Macayo’s Mexican Restaurants recently introduced their own barrel selected tequila along with new menu items. Macayo’s partnered with Patron to supply the restaurants the tequila aged in an Hungarian oak barrel for five months. Patron often partners with restaurants to supply their own barrel aged tequila. The Barrel Select Margarita ($11.59) uses the tequila at all locations and a bottle ($69.99) can be purchased at the Mesa location.
The restaurant also introduced new menu items along with returning favorite based on customer requests. Spinach con Queso ($5.99 cup, $8.99 bowl), Carne Asada Fries ($8.99), Harvest Chopped Salad ($10.99) and Armando’s Steak Dinner ($16.99) has debuted. Returning to the menu is the popular California Burro.
Also returning today is their popular Recipe Box filled with over 80 recipes from the last 70 years. The Recipe Box sells out quickly and makes a great gift for the upcoming holiday season. You can purchase a Recipe Box at any Macayo’s location or online for $40. For $20 you can purchase only the recipe cards included in the box.
To order your Recipe Box or find a Macayo’s location near you go to https://www.macayo.com/
One of my favorite summer treats is a root beer float and there’s no better way to cool off during a Phoenix summer than with a scoop of vanilla ice cream floating in a glass of cold root beer. With National Root Beer Float Day on Tuesday August 6th, Angry Crab Shack will donate $1 from each float sold to Phoenix Children’s Hospital.
The locally owned restaurant with 8 locations has donated over $100,000 to PCH since 2017 and expects to exceed their goal for 2019.
Visit any of these Angry Crab Shack locations for this summertime favorite and make your purchase count. For more information visit their website.
2808 E. Indian School Rd. Phoenix 85016.
3820 E. Ray Rd. Phoenix 85044.
7608 W. Cactus Rd. Peoria 85381.
3227 E. Bell Rd. Phoenix 85032.
2501 W. Happy Valley Rd. Phoenix 85085.
8253 E. Guadalupe Rd. Mesa 85212.
310 N. Litchfield Rd. Goodyear 85338.
2740 S. Alma School Rd. Mesa 85210.
Despite National Hamburger month ending in May, two west valley chefs are just getting started as they compete in the James Beard Blended Burger battle. Goodyear restaurants Eagle’s Nest and Toscana’s Restaurant are rolling up their sleeves representing two of the three Arizona restaurants in the competition. They will be trying to create the winning burger using 2 types of mushrooms as ingredients.
Hail Mary burger
Chef Mary Ahern of Eagle’s Nest see’s her Hail Mary burger as the eventual winner. This 17 ingredient burger blends Portobello and button mushrooms, roasted garlic, thyme and shallots ground with the brisket and jalapeños, garlic and bacon mixed with ground beef.
The burger is then topped with bacon jam, lettuce, house made pickles, red onion, devil dog sauce and slices of American and Havarti cheese all between a Brioche bun. That sounds like more than a mouthful and like a winner to me.
Eagle’s Nest’s neighbor in the Pebble Creek community Toscana’s Restaurant is building a blended burger of their own.
It will be pan seared with 80/20 ground beef, house smoked mesquite button mushrooms, grilled tomatoes, caramelized onions, shaved lettuce, fresh watercress, apple-wood bacon, aged smoked cheddar cheese, house-made cowboy candy and mayo.
All served between a King’s Hawaiian bun, hope it can handle everything
Another delicious sounding burger and I’m very curious about the cowboy candy.
James Beard Blended Burger battle voting
Online voting ends July 31st with the top 5 winners from around the country competing in the final showdown of the James Beard Blended Burger challenge in New York city in January. To cast your vote you may vote here.