Chilte
Restaurant · Downtown
765 Grand Ave, Phoenix, AZ 85007
Highlights
New wave Mexican bites & cocktails in retro-chic environs
New wave Mexican bites & cocktails in retro-chic environs
"Chef-owner Lawrence Smith and his wife Aseret Arroyo dispensed flamboyantly creative tacos from a food truck until they found a charming, light-filled brick and mortar connected to the recently rehabbed Egyptian Motor Lodge on Grand Avenue. Here, the frequently changing menu is far more extensive, but tacos always make an appearance. Among the options: tender birria de lengua, which is tucked inside a crisp squid ink-mottled corn tortilla and served with stinging chile de arbol, or mashed potato tacos, encased in seriously crunchy shells, with a mouth-boggling black garlic hot sauce." - McConnell Quinn
"Chilte is located at the Egyptian Motor Hotel, part of the rapidly developing Grand Avenue neighborhood in Phoenix. Originally a pop-up, Chilte’s now has a permanent home at this retro and funky hotel, a perfect match for the restaurant’s ever-evolving, experimental menu. Dishes are Mexican influenced, with flavors inspired by the Southwest. Expect to see items like lamb neck charro beans or yuca fries complete with furikake. Items change constantly, so don’t be afraid to ask about the chef’s special or off menu dishes. The food may be serious but the vibe here isn’t: neon signs, boldly patterned tiles, and eclectic artwork on the whitewashed, brick walls pull it all together at this award-winning restaurant." - Asonta Benetti
"Making waves on both local and national levels, Chilte has found its stride at the revamped Grand Avenue Egyptian Motor Hotel. Formerly a farmers market staple, Lawrence Smith and Aseret Arroyo brought their reimagined global flavors to a permanent 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, sautéed pears and oyster mushrooms with chicharron crumbs, Chinese hot mustard, and a corn dressing, showcase Smith’s inventive approach. With fearless, unfettered cooking, Chilte has quickly become one of the most exciting additions to Phoenix’s restaurant scene. Best for: A night out that feels cool but not too serious — bold dishes, loud decor, and actual personality." - McConnell Quinn
"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 their experimental Mexican food, where you should start with an appetizer like the yuca frites with furikake, aioli, and queso. Nothing tops the MSG, which comes with a huge, well-cooked pork tomahawk. Trying to decide between the classic, green chili, and ponche margarita? We all know your cool cousin would endorse getting all three. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - lauren topor
"Lawrence “LT” Smith, chef of a new-school Mexican restaurant in Phoenix, was named a 2025 James Beard Foundation Award semifinalist in the Emerging Chef category — an award that "recognizes a chef the committee feels will make significant impacts in the community for years to come." The semifinalist nod places the restaurant among the state's 14 Beard semifinalists noted in the announcement; the James Beard Foundation Awards are "considered one of the most prestigious honors to receive in the restaurant and beverage industry." Finalists will be announced on Wednesday, April 2, followed by an awards ceremony to reveal winners on Monday, June 16, 2024." - Nicole Adlman
