#Mexican | TheForkingTruth

Los Arbolitos De Cajeme is a slightly upscale but casual Mexican Seafood and Steak Restaurant located in Phoenix towards the North Side.This is an established group of Mexican Restaurants with eleven locations in Mexico and Phoenix is home to their first location in America.

It’s bright modern and beautiful at the entrance and the first thing you notice is the bar with a really high ceiling with fish decorations and glass that lets in lots of light. The restaurant is sort of “L” shaped with the bar in the middle of the “L.”

On the other side of the bar is a dining room that isn’t being used today.

Straight ahead is where we are being seated.

There’s modern fixtures. Fish decor and neon. You can view the kitchen action threw the glass if you want to.

They started us off with chips, a sauce, a pickled onion condiment and fresh limes.

We started with an appetizer called Toritos de Marlin ($10.99…price is subject to change)

These are blistered yellow peppers are stuffed with Marlin and are in house made soy sauce. (this is a traditional taqueria dish) The yellow peppers are unlike similar looking yellow peppers I’ve purchased…..Each one taste different. They go from almost tasteless to hot jalapeño HOT! Most were on the milder side. For the most part this is a tasty milder dish….I think if you like tuna that you’d probably like this marlin. This appetizer dish was very generous in size.

For my main I tried the Filete Al Ajillo Con Nopal (grilled lemon sole with guajillo, garlic and cactus) ($18.00…price is subject to change)

Hot steamy tortillas, rice and vegetable garnish are served with the entree. I don’t always like cactus but here it’s very good. They cooked it so well it’s almost like eating green beans. It’s garlicky, a little spicy but not too spicy. There’s a generous amount of mild white fish.

My husband tried the Camarones a La Diabla. (deviled shrimp in a chipotle chiltepin cream sauce) ($18.00 price is subject to change)

This dish was served with rice and steamed fresh vegetables. The comment was that it was that this was delicious with well cooked shrimp but didn’t run as spicy as other shrimp diablos we’ve tried from other Mexican Seafood restaurants we’ve been too.

I’d say our first visit to Los Arbolitos De Cajeme was Worth a Fork!

www.MariscosLosArbolitos.com

Every thing is subject to change and your experience may or may not differ.

Tomatillo Chicken Gravy

Tomatillo’s go really well with chicken so I created a chicken based tomatillo sauce with Mexican Inspired Seasonings. This sauce goes great over chicken, burritos and more!

Tomatillos

Ingredients

3 1/2 lb tomatillos (husk removed and washed)

Pealed and washed tomatillos

1 onion pealed and chopped

1 jalapeno chopped fine

3 cloves garlic ground

around 14 scallion (just the whites) chopped

around a total of 4 tablespoons neutral oil for roasting the tomatillos and sautéing vegetables.

6 roasted hatch chilies (pealed and seeds removed)

1/4 cup chicken fat

1/4 cup masa

3 cups chicken stock (home made if your stock is weak you might need a tablespoon of base for more flavor)

pinch ground chile

1 tablespoon sugar

fresh ground black pepper around 6 turns

fresh ground sea salt around 6 turns

1-2 leaves fresh epazote depending on size of leaf (you will NEVER need more than two leaves of epazote at a time because it’s very strong so keep a bunch in your freezer and peal off a leaf or two for usage)

1/2 a big bunch of fresh and cleaned cilantro about 3 handfuls chopped up

1/4 teaspoon ground annatto

Directions

Set your oven to roast at 350 degrees. Put the tomatillos on lightly oiled pans and lightly sprinkle them with oil. Place the pans on the top rack and in one half hour they should be done and slightly browned. Set a side.