This buzzing Mexican gem serves up mouth-watering, traditional dishes in a no-frills counter setting, perfect for a flavor-packed lunch.
"In Arizona, flour tortillas are a beloved staple, as they are in the neighboring states in Northern Mexico. At the original Carolina’s downtown, where they’re made fresh on premises every day. Naturally, these winsome wrappers are the foundation for Carolina’s famous burritos and chimichangas, but many customers drop in to buy a dozen tortillas for take-home. More often than not, they’re handed a floppy, fragrant package that’s still warm from the griddle." - Mcconnell Quinn
"Admittedly, this South Phoenix institution, founded by Carolina and Manuel Valenzuela over 50 years ago, looks a little ramshackle, but locals readily forsake decor for the restaurant’s huge, paper-thin flour tortillas — made fresh all day long and often still warm when you buy them. Considered the best in town, they make heavenly wrappers for fat burritos and chimichangas although the place is equally beloved for its no-frills tacos, enchiladas (try the machaca), and tamales." - Nikki Buchanan
"The original South Phoenix location is spare and maybe even a little rundown, but nobody cares because the Sonoran Mexican food served here since 1968 is homey and delicious. Flour tortillas are made fresh throughout the day; they are soft, pliant, and nearly transparent — easily the best in town. Make sure to order something that makes use of these spectacular wrappers: maybe a breakfast burrito, a burrito stuffed with machaca or a crunchy, sour cream-topped chimichanga. Grab a package of those ethereal tortillas to take home." - Nikki Buchanan
"There are several locations of the late Carolina Valenzuela’s classic no-nonsense Mexican restaurant, but the best location is the original. Breakfast is served until 11 a.m. with an extensive roster of morning offerings centered around burritos wrapped in, newly pressed, warm, and pliant and griddled flour tortillas. Burritos (called burros here and at many other established Phoenix eateries) are utterly loaded with eggs, beans, potato, and meats like chorizo and machaca. The South Phoenix standby also offers a few of these egg-and-meat combinations in plato form." - Chris Malloy
"Carolinas Mexican Food has been a mainstay for several decades. Fresh, homemade, fluffy and hot, be prepared to eat more than one tortilla. Don’t be fooled by the simple ambiance. Flautas, enchiladas, burritos and nachos are all favorites on the menu. Most families can eat here without worrying about the bottom line." - Rudri Patel
