{"id":69121,"date":"2024-12-27T00:01:19","date_gmt":"2024-12-27T06:01:19","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=69121"},"modified":"2026-04-06T09:22:11","modified_gmt":"2026-04-06T15:22:11","slug":"chilte-phoenix-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=69121","title":{"rendered":"Chilte – Phoenix, Arizona"},"content":{"rendered":"
\n
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Chilte, an Outstanding Mexican Restaurant with an Egyptian Motiff<\/figcaption><\/figure>\n

“Me Vale Madre.”\u00a0 If you grew up speaking Spanish–or maybe just being around Spanish-speaking people–you probably know it’s a derrogatory term.\u00a0 Essentially, even though the phrase inludes the Spanish term “madre” which means “mother,”\u00a0 it’s telling someone you don’t give a fu…fudge.\u00a0 “Me Vale Madre<\/em>” is Chilte’s mantra.\u00a0 It’s the restaurant staff basically saying “we don’t care that we don’t meet your conceptions of what Mexican food should be.\u00a0 We’re going to do it our way<\/em>.”\u00a0 How can you not love that?\u00a0 I asked our server to explain to my Kim what that mantra means and he gave us a polite, G-rated version that was as far from the truth as a political promise.<\/p>\n

\"\"
The Small Dining Room<\/figcaption><\/figure>\n

Chilte’s website makes no bones about what it is and aspires to be: “Me vale is our mantra.\u00a0 Representing unapologetic authenticity to ourselves and our mission.\u00a0 Join us as we strive to inspire a new culture in the culinary industry by sourcing locally, cooking from the hert, mentoring one another and building a community through food<\/em>.”\u00a0 The website also waxes nostalgic about Chilte’s humble beginnings: “Two kids, a grill and a tortilla press walk into a farmers market….Chilte!\u00a0 Starting in a\u00a0 10X10 pop-up tent, we have always aimed to disrupt the industry at every level.\u00a0 Whether cooking on the street or in a five-star restaurant.\u00a0 As we lay the groundwork for our first brick and mortar we are determined to stay focus on the vision of where we are headed yet never forgetting where we come from<\/em>.”<\/p>\n

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“Me Vale Madre” – Not to be Uttered in Polite Company<\/figcaption><\/figure>\n

Chilte is the brainchild of husband and wife couple, native Phoenicians Lawrence Smith and Aseret Arroyo.\u00a0 After not making the final cut on the Food Network’s The Great Food Truck Race<\/em>, they graduated from culinary school, worked with 2024 James Beard “best chef – Southwest” award-winner Rene Andrade and launch Chilte as a farmers’ market stand in 2020.\u00a0 Three years later, Chilte launched a brick-and-mortar operation that Bon Apetit named “one of the country’s best new restaurants in 2023<\/strong><\/a>.”\u00a0 Smith’s creative spins on his wife-partner’s family recipes are contemporary versions of traditional Mexican food.\u00a0 It’s probably not your mother’s Mexican food.\u00a0 It’s better.<\/p>\n

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Unique Artwork<\/figcaption><\/figure>\n

Chilte’s inaugural launch as a brick-and-mortar doesn’t fit the stereotype of any Mexican restaurant you’ve ever see.\u00a0 That’s because it’s ensconced inside the historic Egyptian Motor Hotel in downtown Phoenix.\u00a0 The first time you visit Chilte, you’ve probably read somewhere about its “Egypt meets Mexico” motiff.\u00a0 Well-lit signage depicting a camel trotting away from a desert oasis is what you’ll see first.\u00a0 In the parking lot you’ll see the food truck in which Chilte once operated.\u00a0 If you can’t find a parking spot on the adjoining street, there may be one in the hotel parking lot.<\/p>\n

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Plantains and Refried Beans Covered With Crema and Sprinkled With Zatair<\/figcaption><\/figure>\n

It wasn’t solely Bon Apetit that heralded greatness for Chilte.\u00a0 In 2023, Forbes, Esquire and Mashed also named Chilte one of the country’s best new restaurants. Chilte, by the way, is short for chiltepin peppers, a potent chile which ranks an incendiary 50,000 to 100,000 units on the heat scale.\u00a0 That’s more piquant than tabasco and cayenne peppers.\u00a0 Like the restaurant that shares its name, chiltepin peppers grow in Arizona.\u00a0 If the term “Chilte” portends piquancy, you won’t be disappointed.\u00a0 If, however, you eschew eschew food that bites back, you’ll be hard-pressed to find much on the menu with the balm to placate your delicate taste buds.<\/p>\n

