'Battle of the Dishes' Archives

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Stories

Taco Street Fight: Tacos Atoyac vs. Gallo Blanco

By Heather Hoch
How to Make Peach Jam

By Rachel Miller
CLOSING: Downtown's Uno Mas Mex1can Grill

By Laura Hahnefeld
What's the Most Interesting Thing You've Grilled?

By Laura Hahnefeld
Gorgona: Wine Produced at Italian Island Jail...

By Lauren Saria
CLOSED: Big Earl's BBQ in Scottsdale

By Laura Hahnefeld
It's a Dry Heat: Chiltepin and Pequin Hot Peppers

By Minerva Orduño Rincón
New Cocktail Parlor Coming to Downtown Phoenix

By Laura Hahnefeld
Jamburritos' Michael Brown Getting Downtown...

By Laura Hahnefeld
Gio Osso of Virtu, Part Two

By Nikki Buchanan

Battle of the Dishes

Taco Street Fight: Tacos Atoyac vs. Gallo Blanco

By Heather Hoch Wed., Jun. 19 2013 at 11:00 AM

Categories: Battle of the Dishes

Heather Hoch

Tacos Atoyac and Gallo Blanco duke it out for the taco crown.

How could any one food be more simple and perfect than the street taco? Marinated meat with some sort of veg and salsa, all wrapped up in a warm corn tortilla or two, and there you have it. Though we typically can chow down on only about three of these little babies at a time, we wish we had the space in our stomachs for every taco option served up at our favorite street taco joints, Gallo Blanco and Tacos Atoyac. However, because we don't, only one of these taco virtuosos can be the king of the streets.

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Battle of the Dishes

Nostalgic Milkshake Matchup: Bertie's Vintage vs. MacAlpine's Soda Fountain

By Heather Hoch Wed., Jun. 12 2013 at 11:00 AM

Categories: Battle of the Dishes

Heather Hoch

There's no time to reminisce with these milkshakes-- the battle is on!

We lucky Phoenicians have options when we want to doo-wop and bee-bop and slurp down some milkshakes at on old school soda fountain. Simple, rich ice cream is the base for any good malt or shake, but our favorite old school drinkeries offer a variety of flavors that range from classic to just plain strange. While MacAlpines and Bertie's both use vintage equipment to perfectly mix up their milkshakes, one definitely out-flavors the competition.

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Battle of the Dishes

Mill Avenue Chicken Fight: El Pollo Supremo vs. Bad Mother Cluckers

By JK Grence Wed., May 29 2013 at 10:00 AM

Categories: Battle of the Dishes

JK Grence

Muy sabroso chicken at El Pollo Supremo.

Around Mill Avenue, one good thing seems to deserve another. El Pollo Supremo has been serving up charcoal-grilled chicken just west of Mill for years. Not too long ago, a new joint, Bad Mother Cluckers, opened up shop just barely east of Mill, and also features charcoal-grilled chicken. Clearly, a little friendly rivalry is in order here. Whose bird is better, and who's just playing chicken?

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Battle of the Dishes

Paletas Betty vs. AZ Pops: Who's Gonna Freeze Out the Competition?

By Heather Hoch Wed., May 22 2013 at 10:00 AM

Categories: Battle of the Dishes

Heather Hoch

Two gourmet popsicles on a hot summer day.

As summer approaches, we can't help hiding in the freezer aisle at the local grocer. Though you can find all of the basic popsicle choices there, you'll have to venture elsewhere to grab some truly gourmet pops. AZ Pops gives the classic treat a classy twist, while Paletas Betty adds tasty Mexican flair to the flavor combos. Which icy treat is the tops?

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Battle of the Dishes

Salvadoreno v. Guanaquito: Clash of the Pupusas

By Nina Gruber Wed., May 15 2013 at 10:30 AM

Categories: Battle of the Dishes

Nina Gruber

Southwesterners often pride themselves on their knowledge of Latin American food, mostly focusing on the all-encompassing "Mexican" description. Well, it is time to broaden our horizons, people! Move on down toward El Salvador and discover possibly the most delectable and perfect combination of the Latin flavors we know and love: the Pupusa (poo-POO-sah). What appears at first as a thick, homemade corn tortilla, the Pupusa reveals itself as a masa treat stuffed with beans, cheese, meat, and/or flowers (yes!). Ever been frustrated by the difficulty of eating a taco? How about the discomfort of an overstuffed quesadilla? Well, a pupusa may be your answer. (Though please refer to business associate tacosmog.com for an expert comparison of the three options.)

