Monthly Archives: July 2016

Butternut Squash Cinnamon Roll Recipe

Butternut Squash Cinnamon Rolls

Butternut Squash Cinnamon Rolls

I had a bunch of Butternut Squash and it was a nice flavorful sweet one so I thought it would be great baked into a dessert. Hard Squash is a food that is difficult to cut threw. You need strength and a good heavy sharp knife.  Many people don’t have a good enough knife and many people also don’t have the strength to prepare hard squash. There was some sort of article published that hard squash is the one food that sends the most people to the emergency room with kitchen cut injuries. When I cook a hard squash I usually cook it the safest way. I just remove any stickers and wash the squash well. I give it a couple of fork pierces and set the squash in a pan with a little water and then cover it with foil and cook it in a 350 degree F oven until the squash is for tender. Depending on the size of the squash that will take between 45 minutes to one hour and one half. When the squash is cool enough to handle split the squash in half and scoop out the seeds. Then scoop out the flesh. The Butternut Squash Cinnamon Rolls are delicious! The butternut Squash doesn’t add much flavor but makes the dough seem much richer than it is. Don’t get the wrong idea this still isn’t dieter food but if I didn’t add the squash I would have used more butter, sugar and eggs in this recipe. The Cinnamon Rolls are sweet but not too sweet because my husband isn”t someone who really likes sweets and he even he thinks these are just delicious. I think they are the just right sweetness for Cinnamon Rolls and the spice gives them the right kick and makes them sassy. These Cinnamon rolls are hard to stop eating. If you like Cinnamon Rolls you will like these.

Butternut Squash Cinnamon Buns

Butternut Squash Cinnamon Rolls

Ingredients for 24 servings recipe makes 12 large rolls but I feel 1/2 a roll is a serving.

4 cups bread flour – dough ingredient (plus extra to rest the dough ball in)

1 Tablespoon salt – kosher or sea salt – dough ingredient

1 3/4 cup cooked butternut squash – heated up – dough ingredient

1 packet yeast – dough ingredient

1/4 cup sugar – dough ingredient

1 Tablespoon cinnamon – dough ingredient

1/4 teaspoon nutmeg – fresh – dough ingredient

2 oz unsalted butter – melted – dough ingredient

1 XL egg – beaten – dough ingredient

4 oz unsalted butter – for the filling

1/2 cup sugar – for the filling

1/2 cup dark brown sugar – for the filling

3 Tablespoons cinnamon – I used Vietnamese, this is for the filling

1/4 teaspoon nutmeg – fresh – for the filling

1/4 teaspoon salt – kosher or sea salt – for the filling

non-stick neutral – canola or vegetable – for the pan

2 oz unsalted butter – room temperature – for the frosting

1/2 teaspoon vanilla – for the frosting

pinch nutmeg – fresh – for the frosting

pinch sea salt


Set oven to 350 degrees F

Put all your dry dough ingredients in to your mixing bowl from your stand mixer. Stir in squash, melted butter and then mix till just mixed in. Now slowly add your beaten egg and mix on medium/high for about five minutes or until the dough cleans it’s self off the bowl and is like elastic. Make the dough into a ball shape and put in a large floured bowl. Cover the dough with a little flour and cover the bowl with plastic wrap. Leave in a warm place till doubled in size.



Make the filling – combine ingredients in a small bowl and set to the side.

Punch the dough down and knead it a bit and then roll the dough out thinly. You might want to use a little of the flour from the bowl for dusting your rolling surfaces.


Spread out your filling on the dough.


Roll up the dough.


Move the dough to a surface that you can cut on and cut the roll in half and then each half into thirds and then cut each third in half. You will end up with twelve rolls.

Spray your pan (s) with nonstick spray. Place your four biggest rolls in the corners of the pan if you are using a square pan and the smallest pieces in the center.


Cover with plastic wrap and leave in a warm place till the dough doubles.


