Category: United States

ArizonaBarbecueRating: GoodUnited States

Honey Bear’s Barbecue – Phoenix, Arizona

Gil Garduno2:40 PM

Depending on the type of egg, the minimum temperature for frying an egg has been measured to be 144-158F.  That’s only a few degrees from the ideal “low and slow” temperature of smoking meats–225°F to 250°F. On scorching summer days in Phoenix, television news shows perennially traumatize visitors and tourists by frying an egg on the city’s sidewalks. It would really traumatize viewers if a pitmaster was shown manipulating the low-and-slow smoke emanating from post oak embers on a sidewalk to barbecue a brisket. In the first decade of the new millennium, frequent business trips brought me to the Valley of The Sun.  At that time, there was a serious dearth of good barbecue restaurants in the Albuquerque metropolitan area.  Among the very few was The Smokehouse Barbecue Restaurant where me and my Intel friends and colleagues practically lived.  Incomparable pitmaster Gary West kept us very well fed (particularly on Wednesdays when the amazing smoked burger was featured fare).  The Smokehouse was like an oasis in a culinary desert.  Business trips to the Phoenix area gave us an opportunity to explore smoked meats and discover very good barbecue away from the Land of Enchantment. Among our very favorite was Honey…

ArizonaAsianDiners Drive-Ins and DivesThaiUnited States

The Wild Thaiger – Phoenix, Arizona

Gil Garduno12:01 AM

Wild Thaiger, burning bright In the Phoenix desert night, What immortal hand or eye Could frame thy fiery beef Panang curry? I’m no William Blake, but my inaugural visit to Wild Thaiger in Phoenix, Arizona inspired me to wax poetic.  It would be peurile of me to pen an unctuous description of Chef-Owner Olashawn Hasadinratana-Weaver (Ola for short) that might have included the terms “cougar” or “tigress.”   Chef Ola is a serious, self-taught chef who learned the art of cooking from her family’s rich Thai culinary traditions and honed her skills hands-on in the restaurant industry.  To view her as something other than that is to diminish her talents.  She may be a vibrant, energetic and very attractive celebrity chef, but there’s so much more to her than that. The culinary world witnessed Chef Ola’s culinary talents as well as her vivaciousness during a 2014 visit by gliteratti Guy Fieri and the Food Network’s “Diners, Drive-Ins and Dives” crew. His initial visit was featured in the season 22 episode “Globe Tasting” which originally aired in 2015. During this visit, he highlighted such signature dishes as pork and crab dumplings known as “Dragon Eggz” and the Mu Yang marinated pork skewers.…

ArizonaRating: N/R (Not Rated)SeafoodSushiUnited States

Bluewater Grill – Phoenix, Arizona

Gil Garduno12:24 AM

Rodney Dangerfield, the legendary king of “no respect” comedy, had some hilarious and classic one-liners about seafood and fish.  For example, he lamented that “Some seafood restaurants lack originality and have the same signs. These signs often say, ‘The fish you eat today slept last night in some bay.’ When ordering fish, the only concern is how it is prepared. Where the fish slept or who it slept with makes no difference. A fish might taste better if it was morally bad.” Long-suffering readers have endured ad-nauseum missives about me having grown up in land-locked New Mexico before advances in transportation and refrigeration made fresh seafood available to the masses.  We didn’t even have Rodney Dangerfield’s “morally bad” fish.  For me and my siblings, “seafood” was Mrs. Paul’s fish sticks and Gorton’s breaded shrimp.  Sure, my dad and Grandpa Max introduced me and my brothers to Northern New Mexican rivers teeming with German brown trout, cutthroat trout and rainbow trout, but that hardly qualifies as “seafood.”  Worse, the one of us who caught the least amount of fish had to clean everyone else’s fish.  Almost invariably that was me. Obviously, the Duke City and landlocked New Mexico are at a disadvantage…

ArizonaBurgersRating: N/R (Not Rated)United States

Original Hamburger Works – Phoenix, Arizona

Gil Garduno9:31 AM

“When in Phoenix, do as Phoenicians do.”  If that means staying in air conditioned confines during the summer, we’re doing it.  If that means sticking with local culinary fare, not so much.  Blame that on “Only in Arizona,” a travel and lifestyle publication from the good folks who bring us “Only In Your State.”  A recent edition of Only in Arizona celebrated a “Phoenix Burger Joint” that “Has Cooked Over Real Mesquite for 40 Years.”  As if mesquite grilled burgers aren’t enticing enough, the article boldly declared “The green chile cheeseburger, with jalapeño cheese and a grilled green chile on top, is the one that converts first-timers into regulars.   Hmm, a green chile cheeseburger in Arizona that might actually be pretty good; it just hasn’t been my experience. Admittedly, I’ve only had fewer than a handful of green chile cheeseburgers in the Grand Canyon State.  Any memorability they have can be attributed to how mediocre (or worse) they’ve been.  Arizona would never be able to entice savvy staycators and Hatch familiar visitors to the “Arizona Green Chile Cheeseburger Trail.”  That doesn’t mean they shouldn’t try.  They might first want to spend some time on New Mexico’s trail to see how…

