Getting back to Mexican Places—
Juan Jaime’s Tacos and Tequilas is kind of a Hip Mexican place and as the name implies, they do Tacos & Tequila. I’ve not been there yet but several friends have and they give it high marks, especially for their fresh, ,made from scratch, Margaritas. The tacos are the “Street Taco’ variety which means they’re smaller in size but very good . It’s also in the general direction of going to Tucson off I-10. Go East (Left Turn) on Chandler Blvd to get there. No Tamales, but good Tacos & Margaritas.
http://www.juanjaimes.com http://www.juanjaimes.com/
Here’s a Review; Scroll Down:
http://www.azcentral.com/thingstodo/dining/457815694303 http://www.azcentral.com/thingstodo/dining/457815694303
 

why would a tourist care about pizza in Arizona?

Rito’s Mexican Food Inc/Take

(602) 262-9842
907 N 14TH St 
Phoenix, AZ 85006

order the green on green. cash only. they close at three pm I believe

Ummm….
 
It looks like the trip  already took place based on the trip report that the original poster submitted

Rito’s Mexican Food Inc/Take[/h1]
(602) 262-9842
907 N 14TH St 
Phoenix, AZ 85006
 
order the green on green. cash only. they close at three pm I believe
 

Well, as I said, the difference is, I didn’t see what I have read as hype.  And that concludes my unintended hijack of this thread……

Hype does not necessarily mean the pizza is bad.  Hype can be associated with great pizza.  This was the case with the pizzeria in Atlanta I referred to earlier in this thread – absolutely outstanding pizza, and the place was hyped well before it opened like few other openings in Atlanta.

I also dont believe that the quality of a pizza is exclusively determined by the type of oven it comes from.  There’s too many other factors.  Oven is important, yes, just not the sole determinant.  And I’ll take a 750 degree electric oven over a 500 degree wood burning, all else (such as heat distribution) being equal. I also believe that both great and lousy pizza (and all qualities inbetween) can (and are) produced in every type of pizza oven in operation around the world.   Well, maybe I should exclude conveyor ovens, eh?  ok, consider that type excluded 🙂

and now…..back to your regularly scheduled Phoenix thread, already in progress……

TJ, I did not say the pizza was bad, but I am certainly not endorsing a restaurant I’ve never been to based on hype. As for pizza, I don’t think I need any explanations. I’m pretty sure I know what makes a good pizza by now. I’ve made enough of all varieties. I’ve tried everything I know about for comparisons. I’ve baked in a pizza parlor, I’ve built ovens, I’ve designed restaurants, I’ve extensively traveled the country and I made it a point to go to the source (Italy) to find out what the emulating standard is. There are several varieties of pizzas, all good in their own way, but I do have to admit I admire the skill, the ingredients and the style of the Neapolitan pizza that Pizzeria Biancho in Phoenix specializes in and I have investigated that Atlanta restaurant enough to agree with you that it might be superb. But I haven’t tried it yet. Hey, I am basking in the fact that my companion, my wife, gave me my highest compliment outside the bedroom in her saying my pizzas are better than any we’ve had in a restaurant, and with that, I now have confidence on the subject of pizza. [:)]

CDZIUBA !
Where’s your Trip Report??????
When you ask for tips and then take the trip, we like to get a trip report.
See i95’s report:
http://www.roadfood.com/Forums/tm.aspx?high=&m=346927&mpage=2#643961 http://www.roadfood.com/Forums/tm.aspx?high=&m=346927&mpage=2#643961

I found the replies to this thread excellent, particularly those from BT and Foodbme. I will aspire to match the quality of those replies when I reply to “Where Should I Eat” posts.

Hype does not necessarily mean the pizza is bad.  Hype can be associated with great pizza.  This was the case with the pizzeria in Atlanta I referred to earlier in this thread – absolutely outstanding pizza, and the place was hyped well before it opened like few other openings in Atlanta.
 
