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    As you gear up for the big game, consider these quick and easy crowd pleasers with a Southwestern twist, originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook.
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    About once a month, we’re bringing you a scrumptious and doable recipe with a southwestern flare. This recipe was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? Whether you’re a professional chef or home cook, we want to hear from you. Submit to ...
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    About once a month, we’re bringing you a scrumptious and doable recipe with a southwestern flare. This recipe was originally published in Clay Thompson's Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? Whether you’re a professional chef or home cook, we want to hear from you. Submit to ...
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    About once a month, we’re bringing you a scrumptious and doable recipe with a southwestern flare. This salsa recipe was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? Whether you’re a professional chef or home cook, we want to hear from you. Submit ...
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    About once a month, we’re bringing you a scrumptious and doable recipe with a southwestern flare. This one was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? Whether you're a professional chef or home cook, we want to hear from you. Submit to ...
  • Taquitos
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    About once a month, we’re bringing you a scrumptious and “doable” recipe with a southwestern flare. This one was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? We just might feature that too. Submit to info@arizonaoddities.com.
  • Meatballs
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    Once a month, we’re bringing you a scrumptious and “doable” recipe with a southwestern flare. This one was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? We just might feature that too. Submit to info@arizonaoddities.com.
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    Meliton “Mel” Mecinas, executive chef of the Four Seasons Resort Scottsdale at Troon North, cooks breakfast for his two boys nearly every morning. Often, they are treated with chilaquiles, a Mexican dish traditionally served with fried tortilla chips, eggs, salsa and cheese.
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    Once a month, we’re bringing you a scrumptious and “doable” recipe with a southwestern flare. This one was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? We just might feature that too. Submit to info@arizonaoddities.com.
  • Mole Margarita from POSH Restaurant in Scottsdale
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    Few cocktails come in as many varieties as the margarita. I thought I had seen them all (and tasted most), but Chef Josh Herbert of POSH Restaurant in Scottsdale has found another way to transform the happy hour staple while staying true to the bold flavors of Mexican cuisine. His inspiration: mole.