The Original Carolina's Mexican Food
Mexican restaurant · Central City ·
Fresh flour tortillas made daily; stuffed burros, chimichangas & more
Fresh flour tortillas made daily; stuffed burros, chimichangas & more
"Burros at South Phoenix stalwart Carolina’s come on newly made flour tortillas — assembled at dough stations and griddles by a small army of diligent staff behind the cashiers. These tortillas are still warm from being made; they are soft yet chewy and carry the fragrance of flour. Going the burro route, many paths can be traveled. To revel in the full satisfaction of a tortilla just a few minutes old, simple refried beans and cheese are a sure way to go. If you’re feeling really hungry, try out the fried up chimichangas." - 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. Over the decades, Carolina’s has become its own breed of Arizona‑style Mexican food with its red chile, tender machaca, and signature flour tortillas. However, the place is equally beloved for its no-frills tacos, enchiladas (try the machaca), and tamales." - McConnell Quinn
"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
"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
