(ethereal chime swells) - I am Chef Mark Tarbell.

Welcome to "Check, Please!

Arizona."

The show where Arizona residents recommend their favorite restaurants.

Coming up, we have three new guests that are passionate about their picks.

They've dined at all three and are ready to share their reviews with each other and with you right here on "Check, Please!

Arizona."

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Arizona" is supported by.

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(upbeat music begins) - I'm Chef Mark Tarbell, welcome to "Check, Please!

Arizona."

In this episode, we're going bold on flavor, Greek, barbecue, and central Mexican cuisine.

Let's meet our diners.

Frank Marazita spent his entire career in the restaurant industry.

He and his lovely wife have enjoyed 28 cruises together and he's an avid baseball card collector.

Molly Bohannon is a journalist.

She was raised in Arizona and loves to go for hikes and is a big fan of pop culture.

Athena Sanchez is in communication and teaches college.

She was born in Panama and is a newlywed.

Her spot features flavors found in central and southern Mexico.

This is Cielo Rojo.

(upbeat music continues) - Cielo Rojo is a Mexican seafood restaurant here on Calle Dieciseis.

We do Mexican food and we do it very well.

Cielo Rojo is inspired heavily by our family's hometown of Guanajuato, Mexico, but it's also from my experiences growing up as a child with my mom, with my grandma, both of my grandmas.

So if you've never been to Cielo Rojo, there are plenty of dishes you gotta try.

So you gotta start off with our ceviche.

It's a 24 hour marinated ceviche.

We're the only ones in town that do it this way.

It's amazing.

It's fresh, it's crisp, it's citrusy, it's everything you want out of a ceviche.

If you're coming with a group, I always recommend our ribeye molcajete.

It's a large molcajete hot steamed that 350 degrees.

We do grilled chicken.

We do fried fish, two types of grilled shrimp, and diced steamed octopus in the middle.

So that's gonna take you on a tour of all the flavors you want at Cielo Rojo.

Our philosophy is that we don't charge for chips and salsas, and we're not gonna charge you for more tortillas, because it goes with our meal.

It's one of those things where we eat the cost because we understand that our culture deserves it.

So Cielo Rojo is Spanish for red sky.

It not only pays respect to Arizona, we're known for the red sunsets, but it pays respect to the next level for us.

Experience is a word that we take very seriously.

We want you to walk in and feel good.

We want you to walk in and smell good.

We want you to taste like, "Yes, I made the right decision."

And doing that makes us all happy.

- So Athena, how did you find this lovely place?

- Well, actually, Cielo Rojo is located just down the street from me on 16th Street, which is already known as like a historical place for a lot of really great restaurants.

But what I love the most about Cielo Rojo is every time that I walk in I feel like I'm walking into like my Nana's house because it just smells like her cooking, smells like her home, and it's just such a great place to be.

- So it really brings you home.

- Yes.

- Brings you home to grandma's.

- Absolutely.

- So what do you get for an appetizer when you go?

- [Athena] We always start with the Madrazzo fries, which is basically carne asada fries, but the portions are huge so everybody gets to try it, and their carne asada is like tender and has so much flavor.

But I feel like they took that recipe from somebody's nana, like it's so good.

- They had to!

The depth of flavor in that, I mean sometimes it can be a little bit stringy and stuff.

This is juicy, beautiful.

- Yes.

- Frank, what did you get for an appetizer?

- We had the nacho fideo, and it was served with the Tricolored tortilla chips.

And it had chorizo with it and it was so melty and hot, you could pull the cheese up really high, we really enjoyed it.

- [Mark] So it was the queso fresco, so it's stringy?

- [Frank] Yes.

- [Mark] Nice.

- [Frank] Yeah, it was served in a nice hot skillet.

- [Mark] Oh yeah.

- [Frank] Really good.

- Molly, what'd you start with?

- I started with the elote, the corn dip.

It was really great.

