Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.
Calico Jack's Cantina blends Tex-Mex cuisine with an atmosphere of all-night dance parties and music-fueled celebrations. Murals of Mexican calaveras dot the yellow walls as diners sup on hearty meals of carnitas, burgers, tacos, and salsas and dips. Revelers crowd the floor to rhythmically move to tracks from a live DJ or step up on one of the two full-service bars for delivering raucous toasts or taking first place in a height contest.
Voted the Best Neighborhood Mexican restaurant in the West Valley by the Phoenix New Times in 2009 and 2011, Pedro’s Mexican Restaurant serves lavish portions of Mexican food made with authentic recipes. Crispy chimichangas and chicken burros were particular favorites, along with stuff quesadillas, which the Phoenix New Times called "pure hedonism."
La Perla Cafe is more than a restaurant—it's one man's American dream come true. Joe Pompa and his wife, Eva, both grew up in the Jerome-Clarkdale area of Arizona. As a young man, Joe worked in the copper mines before becoming a champion middleweight boxer. Thinking of their future, Eva asked him to leave his boxing career behind and study electronics, so Joe took correspondence courses and eventually earned his degree. He took a job with Goodyear Aerospace to provide for his family, but he couldn’t let go of his lifelong goal to become self-employed. Joe knew that between his business acumen and his wife Eva's cooking—which she first learned in her native town of Santa Rosalia in Chihuahua, Mexico—they could make a go of it.
In 1946, the pair moved to Glendale and opened La Perla Cafe. Close to 70 years later, the restaurant still serves the same subtly spiced food inspired by Mexico's Chihuahua region, making tortillas by hand daily. The walls are decorated with a colorful mosaic, scenic prints, and framed boxing posters from Joe's heyday. Green plants weave in and out of a yellow arch, unlike a certain fast-food chain's yellow arches, which are wrapped with hamburgers. On the weekends, mariachi bands bring the space to life and sing classics such as "México Lindo y Querido."
A 6.5-pound behemoth of a burrito can really only have one name: the Big Papi. At Papi Chulo's Mexican Grill & Cantina these giants of gastronomy, which were recently featured in Phoenix Magazine, are waiting to be conquered by challengers willing to dethrone current champion Stephanie Torres, a competitive eater who has appeared in the Nathan's Famous Women's Hot Dog Eating World Championship. On the regular menu, Papi Chulo's executive chef combines Mexican tradition with Sonoran familiarity to craft authentic Southwestern dishes with a down-home feel. The staff serves regular lunch specials, Mexican favorites such as chiles rellenos, and breakfast specialties including huevos rancheros and chorizo and eggs.
Inside the spacious dining room, imported Mexican furniture sits below exposed wooden beams bearing wrought-iron chandeliers ideal for illuminating a special meal or supporting the weight of a masked Zorro impersonator. Attended by a sunny wait staff, the bar slings specialty margaritas and happy-hour specials every day that patrons can enjoy indoors or on the outdoor patio in full view of Camelback Mountain. Papi Chulo's also hosts regular events including poker nights on Mondays and live comedy every Friday and Saturday night in the Speak Easy Lounge located inside the restaurant.
El Hefe combines the best of two worlds—the rhythmic dance tracks and drinks of a lively nightclub, and the meaty, peppery cuisine of Mexico and the American Southwest. Quesadillas filled with shredded chicken tinga and prime steak tortas pair perfectly with sports on flatscreen TVs or icy chelada cocktails. Revelers lounge in wraparound booths covered with funky floral prints and gold lamé, helping themselves to pints of beer from the tableside taps, which eliminate the long waits and intricate hand signals required to order at a noisy bar. And as diners chat, servers carry out rustic wooden trays bearing treasures of angus beef burgers topped with jalapeno marmalade, tacos filled with duck carnitas or pork al pastor, and Sonoran-style hot dogs wrapped in bacon and smothered in tomatillo avocado salsa.
Nighttime finds DJs spinning club music as lights swirl above the dance floor, bathing revelers in rhythmic beats and streaks of neon. Party guests toast potent house tequila cocktails or fishbowl glasses of beergarita--garnished with a dusting of salt and an upside-down bottle of beer.