From Our Editors
Carlos O’Brien’s began in 1978 as one restaurant in a Phoenix strip mall, but the popularity of its generously portioned Mexican comfort foods steadily garnered a loyal following and allowed the owners to expand to three full-service locations. All three restaurants exercise the same dedication to creating hearty entrees from beyond the border, browning the edges of veggies in trans-fat-free oil and grilling meats over a pile of smoldering habanero peppers. Meals include overstuffed chimichangas with machaca beef and sizzling fajitas with seasoned pork. The chefs’ silken guacamole and savory enchilada sauces add extra layers of homey flavor.
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