Jalapeño Inferno, Scottsdale

Even after more than 15 years at the helm of Jalapeño Inferno, Terry and Laura Craig still make sure every item on the Sonoran-influenced menu is built from scratch, beginning with the chips and salsa that kick off each meal. They tuck locally made chorizo into street tacos and fill enchiladas with shrimp first marinated and sautéed with lime juice and pico de gallo. A special Jalapeño Lite selection on the menu swaps out tortillas for lettuce wraps and roasts rather than fries chile rellenos. Guests can warm up their insides as much as their outsides by catching some rays on the patio while digging into one of the extra-spicy chicken dishes flavored with secret Inferno sauces.