ArizonaPizzaRating: N/R (Not Rated)United States

Bill’s Pizza – Prescott, Arizona

Gil Garduno12:02 AM

According to the city’s Chamber of Commerce, “Prescott, Arizona is a highly popular and nationally recognized retirement destination. Known as “Everybody’s Hometown,” it appeals to active adults and seniors looking for natural beauty, a relaxed lifestyle, and a strong sense of community.”  Prescott isn’t only popular among retirement-age personnel.  Many of my former colleagues at Intel Corporation in Chandler and Ocotillo (Phoenix suburbs) bought second homes in the Prescott area, not necessarily for retirement but to have an relatively nearby escape destination that is somewhat cooler than The Valley of the Sun’s triple-digit summer temperatures. Prescott was founded in 1864 to serve as the original capital of the newly established Arizona Territory. Today, it offers a unique blend of historic charm and modern convenience. While it is famous for its preserved 19th-century architecture, Western heritage, and walkable downtown—like the historic Whiskey Row and Courthouse Square—it serves as a thoroughly modern regional hub for central Arizona. Prescott is also known as “Arizona’s Christmas City.” The town, particularly the historic downtown and Courthouse Plaza, comes alive with over a million LED lights, a large gingerbread village, and a month-long celebration featuring parades, live music, and a unique New Year’s Eve event. The…

ArizonaCoffeeRating: OutstandingUnited States

Late For The Train – Flagstaff, Arizona

Gil Garduno12:01 AM

“The powers of a man’s mind are directly proportioned to the quantity of coffee he drinks.” ~Sir James Mackintosh Dr. Steve Spence, my friend and former colleague at the University of New Mexico, probably drank more coffee than anyone I’ve ever known.  Walk by his office at any time of day and you’ll hear the melodic, soothing sounds of his electric coffee grinder pulverizing roasted coffee beans into freshly ground coffee ready to be enjoyed.   He grinds fresh before every brew and believes pre-ground (bagged) coffee is an instrument of torture.   Unlike the rest of us who drink barrelfuls of coffee, he does not show or seem to feel outward worry, anger, or excitement. His calm, almost Vulcan-like demeanor exemplifies a composed, steady, and tranquil outward appearance, even in high-pressure or unusual situations.  His calmness belies the stereotypical high-strung, high-stress stereotype associated with javaphile junkies. Admittedly I’m is a relative neophyte to the lure of the coffee sirens (and I’m not nearly as sedate as Dr. Spence). Only in the past fifteen years or so have I rekindled my appreciation and love for the nuanced depth of flavors conferred by this stimulating and satisfying elixir. Few things in life have…

ArizonaRating: ExcellentSouthwesternUnited States

The Turquoise Room – Winslow, Arizona

Gil Garduno4:39 AM

The concept of “fast food” had a far different connotation during the Southwest’s Frontier days than it does today. This is especially true if one traveled via railroad through hundreds of miles of desolate, open country. In the more densely populated and genteel east there were often several cities between most destinations. This allowed for frequent rest and refreshment stops. Passengers rode in relative comfort in Pullman cars with dining cars. In the wide open west, only twenty minutes were allowed during each of the infrequent stops. Further, the food was as miserable as the travel conditions. According to Keith L. Bryant’s History of the Atchison, Topeka and Santa Fe Railway, “meat was greasy and usually fried, beans were canned, bacon rancid and coffee was fresh once a week.” No doubt it was gastronomic distress that prompted the following ditty documented on the book Hear the Lonesome Whistle Blow by Dee Brown: “The tea tasted as though it was made from the leaves of sagebrush. The biscuit was made without soda, but with plenty of alkali, harmonizing with the great quantity of alkali dust we had already swallowed.” One man, an English emigrant named Fred Harvey was determined to change…

