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  • My ten point scale rating Food - 5 (average) Ambience - 1 (poor) Service - 1 Price - 5 The January issue of Phoenix Magazine lists Mi Comida as one of the 85 best restaurants in Phoenix and I think this may have overwhelmed the kitchen and waitstaff. The waitstaff and the kitchen I think are comprised of one poor old gent, the owner I suspect. I ordered the fish ceviche, beef empanada, chicken empanada and the churrasco Peruvian style. The ceviche was not bad, but it was so tart that it really caught me off guard, it tasted of grapefruit and lemon juice. I challenge anyone to order the beef empanada and tell me it does not smell and taste like dry cat food. This comment may anger some, but I stand by it. Before you send the hate mail, just taste it for yourself. The churrasco was very average in every way by any standard. The over easy egg was fried perfectly, and the plantains tasty enough. Unfortunately the flank steak was very tough and a bit dry. I was expecting to be blown away, but this was just huevos rancheros with a side of crinkle cut fries and plantains. I have read in some reviews about the delightful color of paint on the block walls, but what struck me most was the unbearable fluorescent lighting and unsightly ceiling panels. This restaurant strongly resembles a Ralibertos, or Eribertos except for the wooden tables. The "service" was unbelievable. Upon walking through the door, there is no one to greet you, there is no signage directing you to seat yourself or to wait to be seated. It is your job to grab a table and if the place is full, as it was in my case, you just have to stand around looking uncomfortable for a while. As I said, this is a one man show, and if all six tables are full, you may not see your first drink and appetizer for 45 minutes, and you might not get the entree until an hour and a half after being seated. Other Yelpers have commented that the service is slow, but this was so much worse than slow, it was brutal. I spent almost three hours in Mi Comida, which was like spending three hours in a Ralibertos.
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