Chilte

"A new-school Mexican restaurant in Phoenix, recognized for its chef Lawrence “LT” Smith, who is a semifinalist for the Emerging Chef award." - Nicole Adlman

"Making waves on both local and national levels, Chilte has found its stride at the revamped Grand Avenue Egyptian Motor Hotel. Once a farmers market staple, Lawrence Smith and Aseret Arroyo brought their global flavors to a brick-and-mortar space in early 2023. A former football player turned chef, Smith centers his menu around native chiltepin chiles while pulling inspiration from other cultural foodways. Dishes like the green chorizo vampiro — a hand-pressed corn tortilla topped with marrow bone, queso, and salsa macha — and the Pear Shrooms, featuring sautéed pears and oyster mushrooms with chicharron crumbs, Chinese hot mustard, and a corn dressing, showcase Smith’s inventive approach. With inventive, unfettered cooking, Chilte has quickly become one of the most exciting additions to Phoenix’s restaurant scene." - Mcconnell Quinn, Chris Malloy, Nikki Buchanan

"Chilte is like that laidback cousin you only see during family reunions: liked by everyone, effortlessly cool, and randomly spent one spring break in Tulum with Kristen Stewart. Come for dinner to try Chilte’s experimental Mexican food, where you should start with an appetizer like the mussels with green chorizo in a broth made from wine and corn. Nothing tops the pozole recado entree, which comes with a huge, well-cooked pork tomahawk. And trying to decide between the classic, green chili, and ponche margarita? We all know your cool cousin would endorse trying all three." - Lauren Topor

"Lawrence Smith and Aseret Arroyo moved from their popular food truck to this adorably kitschy, light-filled space in the rehabbed Egyptian Motor Hotel, where they’re cranking out new wave street food. His frequently changing menu delves into the heart of Mexico yet represents a thoroughly modern viewpoint, incorporating delicacies such as roasted grasshoppers, Oaxacan ants and mushroom-like corn smut (huitlacoche). Sip cocktails on the patio overlooking Grand Avenue, and if the pan de elote cheesecake is available, order it." - Nikki Buchanan

"Chilte is like that laidback cousin you only see during family reunions: liked by everyone, effortlessly cool, and randomly spent one spring break in Tulum with Kristen Stewart. Come for dinner to try Chilte’s experimental Mexican food, where you should start with an appetizer like the mussels with green chorizo in a broth made from wine and corn. Nothing tops the pozole recado entree, which comes with a huge, well-cooked pork tomahawk. And trying to decide between the classic, green chili, and ponche margarita? We all know your cool cousin would endorse trying all three." - lauren topor