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Crushed Pepinos<\/figcaption><\/figure>\n

I’ll give my Kim credit, she doesn’t dislike beans (a mortal sin for native New Mexicans) as much as she dislikes piquant foods.\u00a0 So, it surprised me when she acquiesed to an antojito (small plate) made with refried charro beans, crema, maduros (fried sweet plantains) and a light sprinkle of za’atar.\u00a0 Predictably she enjoyed the maduros and creama most, leaving the refried charro beans for me.\u00a0 Za’atar, a spice blend composed of herbs such as thyme, oregano, marjoram or a combination of the three, along with other spices including sesame, sumac, cumin or coriander, is a surprising addition that lends just a little punch to this amalgam.\u00a0 The sweet maduros were especially good, but combining every flavor profile into each bite was best.<\/p>\n

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Mole De La Casa<\/figcaption><\/figure>\n

Crushed pepinos (cucumbers in a sweet and spicy salsa macha dressing), also from the antojitos menu, were tailor-made for me.\u00a0 If I’m going to enjoy something sweet, it helps immensely that it also has some personality (Scoville units).\u00a0 These crushed pepinos certainly have that.\u00a0 They’re very reminiscent of the cucumber kimchi at K-Style Kitchen<\/strong><\/a> in Albuquerque.\u00a0 Both have that wonderful sweet heat that tantalizes the taste buds and make some people sweat.\u00a0 The salsa macha (whose name comes from the verb\u00a0machacar<\/i> (“to mash”)) isn’t nearly as potent as our server led me to believe (not all of us are able to eat Agent Orange).<\/p>\n

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Quesa Birria Tacos<\/figcaption><\/figure>\n

With ten days having elapsed since I last had New Mexican chile and DTs (Delirium tremens) setting in from chile withdrawal,\u00a0 the one alternative any chef would have prescribed is mole.\u00a0 Fortunately Chilte’s Mole De La Casa<\/strong><\/em> (house mole) has many of the restorative qualities DTs sufferers require.\u00a0 The mole de la casa (house mole poblano, lamb neck flautas, crema, quesa de cabra (goat cheese)) is magnificent, among the very best I’ve ever had.\u00a0 Those lamb neck flautas are the stuff of dreams, tender tendrils of meat so rich and delicious that I nearly swooned.\u00a0 The goat cheese and crema lent savory notes to a mole that’s equal part sweet and savory.<\/p>\n

In New Mexico, I can’t get my Kim to even try quesa birria tacos<\/strong><\/em>.\u00a0 Our server’s assurance that these quesa birria tacos ( (Benny Blanco flour tortillas, queso, onions, cabbage with miso consomme and salsa guero on the side) didn’t bite back was reason enough for her to order them.\u00a0 To our mutual surprise, she enjoyed them very much.\u00a0 Full-sized flour tortillas made these some of the largest tacos we’ve had.\u00a0 Full-sized flavor to match their size made them among the very best.\u00a0 The consomme was a bit on the salty side and the salsa guero was fairly mild, but my Kim didn’t use either.<\/p>\n<\/div>\n

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Horchata Semifreddo with Cajeta<\/figcaption><\/figure>\n

Our server described the horchata semifreddo<\/strong><\/em>\u00a0as being served with “Kayenta” (which is a small town in the Navajo nation).\u00a0 We didn’t have the heart to correct him.\u00a0 Cajeta is a thick, sweet confection made from boiled goat’s milk.\u00a0 It’s so much better than other caramel-based sauces.\u00a0 The New York Times describes semifreddo as “ice cream’s chic cousin<\/em>,” in a realm “somewhere between gelato, cake and mousse<\/em>.”\u00a0 It’s a fluffy, creamy, delightfully melty frozen dessert we thoroughly enjoyed, particulary every bit tinged by cajeta.<\/p>\n

