Phoenix Community Alliance’s very own “Chief Culinary Officer” Larry Lazarus went around and dined at three local gems here in Phoenix and took the time to write a review for each restaurant. Barrio Café, Breadfruit, and Gallo Blanco each bring a unique flavor toPhoenix and since reading Larry’s review, the team at PCA has become incredibly hungry. Is it time for lunch yet?
Taste of the Town – Downtown that is…
by: Larry Lazarus (Not just a zoning attorney)
Barrio has excited our pallets with its “Comida Chingona.” Chef Silvana’s impressive and original southern Mexico cuisine is fiercely distinctive in flavor. Guacamole Casero tableside is unique! Pomegranate seeds not only give it a pop of color, but an impressive sensation in your taste buds. The Red Pepper Soup is the best I have ever had. Enchiladas Del Mar – the shrimp, scallops and crab work in concert on top of the blue corn tortillas with queso de cabra to accentuate a seafood dish like no other.A must try, Barrio’s famous Cochinita Pibil – 12 hour slow roasted pork with achiote rojo. Rightfully so, Barrio is famous for this dish. Finally, visit the restroom and thank the “power to be” for this “hot” little restaurant.
Craving an urban eatery like New York or San Francisco? Step into this quaint little restaurant in Downtown Phoenix. This Jamaican dining experience is innovative using ingredients locally grown organic produce and naturally raised meats. Need I say more? From Passion fruit daiquiri to my favorite carrot juice with organic carrots, coconut milk, vanilla and a pinch of nutmeg. It’s like tasting Christmas. If you want more alcohol content try the assorted rum tasting. Crispy mango fish rolls with red pepper calyso sauce adds a little kick to them but very flavorful. Appleton Rum Sea Scallops Grand, were not so grand. However, Jerk Prawns off the Grill is off the charts. Seasoned with spicy jerk rub and grilled over pimento wood. Great taste. Sustainable, fresh, organic…
This hip eatery, located at the Clarendon Hotel on 3rd Avenue and Clarendon, has magnificently captured the street culture of Mexico. Although one may think the food is unassuming, the food is down to earth and very clever. Taqueria Cochinita made from local pork and marinated slow braised in achiote is far from a conventional taco. Carne Asada Beef Torta grilled ribeye w/avocado and charred tomato salsa benefits our mouths as well as the community by using local meats & produce. Chicken Chilaquiles w/queso Oaxaca & green chile sauce topped w/sunny side up egg is a much appreciated regional southwest influence. Guacamole citrus spices & cotija is far from simple in flavor. This cafe prides itself on innovative, regional southwest foods. They have nailed it. Gallo has taken “Old School” to a “Hipper” “New School” experience.