178 Best of phoenix 2023 | WWW.bestofphoenix2023.c0m | septemBer 28, 2023 even Taco Bell has hopped on the band- wagon. But for all its ubiquity, quesabirria is still best enjoyed at Birrieria Tijuana, the first to introduce birria’s upstart young cousin to Phoenix. Like most quesabirria joints, Birrieria Tijuana eschews the more classic goat in favor of beef, sporting the requisite amount of goopy cheese and shirt-seeking red juice. But a modicum of restraint, careful assembly and a consommé more focused on layers of flavor than oil content make this quesabirria a standout. The birria quesatacos, in particular — tender, stewed meat folded into a ruddy, stained shell that maintains its crispy crunch — bring a depth of flavor and texture that their sloppier contemporaries lack. They might not look as good on an Instagram reel, but they’re a whole lot more enjoyable to eat. Best Quesadillas CAMINERO MEXICAN RESTAURANT 8248 W. Deer Valley Road, Peoria 623-376-0314 camineropeoria.com At Mexican restaurants with menus boasting craveable tacos and bursting burritos, simple quesadillas can often be the boring option. But that’s far from the case at Caminero Mexican Restaurant in Peoria. These suckers are massive. We’re partial to the fajita quesadilla, which comes packed with chicken or beef, bell peppers and onions all melted together with molten cheese, served with a side of guacamole and sour cream. In the beef option, large chunks of carne asada are served medium- rare, more like chunks of an expensive steak than you’d expect from a little hole- in-the-wall joint. The peppers are fresh and snappy, and the tortilla is crisp and golden. The best part is there’s plenty to take home and enjoy again for leftovers. Stop in to Caminero, slide up to the counter past the old-timey murals and order a quesadilla to remember. Best Chilaquiles EL HORSESHOE RESTAURANT 2140 W. Buckeye Road 602-251-3135 facebook.com/elhorseshoe Too often, chilaquiles play like Mexican junk food, a mere excuse to pile 17 ingre- dients on a plate. Or worse, they’re little more than breakfast nachos — eggs and meat dumped on a pile of crispy corn chips. What makes the chilaquiles at El Horseshoe sing is their perfect simplicity. The kitchen toasts raw, day-old tortillas in oil to order, adds a bright red or green salsa, mixes in some melty cheese, then tops it all with a little crumbled cotija. The result is a dish that captures and puts the focus on the essence of chilaquiles — the unique squishy-crisp texture that results when you simmer crunchy chips in fresh salsa for just the right amount of time. Topping them with an egg sure won’t hurt, but these chilaquiles have a subtle elegance that doesn’t want for a thing. Best Sonoran Hot Dog EL CAPRICHOSO HOT DOGS 2826 N. 35th Ave. 9444 N. 19th Ave. 602-561-3723 And other Valley locations facebook.com/sonorandogs The titans of Tucson have come and gone, other notable stands have flashed and faded, and the nighttime streets of Phoenix are ever more crowded with carts and food trucks slinging Sonoran hot dogs. But somehow we keep coming back to popular longtime favorite El Caprichoso. The dog is top-notch, at least in the way it skillfully captures the style’s lo-fi sensibilities. Wrap a cheap hot dog in crisp bacon, swaddle it in a pillowy sweet bun and bury it in every Mexican-themed ingredient you can think of. But El Caprichoso’s dog is more balanced than its chaotic template might suggest, and the bun is always griddled to a gorgeous, golden crisp. And then there’s the vibe — the ragtag crowd of West Valley families, post-party revelers and second- dinner night owls that hungrily tuck into their dogs as a hot desert breeze blows through El Caprichoso’s brightly lit tent. There is nothing more Phoenix than this. Best Mole LAS 15 SALSAS RESTAURANT OAXAQUEÑO 722 W. Hatcher Road 602-870-2056 las-15-salsas-restaurant-oaxaqueno. negocio.site There are a lot of reasons to visit Las 15 Salsas Restaurant Oaxaqueño, from its cheerful and welcoming patio to its smoky mezcal cocktails. But the real draw is the mole. And here, that’s not just one dish. The moles come in black, red,
