The culinary team at Los Gringos Locos designs intricate hunger-conquering strategies on a menu brimming with savory Mexican cuisine. Ameliorate food deficits with a house specialty dish, such as the slowly grilled pork carnitas ($11.48) or the steak ranchero ($11.93), a collection of cubed sirloin sautéed with tomatoes, jalapenos, red and green peppers, and onions. A duo of green chile peppers ($10.56) ensconced in cheese, grilled egg batter, and sauce precludes spells of cuisine boredom and can be paired with a margarita or Mexican beer. Los Gringos Locos also serves up an appetite-revving roster of soups, salads, and ala carte items.
Heaping portions of Sonoran-style Mexican food whisk palates away to the plains of Northern Mexico at Someburros, a quick-service restaurant renowned for its authentic family recipes and from-scratch preparations. The menu's house specialties exemplify the care and culinary ingenuity honed over three generations of Vasquez family cooking, as the restaurant has evolved from its early days as a small South Phoenix takeout. The house-made salsa adds a piquant accoutrement to the pollo fundido’s jalapeño cream cheese–topped tortilla, coaxing out its marinated chunks of chicken breast with the toasty warmth of fiery spice. The restaurant’s eponymous burros pack soft tortillas with beans, melty cheese, and meats such as green chili beef or grilled carne asada. Cascades of 32-ounce soda, lemonade, or iced tea capably relieve tongues tingling from spices or licking lightning-flavored stamps.
The authentic offerings hat-dancing across Blue Burrito's menu marinate expectations in garlic and grill them into delicious oblivion (menus vary slightly by location). Appetize yourself with the complex complexion of a Mexican fajita pizza (double-layered tortilla pizza with grilled chicken or steak, pico de gallo, grilled peppers and onions, and melted cheese, $9.95), before boldly moving on to a specialty such as the two flautas and a taco platter, which comes chained to sides of Mexican rice, black or pinto beans, guacamole, sour cream, cheese, and tomato ($7.25).
Arriba's team culls chilies grown in Hatch, New Mexico to assemble made-from-scratch New Mexican fare depicted on an extensive menu. Culinary tourists can take a trip to the border via the White Sands chimichanga plate—covered by a unity of spicy ground beef, green chili, and chicken guisado ($11.59)—or by way of the machaca green-corn tamales, which brandish machaca beef and a crown of green sauce ($10.99). Entrees typically come chaperoned by beans and rice, for a meal more multifaceted than a swiss-army knife glued to a smartphone. Dishes range in spiciness from “snappy” to “meltdown,” but can be prepared by mild by request, with the Santa Fe fajita salad ($11.99) falling in the former category and the eight-ounce steak Tampico ($17.99) dwelling in the latter category. Diners can also satiate smaller appetites with individual tamales or tostadas from the à la carte menu.
When you spend 25 years doing one job, you'd better love it. Luckily for LuLu's Taco Shop owners Lulu and Israel Aviles, making the traditional Guadalajaran cuisine of their homeland has always been a labor of love. The duo begins with Mexican recipes passed down through generations and then incorporates Arizona's Tex-Mex influence to create a menu that mixes old with new for breakfast, lunch, and dinner.
Tacos begin with hand-crafted flour and corn tortillas. Once the tortillas are hot and pressed, staff then fill them with meat or seafood cooked in house-made marinades. Dishes can be prepared in the Mexican fashion?topped with cilantro and onions?or Arizona-style with fire sauce, cheese, and guacamole. Either way, the flavors stay true to the Guadalajara region, as the shop sources its spices and seasonings directly from Mexico. LuLu's even imports Mexican beers to round out the taqueria experience, with margaritas available to get parties started or put out party-related fires.