![]() ![]() ![]() He wants them to relax, take a load off, and forget their burdens long enough to enjoy a meal. wants people to be able to eat at El Horseshoe like they are at their family’s home, he says. says of his mother's cooking. “She puts her heart and soul into it.”Īngel Jr. And I don’t want to take that away from her,” Angel Jr. Rosa took charge of the kitchen alongside Angel Sr. sold the bar and purchased the adjacent restaurant in 1994, he took the name with him. Shelby Moore The diner was just next door to the bar and was called Raul's Cafe. When it’s ordered, either to be scrambled with eggs or potatoes for a breakfast plate next to beans and a chunk of salty cotija cheese stuffed into burritos or tossed with roasted vegetables for a taco filling, the shredded beef is heated in a pan with corn oil to give it enough moisture to bring the beef back to life, but not so much that it loses its signature chewiness. instead bought his own dehydrators from Mexico and spends several days each week processing his own machaca meat. After being seasoned and left to dry for days, the jerky-like meat is shredded. These days, almost all restaurants purchase their machaca beef pre-dried from a factory, but Angel Sr. This cooking technique is common to the cattle ranches of the northern Mexican states, originally used as a method of preserving the beef. However, the most famed of Angel Senior's specialties is his homemade machaca (also referred to as carne seca), which involves air-drying lean cuts of beef in dry desert climates. Shelby Moore “We were famous for having the best chorizo,” Sanchez tells Angel Jr., referring to his Food City days. She and her husband even soak and blend barley, shipped from Sonora, for a rare, earthy version of horchata called cebada. The rustic taco fillings like goats stew, chile con carne, mole-doused beef tongue, and red and green sauces that are also used for chilaquiles, are all made from scratch. Rosa works a mound of masa, hand -forming and rolling out tortillas that will be cooked fresh-to-order. Sanchez sits in the center of the small dining room and orders his special beans (he’s diabetic, so they make him a version without added fat) and a lean pork chop rubbed with the Horseshoe's secret chile seasoning from Angel Avitia Jr., who has run the diner with his mother Rosa and father Angel Sr. since 1994, when Angel Jr. Gone are the days when most of us can walk into a neighborhood diner expecting a home-style, cooked-from-scratch meal, which is what makes El Horseshoe feel utterly untouched by time. The retiree from the nearby Food City where he worked for, as he recounts, 21 years, seven months, and six days, doesn't mind the sleepy sounds of the hard-working A/C unit and a few forks rapping against emptying plates, the diner is his home-away-from home. Set on an industrial stretch of Buckeye Road that links the Central City and Estrella Park neighborhoods of South Phoenix, on most afternoons it’s just Sanchez. Since the place opened in 1994, Rickey Sanchez has introduced every friend and acquaintances he has made during his decades living in Phoenix, from family to his high school teacher from 1969, to the El Horseshoe Restaurant. As a regular at the little breakfast and lunch diner that sits next to the I-17, he's very proud of this fact. Style: Mexican diner serving homestyle comfort foods, including breakfast all day Taquería: El Horseshoe Restaurant, 2140 West Buckeye Road Over the next several weeks, we’ll be guiding you toward the Valley’s tastiest tacos, and the taquerías that serve them. In the hunt for the latest trendy restaurants, our spotlight often misses neighborhoods that are home to some of the Valley's best kitchens - including those making metro Phoenix's best tacos. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |