Ep 5. Taco Wars Phoenix

In season 1 episode 5 of Best in Chow, titled "Taco Wars Phoenix," host Cris Nannarone heads to the southwestern city of Phoenix, Arizona, to search for the best tacos in town. In a city with a vibrant Mexican food scene, Cris sets out to compare and contrast some of the most iconic and popular taco spots in Phoenix.

The episode begins with Cris first heading to Carolina's Mexican Food, a family-owned and operated eatery that has been serving up authentic Sonoran-style Mexican food for over 50 years. The menu at Carolina's is extensive, but Cris knows exactly what he's looking for: their famed carne asada tacos. He watches as the cooks grill up the juicy meat and then assembles his tacos with homemade tortillas and traditional toppings like guacamole, onion, and cilantro. Cris can't help but declare Carolina's a contender in the taco wars.

Next up is the well-known and beloved restaurant, The Original Carolina's Mexican Food, which is famous for its green chili beef tacos. Cris is already a big fan of Carolina's and expects nothing less from its sister restaurant. He takes a bite of the green chili taco and is immediately blown away by the tender beef and spicy chili flavors. Cris is a hard judge, but he can't help but acknowledge the excellence of Carolina's green chili beef taco.

After indulging in some traditional taco spots, Cris switches things up and heads to a unique spot that puts a modern spin on classic Mexican cuisine. The Taco Guild has a history dating back to 1893 when it was once a church, but now it's a restaurant and tequila bar specializing in gourmet tacos with creative fillings like swordfish and duck confit. Cris is impressed with the ambiance of the restaurant, which features original stained glass and soaring ceilings, but the real stars are the tacos. Cris tries the al pastor and spicy chorizo tacos, and he gives them both high marks for creativity and taste.

Cris heads to Mi Patio Mexican Restaurant next, which opened its doors in 1984 and has been serving up authentic Mexican favorites ever since. The restaurant prides itself on being one of the only places in Phoenix to prepare its own nixtamal, a corn dough used to make tortillas, which Cris is eager to try. He orders the carne asada and barbacoa tacos, and they don't disappoint. The nixtamal tortillas add a special touch to the tacos, making them stand out from other tacos that Cris has tried.

For the last taco stop of the day, Cris visits a food truck, Tacos Huicho, which has become a staple in the Phoenix food scene. The owner Huicho serves up tacos with homemade tortillas and an array of meats like cabeza, lengua, and tripe. Cris takes a bite of a juicy al pastor taco and is impressed with the marinating technique used to cook the meat. He also tries the lengua taco and is pleasantly surprised by its tenderness. Cris declares Tacos Huicho a strong challenger in the taco wars.

In the end, Cris can't pick just one winner from the taco wars. He proclaims each of the taco spots he visited as winners in their own regard, acknowledging the unique flavors and techniques used at each restaurant or food truck. Cris leaves Phoenix with a newfound appreciation for the city's Mexican food scene and an even deeper love for tacos.