Sometimes as a journalist, you just follow your nose for news. And other times, you get by with a little help from your friends like Christina Barrueta from WriteonRubee.com, the original foodie and real deal officiano about everything food, chef and drink related in Arizona. I was traveling at the time when she invited me to a media dinner featuring Mezcal Carreno, the champagne of agave, but later connected me with the impressive duo who are hustling hard all over the valley. (Hint: If you haven’t tried their mezcal yet, go to a tasting they have them for free all the time!)
So we connected and I went in for a tasting at… you guessed it: CRUjiente Tacos. While I was working my way through the outstanding smoky flavors (seriously, we need AZ to get on this tasty train asap), Abel mentioned that the chef at CruTacos (for short) made the best tacos in Arizona. I was naturally skeptical being a journalist but also intrigued as a foodie. And I love a challenge… especially when it involves tacos. So I reached out via email and the rest is history.
Don’t let this innocent and unassuming exterior fool you at CRUjiente Tacos!As soon as they opened that front door, people began flooding in on a Friday night at CRUjiente Tacos. Ask for Justin or Laura if possible, they were awesome!The place almost empty which you will rarely if ever see at CRUjiente Tacos.All the way against the back wall is the array of so many well deserved trophies at Cru Tacos.CRUjiente Tacos co-founder chef Richard Hinojosa takes some time to talk shop with us and we enjoyed every minute of it! Once he found out we weren’t some Instagram wanna-be food critics, he was all in!
Chef Richard Hinojosa is a co-founder and comes up with all the award-winning culinary creations at this Latin-inspired modern taqueria in Phoenix’s Arcadia neighborhood. He’s taken street tacos to the next level with his luxury background. And his passion for his craft and super chill vibe are contagious. Like any outstanding chef, he is well traveled and injects influences of flavor from all over the world into his cuisine. Abel from Mezcal Carreno said, “each taco has the perfect amount of filling for each bite.” We were excited to try that kind of taco out instead of the usual hot mess that happens! Now let’s get to the food porn.
A scorching hot summer day calls for a refreshing cocktail like this delicious muddled Strawberry Habanero Margarita at CRUjiente Tacos.House made tortilla chips and spicy guacamole and three salsas (verde, pasilla and habanero) is always a good way to start at CRUjiente Tacos.The only available in summer Mexican grilled corn (elote) is spicy, savory and oh so good at CRUjiente Tacos. We can see why people ask for it off season!The golden gazpacho with Arizona heirloom tomatoes, avocado, cucumber, red onion with a yogurt base was chilled and full of flavor at CRUjiente Tacos.Any food photographer knows the camera eats first and our date for the night, Nutrition Author Melanie Albert, gets shots of her custom made vegan tacos, two of which are available on the menu… but we have a feeling if you ask nice, chef may create something special for you, too.The vegan tacos included this beautiful avocado and specialty mushrooms at Cru Tacos.Even for a non-Vegas such as myself, those mushroom tacos looked mouth watering at Cru Tacos. They must have been great because Melanie left no mushroom behind!To counter balance the increasing heat, I opted for a coconut margarita which was not as creamy as it sounds (thank goodness as me and milk aren’t very good friends) at Crujiente Tacos.I was told to eat the namesake Crujiente Taco (crunchy beef taco) in the back last as it had the most flavor and that it did, very gooey, oily and meaty. The Korean chicken taco was packed full of flavor as well and packed a punch!My favorite tacos were on the right hand side, the Wagyu beef and the pork… that Wagyu beef taco made my eyes roll it was that good. I would go back and eat a plate of those with cocktails for dinner anytime!For desert, they have tacos which I freaking loved every last bite at CRUjiente Tacos. This is goat cheese from local farmer Crow’s Dairy with Arizona honey and grilled peaches. Outstanding!Always a fan of a stiff after dinner drink, meet the Pocket Full of Shells with Longbranch Bourbon and blackberry base, it was a delightful end to a lovely meal at CRUjiente Tacos.
If you want to get a good idea of what this place has to offer, they have happy hour every day from 3 to 6 p.m. and reverse happy hour on Friday and Saturday from 9 to 11 p.m. We will certainly be back to explore some more food with our tastebuds!
