With pages full of flavors traditional to Mexico City, Cancun, Cabo San Lucas, and Cozumel, the menu at Haciendas Mexican Grill is like an atlas of Mexican cuisine. Guests can taste the classic Mayan influence on the nation’s dishes with the cochinita pibil, a cut of pork that slowly marinates in a stew of achiote, orange juice, and banana leaves, or revel in the country's knack for sauces with the dark-brown dressing of the pollo con mole. The chefs also take slight liberties with the dishes, infusing the chocolate fondue with ancho chiles and transforming the humble hamburger with oaxaca cheese and chipotle mayo. To honor Mexico's extensive coastlines, the chefs drench jumbo prawns, stuffed salmon filets, and lobster ravioli in spicy cream sauces.
Outside the dining room, guests can experience Mexican culture with specialty margaritas, tap and bottled beers, and other libations in the restaurant’s three bars. Like an interstellar pub crawl, each bar features a different atmosphere: one sports a scenic view of the mountains, another buzzes with a row of LED TVs, and an outside patio grants fresh air and warm sun ideal for a round of icy beverages.
Shannon Mullins vividly recalls the rare occasions when her parents let her order a shirley temple with dinner, as well as rejoicing in their syrupy sweetness. The inveterate baker now pays homage to her favorite childhood treat with her signature shirley temple cupcake, a lemon-lime cake garnished with tufts of grenadine frosting and a maraschino cherry. Her other cupcakes may inspire similar nostalgia for childhood treats: think snickerdoodle cake with honey-cinnamon frosting or chocolate cake with Oreos. Though her treats may appear simple, Ms. Mullins chooses her ingredients carefully. She whips all her buttercream and cream-cheese frostings from scratch and peruses the Scottsdale farmers market weekly for fresh produce in lieu of using artificial flavors. In addition to cupcakes, she also sells fresh-fruit tarts, gluten-free brownies, and cream puffs.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company's product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
Blended drinks dominate the menu, with options including fruit refreshers?made with naturally hydrating, electrolytic coconut water?and pre-boosted smoothies that can fill nutritional gaps with infusions of protein, immunity boosters, or antioxidants that neutralize accidentally swallowed pool water. The drink list also includes organic house-blend coffee and Talbot Teas, including Paris Breakfast and SOHO Earl.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
The brains behind Butter & Me Bakeshop is a self-taught baker who blends organic ingredients, fresh fruits, and high quality chocolate into flavorful, customized treats. Her menu of decadent desserts and savory bites changes seasonally to incorporate whatever seasonal ingredients are at their freshest; past offerings have included cranberry-orange hand pies, pumpkin whoopee pies, and spinach, potato, and rosemary quiche. Classic favorites such as muffins, cookies, scones, and cupcakes are available every day, as well as custom creations to suit any occasion or theme, even craft gluten-free treats upon request. Personalized treats can include everything from wedding cakes or cupcakes to sugar cookies, dessert bars, corporate gifts, or whimsical pies baked in a jar or overturned top hat.
If Pizza Re?s signature pizza, Sweet Jalapeno Fig, is any indication, the chefs like to have fun with their New York-style pies. They cover this one in jalapeno jam, figs (of course), feta cheese, caramelized onions, spinach, pine nuts, and sea salt?but it's not their only unique creation. Another exclusive pizza, the White Clam, features minced clams, garlic sauce, and mozzarella cheese. The rest of the specialty pies are more traditionally inspired. There's a lasagna pie, a chicken pesto pie, and Da Works, a topping-heavy pizza with pepperoni, sausage, and veggies.
Other meals have no crust involved. Pizza bowls, for example, consist of a tin dish filled with pizza fixings and topped with a gooey blanket of cheese. Homemade marinara sauce lends flavor to pasta plates, and the garlic knots are all made in-house, rather than outsourced from retired sailors.
There’s an Irish legend that insists the best cure for a hangover is to simply bury yourself up to the neck in moist, cold river sand. Luckily, Scottsdale isn’t Ireland. Instead of chilly rivers, Scottsdale has Daily Dose, home of the “Best Hangover Breakfast”, according to the Phoenix New Times. The winning meal, fittingly named the Hangover Sandwich, buries a fried egg under a generous amount of applewood-smoked bacon, turkey sausage, caramelized jalapeños, onions, and melted cheddar. A final drizzle of spicy harissa oil adds a touch of heat. Yet, even customers who aren't reeling after a night of drinks can find something to love at Daily Dose. The breakfast menu alone (served every day until 4 p.m.) offers seven kinds of eggs benedict, nearly a dozen omelets, and pancakes and french toast dressed up with chocolate-covered strawberries, cinnamon-apple crunch, or caramelized pecans. The kitchen trades in sweet for spicy during lunch and dinner service via flatbreads, sandwiches, and burgers that mirror the local cuisine, including an ancho chili reuben and The Gladiator burger, which features a 10-ounce patty slathered in caramelized jalapenos and onions, peppered bacon, and whatever three cheeses have survived the morning's dairy-wrestling match.