At this time you can put your pan in a preheated 350 degree F oven. The rolls will be done in 20-25 minutes. Mine looked perfect at 23 minutes.


While your Cinnamon Rolls are baking prepare the frosting. Just mix all the frosting ingredients together and put in a disposable pastry bag. Cut the tip off and squirt on however you like.


Butternut Squash Cinnamon Bun

Butternut Squash Cinnamon Roll

Have a piece. They are moist sweet and full of cinnamon and are really delicious. I think everyone will love them.

 The Forking Truth

The Forking Truth


Dining with Dogs July 2016

"Give me a kiss old man, we're going out to eat."

There isn’t much to report since it has been too brutally hot in Phoenix AZ to take the dogs out to eat so I’ll let the dogs tell their own story.

“Give me a kiss old man because we’re going out to eat.”


“We are not forking going out to eat kiddo we are just picking up food because it’s too forking HOT to eat outside. It’s about 110 degrees F today. I also forking hate how you find me irresistible because I’m old enough to be your great great grandpa. I know I’ve been blessed with handsomeness from the handsome fairy but you gotta forking get over it kid! You are NOT my Forking Type.”


“I don’t care what you say Old Man. Your my favorite dog in the whole world. You let me chew up all your toys. You let me dig up and eat all your bones from the yard. I got it good with you because you let me do anything I want. No other dog would tolerate me like the way you do and boy did I get my butt whooped at the rescue where I came from. This is paradise with you old man. I got it as good as it can be.”

“HEY Look where we are!”


“Burger King!” “So we wait and bring the goodies home.”


“Ummmmmm A Burger King Double Plain with Cheese. Not too shabby and I can forking dig it but I won’t actually dig it in a hole because the youngster will just dig it the fork up and eat it like she did with my priceless bone collection……bitch!” “I never had another perfectly aged bone since.”

“The next week. We are on our way to Burger King again.”


“It’s around 110 degrees F outside and it’s still too hot to eat on a patio so we’re getting a Burger King Croissant egg cheese and sausage sandwich this time because it’s early in the day! It’s nice that our owners take us out to get something.”

“The next week it was 115 degrees Fork! So we just got another Burger King Croissant egg and cheese sandwich.”

“Maybe we’ll get a Monsoon soon to cool things off so we can sit on some patio somewhere.”

The Dogs only get to go to PetSmart (at opening time before the parking lot and pavement get too hot) and Drive Threws when it’s too hot to eat outside.

We are forking hoping for patio dining soon!

Please don’t dine with dogs outside until we have slightly cooler weather. Test the pavement by standing on the pavement with your bear feet for a minute or two and see how it feels. (if you can) On the news just this week they showed a person that needed hospitalization for burns from lying on the sidewalk. It’s that FORKING hot! The whole month of July has been too hot to dine with dogs and I know that you don’t want to burn your dog’s feet so we just have to wait to dine out with dogs.

 The Forking Truth

The Forking Truth

Tasty Feta and Dill Spaghetti Squash Patty Recipe

Feta and Dill Spaghetti Squash Patties

Tasty Feta and Dill Spaghetti Squash Patties

I thought I’d do something different to make spaghetti squash tasty.  The patties are made of seasonings, dill, egg, feta cheese and flour.  I pan fried the patties with non-stick spray so they wouldn’t be too heavy or absorb grease. This recipe makes about 20 patties.

Ingredients for about six servings

2 lb spaghetti squash

1 cup scallions – chopped

2 garlic cloves – minced well or mashed

1/4 cup parsley – fresh chopped

5 oz feta cheese – preferably a creamy less tangy type – broken up in small pieces

1 XL egg – beaten

1 teaspoon baking powder

1 teaspoon dill – I used dried

1 teaspoon salt – kosher or sea salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

non-stick spray – neutral variety like canola or vegetable


Set oven to 350 degrees F.