A typical Salvadorian treat, this meal traditionally is accompanied by a pickled cabbage mixture called curtido and salsa roja, a thin and flavorful tomato sauce. It's cooked on a griddle and sold on the streets of El Salvador for a quick bite. With just a few options for this Salvadorian treat here in Phoenix, it only makes sense to pit them against each other. Have at it, you perfect little treats, you.

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Battle of the Dishes

Toddy Takedown: Press Coffee Roasters vs. Cartel Coffee Lab

By Heather Hoch Wed., May 8 2013 at 7:00 AM

Categories: Battle of the Dishes

Heather Hoch

Which cold-brewed coffee can't take the heat -- Press or Cartel?

Toddy-style brewed iced coffee is better than hot drip for a few reasons. First of all, the acidity levels are lower in cold-brewed coffee, making it more drinkable in those indigestion-filled crunch times. It's also higher in caffeine, which means you pretty much only need one cup to keep you going through the workday. We love the more complex flavor of the toddy, which is why we had to know which local coffee roaster did it best.

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Battle of the Dishes

Slice of the City: Downtown Pizza Lounge vs. Brooklyn NYC Pizza

By Heather Hoch Thu., Apr. 25 2013 at 12:00 PM

Categories: Battle of the Dishes

Heather Hoch

Downtown's got some serious competition going for the best pizza by the slice.

No downtown is complete without a pizza rivalry. Downtown Phoenix may be lacking some things but this it has -- and it's a juicy beef because Downtown Pizza Lounge and Brooklyn NYC Pizza are located within a stone's throw of one another. Who will win the taste test?

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Battle of the Dishes

Crepe Bar vs. La Grande Orange: Granola Showdown

By Nina Gruber Tue., Apr. 23 2013 at 8:00 AM

Categories: Battle of the Dishes

Nina Gruber

Two restaurants known for their fresh and interesting take on breakfast -- it only makes sense to put them up against each other. And, no, this is no battle of the crepes. That would be too easy. This is a battle of granola.

A surprisingly versatile dish, granola is an easy way to peek into the style of a chef: Is it burned, sticky, filled with clusters or fruit? Nutty or oaty? Subtleties like these can easily be overlooked, but granola holds powers that have captured the stomachs of hippies and beyond and that deserve to be respected. So let us find out who bakes up the most honorable granola.

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Battle of the Dishes

Gnocchi Knockout: Rancho Pinot vs. Crudo

By Heather Hoch Wed., Apr. 17 2013 at 11:00 AM

Categories: Battle of the Dishes

Crudo and Rancho Pinot battle it out to see who makes the better gnocchi dish.

Growing up, we loved everything potato-based. It was no chore for Mom to get us to chow down on French fries, mashed potatoes, and hash browns. It's hard to remember exactly when we found out that our other favorite, pasta, also came in potato form, but we do remember falling in love instantly. The pillowy little potato dumplings called gnocchi found a fast and enduring place in our hearts, but there's only room for one knockout dish, and this week we'll see if Rancho Pinot or Crudo has the best.

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Battle of the Dishes

Soup and Salad Skirmish: St. Francis vs. Carly's

By Heather Hoch Wed., Apr. 10 2013 at 12:00 PM

Categories: Battle of the Dishes

Heather Hoch

Carly's Soup and St. Francis' Salad duke it out with their tag team partners.

On the quest for a light and healthy lunch, there are many hurdles to overcome -- the convenience of fast food, the breakroom doughnut box, and even the fatty richness of artisanal local joints. One of our go-to lunches is the soup and salad combo, which gives the energy you need to finish the workday without hindering your progress toward a pool-worthy bod. There's a lot of variety possible with this mix and match, but two local restaurants serve our favorite soup and salad plates.