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So maybe Pink Taco isn’t the best Mexican Food in Scottsdale?

b
Bazel Apr 6, 2007 03:49 PM

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.

http://www.azcentral.com/community/sc...

BZ

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  1. silverbear RE: Bazel Apr 6, 2007 05:28 PM

    How ironic considering that Morton told us in an interview before Pink Taco opened that there was no good Mexican food available in the PHX Metro Area.

    1 Reply
    1. re: silverbear
      ciaogal RE: silverbear Apr 6, 2007 05:36 PM

      Funny,

      I drove by the Pink Taco Today... by the crowd on the patio...you would think they were giving something away for free....I just don't get it!

    2. Seth Chadwick RE: Bazel Apr 6, 2007 06:35 PM

      Maybe Morton should be adding crow to the menu.

      1. hohokam RE: Bazel Apr 6, 2007 08:15 PM

        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. ;-)

        1. JK Grence the Cosmic Jester RE: Bazel Apr 7, 2007 04:51 AM

          He wants to have great Mexican food, so he brings someone in from...

          Georgia.

          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.

          1. azhotdish RE: Bazel Apr 7, 2007 04:05 PM

            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.

            1. winedubar RE: Bazel Apr 7, 2007 05:01 PM

              i laughed when i read this too...to open a restaurant and have the FOOD be the last think about? no thanks, i stick to places that are about the food.

              1. tastyjon RE: Bazel Apr 7, 2007 08:53 PM

                Is it popular?

                We did a spin through the new complex not too long ago.

                Olive & Ivy was packed, but I didn't get the sense most were eating. We enjoyed some nice happy hour apps/service/bar chatter with patrons at Wildfish. The patrons there seemed more focused on eats + drinks. We popped into Pink Taco and it was dead. Even the bar. We had a drink and left, feeling bad for the place. It seems a forced vibe. Don't get me wrong - I love a great bar. It's just too bad their target is the Federline/tourist crowd because when it's 110 degrees, the locals want a cool place to hang.

                1. Bill Hunt RE: Bazel Apr 8, 2007 10:00 AM

                  To follow the comments, that so many have penned, it's NOT about the food. Morton did it right, for the crowd, that he wanted/wants to attract - get the press there first. In hopes of becoming the object of the paparazzi, most of these folk will eat anything, a la Survivor. In discussions concerning food, the PT would be way, way down on the subject list. However, it does offer fodder for great parody.

                  As someone, earlier on, pointed out, with in-crowd magnets, like this, there will be available tables elsewhere for the rest of us. And, the noise level at these other spots should be a lot lower too! Maybe Morton is doing a great service to 'hounds in the PHX/Scottsdale Area.

                  Hunt

                  4 Replies
                  1. re: Bill Hunt
                    hohokam RE: Bill Hunt Apr 8, 2007 10:11 AM

                    Good point. It's nice to have a few fly traps around town to keep the buzzing to a minimum at the places that are worth eating at.

                    1. re: hohokam
                      m
                      mitchgx RE: hohokam Apr 8, 2007 10:56 AM

                      Far be it from me to be a Pink Taco defender, but the food really isn't *bad*...it's just mediocre. Although I do have to say the chips and salsa are top-notch, and I like the general feel of the place inside (when it's not completely packed with beautiful people).

                      1. re: mitchgx
                        Bill Hunt RE: mitchgx Apr 8, 2007 11:08 AM

                        Maybe one should loudly announce that a Gucci truck has overturned on Camelback, so they could see the design of the place.

                        Actually, I have to admit that I have not dined there, and base my reflexive responses soley on the reviews of the stalwarts here on this board. I should not poke fun, until I have "paid my dues." Mea Culpa! (It's just that the spot has set itself up with such a large target on its back... sorry.)

                        Hunt

                        1. re: Bill Hunt
                          winedubar RE: Bill Hunt Apr 8, 2007 12:21 PM

                          lol - bill i thought that was inspired....:D

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