Put your washed whole squash in a pan with about 1/2 cup of water and cover with foil. Cook till slightly soft when your finger can dent the squash and a fork can just pierce it. The time will differ depending on the size of your squash. For me the squash was perfect in one hour.  When the squash is done let it rest about an hour so the squash is cool enough so you can handle it. When cool enough to handle cut in half long ways and pull out the stringy seeds. Then scoop out the spaghetti with a fork.


Mix all the ingredients together in a large bowl.

Put a fry pan on medium heat with non-stick spray.

Do a tester patty with a slightly heaping tablespoon portion cooking it for about two minutes covered lightly with foil on one side and up to two minutes on the other side uncovered. To make sure you got the timing right and more importantly to make sure you don’t have to make any last minute adjustments for flavor or to make sure your mixture holds together well.

If the tester comes out the way you like it continue with making a few patties at a time not crowding the pan. About two minutes on medium heat loosely covered and another up to two minutes uncovered on the other side.

Let the patties drain on paper towels.

If desired serve with non-fat Greek Yogurt.

Feta and Dill Spaghetti Squash Patties

Feta and Dill Spaghetti Squash Patties

These are tasty and that’s The Forking Truth!

The Forking Truth

The Forking Truth



New Different and WIERD Food Out There July 2016




There is ALWAYS something New, Different or WEIRD out there. I never know what I’ll see when I hit the stores. Here is some WOWBUTTER. If you look at the label you can read it says it’s safe to bring to school. It’s forking sad that children aren’t allowed to bring peanut butter and jelly sandwiches to school anymore and have to bring a fake peanut butter like product. This jar of WOWBUTTER is really forking soybean butter. I love peanut butter. I also really enjoyed it as a child. I don’t think any children I went to school with had peanut allergies back then. I don’t know why children are allergic to peanuts these days…


Thomas English Muffins in Blueberry are new! Says that on the package! That’s a good flavor for a muffin. Why didn’t they think of that before? I also noticed Banana Bread Flavored Limited Edition Muffins below.


Frozen Fried Ice Cream…Isn’t the point of Fried Ice Cream to taste it just fried? You don’t want it fried and frozen again. This one is forked up. Sorry Koger not well thought out.


Key Lime is everywhere these days. Key Lime is getting up there with Sriracha flavored things. Here are Key Lime Ice Cream Sandwiches. I might forking buy these some day. They look scrumptious.


More Key Lime that promise to be cooler than ever?????


Hummus ingredients to add to beans


Triscuit Crackers are now forking Sriracha Flavored


I never thought I would ever come across Vegetarian Squid Balls


I also never dreamed I’d ever come across Mexican Pastrami……Oy…Carumba


Eggplant, spinach, carrot and lemon Puree..?WTFork do you do with that…Squirt it on your plate? Gee if I give them out on Halloween I might come into harms way.


More forking vegetable puree. This one is Pureed Zucchini, tomato, roasted red peppers. Maybe this is food for toothless people or unfortunate people that were involved in car accidents. I just don’t forking know.


Never seen striped bell peppers before. They are so beautiful.


If Oreo can’t come up with a new flavor they just put an old flavor in a new shape.

WTFork is this thing below?????


Forking Cotton Candy Blue Balls in a Jar?

Sweet and Crunchy BLUE BALLS in a jar?

WTFork is that?

That's Forked up!

That’s Forked up!

Well that’s some some of the New Weird and Different Foods I saw out there. I never know WTFork I’ll see next.

 The Forking Truth

The Forking Truth

Caribbean Cuisine in Glendale AZ is Worth a FORK!


You can get a taste of the Caribbean at Caribbean Cuisine in Glendale AZ. I do note this is a very small NO FRILLS, mostly take-out restaurant with with only four tables.


You are on Caribbean time when you dine here. Music from the Islands fills the air along with the aroma of slow cooked stewed foods. The food is prepared like the way it’s made at a Caribbean Home and that means it’s served in a Caribbean Minute thats English for when it’s done you’ll get it, possibly 20-30 minutes depending on what you order.

