Best things Dominic Armato ate at the azcentral Wine & Food Experience

We have arrived at the midpoint of the 2019 azcentral Wine & Food items Encounter and I’m by now stuffed to the gills.

It may possibly be an occupational hazard, but it’s a satisfying a person.

The yearly party spans two times and functions dozens of metro Phoenix places to eat as they put their best foot forward for the planet to see. As regular, there’s much too much delicious things to address it all. But I have tasted every nibble, and right here are the standouts from Saturday’s festivities.

Verify back again for Sunday’s favorites, as properly as a total rundown of the very best dishes, including honorable mentions.

Pork stomach taco from Otro Café

I sense a small terribly for the other tacos in this tent.

All of them have been delicious, but Doug Robson and Carlos Diaz dropped a killer pork stomach taco — sweet, tender bits of sizzling pork tummy wrapped in a thick, mouth watering corn tortilla.

Increase some tart tomatillo salsa, a swift kick from some clean jalapeno relish and a minor sweetness from touch of orange marmalade, and you experienced one of the greatest bites of the working day.

Very hot rooster bun from Clever Koi

A lot less is much more when it’s completely executed.

The fellows at Clever Koi dunked a steaming, crispy chunk of freshly fried hen in a tropical sizzling sauce made with banana and scorpion peppers, tucked it into a beautifully tender steamed bun and then additional a thick slab of pickled pineapple.

An exceptional dish.

Rice grits cake from Beckett’s Table

It might be the chunk of smoked hen or a splash of loaded tomato gravy with a vinegary lick that 1st grabs you.

But I beloved the texture of this chunk — a smooth and creamy rice grits cake, correctly griddled to give the major and base a awesome, browned crisp.

Shrimp pozole from Boca Tacos y Tequila

This wasn’t 1 of the day’s flashier dishes, but it absolutely sure wasn’t missing for soul.

A simple, steaming broth — loaded with shrimp, hominy and fresh new slivered radish — experienced a light seafood scent and a wonderful herbaceous punch.

Of program, if you needed a thing a very little bolder, a spritz of clean lime and a dusting of freshly crushed chiltepin pepper speedily turned it into a spicy knockout.

Roasted lamb chop from Timo Wine Bar

Timo went all out, sliding sizzling skillets of refreshing lamb chops into a portable wood burning oven.

When they emerged, they were being a delight — charred and juicy, major with smoke and dressed with a bright red pepper puree and a drizzle of sweet balsamic.

Roasted squash salad from Mowry & Cotton

This was the best competition bite — uncomplicated, stunning to behold and boasting some massive flavor.

Sweet squash dressed with a contact of acid was braced by the salty funk of whipped feta, and crispy fried garlic chips gave it both of those a pungent edge and a pleasurable textural contrast.

Monkey bread from Mowry & Cotton

I continue to keep telling myself I’m only going to point out Mowry & Cotton after, and they continue to keep ruining it by bringing many dishes that are worthy of mention.

This monkey bread rocked: baked to a deep, crunchy crisp on the outside the house with a drizzle of tart, floral hibiscus jam that made available a great edge to offset the sweetness.

Tried out a thing mouth watering lately? Achieve the reporter at dominic.armato@arizonarepublic.com or at 602-444-8533. Adhere to him on Twitter and Instagram @skilletdoux, and on Facebook at fb.com/darmato.

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