Food Finds
|
|||||
|
Food Finds Padre's: Modern Mexican Cuisine by Laurel Petriello You’ve passed it a hundred times. “We’re just one of those spots that people drive by [without noticing],” say co-owner, Cole Durbin of Padre’s Latin Grill, “but once they stop in, they keep coming back.” Nestled adjacent to a cigar shop, Padre’s is tucked away about 30 feet from the street on Camelback at 10th Street. Until early 2004, the building housed a Greek mom & pop restaurant, but today it’s a hopping neighborhood haven for modern Mexican cuisine. I, too, join the company of those who in late-for-my-own-funeral-style drove right passed the cantina for two years during my regular treks down Camelback Road. I stumbled upon the place a few months ago, in search of the Valley’s tastiest mojitos for Ignite Magazine’s October edition of Liquid Spark. Upon hearing the words “Cadillac Mojito”, I decided to lay off my daily commuter tunnel vision. I followed the trail of rum and mint leaf paradise to Padre’s and the rest is history. Upon entrance into the restaurant, one can easily see why Padre’s is such a neighborhood jewel. From the authentic southwest saltillo tile to the sexy, Latin house band Cascabel to the bartenders who treat you like family. Regular Dylan Anderson, 26 of Phoenix, states, “I love hanging out at Padre’s because of the atmosphere. It’s so laidback. There’s no pretension. Plus, it doesn’t feel artificial like many of the Mexican restaurants around town.” Padre’s opened in May 2004 as a father/son project between Denny Durbin and his son, Cole. While Denny was the proprietor of a restaurant in Mexico for a number of years, Cole learned his way around the business at Valley favorite Tarbell’s and its former sister establishment, Barmouche. Not to go unmentioned, Denny’s wife, Ivonne, also a veteran in the industry, came on board to design Padre’s award-winning menu. If you find yourself driving down Camelback looking for a place to eat that’s open later than 9pm, stop in and sample some of the mouth-watering fare. Take it from Padre’s regular Cody Hayes, 25, of Phoenix, “Every time you go the food is consistently good, no matter what you order. The place is so inviting sometimes I feel like I’ve walked into Cheers.” Next time you stop in, start with a round of Padre’s acclaimed Pomegranate Margaritas or Lemon-Berry Mojitos. While these drinks will certainly loosen the tension after a hard day’s work, don’t forget to save room for the rest of the menu. After you’ve sampled the libations, indulge in an order of the Jalapeño Bacon Wrapped Scallops with cilantro risotto. Garnished in a red bell pepper cream sauce, the jalapeño-infused bacon will have your taste buds singing “Yowza!” with zesty glee. For a pseudo-vegetarian alternative, savor the rich flavor of the Sopa Tarasca. This black bean soup is served with sides of bacon (veggie folks can nix the bacon), queso fresco, fresh cilantro, tomatoes and sweet red onions, the sopa tarasca can be prepared to any individual’s liking. Post cocktails and appetizers, I guarantee you’ll be fired up for more tasty Latin cuisine. For a main course, check out the Carne Asada Hot Tacos. Comprised of three 3” corn tortilla rounds, the tacos are a cornucopia of freshness featuring seared carne asada, red and green cabbage, ripe tomatoes, sweet onions, cilantro, queso fresco and lime to taste. If seafood suits your palate instead, order the Camarones al Tequila. Five jumbo shrimp are served drenched in a buttery tequila and citrus broth nestled against a heap of Spanish rice and sautéed zucchini and yellow squash. If you still have room left over, ask your server about the daily dessert specials made fresh in-house. So you’ve driven by Padre’s hundred times. Next time you do, don’t be afraid to stop. The food may have a bite, but I promise you’ll be back. Padres Modern Mexican Cuisine 1044 E. Camelback, Phoenix 602.277.1749 |
LISTINGS this is where it's at
SITE SEARCH find anything
Listings SEARCH
NEWSLETTER stay informedSign up for our newsletter and get it!
ADVERTISE be seen
Be a part of our magazine. People will hang on to these babies for a while so you can't go wrong!
download media kit  |
||||
|
|