According to Caribbean Food is influenced by Chinese, Indian, Dutch, French, Spanish, British and Amerindian Foods.


We ordered from the friendly cashier who is also the cook and waited a Caribbean Minute.

I received the Escovitch.


It’s a whole fish that might have been poached then marinated with herbs,spices and vinegar and then  fried. Strips of marinated peppers including a Scotch Bonnet cover the whole fish. This is spicy but tasty and interesting. It’s not too strong with heat or vinegar it’s just right. The plate is served with stewed cabbage that sucks up the flavors from the marinated peppers. They give a very generous portion of rice and beans that are topped with sweet fried plantains.

My husband had the Oxtail.


The Oxtail has been slow roasted and is very succulent and very beefy. I didn’t try the potato but my husband said it was amazing how it was slow cooked with the beef and absorbed all the beefy goodness. This plate is also served with rice and beans with stewed cabbage and plantains.

Other dishes I tried from here were……..


Curry Chicken


Jerk Chicken


Stewed Red Snapper.

All the food was delicious! Portions are large and Prices are very low.

Caribbean Cuisine in Glendale AZ is Definitely Worth a Fork.

NO..Your not going to drive across town to dine here...but if your in the area if they serve what I had most of the food is very tasty and fresh.

No Frills Atmosphere and no public restroom but very good food with a pleasant cashier who is your cook. No your not going to drive across town to dine here but this place is recommended if your in the neighborhood.

For more information on Caribbean Cuisine in Glendale AZ please visit

 The Forking Truth

The Forking Truth


Jalapeno Cheddar Baked Mashed Potato Fries Recipe

Jalapeno Cheddar Baked Potato Fingers

Jalapeno Cheddar Baked Mashed Potato Fries

These Forking Delicious Baked Potato Fries come out a little crisp on the outside and fluffy and flavorful on the inside. Part of the secret in all the flavor is infusing the boiling potatoes with onion, garlic and a jalapeño.

Ingredients for about 8 servings

2 lbs Idaho Potatoes (about 5 medium sized potatoes)

5 red jalapeno peppers (one gets cut in half and boiled with potatoes the other 4 peppers get stem & seeds removed and chop them fine) (you can use green peppers I just thought red looked more appetizing)

1/2 onion peeled

1 garlic clove

1 Tablespoon salt (kosher or sea salt)

water to cover potatoes well

5 oz extra sharp aged cheddar cheese -shredded

2 oz unsalted butter

i XL egg – beaten

salt – fresh ground to taste

pepper – fresh ground to taste


Peel your potatoes, cut them in halves and add to your sauce pot that is already halfway filled with cold water. Make sure your potatoes are well covered with water. Add your onion, garlic and 1 Tablespoon salt to your sauce pot. Place pot on medium high heat. Boil for about 15 minutes or until the potatoes are fork tender. Drain the potatoes and throw out the onion, garlic and pepper that was used to flavor the potatoes.

Put the potatoes back into your pot you just used and mash them with the butter. Now add the cheese and continue mashing. Add the jalapeño mix and and taste to decide on salt and pepper. (at this point the potatoes will taste spicier and less cheesy than after baked) Lastly add the beaten egg.

Get a disposable pastry bag and your sheet pan(s) lined with parchment paper.

Cut the end off your pastry bag and slide in your #6 star tip.

Fill the bag half way with potato mixture and twist the end to hold in the potato mixture.

Set oven to 350 degrees F.


Squeeze out potato mixture in about thumb sizes with a shaky hand so you get the ruffled edges on your potato fries.


When you fill your pan place it in the oven for 20-23 minutes till the ruffled ends are brownish. Sprinkle with fresh ground salt and pepper if desired.


These are delicious as is.

I caught my husband eating the potato mixture in-between batches and came out with 42 fries. Not sure how many more this might have made. He said it was really good that way too and had to eat it. He also ate the plate of them I photoed and then came back to eat more because I didn’t give him enough.

