10 Unjustly Underrated Mexican Restaurants In Arizona
Arizona’s Mexican food scene goes way beyond the tourist hotspots. Hidden throughout the state are authentic gems serving mouthwatering dishes that locals treasure but visitors often miss.
From tiny family-owned taquerias to upscale regional cuisine specialists, these underrated spots deserve your attention for their incredible flavors and genuine cooking traditions.
1. El Norteno’s Magical Sonoran Kitchen (Phoenix)
Tucked away in a weathered strip mall, El Norteno has been quietly perfecting Sonoran-style cuisine for over 30 years. The handmade flour tortillas practically float off your plate.
Their machaca con huevos brings together shredded beef and eggs in perfect harmony, while the red chile burro has locals lining up on weekends.
Don’t be fooled by the humble exterior—the flavors inside are extraordinary.
2. La Santisima’s Salsa Paradise (Phoenix)
While taco enthusiasts flock to trendy spots, La Santisima quietly maintains its legendary salsa bar with 12 different homemade varieties. The cactus taco—stuffed with tender nopales, queso fresco, and smoky salsa—is unlike anything else in town.
Their Mexico City-style quesadillas are massive affairs, stuffed with huitlacoche or flor de calabaza. The vibrant murals and folk art create an atmosphere as colorful as the food.
3. Taqueria El Chino (Tucson)
I stumbled upon this place after getting lost on a road trip, and it changed my understanding of what a fish taco should be. The owner, Manuel, still uses his grandmother’s recipes from coastal Sinaloa.
The mariscos are impossibly fresh for desert-locked Arizona. Their fish tacos come with homemade crema that perfectly balances the spicy cabbage slaw. The tiny dining room only has six tables, but the wait is absolutely worth it.
4. Tacos Chiwas (Phoenix)
Specializing in Chihuahua-style cuisine, this family-owned spot makes the most authentic montado you’ll find outside of northern Mexico. A crispy tortilla layered with beans, cheese, and asadero meat creates textural perfection.
The restaurant began as a food truck before finding its permanent home. Their red and green salsas pack serious heat that builds slowly. Weekends bring specials like gorditas stuffed with slow-cooked meats that sell out by noon.
5. Tumerico (Tucson)
Chef Wendy Garcia’s plant-based Mexican cuisine proves you don’t need meat for authentic flavors. Her jackfruit carnitas tacos fool even dedicated carnivores with their perfect seasoning and texture.
The ever-changing menu is written on a chalkboard, featuring whatever local produce inspired Wendy that morning. Colorful plates arrive brimming with purple cabbage, bright salsas, and handmade corn tortillas.
Their horchata is made fresh daily with cinnamon-soaked rice and almond milk.
6. Restaurant Atoyac Estilo Oaxaca (Phoenix)
Hiding in a nondescript strip mall, Atoyac serves the most authentic Oaxacan cuisine in Phoenix. Their tlayudas—massive tortillas topped with beans, cheese, and meat—are large enough to share but too delicious to actually do so.
The black mole contains over 30 ingredients, including chocolate, cinnamon, and multiple chili varieties. Weekends bring specials like barbacoa de chivo (goat) that simmer overnight. The restaurant only has eight tables, creating a cozy, familial atmosphere.
7. Elote Cafe (Sedona)
Perched among Sedona’s red rocks, Chef Jeff Smedstad’s restaurant showcases the results of his 15-year culinary journey through Mexico. The signature elote appetizer—roasted corn with spicy mayo, lime, and cotija cheese—is worth the trip alone.
I once drove two hours just for their lamb adobo with ancho chile sauce. The restaurant sources ingredients from local farms and Mexican artisanal producers. Their tequila library features over 100 varieties, including rare small-batch options.
8. La 15 y Salsas (Phoenix)
Named for its 15 house-made salsas, this Oaxacan restaurant serves the most authentic tlayudas and memelas in Phoenix. The family recipes come directly from Oaxaca City, where the owners return yearly for inspiration.
The mole negro takes three days to prepare using traditional methods. Their chapulines (toasted grasshoppers) are imported directly from Oaxaca—crunchy, salty, and served with lime.
The colorful dining room features hand-painted murals depicting Oaxacan village life.
9. Tacos Apson (Tucson)
Named after a popular norteño band, this South Tucson taqueria grills some of the best carne asada in the state. The owners import mesquite wood from Sonora to achieve that distinctive smoky flavor.
Their specialty is the Taco Apson—carne asada topped with melted cheese and roasted green chile. The restaurant began as a weekend-only backyard grill before expanding to its current location.
Their handmade flour tortillas have the perfect elasticity to hold generous meat portions.
10. Gadzooks Enchiladas & Soup (Phoenix)
Reimagining the enchilada experience, this build-your-own concept elevates the humble dish to gourmet status. Their slow-braised short rib filling falls apart at the touch of a fork, while the verde sauce balances tanginess with moderate heat.
Founded by Aaron Pool after he couldn’t find enchiladas that matched his grandmother’s recipes. The honey vinaigrette slaw adds unexpected brightness to traditional flavors.
Their cornbread, topped with honey butter, makes an addictive side dish worth ordering extra.