ArizonaDog FriendlyHot DogsMexicanRating: ExcellentSandwichUnited States

El Guero Canelo – Tucson, Arizona

Gil Garduno8:48 PM

If asked to participate in a word association exercise, any well-traveled foodie undergoing psychoanalysis would find it easy to name the first food that comes to mind when a city is mentioned: Philadelphia – the Philly cheesesteak sandwich; Boston – baked beans; Chicago – Italian beef sandwiches; San Francisco – sourdough bread; Milwaukee – butter burgers; San Antonio, New Mexico – green chile cheeseburgers.  You get the point.  Some foodies might not know that Philadelphia is the birthplace of liberty, but they know about Geno’s and Pat’s King of Steaks and their decades-long battle for Philly cheesesteak supremacy. You might find it strange that seemingly pedestrian foods would be the defining cuisine of burgeoning cosmopolitan cities, historically significant metropolises and tiny hamlets in the desert, but it’s not solely foodies who associate foods with places. Anthropologist Maribel Alvarez of the University of Arizona says the “quintessential food of Tucson” is the Sonoran hot dog, explaining that instead of taking guests to high-end restaurants, locals will bring their out-of-towners to one of the city’s purveyors of Sonoran hot dogs. Hot dogs, like baseball and barbecue, aren’t exclusively the domain of Americans any more.  In fact, they never were. Before you call…

ArizonaHot DogsRating: Very GoodSandwichUnited States

Ted’s Hot Dogs – Tempe, Arizona

Gil Garduno12:02 AM

Reading Becky Mercuri’s magnificent Great American Hot Dog Book had the same effect on me that Fifty Shades of Grey had on soccer moms throughout the country.   How can someone so food obsessed not delight in such beautiful prose as “Western New York is definitely hot dog country and the preferred method of cooking is charcoal grilled.”  Charcoal grilled!  There goes another foodgasm.  New Mexicans don’t have to travel all the way to Buffalo, New York to experience these magnificent charcoal grilled libido activators.  We only have to go to Tempe, Arizona to sate our hunger…or lust, in some cases. Ted’s Hot Dogs was a precursor to the modern food truck.  In 1927, Theodore “Ted” Spiro Liaros began operating a horse-drawn cart in a park on Buffalo’s west side in close proximity to a large construction site.  Originally known as “Ted’s Red Hots,” Ted’s is still going strong nearly a century after launching.  It’s a beloved Buffalo area institution with eight locations in Western New York and one outlier in Tempe.  The secrets to Ted’s success is strict adherence to the methods and traditions that have won over generations of hot dog lovers. One tradition not likely to ever…

ArizonaAsianFilipinoRating: N/R (Not Rated)United States

Jollibee – Chandler, Arizona

Gil Garduno12:01 AM

One visit to Jollibee might convince you you’ve visited yet another American chain restaurant.  You’d be half right.  Jollibee is a chain, but it’s a chain based out of the Philippines.  Apparently the many islands comprising The Philippines developed a taste for fried chicken and burgers during its years as a U.S. colony.  My Uncle Fred, a career Navy man stationed several times at Subic Bay (on the west coast of Luzon Island in the Philippines northwest of Manila), raved that the fried chicken, in particular, was far better than fried chicken anywhere in the United States.  Apparently he’s not the only person with that opinion. USA Today and Eater both recently named Jollibee fried chicken as the best in the country among fast-food restaurants, beating out brands such as Popeyes, Chick-fil-A, Church’s and KFC (not that you can consider that much of accomplishment considering how bad American fried chicken chains have become).  Jollibee now has about eighty locations across the fruited plain.  With my Kim hankering for fried chicken, we managed to find the only Jollibee in all of Arizona.  It’s located in Chandler, not too far from the Intel plants which I once visited for eighteen years.  Chandler,…

2003 James Beard Foundation (JBF) "Best Chef - Southwest" Winner2022 James Beard Foundation (JBF) Outstanding RestaurateurArizonaJames Beard Foundation (JBF) Award Nominees & WinnersPizzaRating: OutstandingUnited States

Pizzeria Bianco – Phoenix, Arizona

Gil Garduno12:01 AM

To celebrate the 100 year anniversary of pizza in America, Ed Levine, the creator/founder of Serious Eats,  ate nothing but pizza for an entire twelve month period, taking a representative pulse of the best from among thousands of pizza purveyors. His terrific tome, Pizza A Slice of Heaven, published in 2005,  provides a definitive guide to a much-loved product that in its elemental form is simplicity itself–bread, cheese and whatever toppings a pizzaioli artisan might care to add. To the surprise of many, Levine declared the best pizza in America (and the world, for that matter) to be made in the unlikely town of Phoenix, Arizona where the intensely brilliant Chris Bianco plies his trade as no other. Before a business trip to Phoenix in 2002, I also learned that a writer for Travel & Leisure magazine definitively proclaimed Pizzeria Bianco as “the best place in America for pizza.” I also found that in its 1998 edition, Zagat’s respondents rated Pizzeria Bianco the top restaurant in Phoenix with a lofty rating of 29. Despite these proclamations, I couldn’t accept that a pizza could possibly be that good. The impunity of all these blasphemers to place on the loftiest pedestal, a pizza…