Yup, these are another crowd pleaser. Mine didn’t come out too spicy and were just nicely flavored. I don’t think they need a dip but if I did serve a dip with them it would be a thin guacamole kind of cream.

Jalapeno Cheddar Baked Potato Fingers

Jalapeno Cheddar Baked Mashed Potato Fries

Did it again these are FORKING GOOD!

 The Forking Truth

The Forking Truth





People in Metro Phoenix AZ are too Forking LAZY to Return Shopping Carts


It doesn’t surprise me that People in Metro Phoenix AZ are too Forking Lazy to Return Shopping Carts. Travel and Leisure Magazine listed PHOENIX AZ as the second RUDIST City in the U.S. I see examples of this almost every day. Besides people who don’t return shopping carts I notice car drivers don’t slow when they see pedestrians instead they speed up. Not all but some bicyclist use the sidewalks also not slowing or stopping for pedestrians instead of using bike lanes like they should. Everyday I have to jump off a sidewalk when I’m with my dog. NOT ALL!…. but many people in Phoenix really are rude! I don’t know why but I think it’s the heat that makes people different here. You also sure don’t hear the beautiful warbling of birds here like you hear back east maybe because even the birds are cranky and just squawk. I guess people are the same. People in Arizona are rude and maybe cranky too.

My least favorite thing about shopping is parking. Where can I park where someone won’t plant a forking shopping cart by my car? Every forking time I go grocery shopping or to a store I see someone too lazy to return a shopping cart. I understand that for the elderly or handicapped it might be too straining to return a cart but that is only a small percentage of people….UNLESS I’m at Trader Joes…yikes it’s chalk full of Sun City Seniors….but honestly I haven’t noticed much of a cart return problem at Trader Joe’s….Just every where else…ummm.


This forking “CART-HOLE” …. my term for people too lazy to return shopping carts…… is only steps away from a cart return and still left the forking cart by my car. (the white signs in photo are cart returns)


Here is were a BUNCH of people got the same forking idea to avoid the cart return that is only a few spots down.


The laziness of Cart-Holes in metro Phoenix AZ is polarizing. I’d be ashamed to leave a shopping cart like that. What happened to do on to others as you would like to have done to you?

I guess Cart-Holes are everywhere. I do recall before I moved here back east in Pennsylvania Not all but most of our local supermarkets had this little device attached to the carts where you needed a quarter to use a shopping cart and that paid for the lock to release so you could use the cart. You only got your quarter back if you returned your cart to the cart return by locking the cart in place thus- releasing your coin.


I often wonder why we don’t have the same sort of system here in Phoenix where it’s really needed.


Even at Pet Food Markets people are CART-Holes!

Phoenix is different. Cart-Holes is almost all you see.


Look here! TWO Forking carts on either side of the cart return. I can’t believe those people are to lazy or uncaring to return the carts when they are that FORKING CLOSE.

The one thing worst than a cart-hole is a Forking cart-hole that leaves their forking trash in the cart. They are forking cart-holes that leave their forking trash in the cart besides not putting the forking cart back.


I Forking hate Cart-Holes!


Here’s a Cluster-FORK of CART-HOLES! ……..What a sight.


Look how forking close this cart is to the cart return. What a forking lazy CART-HOLE!


The Salut to Cart-Holes.

People in Metro Phoenix AZ are too Forking Lazy to Return Shopping Carts.

 The Forking Truth

The Forking Truth

Flat Bread (Epicurious) Recipe and Blue Cheese Butter Recipe

Flat Bread with Blue Cheese Butter and Pistou

Flat Bread with Blue Cheese Butter and Pistou

Eddie’s House Restaurant in Scottsdale AZ serves up complimentary Blue Cheese Butter topped with Pistou with a bread basket that includes flat breads. It’s very indulgent and delicious! I used an Epicurious Recipe for the flat bread. It was very easy and quick to prepare. The blue cheese butter and pistou are also easy to prepare. You can whip this up for a crowd and they will be impressed.