I also dont believe that the quality of a pizza is exclusively determined by the type of oven it comes from.  There’s too many other factors.  Oven is important, yes, just not the sole determinant.  And I’ll take a 750 degree electric oven over a 500 degree wood burning, all else (such as heat distribution) being equal. I also believe that both great and lousy pizza (and all qualities inbetween) can (and are) produced in every type of pizza oven in operation around the world.   Well, maybe I should exclude conveyor ovens, eh?  ok, consider that type excluded 🙂
 
and now…..back to your regularly scheduled Phoenix thread, already in progress……

I’ll be all over Arizona for nearly a month starting in a few weeks so will take these recommendations as well. Thanks all.
 
TJ, Pizzeria Biancho is a classic example of hype piled onto hype that usually starts out with a NY Times writeup, progresses to a cable TV food show visit and then has a celebrity drop by and endorse (i.e. Martha Stewart for one). No doubt the pizza is excellent but it is in the wood-fired Neapolitan style and the making of them with the  limited and well known ingredients are equaled by a tsunami of new wood-fired pizzerias all over the country. You know what? Many of them stand up well with the mecca home of pizza in Naples, Italy.

IMHO it is Grossly Overrated

Understood.
 
Based on what I have read, it will remain for me the number 1 eats destination when/if I ever find myself remotely near Phoenix.  All others on the list will be no better than a very distant second.  I’ll have to try it to satisfy myself on the truth of the matter.   On the other hand, I trust the original poster will take your statement on Bianco more to heart than mine, because unlike me, you’ve actually been there.   np there 🙂
 
As I say this, let me tell you that my current favorite pizza of all time is also not in the traditional regional hotbeds of pizzamaking but rather in Atlanta GA

The Tee Pee and Carolina’s are both excellent choices.
Go with the Green Corn Tamale at Tee Pee and The Chimichanga at Carolina’s

Another favorite of mine  in Phoenix is Tacos De Juarez. I first went there over 20 years ago and returned back in 2006. It was just as good as ever

http://www.yelp.com/biz/tacos-de-juarez-phoenix http://www.yelp.com/biz/tacos-de-juarez-phoenix

Here’s another review of Tacos de Juarez. I don’t think they serve Adult Beverages.
http://www.azcentral.com/thingstodo/dining/304107440173 http://www.azcentral.com/thingstodo/dining/304107440173
Another place similar to Tacos de Juarez is America’s Taco Shop. The ORIGINAL location is:
2041 N. 7th St and it’s the closest to the Airport. They serve Beer there along with their world famous Carne Asada. 
http://www.americastacoshop.net http://www.americastacoshop.net/
EDIT: I stand corrected! They DO serve Margaritas at America’s Taco Shop!![:D][8D]
http://www.americastacoshop.net/asset/117/doc/Americas%20Menu%20Back.pdf http://www.americastacoshop.net/asset/117/doc/Americas%20Menu%20Back.pdf

The Tee Pee and Carolina’s are both exellent choices.
Go with the Green Corn Tamale at Tee Pee and The Chimichanga at Carolina’s
 
Another favorite of mine  in Phoenix is Tacos De Juarez. I first went there over 20 years ago and returned back in 2006. It was just as good as ever
 
http://www.yelp.com/biz/tacos-de-juarez-phoenix http://www.yelp.com/biz/tacos-de-juarez-phoenix

hey, FBM, just figured they wan’t something a little more upscale than heading into the ‘hood as soon as they get off the plane. 
Culture shock and all that.

Yeh, I thought of that but thought I would be remiss if I at least didn’t mention it. If you note, I didn’t sugar coat it.
Tamales Happen![:D][:D]

FBM,
Should I recommend a spot in beautiful downtown Buckeye?
jrp

Sure, go ahead! I’m also curious to hear about it. Might be a place where my friend in Goodyear
& I might want to go to for our monthly get together.