Passionate About the Community
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Top 7 picks for Fall Arizona Restaurant Week:: September 18-27th

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I’m very excited that Fall Arizona Restaurant week starts THIS Friday!  If you are unfamiliar with this bi-annual food-lovers 11 day feast, familiarize yourself now!  Arizona is quickly becoming home to some of the country’s BEST and top-rated dining destinations.

“This statewide affair offers foodies a wealth of dining opportunities and the chance to get outside their own neighborhood and try something new. From sizzling Southwestern and soothing comfort foods to five-star dining and international fare – it’s all on the table during Arizona Restaurant Week. So prepare your taste buds and dig in.”

You can read about my Top 10 Picks from Spring here and last years Fall edition here.

Barrio Queen GilbertOne of downtown Gilbert’s newest restaurants is offering up a delicious menu for Fall Restaurant Week! Why I love it:  It’s close, convenient and yummy! 

Price: $33 Per Person

barrio queenHip Mexican street-influenced eatery turning out tacos & cocktails amid Day of the Dead decor.

First Course

Barrio Guacamole
The Queen’s signature guacamole

Ceviche de Camaron
Pacific wild shrimp cooked in spicy shrimp broth mixed with pico de gallo, cucumbers, lime juice topped with avocado serviced with corn totopos

Second Course

Chiles en Nogada
Chicken breast, dried apricots, walnuts, almonds, golden raisins, onion, garlic, and red wine in a roasted poblano pepper, serviced in almond cream sauce with pomegranate, queso fresco and cilantro garnish. Served with chipotle mashed potatoes and calabacitas.

Conchinita Pibil
The Queen’s acclaimed pork is marinated in sour orange and achiote paste wrapped in a banana leaf and slow-cooked all night long! Topped with pickled sour orange onions and pico de gallo, served with fresh hand made tortillas, arroz verde and black beans.

Chile Relleno de Vegetables
Roasted poblano pepper filled with mushrooms, spinach, zucchini, red peppers, tomatoes, onions, cilantro, Oaxaca and cotija cheese topped with zesty tomato white wine butter sauce.

Carne Asada Enchiladas
Thinly sliced beef, marinated in fresh orange and garlic then grilled, quesillo cheese, topped with crema fresca, cotija cheese, green and red sauce

Suizas Enchiladas
Pulled chicken and quesillo cheese, topped with diced onion, cilantro, crema fresca, spicy serrano tomatillo sauce and chorizo

Third Course

Choco Flan
Half dense custard, half chocolate cake, topped with Mexican chocolate sauce, Kahlua sauce and pecans

Churro
Two churros dusted in cinnamon sugar topped with cajeta caramel, pecans, and served with a scoop of vanilla bean ice cream

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