In Chandler, AZ, where it's over 100 degrees in the summer, paletas are a great way to satisfy a sugar craving and cool down at the same time. We went behind the scenes at Paletas Betty—the best shop in town—to see how their Amanacer (pineapple and raspberry) paleta is made.
'Arizona' on Serious Eats
Take a look at our favorite places to eat ice cream in Phoenix, including artisanal shops, retro throwback diners, and a vegan bakery/cafe.
It's nearly impossible for me to imagine a world without burgers and only slightly less difficult to envision one without reviewing them here on A Hamburger Today. Sadly, the latter imagining is about to become a reality: I'm relocating back to my hometown of New York City and thus ending my Los Angeles burger column.
Fini's Landing may be best known for their beachfront theme and some pretty good fish tacos, but it's their Chubasco burger that's been garnering much attention of late. And with good reason.
Paul McCabe, Executive Chef at The Royal Palms Resort and Spa (including on-site restaurant T. Cook's) lets us in on his top 5 burgers in the Phoenix area.
Diablo Burger uses local ingredients and grass fed beef to serve up good burgers in Tucson.
Monkey Burger offers a wealth of toppings to go with their grass-fed burgers, but for the best experience you should ignore most of the toppings and keep it simple.
Zinburger pairs great burgers with great wines, but it's worth the trip for the beef alone.
Gallo Blanco's chile-topped burger is fine if you want a sandwich where beef is one of many elements, but don't get it if you're hankering specifically for a burger.
You might balk at the price of the Wright Bar's burger—nearly $16—but considering the fact that the burger is more than large enough to share, comes with a bucket-sized portion of fries, and you get to eat it while staring, slack-jawed, at some gorgeous scenery, it's a bargain.
If you want to get down on a no-nonsense, appetite-slaying burger dripping with sauce and piled with toppings at a price that rivals fast food chains, Lobby's is a worthy spot to do so. Just make sure to grab a wad of napkins before you dig in.
Inside the Arizona Biltmore hotel in Phoenix, AZ, Frank & Albert's serves up destination-worthy brioche French toast filled with lemon mascarpone and topped with cream cheese frosting.
In Tempe, The Chuckbox serves 1/3- and 1/2-pound burgers broiled over a flame powered by mesquite and charcoal. I can't say with complete certainty that it's the best burger in the Phoenix Metropolitan Area, but it's definitely up there.
At Sweet Cakes Cafe in Mesa, Arizona, owner Kellie Huntington holds nothing back when it comes to her super sweet Southern desserts. Find out her top five must-try items.
In Phoenix, Federal Pizza's "At Last" pie features a bevvy of unusual veggie toppings, from fresno chilies to lemon zest. By all means, do try this at home.
Sure, there is fresh produce at the Phoenix Public Market, but the real draw is all of the handcrafted treats, from slabs of fudge to gourmet caramels.
At least two or three times a week, I get really annoyed at Chris Bianco. Here's a guy—a fellow New Yorker, no less—making, by all accounts, some of the best pizza in America, and he just has to do it in Phoenix freakin' Arizona. Which is, I'll have you know, 2,410 miles and 36 hours in the car I can't drive, or, alternatively, 5 hours on the plane I can't afford. Goddamnit, Chris Bianco. Why are you so far away?
A Irish pub in Scottsdale serves up a solid cheeseburger and some exceptional fries.
Today marks Flagstaff pizzeria Pizzicletta's one year anniversary. In honor of the occasion we have an update from the man behind it all, Caleb Schiff. Here he discusses the highs and lows of operation throughout year one, as well as the future outlook for his dream business come reality.
We all followed along as Caleb Schiff built and opened his Flagstaff pizzeria, Pizzicletta. It's been a little more than eight months of wielding the peel and Caleb brings an update on what he's learned about the business, details on his pizzas and menu, wood, dough, and more.