Loop 202 - Jim Jochim Interview read more
PARC Treasurer Jim Jochim sits down with Allison Hurtado to discuss the Phoenix Loop 202 project at the Ahwatukee Foothills News office on Monday, May 13, 2013.
Mexican restaurant Secreto open for business
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Brian Johnson/AFN To go along with Secreto's Southwestern dishes is a Southwest mission styled decor. June 15, 2010
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Brian Johnson/AFN Among the rennovations at Secreto's is a party room next to the main dining area that can be used for additional seating or private parties. June 15, 2010
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Brian Johnson/AFN Among the many new tricks of the trade is a wood-fired oven used for many of Secreto's Southwestern dishes. June 15, 2010
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Brian Johnson/AFN Havana Cafe is now Secreto, a novel new restaurant specializing in a Southwestern menu. Leading the way are Debbie Fox, general manager (left) and co-owner Joe Ducharme. June 15, 2010
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Loop 202 - Jim Jochim Interview
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Ahwatukee fan posted at 11:20 am on Sun, Jun 27, 2010.
My husband and I went to Secreto's with another couple for dinner a couple of weeks ago. We thought drink prices were high. We ordered chips and salsa to snack on and found out they charge for a very small portion of salsa. We all found it to be BLAND at best, and if you want more they also charge for refills. The waiter said they charge because "it is made fresh". WHAT? Many Mexican restaurants in the area make theirs fresh too....and they don't charge. My husband had enchiladas and he said they were good. I had the Chile rellenos and they were good, but our rice and beans that came with our dinners were tasteless.....I mean I could not detect on once of favor. My friend had the Green Chile stew...it also was so bad that we asked to speak to the manager. He disagreed with our opinion of the food. My friend was sick later that night and into the next day....I never ate at Richardson's, but the couple that was with us had, and they both said it was not anywhere near the standards of the original. Sorry but don't think we'll be back....too many "other" really good Mexican food places in the area. Very $$$$ for not very good food. Good luck with return business....I would fire the cooks and hire some really good cooks and throw out the recipes and start fresh with flavorful food....., but only if you want to be open in 6 months, if not carry on! The decor..pretty, but not practical. The fabric used on the booth seating is so hard to scoot across and so many pillows hard to get comfortable. Very high walls leaves you feeling all alone. Some may like, but others want to be in the mix.[sad][sad]
outdooraz posted at 3:59 pm on Sat, Jun 19, 2010.
Was excited to here of a Richardson type eatery. Got there and decor was great, but freezing cold.
Waiter kept on telling us he did not know If the "had" or were"out" of various items...food was very good, but menu choices seemed limited. Nothing there that made me "die' to come back