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A Mesa restaurant is hoping to offer connoisseurs of Mexican food and drink a not so party-hardy way to ring in Cinco de Mayo.
Looking for a few simple ways to freshen up the go-to dish of the Super Bowl? We cobbled together a mighty tasty basic guacamole, then came up with four ways to turn basic into unbelievably good.
Super Bowl Sunday surely is one of the meatiest eating days of the year. But it’s still somewhat surprising the lengths some people will go to push their game day feed over the top. Last year, for example, some enthusiastic carnivores went as far as to build football arena replicas out of deli meats, cheese and bread.
Macayo’s Mexican Restaurant
If ever a food needed a brand overhaul, it is salt cod.
Love tequila? Then you will want to attend the fourth annual Phoenix Tequila Fest from 1 to 5 p.m. this Saturday and Sunday, Dec. 15-16, at US Airways Center in downtown.
With its robust blend of sweet, creamy, spicy and smoky flavors, this soup is perfect for a chilly fall afternoon. The beautiful orange color, the subtle smoky-spicy flavor of the chipotle, and the satisfying creamy texture make this recipe a perfectly seasonal lunch or appetizer. Consider topping the soup with seared shrimp or shredded pork for a quick weeknight dinner.
Most of us have plenty of ideas for using whole or chopped almonds. Eat them whole. Bake them into treats. Scatter them over salads or green beans. But what about almond butter — toasted (and sometimes salted) almonds that have been ground to a peanut butter-like consistency?
Hominy is one of those foods you might think you’ve never tried, yet almost certainly have. Or at least a close relative of it.
There’s something particularly autumnal about puddings. Surely, it has something to do with cravings for all things rich and creamy as the weather cools.
When we think of steaming, we generally think stovetop cooking. And during the heat of summer, that can make this very healthy form of cooking seem very unappealing.
Summer makes us long for the grill. But by the end of the season, even our favorite burgers and dogs can feel a bit tired.
Light, chilled and refreshing with a toothsome texture, ceviche is summer in a bowl. Add tortilla chips and it becomes a cross between a meal and a snack.
Finally ... A way to enjoy agave without the hangover!
The recent heat wave and drought across the upper Midwest have taken a toll on some crops, but the weather has helped make some peppers extra-spicy and other vegetables more flavorful. For diners who want to take advantage of extra-hot peppers, here’s a recipe for jalapeno poppers from Milwaukee chef Dan Jacobs.
Stop in any Wednesday throughout the month of August and Qdoba Mexican Grill will donate 15 percent of all sales to the Ahwatukee Chamber Women in Business Scholarship Fund with the mention of this ad.
Whether you prefer your tacos hard and crunchy or lean more to the softer side, this grilled shrimp filling perfect for a summer barbecue will leave you satisfied.
Phoenix Sky Harbor International Airport will be getting a makeover in the next year, with the new restaurant bid going to SSP America, which is bringing in 26 new eateries, including some local favorites.
Qdoba catering is fresh, delicious and perfect for business or personal occasions. Serve as few as 10 people or more than 100 with our hot taco bar, hot nacho bar, burrito bar and more. Take 25 percent off any catering order with mention of this ad. Valid through 9/1/12.
When he was about 12, Hugh Acheson’s mom went through a cooking phase: recipes from magazines, nice pots and pans, and exciting new dishes, like her signature chicken piccata.
As pancake toppings go, maple syrup is swell and certainly traditional, if not particularly inspired.
The fresh Mexican taste of Qdoba is spreading across the state, including the newest location on Chandler Boulevard in Ahwatukee Foothills.
In just over two years since it’s been open Secreto has changed management three times. Now, bringing the experience of Caffe Boa to Chandler Boulevard, newly appointed general manager Jamie Santoro hopes the third time is a charm.
Oregano’s, 1475 W. Elliot Road in Tempe, is donating 20 percent of proceeds brought in throughout the day on Wednesday, Feb. 29 to the Mountain Pointe Band Boosters.
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