March is National Sauce Month! What are your favorite saucy local dishes?
“I learned the Gen Z slang ‘stan’ the other day… so let me say I totally stan the beet sauce at Casa Carazón. Technically a mole rosa, it originated in a Catholic convent in Central Mexico as a smooth, faintly sweet sauce for pasta and such. Casa Carazón puts it on their enchiladas, and it’s insanely good.”
— Craig Outhier, editor
“I agree with Craig, that beet mole is delicious! Speaking of beets, I love the beet crema on the Brussels sprouts nachos at Diego Pops. I’m also obsessed with the ponzu and marmalade that combine to make the sauce for the walu walu at Uchi, and the saucy khao soi at Kembara.”
— Leah LeMoine, managing editor
“I’m definitely a green sauce kinda gal. I love the pesto at The Main Ingredient, the mint chutney from Namaste Indian Restaurant and Blue Hound Kitchen & Cocktails’ house-made English pea purée. I’m still on the hunt for my favorite salsa verde.”
— Madison Rutherford, associate editor
“The big blast of scrumptious, spicy sauce that submerges the tortas ahogadas at Tortas Ahogadas George in Tolleson is probably the tastiest sauce I’ve tried in the past year. The torta is made with crusty bread that won’t get soggy in the short time it takes to scarf it.”
— Mirelle Inglefield, art director
“The red enchilada sauce from GADZOOKS Enchiladas & Soup! I love getting the chicken enchiladas with lots of sauce, topped with an over easy egg. I can’t forget the curry sauce from Taj Mahal in Old Town Scottsdale. I always get the chicken curry there, and I never regret it. Chef’s kiss!”
— Angelina Aragon, managing art director
