184 LA VIDA SEPTEMBER 25, 2025 | WWW.BESTOFPHOENIX2025.C0M | BEST OF PHOENIX 2025 Santisima is also one of the coolest restau- rants in town for the visually stimulated diner. Beautiful plants, eye-catching art and an eclectic crowd add color and life to your dining experience. e e e B E S T T O R TA S LOS REYES DE LA TORTA 9230 N. SEVENTH ST. 602-870-2967 1528 E. SOUTHERN AVE., TEMPE 480-491-1314 LOSREYESAZ.COM If you’re feeling ravenous, head to Los Reyes de la Torta. With locations in north Phoenix and Tempe, this cafe-style eatery serves sandwiches to feed a crowd. The large menu features 14 different torta options, all of which come with a mountain of fillings. The most popular order is the El Rey, stacked with ham, mozzarella, pork sirloin, breaded beef, a sausage-chorizo omelet, tomato, cara- melized onions, fresh avocado and chipotle sauce. Other options take inspiration from Hawaii, with ham and pineapple; Arizona, with avocado and jalapenos; and Cuba and beyond. One standout option is the Pambazo, where the bread is griddled in red salsa for a messy, delicious treat. e e e B E S T S O N O R A N H O T D O G EL CAPRICHOSO 1118 N. 35TH AVE. 9444 N. 19TH AVE. 602-561-3723 AND OTHER VALLEY LOCATIONS ELCAPRICHOSOHOTDOGS.COM Sitting in a parking lot under a pop-up awning and enjoying a bacon-wrapped Sonoran dog is a quintessential Phoenix experience. And there’s no better place to check that box than El Caprichoso. The hot dogs are plump and steaming hot, wrapped in crisp bacon. They’re served in a griddled bun and topped with all the fixings, including stewed pinto beans, tomato, guacamole, ketchup, mustard, mayo, grilled onions and cotija cheese. Extra salsas are available to spice up each bite, which pair perfectly with a glass bottle of Mexican Coke. Creative options are also available, including hot dogs topped with Hot Cheetos, Ruffles or Takis, but the classic Hot Dog Estilo Sonora is always our favorite. e e e B E S T P O Z O L E POZOLERIA MEXICAN FOOD 2801 E. VAN BUREN ST. 602-914-2242 POZOLERIAMEXICAN.COM A good bowl of pozole is a beautiful thing. At Pozoleria Mexican Food, their signature dish comes in red, green and white varieties. Our favorite, the red, arrives at our table steaming and fragrant in an enormous bowl. Chunks of tender pork fight for space with chewy pieces of hominy, while a just-spicy-enough broth lends loads of flavor to both. Cabbage, avocado and radish add heft to the soup, and onion, cilantro and lime juice finish it off with bright pops of flavor. This is pozole for when you’re sick, for when the weather is chilly, for when you’re starving and want a massive meal. At Pozoleria, it never fails to satisfy. e e e B E S T M E X I C A N S U S H I EL TATAKI SUSHI 790 N. ESTRELLA PARKWAY SUITE D AND E, GOODYEAR 623-248-6696 AND OTHER VALLEY LOCATIONS ELTATAKISUSHI.COM Yes, Mexican sushi is a thing. The fusion genre blends the conventions of traditional sushi rolls and Americanized sushi rolls with the Mexican cuisine of Sonora and Sinaloa to produce super-flavorful, calorie-heavy creations. And nowhere in town does it better than El Tataki’s three locations. El Tataki separates its sushi selection into tradi- tional and Mexican rolls, and there are plenty of great choices on both sides. Tradi- tional options start out as simple as an avocado or spicy tuna roll, then ramp up to dishes like Vegas and rainbow rolls. The Mexican rolls include Mex-sushi classics like the Cielo Mar y Tierra Roll (shrimp tempura, chicken, beer, avocado, cucumber and cream cheese) and the Tres Quesos Roll (crab, avocado, cucumber, Monterey Jack, Amer- ican cheese and cream cheese). Add in some mariscos dishes, fried rice options, a full bar and a sleek dining room, and you’ve got a must-visit dining destination. e e e B E S T M E X I C A N S E A F O O D MARISCOS PLAYA HERMOSA 1605 E. GARFIELD ST. 602-462-1563 MARISCOSPLAYAHERMOSA.COM Winning some variety of New Times’ Best Mexican Seafood award for three years running, this Garfield-area staple has been a local favorite for more than 20 years. Though founders Jose and Maria Maldonado hail from Guanajuato in central Mexico, the restaurant’s Sinaloan-style seafood cooking makes it an oasis of explosive seaside flavors in the desert. A menu of several pages offers platters of pescado, ceviche, aguachile and much more. Its centerpiece is La Patrona — a literal tower of shrimp, scallops, calamari, oyster, octopus and fish. The vibe inside is festive and bright with walls and chairs plas- tered in blue and pink pastels, and every Wednesday, the restaurant welcomes a mari- achi band. The ocean may be hours away, but this little slice of the Pacific coast might be the closest you can get in Phoenix. e e e B E S T M O L C A J E T E S SAN DIEGO BAY RESTAURANT 9201 S. AVENIDA DEL YAQUI, GUADALUPE 602-268-5311 Craving a seafood experience that bubbles, sizzles, and speaks fluent Sonoran? San Diego Bay in Guadalupe has been serving up next-level mariscos since 1991 — and the Molcajete de Mariscos is the undisputed heavyweight. This isn’t just soup in a bowl — it’s a full-on lava rock spectacle. Each $25 molcajete starts with sauteed onions, toma- toes and house spices, layered with vegetable broth, shrimp, calamari, octopus and slow- cooked caracoles (snails) flown in weekly from Guaymas, Mexico. The snails are simmered low and slow (like, 18 hours slow) for ultimate tenderness. The piping-hot molcajete gets topped with shredded cheese that instantly melts into the mix, then it’s garnished with fresh green onions for the perfect finish. The dish is so popular, out-of- state visitors haul multiple bowls home in coolers. Served inside a volcanic stone straight from south of the border, it’s a sensory knockout: smoky, savory and unfor- gettable. From the bubbling broth to the rich, briny seafood, San Diego Bay proves you don’t need a beach to ride the mariscos wave. e e e B E S T P A L O M A GALLO BLANCO 928 E. PIERCE ST. 602-327-0880 GALLOBLANCOCAFE.COM We haven’t found anything chef Doug Robson does that we don’t like, so it’s no surprise that his downtown eatery, Gallo Blanco, produces one of our favorite cock- tails in the city. The classic paloma, composed of tequila, lime juice and grape- fruit soda, is expertly rendered here with a salt rim. It’s simple and refreshing, with just a hint of sweetness, and it works well at brunch, dinner or even lunch (hey, it’s 5
