides the gringo-ized versions of Mexican food my first-generation Arizonan mom makes (barbecue chicken chimichangas with cheddar cheese FTW), I love the beef and potato tacos and tamales at Los Jarritos in my birth town Tucson. My mom went to high school with the owners’ kids.”

 

 

PricklyPearMargarita ElChorro

 

Lauren Loftus, associate editor
“Prickly pear margaritas are to Arizona what dirty martinis are to New York, at least in my estimation. The best was made by the original Gallo Blanco in the Clarendon Hotel but, sadly, is no longer on the menu at its new location (bring it back, guys!). I’ve heard you can get one at El Chorro, which you can sip amid classic Phoenician ambiance on their gorgeous patio.”
Follow on Twitter: @thelaurenloftus

 

 

chimichanga macayos

 

Mirelle Inglefield, art director
“Something about a chimichanga says ‘Arizona,’ to me. Supposedly, it was invented here – arguably by Woody Johnson of Macayo’s or Monica Flin at El Charro Café in Tucson. I’ll take one from either of them. Or Someburros or Carolina’s or La Piñata… They are all fried deliciousness and I want one now, please!”
Follow on Twitter: @MirelleMeow

 

 

chimichanga someburros

 

Angelina Aragon, associate art director
“Love the chimi from Someburros, with sour cream, rice and beans. It is a new addiction since working at PHOENIX magazine. I can only treat myself during the week because I live far away. They need a location on the west side of Phoenix. Hint, hint.”
Follow on Twitter: @absolutely_ange

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