Tacos Chiwas

"In Phoenix, you’re never far from a good taco—and they’re more than good at Tacos Chiwas. They draw on an archive of family recipes, including lengua and tripe, two things you won’t find at just any ordinary walk-in taqueria. Other notable menu items include the pillowy gorditas, cheesy quesadillas, and hefty burritos." - Lauren Topor

"Tacos Chiwas is a bonafide Phoenix darling — and for good reason. Husband-and-wife team Nadia Holguin and Amando Hernandez opened up the first Tacos Chiwas in 2016 and have been killing it ever since. You really cannot go wrong with anything on the menu but definitely don’t skip out on the tripas taco (order them extra crispy) and the elote en vaso." - Mcconnell Quinn, Eater Staff

"In Phoenix, you’re never far from a good taco—and they’re more than good at Tacos Chiwas. They draw on an archive of family recipes, including lingua and tripe, two things you won’t find at just any ordinary walk-in taqueria. Other notable menu items include the pillowy gorditas, cheesy quesadillas, and hefty burritos." - lauren topor

"Husband and wife team Armando Hernandez and Nadia Holguin (a classically trained chef) bring the meat-centric home cooking of Chihuahua to their small but mighty menu, featuring, among other things, melting beef cheek barbacoa (smoked for more than 12 hours), tender lengua, and crispy fried tripas — all tucked in handmade corn tortillas and doctored up at the salsa bar. Their mini empire (three locations) may have been built on tacos, but puffy flour gorditas, laden with rajas (chiles and cheese) picadillo, or deshebrada roja (shredded red chile beef) make equally satisfying comfort food." - Nikki Buchanan

"Husband-and-wife team Armando Hernandez and Nadia Holguin from the state of Chihuahua lit up the taco scene when they opened their first tiny taco shop in 2016. They later moved to larger digs, adding a bar and playing a soundtrack of Latin Urban. The place is cool without being tragically hip. Everybody has their own personal favorite taco here, whether it’s carne asada, pastor, carnitas, barbacoa, pollo, or calabacitas (Mexican squash, corn, onion and asadero cheese), but for the record, here’s where you’ll find the crispiest, best tripas (tripe) in town and a signature taco chiwas (think beef, ham, jalapeño, Anaheim chile, and asadero) that rocks." - Nikki Buchanan