If you love Mexican food, head for Scottsdale. This winter, Scottsdale is turning up the heat with the addition of two Mexican culinary concepts headed by chefs whose reputations precede them.
Usher in Iron Chef Jose Garces, whose downtown Scottsdale restaurant, Distrito, opened at The Saguaro in December 2011. The expansive menu of small plates draws on the bold flavors of Mexico City, paying special attention to Mexican Barbacoa, or barbecue. Bite into mouthwatering slow roasted meats such as Suadero en Adobo, black angus beef brisket, dry adobo rub; Costillas, Berkshire pork spare ribs, chipotle-cider mustard bbq; and Pollo a la Brasa, Yucatan-style rotisserie chicken, orange-guajillo glaze. Sip on more than 100 varieties of tequila from The Margarita Bar while watching staff prepare house-made tortillas and guacamole at Distrito’s made-to-order station. And coming soon, sit at the outdoor “patio kitchen” to savor the smell of the custom smoke pit and grill, where staff will prepare pork, brisket, lamb chops and chicken in front of guests.
If you’re in the mood for traditional Mexican fare with a twist, check out South Bridge’s newest tenant – Barrio Queen Tequileria– which opened in late December 2011. At the helm of the restaurant is the highly acclaimed Chef Silvana Salcido Esparza, who also spearheads Barrio Cafe, another delectable Mexican restaurant in Phoenix. Open for lunch, dinner and late dinner, Barrio Queen Tequileria offers all of your traditional favorites, such as tacos and tortas, and a few twists. There’s a panaderia (bakery) inside the restaurant featuring savory eats such as Mexican bread, pastries, empanadas, Mexican ice cream and Mexican candy. Also on the menu: tequila. With more than 350 varieties, you’ll want to try a few as you fill up at one of downtown Scottsdale’s newest hotspots. Sit on the outdoor patio and utilize the restaurant’s walk-up window or step inside to check out local artwork and murals by artists such as Angel Diaz, Thomas “Breeze” Marcus and Lalo Cota while taste testing more than 50 varieties of tacos and myriad other entrees.
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