The Plate: November/December 2015

The spiciest thing they should never take off the menu.

November 16, 2015

Issue 15: November/December 2015The Plate
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Roasted Habanero Salsa from Boca Tacos.

Boca Tacos

Roasted Habanero Salsa

Salsa selections rotate daily. A scoop of the roasted habanero salsa will turn your carne asada tacos into another experience entirely. Order with a side of chips or grab one of their custom-made salsa jars to continue the torture at home. Chips and salsa, $4.50; small jar of salsa, $5.95.
828 E. Speedway Blvd.

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Stew in Tongue, Numbing Flaming Chile Oil over Cabbage from Jun Dynasty.

Jun Dynasty

Stew in Tongue
Numbing Flaming Chile Oil over Cabbage

The title alone should make beads of sweat pop on your forehead. Choose from tofu, chicken, pork, beef, or fish. The broth comes loaded with so many peppercorns that food will be tasting spicy long after you finish the stew. $12.95. 2933 E. Grant Road

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New Mexico Style Hatch Green Chile Enchiladas from Poco and Mom’s.

Poco and Mom’s

New Mexico Style Hatch Green Chile Enchiladas

A spice you won’t soon forget. Served flat, these enchiladas come layered with cheese, corn tortillas, and Poco and Mom’s signature fresh—and spicy—Hatch green chile enchilada sauce. $9.99 for cheese; $10.99 with meat. 1060 S. Kolb Road

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Chicken Tikka Masala from Sher-E-Punjab.

Sher-E-Punjab

Chicken Tikka Masala

This spicy curry dish is made with tender pieces of chicken cooked in the tandoor—typically, a cylindrical clay or metal oven heated by charcoal—and simmered in masala sauce. It’s definitely not a dry heat. $9.75. 853 E. Grant Road

 







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