Felicia Campbell is the food editor of Phoenix New Times. She has written about food, culture, and cars for digital and print publications all over the world and is the author of The Food of Oman: Recipes and Stories from the Gateway to Arabia (Andrews McMeel, 2015). Her husband learned quickly that she’d rather get a bag of avocados than a bouquet of roses.
2 days ago | Taco Summer
The tacos at Tacos Chava include the usual suspects, with the standard grilled chicken, carne asada, lengua (beef tongue), and cabeza (beef head and cheek), along with an immensely popular and totally respectable al pastor.
5 days ago | Chow Bella
Here are three Mexican bakeries in Metro Phoenix where you can "join the grassroots movement" and buy your sheet cake.
5 days ago | New Restaurant Alert
The Phoenix Rescue Mission is opening Mission Possible Café at 1516 West Van Buren Street this fall.
8 days ago | Dessert First
Zak's Chocolate is well known for single-origin, high-quality chocolate bars. But now, the Scottsdale shop has a new way to appreciate the aroma, subtle flavors, and terroir of their painstakingly sourced cocoa beans: the single-origin brownie fli...
8 days ago | Taco Summer
This taco truck has been a go-to for downtowners on the go for nearly 20 years.