I wonder what Mexican food was like in 1946. Not so much the food in Mexico, but in the few little mom-and-pop spots in the US, where it was still a novelty. It must have seemed so exotic back then, in the year that the first Macayo’s Mexican Grill & Cantina opened in Phoenix.

While most of Macayo’s restaurants continue to serve their traditional brand of Arizona-style Mexican food, the Scottsdale location is mixing things up with chef-inspired menu items and a renovated restaurant (including a dog-friendly patio!). Their grand re-opening was this week, and they raised over $2000 for charity.

My friend Kelli and I got to be part of a preview event for their new menu one fine Taco Tuesday.

How Macayo’s Scottsdale spiced up their menu…

Comida

• Jicama Shrimp Tacos – Instead of dicing up the crunchy vegetable and putting it inside the taco, the jicama is actually thinly sliced to create the taco shell. I have to admit, the first few bites were a little weird. But, once my taste buds got over the initial shock of the slightly sweet, juicy outer layer where there’s usually a blander, drier corn or flour tortilla, I enjoyed it. It complements the fresh fruit salsa and fried shrimp inside really well, and I’d order these again.
• Fried Avocado – How do you even fry an avocado without it all falling apart? I don’t know. I just know it puts a nice crispy outside around that lovely avocado mushiness. Macayo’s adds queso fresco, salsa, and chipotle crema, all layered on top of individual tortilla chips.
• Homemade Churros – By the time there was a break in the conversation where I could say, “Kelli, you have to eat a churro!” they had cooled off and she was less impressed than I was. My advice: Order the churros, then pounce when they arrive. Dip one in the accompanying Mexican Chocolate the moment they’re under mouth-burning temperature. They’re good a few minutes later, but, when they’re still warm, they’re transcendent.

Also delicious: Bosio’s Shrimp, Queso Fundido, Rolled Tacos.

Bebidas

• Specialty Margaritas – I was intrigued by the Watermelon Jalapeño but chickened out, thinking it might be crazy spicy. One of our tablemates gave it a try and said it had just the right amount of kick to it. I ordered the (very pink) Prickly Pear, which turned out to be more regular pear than cactus fruit. It was good, just not really out of the ordinary. They all are served in tapered glasses (which my brother/barware expert Ian and I determined were some kind of hybrid that should be called “margatini glasses”) rather than the typical bowl-like stemware.
• Macayo Mule – Kelli ordered Macayo’s answer to a Moscow Mule, made with tequila instead of vodka. It still comes in a copper cup, particularly appropriate here in the Copper State.
• Happy Hour – Specials go from 3:30-6:30pm on weekdays. On the weekends, it’s happy hour all day long, amigos!

The new menu (which also includes some old favorites) is available now at the Scottsdale Shea Macayo’s.

—
Thank you to Macayo’s Mexican Grill & Cantina for allowing us to be part of their media preview night and to RSVP & Associates for the invitation.