Scream from p 31 Whether you believe adding love makes a difference, there’s no arguing with the taste. Rose- mary Butter Pecan comes with a kiss of rosemary and bourbon. Ferrocious Chocolate is fiercely chocolate, with hefty chunks of Ferrero Rocher and a lacing of Nutella. Sweet Corn is simmered with salt and butter for a deli- cate, dreamy finish. Lil’ Miss Poundcake isn’t shy, a mix of or- ganic strawberry preserves and pound cake that packs a punch. Dank Chocolate replaces half the cream with crème fraiche for a fresh, tangy spin on the traditional. Turkish Coffee is intense and textured with arabica beans and carda- mom. Even better, LIX’s fun is contagious. Order up your favorite flavor, in a cup or waffle cone, and you may not do an actual The Phoenix Rises A Puerto Rican restaurant will replace Crazy Jim’s this month. BY BAHAR ANOOSHAHR C razy Jim’s Restaurant, a beloved Phoenix favorite, has closed after 36 years in business. Last week, 4041 North 15th Avenue was a lonely sight. The blue awning was there, but the name was gone. The once-busy parking lot was empty, the door that used to wel- come patrons locked, the blinds closed. A handwritten “Permanently Closed” sign sat in the window. Soon, however, the empty space will be home to a Puerto Rican restaurant, Phoenix Coqui. The building will get a facelift. The black, gold, and white of the Phoenix Coqui will replace the blue and white from before. While the brick-and-mortar is new, Phoenix Coqui Food Truck has been in busi- ness since 2017. Owned by Alexis Carbajal and Juan Ayala, it was the first Puerto Rican food truck in Arizona. It started because the couple, now busi- ness partners, could not find Puerto Rican food that reminded them of home. So, they decided to make it. Ayala brought his family recipes, love of cooking, and 15 years of restaurant management; Carbajal brought his business background. Together they started a food truck to have a taste of home and make people feel at home. One of their customers, Melissa Sanchez, said, “The food brought me to tears. It re- minded me of my grandmother’s cooking.” “We know Crazy Jim’s was an iconic place and we have big shoes to fill,” said Alexis Carbajal. Over the years, Crazy Jim’s became a go- to spot for many locals, who have memories of childhood visits, first dates, and other spe- 32 Allison Young LIX’s Sweet Cream on top and Ferrocious Chocolate on bottom. happy dance, but that sweet nostalgia of eating ice cream as a kid will spread. LIX Uptown Ice Cream 611 West Osborn Road Tuesday through Saturday, noon to 10 p.m.; Sunday, 12 p.m. to 8 p.m.; closed Monday. cial-occasion meals there. Former Arizona Attorney General Terry Goddard made it his hangout. “My wife Monica and I were regulars at the 15th Ave. Crazy Jim’s for years. We could always get something good and fast. I par- ticularly liked the many versions of grilled chicken and generous salads,” Goddard said in an email. “Sad to hear it has closed.” Many had emotional reactions to the clo- sure. Aside from the delicious food, sauces, and pillowy pitas, it’s the sense of community that people will miss about Crazy Jim’s. But according to Claudia Agurre, the owner of Crazy Jim’s, owning a restaurant is being married to it, and at this point in time, she and her kids are ready to do other things with their lives. True to her kind nature, Aguirre left with a thoughtful gesture for Phoenix Coqui. Carbajal said, “She actually converted the mural inside the restaurant to have our name.” Phoenix Coqui’s name is a mix of the partners’ backgrounds. Carbajal grew up in Phoenix (to immigrant parents from Mexico) and is inspired by Phoenix as a symbol of re- birth and new beginnings. Ayala is from Toa Alta, Puerto Rico. Hence, Coqui, an arboreal nocturnal frog native to Puerto Rico. “If you are on the island, you’ll hear it,” says Carba- jal. “It’ll either drive you crazy or lull you to sleep.” “We know Crazy Jim’s closure was a big loss for the community,” said Carbajal, “but we hope to bring something new to the table and hopefully that excites people.” With more capacity to cook, Phoenix Coqui will slowly expand its menu. The restaurant is scheduled to open this month. Until then, visit the food truck from noon to 7 p.m. Friday, Saturday, and from 11 a.m. to 3 p.m. on Sunday at 4129 North Seventh Avenue. Try some of the popular dishes, Mofongo bowl (pigeon peas, roasted pork, rice, plantains), and empanadillas. They have vegan options available as well. FEB 10TH– FEB 16TH, 2022 PHOENIX NEW TIMES | MUSIC | CAFE | FILM | CULTURE | NIGHT+DAY | FEATURE | NEWS | OPINION | FEEDBACK | CONTENTS | phoenixnewtimes.com
