170 dipped into a bold broth and eaten with a thick tortilla and a splash of fresh salsa. 22222 B EST CA R N E ASA DA Ta’Carbon Mexican Grill 5834 W. Camelback Road, Glendale And other Valley locations tacarbon.com The three Ta’Carbon restaurants, founded by two natives of Sonora, Mexico, specialize in authentic carne asada cooked with mesquite charcoal and salt, just like in their home- towns. Unlike the typical flank, flap or skirt steak used for carne asada, Ta’Carbon uses Certified Angus Beef, specifically the Prime brand, known for its high quality. The restau- rants feature Santa Maria barbecue pits with a unique wheel mechanism that allows the grill to be lowered close to the mesquite charcoal, infusing the meat with a rich, smoky flavor. Tacos and burritos are afford- able, and both are packed with tender, flavorful carne asada. Ta’Carbon also offers a complimentary, unlimited salsa bar with three varieties of red salsa, a green salsa, guacamole, pico de gallo, chiles toreados and an assortment of fresh toppings, including carrots, limes, cucumbers, red onions and radishes. B EST CA R N E ASA DA F R I E S Taco Viva 2815 E. Indian School Road 480-360-2324 tacoviva.com A new taco shop on Indian School Road is slinging excellent carne asada fries. Taco Viva opened in June and specializes in torti- llas topped with meats in many different varieties served con todo, which means the tacos, vampiros, mulas, quesadillas and more come with guacamole, salsa, cilantro and onions. The loaded tortillas are delicious in their many forms, but don’t miss out on the carne asada fries. This hearty dish trades corn or flour for hot, cripsy potatoes loaded with tender cubes of carne asada with just the right amount of char. Queso, onion, cilantro, guacamole, crema and seriously spicy salsa join the mix for a flavor-packed messy mouthful that’ll leave you coming back for more. 22222 B E ST CA R N I TAS Los Compadres Carniceria 425 N. Central Ave., Avondale instagram.com/los.compadresc Los Compadres Carniceria in Avondale is a go-to destination for carnitas, offering both cooked and raw options. Located in an orange-colored building, the shop is known for its friendly service, with a butcher greeting customers at the deli display cases near the entrance. The carnitas at Los Compadres are made from pork meat simmered or braised in lard and come in two variations. The first is maciza, a leaner option made from the shoulder, loin and leg cuts, which is the more popular choice commonly served in Mexican restaurants. The second option is mixed carnitas, a richer and more gelatinous version that includes pork skin, buche (pork stomach) and maciza meat, offering a unique flavor and texture. For those who prefer to grill or cook at home, the west-side spot also sells raw pork meat by the pound in its carniceria section. 22222 B E ST A L PASTO R Taqueria El Trompo 4434 W. Thomas Road, #17 602-497-0783 taqueriaeltrompoaz.com The star attraction of Taqueria El Trompo in west Phoenix stands proudly behind the counter. Juicy, glistening al pastor (seasoned and marinated pork), resting on a vertical rotisserie called a trompo, waits to be sliced and served in quesadillas, tacos or burritos. The meat is savory and tender, with a hint of sweetness. The counter-service restaurant can get busy, but the service is friendly and fast, and you’ll soon find yourself face to face with a heaping plate of food at a quite reasonable price. There also are plenty of other options on Taqueria El Trompo’s menu if al pastor isn’t you or your dining compan- ion’s style, from a selection of tortas and proteins such as shrimp and chicken to more adventurous options like nopales (cactus pads) and lengua (beef tongue). 22222 B EST TO RTAS Tortas el Rey 1811 N. 24th St. 602-275-1605 tortaselreyphoenix.com Everybody knows Los Reyes de la Torta. But with all due respect to the popular (and excellent) darling of the Phoenix torta scene, we pledge our allegiance to another king. Tortas el Rey might not have Guy Fieri’s signed poster on the wall, but this place slings some mean tortas. You’ll find the usual suspects, including a thin, crispy milanesa; a perky al pastor; and a Hawaiana filled with pork shoulder and pineapple. The El Rey is the obligatory overstuffed festival of six meats, while the excellent Ranchera Espe- cial is a creamy, chipotle-sauced number built on carne asada with griddled onions and peppers. But what sets Tortas el Rey apart from the crowd is its cooks’ aggressive, skillful use of the griddle, turning every
