Korean Nopalitos (Cactus) Tacos crispy tacos, cactus, onion, cashew, turmeric sauce; menu changes daily (call for availability); looks good
Meet-Free Carne Asada Plate "carnitas"...jackfruit broken up, seasoned, cooked to look like pan-fried pulled pork (and it does!) w/ sides (Guy got eggplant chicharrons, soy/tofu chorizo); so good that Guy called his mom on the air; note: menu changes daily (call for availability); looks good!
Gulas (Bosnian-Style Goulash) beef cut into squares, cooked in salt, pepper, red bell peppers, olive oil, parsley; served w/ homemade white butter rice, fresh homemade bread & cabbage salad; looks good
award-winning modern Mexican & Southwestern restaurant overlooking the scenic Red Rocks of Sedona; James Beard Award Semi-Finalist-Best Chef: Southwest (2017); long lines...even an hour before opening
Booze Burger 2 beef patties beer battered & fried, smothered w/ a green chili/vodka/bacon cream sauce; topped off w/ smoked fresno chilis pickled in whiskey; looks good
Country Fried Burger burger country fried, smothered in gravy w/ crispy fried; looks good
Relleno Burger deep fried beef patties breaded in Lucky Charms, brown sugar slow roasted carnitas, chipotle slaw, smoked mozzarella, pico de gallo & poblano chili
opened in 2011; offering milkshakes plus traditional & creative specialty burgers; "fresh ingredients, unique food, and above all high quality" (from its website); Other Recipes: Green Chili, Bacon and Vodka Cream Sauce
Spinach Dip Calzone creamy spinach & artichoke dip w/ baked chicken & house roasted green chilies; looks good
The Tailored Tony house interpretation of the Sloppy Joe; San Rafael Local Organic Beef in marinara, roasted red peppers, basil & provolone served on house organic focaccia; looks good
Arroz Con Pollo traditional blend of chicken & rice, with seasoned tomato sauce, capers, olives, celery, onions, red bell peppers, carrots, peas, & cilantro; looks good
Cubana Empanada pernil, ham, mozzarella, & dill pickle
"The Bumblebee" Sandwich fried chicken breast on a homemade biscuit w/ house beer mustard, local honey & bread & butter pickle slices; "it zings!" -Monti Carlo
opened in 2007; market, bakery & restaurant serving authentic Italian where they bake their own bread & make their own prosciutto; Other Recipes: Penne Strascicate
Chiles en Nogada chef's iconic dish; roasted poblano pepper filled w/ chicken, apple, pear, dried apricot & pecans, in a almond cream sauce & "finished w/ the colors of the (Mexican) flag" (cilantro, queso fresco & pomegranate seeds
Cochinita Pibil Yucatan-style pulled pork; pork marinated in achiote & sour orange, wrapped in a banana leaf & slow-roasted over night; topped w/ pickled red onion & Yucantan-style pico de gallo; "I have had the 'last meal' on Triple-D so many times, but I've got to tell you without doubt that is one of the best"-Guy Fieri; looks good
est. 2002; serving Mexican cuisine and carrying 250 tequilas; "three colorful dining rooms and bar make up this engagingly funky place whose menu pictures a red-faced bandito who looks as if he's waited too long for his food" (from its website)
Sonoran Hot Dog bacon-wrapped hot dog, beans, mustard-infused grilled onions, fresh onions & tomatoes, mayo, mustard & jalapeno sauce served in local over-sized hot dog bun
#41 (101 Tastiest Places to Chowdown); est. 1990; combo/fusion of Chinese & Mexican; started as a 1000-sq-ft, 16-seat "hole-in-the-wall" that expanded to 5000-sq-ft w/ 150 seats; another location in Chandler, AZ
