BACK IN TEMPE for a couple of weeks, I got to eat my favorite kind of food every meal. Tacos, enchiladas, and burritos. Smothered in red enchilada sauce. Made it to Mill and Southern twice, home of Tempe’s Casa Reynoso, and tried a half dozen other places as well.
Nobody does authentic Mexican food as well as Casa Reynoso. Nobody. The plate comes out at about 400˚. The food stays hot enough to burn your mouth nearly to the end. The flavor is perfectly balanced. Clearly, it’s not their first rodeo. Did we mention the “balanced” part of it? The secret is . . . wait for it . . . still a secret.
I finally got a family member to go on the record and tell me why the food is so good. “Recipes handed down through the family”. . . . Humm . . . Guess the only way to get the secret is to apply as a dishwasher and keep my eyes open. With family members all pitching in to make the restaurant a success, I probably wouldn’t be admitted to the kitchen!