Even though I can’t usually load up on fruits and vegetables, I like to visit farmers markets while traveling to experience the local flavor and check out the booths and creative vendor names.
On a recent Saturday, I went to the Phoenix Public Market on the edge of downtown Phoenix.
Local tomatoes, organic herbs and oranges (orange trees are on residential lawns everywhere in Phoenix) were abundant. However, the best thing I ate came from Jerusalem Bakery. I got two outstanding borekas, sesame seed-topped phyllo dough with different fillings inside. One borek a was stuffed with feta cheese and kalamata olives and other with mushrooms, cheese and onions.
Although not a food booth, my favorite name was a shaving kit booth run by an Army veteran: “Shaving Private Ryan.”
Tuesday was the only day of the week that I wasn’t in Phoenix during a recent trip so I just had to declare every day a taco day. This is what I had.
La SantisimaGourmet Taco Shop This was the only place that I researched ahead of time. The long line at counter and poster of Diners, Drive-ins & Dives Guy Fieri gave me some assurance that this was a good pick. I’d say it qualified as a dive, a tiny spot in a Latino neighborhood. I passed on the house specialty dogfish shark taco (not an appetizing name) and went for the shrimp and marinated Arrachera steak versions. But, La Santisima must be the place for these tacos. The restaurant comes up 2nd on a Google search for dogfish shark tacos, only behind a National Public Radio story on how Europeans, yet few Americans, are eating this plentiful seafood from the U.S. East Coast.
My tacos were good, not outstanding. A favorite part of the meal was the salsa bar with a dozen or so varieties freshly made every day.
Joyride Taco House. This was, hands down, my favorite restaurant experience of the trip and probably one of my Top 10 vacation meal experiences ever. Seasonally cooler temperatures (following two consecutive triple digit days) made dining on the patio pleasant. It’s a fun atmosphere with bright yellow industrial bistro chairs, white lights and a stone fireplace. Joyride is in the middle of a five-restaurant neighborhood, all owned by the same company, Upward Projects, which restores classic buildings into restaurants with lots of al fresco dining and trendy vibes. I should have saved room for the dessert – there was a line of 20 people or so waiting at Churn, the ice cream concept across the street.
Back to the food at Joyride. The tacos were great, especially the crispy fish one. Guacamole was good, and I especially liked that it was topped with roasted corn. Another favorite was a refreshing cucumber and orange salad.
Rubio’s. It helps with the budget to include a fast food chain every so often, and I look for something we don’t have at home. Rubio’s is a fast-casual Mexican chain with 200 locations (in the West and in Florida) specializing in coastal-inspired cuisine. The founder, Ralph Rubio, is often credited with popularizing fish tacos. He started in 1983 in San Diego with a crispy beer-battered and fried wild Alaskan pollock. That’s still on the menu today along with tilapia, salmon, mahi mahi, ono and various shrimp taco options—grilled, blackened or fried and served with tangy white sauce.
I would probably eat there often, alternating with Chipotle, which seem to be as plentiful as McDonald’s and Starbucks in Phoenix.
No dogfish shark tacos yet but maybe that’s the next item to be added.