Ingredients for Flat Breads about 6 servings

1 3/4 cup flour

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup water

1/3 cup extra virgin olive oil + extra for brushing breads

flake salt

Optional seasonings like sesame seeds, poppy seeds, zar’tar, rosemary, onion flakes, garlic flakes can also be delicious on flat bread.


Set your oven to 450 degrees F

In a medium size bowl add all your dry ingredients and make a well in the center. In the well add your water and oil and mix well.

Divide the dough into three balls.

Put your dough ball on top of  parchment paper that fits your baking sheet and top the dough with plastic wrap and roll thin with a rolling pin.



Now remove the plastic wrap and brush with oil. Top with flaked sea salt and what ever other herb or spices you want.


In about 10 minutes in your 450 degree F oven your flat bread should look like this.


Let cool and break up to serve.

Flat Bread with Blue Cheese Butter and Pistou

Flat Bread with Blue Cheese Butter and Pistou

You might want to serve with blue cheese butter.

Ingredients for about 6 servings

4 oz unsalted butter – room temperature

4 oz blue cheese – room temperature

2 oz whipped cream cheese


Mix well and serve.

For the Pistou – You might want to read the more detailed Pistou Recipe I published last week but it’s very easy and I made a big batch to use with other things. Extra Pistou can be frozen in an ice cube tray for latter uses.

12 oz. basil leaves – cleaned and rough chopped

1 cup extra virgin olive oil

6 garlic cloves smashed

1 Tablespoon salt – kosher or sea salt

1/2 teaspoon black pepper

Just blend till smooth. I note you might want to use more oil. I try to use as little oil as I can so my batch is slightly thick.

Flat Bread with Blue Cheese Butter and Pistou

Flat Bread with Blue Cheese Butter and Pistou

It’s just delicious and is another crowd pleaser.

 The Forking Truth

The Forking Truth


Fruit, Nut and Cheese Salads I had in Metro Phoenix

Farm & Craft Scottsdale AZ Strawberry and Goat Cheese Salad $13.00

Farm & Craft Scottsdale AZ Strawberry and Goat Cheese Salad $13.00

When I go out for lunch often I’ll order some sort of salad and often the salad has nut, some sort of cheese and fruit. Usually but not always a protein like chicken is an add on. I recently had lunch at the newly opened Farm & Craft in Scottsdale AZ. The ingredients that my salad was made of were all organic, local and what seemed like farm fresh. My salad was made of organic fresh spinach, goat cheese that tasted fresh made, very good strawberries that tasted fresh picked, plain walnuts and balsamic vinaigrette. This was a good salad and was very dieter friendly. I have to guess but I think the amount of chicken was about two ounces but with the goat cheese and walnuts it was just enough food. Chicken was a four dollar add on so this salad was $13.00.

For more information on Farm & Craft of Scottsdale AZ please visit

Cucina Tagliani Glendale AZ Strawberry and Goat Cheese Salad that includes Chicken

Cucina Tagliani Glendale AZ Strawberry and Goat Cheese Salad that includes Chicken

For $10.59 Cucina Tagliani in Glendale AZ will give you a big salad with farm fresh sweet strawberries lots of chicken fresh tasting spinach that may or may not be organic and creamy goat cheese, toasted almonds with a house made white wine vinaigrette. They also give you a basket of garlic toast too. This is a very good value and among the better entree salads in this neighborhood.

For more information on Cucina Tagliani in Glendale AZ please visit

Strawberry and Gorgonzola Salad from Humble Pie Phoenix AZ $10.99 at lunch time that includes a Pizza

Strawberry and Gorgonzola Salad from Humble Pie Phoenix AZ $10.99 at lunch time that includes a Pizza


Humble Pie that I tried in Phoenix AZ offers Organic Greens, with those very sweet farm fresh tasting Strawberries, Gorgonzola Cheese and Balsamic Vinaigrette for ONLY $10.99 that includes a FRESH MADE PIZZA with hand pulled cheese. This is one of the best deals in town for sure.

