The stretch of 16th Street in Phoenix known as Calle 16 is a community-built nexus of local art, cuisine and culture, anchored by Mexican restaurants like Casa Corazón and its new sibling, Casa 16. The classy, casual eatery is lauded for its hearty, scratch-made cuisine featuring the tradition, soul and flavor of Southern Mexico. Casa 16 will be serving its tender, tangy cochinita pibil at PHOENIX magazine’s annual Best of the Valley Party. Ahead of the event on Saturday, October 18, we caught up with owner Javier Verdugo to chat about authenticity, community and Mexican comfort food.
Purchase tickets to the 2025 Best of the Valley Party here.
Can you tell me about the cochinita pibil that you’re serving at the BOV Party? What makes the dish special?
Cochinita pibil is slow-roasted pork marinated in our house-made achiote mix. The meat is placed on banana leaves when cooking, honoring the traditional method that gives this dish its signature flavor.
What does being a BOV winner mean for you and your business?
Being a Best of the Valley winner is a huge honor for us. It means that our community recognizes the heart and soul we put into every dish – especially the traditional recipes we grew up with.
What is your favorite dish at Casa 16? Why?
My favorite dish at Casa 16 is the enchiladas suizas because they’re made from scratch with fresh ingredients. Their authentic preparation and rich, comforting flavor make every bite creamy and irresistible.
What else would you like people to know about Casa 16?
At Casa 16, we’re proud to be a family-owned, locally rooted restaurant, sharing our love for authentic Mexican cuisine. Our name reflects the bond between our sister restaurant, Casa Corazón, and the neighborhood we’ve been part of for decades, honoring the progress along 16th Street. We can’t wait to welcome you and share a meal with you soon!
