22 March 21st-March 27th, 2024 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | Los Reyes de la Torta 9230 N. Seventh St. From the outside, Los Reyes de la Torta in Sunnyslope looks like any of the other aging single-level strip mall storefronts that are so common in our desert city. But inside, the restaurant seems to sprawl on forever. Pick a seat in any of the multiple rooms and settle in. The massive menu takes a while to peruse. We like to kick things off with a paper umbrella-adorned agua cremosa, a creamy blend of condensed milk and fresh fruit that comes in flavors including mango, banana and strawberry. And while the menu is huge, pictures help narrow down the choices. There are tacos, burritos, seafood cocktails, large plates and salads, but as this restau- rant’s name suggests, it specializes in tortas. We love La Reyna, a mountainous sandwich filled with ham, melted mozza- rella, breaded chicken, breaded beef and a sausage omelet topped with chipotle sauce, chipotle dressing, tomato, caramelized onions and lettuce. All of these ingredients somehow blend to create a harmonious lunch that will certainly leave you with enough for leftovers. Mariscos Playa Hermosa 1605 E. Garfield St. While the name Mariscos Playa Hermosa suggests this restaurant is similar to many of the seafood-filled spots in town, it really offers a little of everything. Sure, there are giant platters of shrimp, mouth-puckering aguachiles and whole fried fish on the menu, which are worth a visit on their own. But the options here go far beyond the sea. Try a selection of carne asada, fried fish, grilled shrimp and chicken all piled into a scorching hot molcajete with green culichi or red diabla sauces. Lovers of surf and turf can get a taste of the land and sea with the Langosta Playera, a plate that includes a grilled lobster tail, carne asada steak and grilled shrimp. Wash it all down with a creative cocktail that rivals the colorful interior of this bright and lively restaurant. This is a popular destination for family celebrations, so reservations are recommended, especially for groups. Presidio Cocina Mexicana 519 W. Thomas Road Presidio Cocina Mexicana is an unsung hero of the Mexican food scene in Phoenix. Sure, people know about it and go for brunch on the weekends. But this place deserves to be celebrated. Tucked into a corner storefront in a strip mall off Thomas Road, this small eatery serves Michoacán-style family recipes. Pull up a seat at the bar or grab a table along the back wall of this long, thin space and settle in for an outstanding meal. The Chile Relleno is a favorite that packs a spicy punch. The fried poblano pepper is filled with queso fresco, topped with ranchera salsa, and served over rice and beans. Specials rotate, and if the mole is available, it’s a must-order dish. A pool of rich, dark mole negro blankets tender chicken in this deeply satisfying plate. Presidio Cocina Mexicana hits that sweet spot where it’s perfect for a casual date night but also a hearty midweek meal. Testal 1325 Grand Ave., #1 Grand Avenue has gotten a lot of press for Mexican food lately, thanks to Sonoran sweetheart Bacanora. But just up the street sits Testal. This small counter-service spot offers intense flavors and soul-satisfying dishes from Chihuahua and some of the most unusual burritos in town. The first thing to know is that you’ll probably want to order two for lunch. These burritos are quite small and come open on both ends, like overstuffed rolled tacos. But the beauty of their size is that it allows you to try a variety of the exceptional fillings on any given visit. The rich, bright red birria is a must, and the spicy, cheesy rajas are some of the best in Phoenix. Thin slices of roasted poblano peppers add a slight crunch to the silky sour cream-based sauce and fluffy flour tortilla. This spot also serves bowls, tacos and breakfast. But the burritos are essential to the Testal experience. Flavors of Mexico from p 20 The mole, which comes in red or black versions, is used in many dishes at Alebrijes Cafe & Grill. Here, the red smothers a hearty burrito. (Photo by Tirion Boan)
