| rev:text
| - My very 1st Arizonian eat occurred in this no-joke hideaway. Its cross intersection was a good indicator, but yeah--what a D^&# it was to uselessly search for its giant signage. All we could additionally rely on were its 2 front doors falling almost directly below the "Sunbrite Corner" and the helpful host aiding Kurdy S--on the phone--navigate him, Daniel L, & me to the right, high-end HITW.
Once inside, there could be several interpretations or feelings about this crowded, dimly lit (thus not very photo-friendly) and compressed space, leaving an elongated table in this separate section exclusively suited for humongous groups. The 3 of us sat in one of their high-rise, smallish bar table across from the typical bar arrangement, & after looking through our paper mat menu we decided on the Red Pork Chile Tamale plate ($13), the New Mexican Platter ($16), & the Green Chile Cheeseburger ($13). Keep in mind that we were seriously curious about Phoenix's Tex Mex cuisine--so please expect flavor instead of questioning authenticity =).
DL's New Mexican Platter came with 3 samplers--Red Pork Chile Tamale, Chile Relleno, and Chicken Burro--plus rice and beans. Outrageously yet deliciously cheesy & smoky yet slowly spicy were the most remarkable essences, while the textures of the nicely seasoned rice, pinto beans, chile, & masa of the tamale were refined and gnaw-friendly--i.e. no mushiness. Of those samplers, though, the pork one would have to be my least favorite for its average meat being too decent for its price.
Several weeks of me being burger-deprived were my reason to irresistibly choose this pecan wood-grilled, 8-ounce hunk. In spite of flaunting a medium degree, rather than a medium rare I did request, the beef was easily steak knife-cut, juicy, & agreeably smoky. Plus, I pretty much was chomping on that yummy Chile Relleno on top of the meat, & that was the only veggie topping sandwiched in its spongy bun. The seasoned fries were ample & cordially tasty, but b/c of its slightly soft exterior for its dense cut I wished it had that all-familiar bite.
So from our experience I relished the ginormous goops of cheese & smoky sensation of the red chili and beef patty, which all speak out to those who, like me, have a crush on at least one of them. Service and mostly the clientele could give a much friendlier vibe, but our waiter was spot-on accommodating, advising us to be careful handling our hot iron plates. They're not presenting any entities calling out that D-word, but I think a revisit for their Enchiladas & Carne Adovada would sanguinely suffice for a 4. Just look on the Sunbrite side =).
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)