Chilte<\/strong>
\n765 Grand Ave
\nPhoenix, Arizona<\/strong>
\n(602) 807-5226
\n<\/span>Website<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 27 December 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Horchata Semifreddo With Cajeta, Quesa Birria Tacos, Mole De La Casa, Crushed Pepinos, Plantains and Refried Beans Covered With Crema and Sprinkled With Zatair
\nREVIEW #1442<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“Me Vale Madre.”\u00a0 If you grew up speaking Spanish–or maybe just being around Spanish-speaking people–you probably know it’s a derrogatory term.\u00a0 Essentially, even though the phrase inludes the Spanish term “madre” which means “mother,”\u00a0 it’s telling someone you don’t give a fu…fudge.\u00a0 “Me Vale Madre” is Chilte’s mantra.\u00a0 It’s the restaurant staff basically saying “we don’t care that we don’t meet your conceptions of what Mexican food should be.\u00a0 We’re going to do it our way.”\u00a0 How can you not love that?\u00a0 I asked our server to explain to my Kim what that mantra means and he gave us a polite, G-rated version that was as far from the truth as a political promise. Chilte’s website makes no bones about what it is and aspires to be: “Me vale is our mantra.\u00a0 Representing unapologetic authenticity to ourselves and our mission.\u00a0 Join us as we strive to inspire a new culture in the culinary industry by sourcing locally, cooking from the hert, mentoring one another and building a community through food.”\u00a0 The website also waxes nostalgic about Chilte’s humble beginnings: “Two kids, a grill and a tortilla press walk into a farmers market….Chilte!\u00a0 Starting in a\u00a0 10X10 pop-up tent, we have…<\/p>\n","protected":false},"author":1,"featured_media":69132,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[28,57,5647,553],"tags":[4607,4610,4609,4608,4603,4604,4606,4605],"class_list":["post-69121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-mexican","category-rating-n-r","category-across-america","tag-crushed-pepinos","tag-esquire-bon-apetit-best-new-restaurant-for-2023","tag-experimental-mexican-cuisine","tag-horchata-ice-cream","tag-me-vale-madre","tag-mode-de-la-casa","tag-plantains-and-refried-beans","tag-quesa-birria-tacos"],"yoast_head":"\nChilte - Phoenix, Arizona - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=69121\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chilte - Phoenix, Arizona - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“Me Vale Madre.”\u00a0 If you grew up speaking Spanish–or maybe just being around Spanish-speaking people–you probably know it’s a derrogatory term.\u00a0 Essentially, even though the phrase inludes the Spanish term “madre” which means “mother,”\u00a0 it’s telling someone you don’t give a fu…fudge.\u00a0 “Me Vale Madre” is Chilte’s mantra.\u00a0 It’s the restaurant staff basically saying “we don’t care that we don’t meet your conceptions of what Mexican food should be.\u00a0 We’re going to do it our way.”\u00a0 How can you not love that?\u00a0 I asked our server to explain to my Kim what that mantra means and he gave us a polite, G-rated version that was as far from the truth as a political promise. Chilte’s website makes no bones about what it is and aspires to be: “Me vale is our mantra.\u00a0 Representing unapologetic authenticity to ourselves and our mission.\u00a0 Join us as we strive to inspire a new culture in the culinary industry by sourcing locally, cooking from the hert, mentoring one another and building a community through food.”\u00a0 The website also waxes nostalgic about Chilte’s humble beginnings: “Two kids, a grill and a tortilla press walk into a farmers market….Chilte!\u00a0 Starting in a\u00a0 10X10 pop-up tent, we have…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=69121\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-12-27T06:01:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T15:22:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/12\/Chilte05b-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=69121#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=69121\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/28268e3f2056794f14f3b1b033bf5cbd\"},\"headline\":\"Chilte – Phoenix, Arizona\",\"datePublished\":\"2024-12-27T06:01:19+00:00\",\"dateModified\":\"2026-04-06T15:22:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=69121\"},\"wordCount\":1294,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=69121#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/12\\\/Chilte05b-scaled.jpeg\",\"keywords\":[\"Crushed Pepinos\",\"Esquire\\\/Bon Apetit Best New Restaurant for 2023\",\"Experimental Mexican Cuisine\",\"Horchata Ice Cream\",\"Me Vale Madre\",\"Mode De La Casa\",\"Plantains and Refried Beans\",\"Quesa Birria Tacos\"],\"articleSection\":[\"Arizona\",\"Mexican\",\"Rating: N\\\/R (Not Rated)\",\"United States\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=69121#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=69121\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=69121\",\"name\":\"Chilte - 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