Phoenix’s 18 Most Iconic Dishes
"Doug Robson may have Scottish ancestry, but he grew up in Mexico, and he makes what is arguably the best guacamole in town. Made to order and mashed to the creamy-but-still-chunky stage, it’s embellished with charred tomatoes and orange segments, which add smoky sweetness and a touch of acidity, then sprinkled with cotija cheese. Scooped onto hot, crispy, house-made chips, and jazzed up with tangy tomatillo or fiery chile de arbol salsa (the latter made with charred tomatoes and sesame seeds), it’s the kind of addictive starter that could ruin the rest of a meal. Guacamole-lovers can also find a more straightforward (but equally delicious) guacamole at sister restaurant Otro Cafe, where the mixture includes tomatillo, serrano chile, red onion and cilantro." - Nikki Buchanan, Chris Malloy
