Three BitesThree Bites: Elevated Pastrami Sandwiches
Marilyn HawkesJanuary 11, 2022
Valley chefs elevate a deli favorite with Wagyu beef and other rarified cuts.
RecipesRecipe Friday: Miracle Mile Deli Pastrami Hash
Marilyn HawkesNovember 10, 2017
Josh Garcia, vice president of the family-owned Miracle Mile Deli in Central Phoenix, settles an age-old deli debate: Is corned beef more popular than pastrami? Pastrami wins by a lot, Garcia says. “We sell over 5,000 pounds of pastrami a month.”
But for the record, Miracle Mile also sells anywhere from 3,000-3,500 pounds of corned beef each month, which is not exactly small potatoes. And speaking of potatoes, Garcia has graciously shared the restaurant’s number one breakfast item: pastrami hash loaded with red potatoes.
Garcia likes the eggs to be cooked over medium because “they get a little crisp around the edge” and add texture to the dish. Most restaurants offer corn beef hash, but Garcia thinks Miracle Mile is the only restaurant locally to offer a pastrami hash. “It’s really phenomenal.”