For more information on Humble Pie please visit

Kale Quinoa Cranberries, Toasted Almonds, Seasonal Fruit, Goat Cheese with added Chicken $16.00 from Amuse Bouche of Surprise AZ

Kale Quinoa Cranberries, Toasted Almonds, Seasonal Fruit, Goat Cheese with added Chicken $16.00 from Amuse Bouche of Surprise AZ

Amuse Bouche offers a Kale and Quinoa Salad with Toasted Almonds, Seasonal Fruit and Goat Cheese. I added the additional Chicken to my salad and the price came to $16.00. I do also note a fresh baked roll was made for me served with butter. This was the most expensive of the Fruit, Nut and Cheese Salads but it was also Forking Delicious!

I think the super sweet low acid pineapple was magical against the creamy mild goat cheese and the honey lime vinaigrette was memorable. Kale has some bite but the cranberries balance it out. A great play of flavors and textures also a generous amount of chicken. This salad is among the best entree salads I ever had.

For more information on Amuse Bouche in Surprise AZ please visit

These were some of the Fruit, Nut and Cheese Salads I had in Metro Phoenix AZ

 The Forking Truth

The Forking Truth


El Alboroto Mariscos Y Cheavelas Restaurant Peoria AZ – Is Worth a Fork!



El Alboroto Mariscos Y Chavelas Restaurant is easy to pass by because the pervious shuttered restaurant’s  sign haven’t been replaced. This restaurant is located in an older strip mall in not the prettiest part of Peoria AZ. This by no means is a fancy place and you are only here to have some of the best freshest Mexican Style Seafood in the Metro Phoenix Area.

As I entered I wasn’t sure if they were serving food because the entrance was dark and is filled with stacked tables, chairs and a deserted hostess stand and an empty bar. A few steps away I noticed the dining room and walked that way.


The dining room is sort of mis-matched and unusual in shape. Tables and booths are older and a little beat up. Mexican Music is slightly too loud. The menu is mostly shrimp, octopus and fish. If your not into shrimp octopus or fish your in the wrong place.



They started us off with crisp corn tortillas, lots of limes and a fresh made salsa that was rich with tomato taste and slightly sweet. Many bottled Mexican Sauces are on all the tables.


Soon complimentary fish tacos arrive. I don’t know if they give everyone fish tacos or maybe the chef just felt generous today.


The fish tacos are battered mild tasting fish with fresh crispy cabbage and some pico de gallo and a creamy seasoned fresh sauce. The taco was very tasty and did remind me of the fish tacos I tried in Mexico.

My entree was called Pescado Empapelado – Wrapped Fish.


The fish was wrapped with foil and cooked with peppers, onions, a jalapeño and seasoning in their own juices. This sea bass fish was really fresh tasting and prepared to perfection. This was the best Mexican fish dish I tried in Metro Phoenix so far. It also was almost identical to a fish dish I had from a Seafood Restaurant in Mexico but maybe better! The rice was tasty and the salad garnish was topped with a creamy ripe sliced  avocado and HOT Steamy corn tortillas came wrapped in foil.

My husband had the Camaron A La Diabla – Spicy Shrimp.


This dish was spicy but not too spicy and flavorful with shrimp that were prepared well.

We were very happy we found a very good Mexican Seafood restaurant.

The service was efficient and the owner Jose was nice and friendly!

NO..Your not going to drive across town to dine here...but if your in the area if they serve what I had most of the food is very tasty and fresh.

I feel that most people won’t drive across town to dine here because of the atmosphere. I do note that this restaurant is newly opened  but has someone strong in the kitchen that knows what they are doing. The food really was very good at the time of my visit and is certainly just as good but possibly better than the well known Mexican Seafood Restaurants I’ve been to around Phoenix.

This restaurant doesn’t have a web site but you can find El Alboroto Mariscos Y Chavelas on FaceBook.

 The Forking Truth

The Forking Truth