182 LA VIDA SEPTEMBER 25, 2025 | WWW.BESTOFPHOENIX2025.C0M | BEST OF PHOENIX 2025 peppers, onion, beans and Asadero cheese. It’s a heady mix that’s hot and chewy and full of flavor from the peppers alone, but the cheese takes it next level. e e e B E S T C A R N E A S A D A F R I E S TACO VIVA 2815 E. INDIAN SCHOOL ROAD 480-360-2324 TACOVIVA.COM True fans of carne asada fries know that the dish is about more than piling meat on top of fries. The best versions have layers that blend together to create something so much better than the individual ingredients. Getting the perfect bite with a little bit of everything is pure magic. And at Taco Viva, that magic comes with a kick. Hot, crispy fries are topped with Hatch queso blanco, flame-grilled carne asada, sour cream and guacamole sauce, plus a seriously fiery salsa. Spice averse, beware. But for those of us who love the burn, it doesn’t get better than these savory, salty carne asada fries, best enjoyed in the bright, modern dining room of this friendly Indian School Road eatery. e e e B E S T A L P A S T O R TAQUERIA EL FUNDADOR 3245 W. VAN BUREN ST. 602-233-9818 TAQUERIAELFUNDADOR.COM A trip to Taqueria El Fundador is always a good idea — particularly on a Tuesday, when all tacos are 25% off, and especially if you love tacos al pastor. This family-run restau- rant has served Valley diners since 1985, originally as El Nuevo Taquito before rebranding in 2015. Fortunately, the tried- and-true recipes have stayed the same. Order a selection of tacos at the counter, grab a table and sip your agua fresca while you wait for the feast ahead. The al pastor is the right combination of tangy, flecked with tiny cubes of pineapple, and rich, with tender pieces of juicy, marinated pork mixed with grilled onions. Cilantro and raw onions brighten each bite as the double-layered corn tortillas soak up the vivid orange juices. However many we order, we find ourselves wanting more. Luckily, this little counter service joint makes ordering seconds a breeze. Add a cup of creamy cheese-topped refried beans to complete the experience. e e e B E S T B I R R I A HOLA CABRITO 4835 S. 16TH ST. 602-513-8384 HOLACABRITO.COM Don’t be alarmed if you see the bare skull of a goat in this south Phoenix restaurant kitchen. Leave it to the pros to get every bit of flavor out as they butcher and prep some of the best birria in town. Hola Cabrito special- izes in the Mexican meat stew that has been slapped into cheesy “quesabirria” tacos and plastered all over social media in recent years. But this place is the real deal. Order the classic stewed birria dish, marinated with chiles, slow-cooked until tender and served alongside six tortillas. Cover it in the toppings of your choosing and delight in the savory broth with each bite. Many places in Phoenix will give you that viral cheese pull, or even birria-ramen, but if you’re looking for a family-owned, traditional approach to birria, Hola Cabrito is number one. e e e B E S T N A C H O S ANGEL’S TRUMPET ALE HOUSE 810 N. SECOND ST. 602-252-2630 ANGELSTRUMPETALEHOUSE.COM You can tell instantly when your nacho- maker does not have their heart in the craft. Haphazardly strewn ingredients, chips too thin to lift their body weight in cheese — some kitchens display an utter disregard for the user experience, not to mention the fundamental architecture, of nature’s greatest snack-meal. Angel’s Trumpet, by contrast, shows a reverence for the form while reimagining it. The protein on the gastropub’s New Mexican nachos is a drift of tender green chile pork and a layer of tooth- some beans. They schmooze with pico de gallo and a relatively restrained layer of shredded cheddar that seems not to mind the supporting rather than the starring role. The whole hillock comes in a bowl with ramekins of green and red sauce to slather indiscriminately or to parse out like praise. At $17 and robustly proportioned, this is a meal masquerading as an appetizer. They’ll even crack a pair of eggs on it for an extra $3 to brunchify it. Do eggs belong on nachos? You’ll have to unhinge your jaw and decide for yourself. e e e B E S T E S Q U I T E S SEÑORA CORN 3102 W. GRISWOLD ROAD INSTAGRAM.COM/SRA_CORN The best esquites are served in a Styrofoam cup, hidden underneath layers of cheese and Mexican crema. And that’s exactly what you’ll find at Cynthia Quezada’s Señora Corn. Find the pop-up stand outside of a home off the I-17 and Dunlap Avenue, where Quezada dons a pink apron as she scoops the Mexican delicacy out of a crockpot and into a box or cup or over a chip bag of your choosing. Once you’re handed your corn, step over to the condiment bar with fresh key limes, salsas, sauces and spices to douse your selection. The pop-up business process is not one the owner aims to hide. Quezada has 145,000 followers on her TikTok, where she documents her Señora Corn journey and daily life in Spanish. e e e B E S T TA M A L E S THE TAMALE STORE 15842 N. CAVE CREEK ROAD 602-435-2604 THETAMALESTORE.COM The Tamale Store touts their specialty tamales during the winter holidays, but Phoenicians are in luck — tamales are avail- able all year. The Tamale Store doubles as a restaurant, and you can also carry out your purchases. The choices are endless — every- thing from chicken green chile to pork red chile to vegetarian options like bean and cheese and Hatch chile and Jack. This local favorite has received nationwide accolades and has been featured on The Food Network, USA Today and PBS. The truth is that locals already have long known about The Tamale Store, and the nation is just trying to catch up. e e e B E S T S A L S A B A R LA SANTISIMA 4117 N. 16TH ST. 602-254-6330 LASANTISIMAGOURMET.COM If you’re looking for the most incredible salsa bar around, look no further than La Santi- sima. Not only is their tremendous menu of food and drinks ridiculously fresh and totally delicious, you’ll have to fight your taste buds to go easy on the amazing array of house- made salsas of almost every conceivable color. Don’t be afraid to ask a few questions, too, because if you’re not careful, you’ll take a benign-looking green, orange or red salsa back to your table and burn your lips off. La
