Restaurante Tenochtitlan takes its name from the capital of the ancient Aztec Empire, embracing more than eight centuries of history and tradition. Thick wooden timbers and earthy hues lend the dining room a rustic feel, and in the back of the house, chefs sizzle juicy slabs of carne asada and expertly seasoned spicy shrimp a la diabla. Diners bite into grilled-fish tacos, handmade tamales, or mega tortas stacked higher than the Leaning Tower of Tacos with baked pork, chorizo, and ham. Lighter alternatives include a chicken-and-pecan salad accented with avocado, or fresh garden vegetables tucked into a honey-wheat tortilla. In warmer months, diners can sip an icy margarita beneath strings of colorful lights on the restaurant's patio.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
First things first: it's pronounced "fab," as in fabulous. FAABE's founder, Kenya Posley, created the name for her inventive bakery by combining the initials of her children, who serve as her personal inspiration and presumably really like cupcakes. It's not the only familial influence on the bakery, as Posley was inspired by the treats her mother and grandmother would make while she was growing up. Though her gourmet treats are based on the classic creations she feasted on as a child, she also adds her own notes of sophistication. Flavors rotate daily, and creative specials regularly pop up, but some standbys include banana pudding, cookies and cream, turtle, and sweet potato. Posley also bakes custom creations for special events, themed cupcakes for holidays, and full-size cakes for those opposed to cups.