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.
Comfortably nestled in the shadows of the San Tan Mountains, owner Perry Rea and his family coax silken oils out of the olives they grow in their own groves. After more than 10 years of experiments, they finally settled on planting a few more than 16 distinct varietals, which thrive in the otherwise unforgiving Arizona deserts. Extending thoughtful care to each harvest, they avoid using any pesticides or genetically modified trees, employ water-conserving drip irrigation, and hand-pluck their olives at the peak of ripeness. Within 24 hours of picking, the staff then presses the crop in order to extract oils that taste as fresh as honey taken directly from a bee's pantry.
The fresh oils line the shelves of the mill's marketplace alongside imported wines and locally made goods. In addition to gourmet food items, the store stocks an extensive collection of Italian ceramics, works by local painters, and bath-and-body products infused with extra-virgin olive oil.
Queen Creek Olive Mill's oils also appear on the menu of del Piero, the facility's Tuscan-inspired bistro. Based on the Rea family's own recipes, each entree incorporates organic ingredients whenever possible, including locally sourced meats and herbs from the organic garden.
Blue Adobe's History Hub experience combines entertaining stories about the Southwest's history with three-course dinners and other tasty Mexican treats. The History Hub first provides patrons with a history show and lunch at Blue Adobe event center, where customers catch a live-action reenactment of western history events with a historic enchilada and taco bar serving as a backdrop. Next, guests pile into a horse-drawn wagon for a tour of 15 registered historic structures, which are described in a 30-minute audio tour that never once uses the word manticore. After a wine tasting at Windmill Winery, daytrippers round off their adventure by visiting the L&B Inn for a dinner of anything from the menu, including fajitas with chicken or beef and fresh veggies, or chili con carne with unlimited tortillas.
Although they rely heavily on culinary traditions from across the Pacific, the chefs at Sushi Creek also draw inspiration from regional ingredients as they hand-forge a lineup of traditional and signature rolls. Beyond the confines of the sushi bar, they man grill tops in the kitchen, searing marinated slices of chicken or salmon and layering a half-pound patty of beef, ground turkey, or black bean onto their burgers.
Illuminated by a combination of dangling pendant lights and sconces, the dining room's vibrantly orange and yellow walls sport a number of nautically inspired influences, including a ship's wooden steering wheel and a submarine's snorkel tube.