The first European explorers set sail to find new, exotic spices to please their hungry monarchs, but all they discovered were heaps of inedible gold. Broaden your mouth's horizons with this Groupon.
$10 for $20 Worth of Mexican Cuisine and Drinks
Dishes include shrimp tacos with roasted-corn salsa and queso fresco ($7.50), red or green chicken enchiladas with Oaxaca chili-cheese sauce ($12), and a roasted-adobo-pork sandwich with cascabel salsa and spicy pineapple slaw ($10). See the full menu.
Valid Sunday–Thursday only.
Canteen Modern Tequila Bar
Whenever Luis Millan whips up one of his spicy pork tacos, tender enchiladas, or fresh salsas, he pretends he's cooking for his mother. The skilled chef—with years of international culinary training—told the Phoenix New Times, "cook everything like you would want to eat it or somebody you love would want to eat it." He infuses that passion into every dish at Canteen Modern Tequila Bar, drawing inspiration from his mother's specialties and the street food he enjoyed while growing up in Mexico; Millan's personal favorite is a slow-roasted-pork taco with fresh onions. Authentic eats and a lively atmosphere earned Canteen a spot on Phoenix Magazine's Best New Restaurants list.
As Millan mans the busy kitchen, the dining room buzzes with energy. Bartenders serve up shots of mezcals and blend margaritas from a selection of more than 100 blanco, reposado, and anejo tequilas. Inside, guests recline on cushy couches and armchairs under the glow of hanging flowery lanterns, while outside, strings of lights run across the two expansive patios and an outdoor bar. On weekend evenings, vibrant lights, lively music, and a crowded dance floor create the atmosphere of a dynamic fiesta or the coolest Bed Bath & Beyond of all time.
87% of 144 customers recommend
“Wish you weren't closing! Great food and ambiance!”
“Good restaurant, seemed really empty for the time of day. Too much staff walking around.”
“Need to work on the burgers...wasn't very good. Was over cooked and seemed like it was heated up from frozen.”