ADDRESS: 28615 N. El Mirage Road, Suite 102, Peoria.
PHONE NUMBER: 623-433-9815.
HOURS: 11 a.m. to 10 p.m. Monday through Saturday, 11 a.m. to 11 p.m. Friday and Saturday.
OWNERS: Chef Charles Schwerd and Chris Ricke.
CUISINE: Arizona Mexican (Mexican comfort food).
SEATS: 155 in the main dining room; 40 in private dining room; 75 on patio.
OPEN SINCE: Dec. 30.
SPECIALTY OF THE HOUSE: Bull Dog Margarita (margarita with a 7.5-ounce Corona bottle turned upside down); stacked blue corn enchiladas; carne burrito made with homemade tortillas and 8 ounces of marinated tenderloin.
POPULAR APPETIZER: Santa Fe shrimp (bacon-wrapped shrimp stuffed with Jack cheese); chips and trio of salsas.
POPULAR LUNCH: Green chili hamburger (8-ounce burger cooked to order with a choice of white cheddar or pepper jack cheese served with French fries).
POPULAR DINNER: Argentinian gaucho steak with chimichurri sauce, queso fresco mashed potatoes and caramelized onions.
POPULAR DESSERT: Tres leches creme brulee.
AVAILABLE FOR: Dine in, take out, catering. Curbside takeout coming in February.
PRICE RANGE: $15 to $18 per person.
WHAT ELSE YOU SHOULD KNOW: The restaurant is family-owned and family friendly. A full bar is available, with six flat-screen televisions and indoor-outdoor patio. The patio features a fire pit and heaters. Happy hour is from 3 to 6 p.m. daily, with menu and drink specials, including $5 Bull Dog Margaritas. There is a kids menu, and build-your-own entrees come with a choice of Jarrlito Mexican soda and a bag of mini doughnuts for dessert. The restaurant has free wi-fi. Visit the website to make online reservations or join the e-club. This is Schwerd’s second West Valley restaurant, with the first being Arrowhead Grill in Glendale. Menu items are made to order, and meat is smoked in house. Schwerd said the menu is built around Mexican comfort food and subtle flavors that locals enjoy, rather than traditional Sonoran cuisine.
UNIQUE TIDBITS: The artwork is by local photographer Dimitri Dominguez, who took pictures of desert landscapes in and around Vistancia in order to create the pieces that hang in the restaurant. This location is situated near a walking path, which, Ricke said, creates a warm, inviting place for the community to congregate.
FUTURE PLANS: Beginning in February, the restaurant will begin Saturday night pig roasts and weekend coffee and doughnut mornings on the patio. Other plans in the near future include live entertainment and Sunday brunch.
Do you know of a great West Valley restaurant you’d like to see in our Dining Out feature? Let us know! Call Brittany Martin at 623-876-2527 or e-mail email@example.com.