Every now and again you taste something that changes your entire perspective on a dish. Tonight, the campechana taco at the new Gallo Blanco on 9th & Pierce, did just that. It's blend of al pastor, carne asada, and carnitas demonstrated both a mastery of flavor and texture. Of the two, flavor is the easier to come by - nearly anyone can follow a clever recipe and achieve positive results. What separates good from great, then, is texture - which is a product of great technique. This campechana manages to master both, and the result is incredible. In a sea of taco purveyors, Gallo manages to rise above - this food is important. I think we've found the next great Phoenix restaurant.