So maybe Pink Taco isn’t the best Mexican Food in Scottsdale?
Saw this article posted on azcentral.com today – Harry Morton has hired a new chef. The link to the full article is below but here is my favorite quote:
"I believe that we have some of the best drinks and a great looking crowd, but atmosphere alone isn't good enough. We want the best food, too," he [Morton] said.
Chorizo stuffed with cheese wrapped with bacon? ¿Como se dice "greasebomb" en español? Maybe while he's at it he can add liquid smoke and caramels to it a la Homer Simpson.
If that and a bacon cheeseburger with queso menonita (gosh!) are what constitute improvements to the menu, I can only assume it's in pretty dire shape already.
OK. I'm putting away my snark for the evening. ;-)
He wants to have great Mexican food, so he brings someone in from...
Who was working at a Mexican chain based out of New York City. (cue cowboys around a campfire: "NEW YORK CITY!?")
Who went to Scottsdale Culinary.
It is now 4:45, I'll be snickering about this until at least 5.
A bit of extra background on Chef Slattery, now of Pink Taco: He got his start through his grandma, who ran a Hungarian catering business in Dayton, Ohio. He went to SCI, then back to Ohio to be the chef at a high end steak house. Apparently (at least according to his bio that I found), the Hungarian cooking has him primed for doing Mexican food because they both involve slow cooking, multidimensional flavors, and a subtle layering of said flavors. Um... right.
I read this article and almost spit out my Diet Coke. I can't wait to see the see-and-be-seen crowd scarfing down hot dogs out on the patio - I'm sure those will go over real well. Kobe beef + mexican cheese + chipotle mayo = Mexican food? I think not. What a joke this place is.