It was just very like smoky chipotle flavor.

Very rich.

- [Mark] Oh, they smoked it out a little bit?

So they must have grilled the corn.

I didn't have that dish.

- [Molly] It was really good.

- [Mark] So was it creamy too?

- [Molly] Yeah, it was creamy.

It came in a little dish and you know, you could dip your chips in it and stuff.

And really good, really creamy.

- [Mark] Awesome.

- Did anybody try the salsas though?

Like the house made salsas, the red and the green.

Absolutely.

- So good, they're so good.

- They're spicy though, so don't go in there like thinking you're gonna get something that's mild.

No, they're spicy, but they're delicious.

You can tell that they're making that, they're like seasoning everything back there.

It's so good.

- What did you have for an entree?

- My favorite thing is the sopas.

Now, if you've never had this before, they're like corn masa, that's like deep fried, but it has your beans on top, your meat on top, and then has all these other toppings on it.

And they take a long time to make, because you have to make the masa, you have to let it sit, then you have to like.

- You have to form it.

- Yeah, form it with your hands.

And there they serve it and they put the meat on there and it's just, oh it's awesome, it's awesome.

- [Mark] That's a go-to for sure.

- [Athena] Absolutely.

- That's a go-to.

Frank, what'd you have?

- I asked our server Jenny, who was amazing, her recommendation, and she recommended the tacos.

It was Taco Tuesday.

Normally you get three, and taco Tuesday you get four.

We had two carne asada with nopal cactus, and then we had two taco el pastor, and it was served with the beans and they have a really good orange rice there.

- [Mark] Oh yeah, that's right, orange scented rice, which I'd never had before.

- [Frank] It was really, really good.

- [Mark] Yeah.

- And then served along with that, the salsas were just excellent.

We really enjoyed it, it was enough for two of us.

- Did you have a preference between the two tacos?

- You know, I know I really like tacos el pastor, but the carne asada with the nopal cactus on them and the salsa was amazing.

- Molly, what'd you have for an entree?

- [Molly] I had the ranchero steak, it was really good.

Again, just very deep flavors.

It had like a really good spice level.

Not too spicy, not too plain.

Also came with the orange rice and the beans, which were really good.

Like you said, the creamy with the queso fresco.

- So I didn't have that.

So it was just, tell us about the steak a little bit.

Did it have a rub on it?

- [Molly] It was like chopped up steak with like some peppers and stuff in there in like a seasoned sauce, and it came on a big plate.

Really massive portions, I agree.

Definitely enough to take home or share.

- That's what you all said, you can actually, big portions.

- Yeah, really big portion.

- Eat for a couple days there.

That's a really cool thing.

So I think Frank, you were the only one that had dessert.

What did you have for dessert?

- Oh, we had the tres leches cake.

- Oh.

- And now normally tres leche cake is kind of runny and loose, but this tres leches cake was nice and dense and thick and had some nice crema on top, and it went great with two spoons.

(group laughs) - Would've been better with one spoon, but yes, two spoons were good.

- She was there and you know.

- She meaning your wife I presume?

- Yes, it was a great dessert.

Along with that we had the cafe de olla, the coffee.

Which they kept refilling and refilling and it was hot.

The dessert was really good there.

- I'm loving that.

Athena, what'd you have for drinks?

- Oh my goodness man, I think I had too many to remember.

Oh, just kidding.

No, I had a classic margarita, because I love those classic margaritas.

- [Mark] Do do you prefer plato, or do you like Anejo.

- [Athena] Anejo, every time.

- [Mark] In your margarita?

- [Athena] Yes, every time.

- [Mark] So you like a little bit more of that rich flavor.

- Yes, I sure do.

- Cool, Molly, what'd you have for drinks?

- I went around Halloween time and so I had a seasonal Halloween margarita.

It was like a black margarita and it came with a little skeleton.

It was really cute.

I love a themed cocktail, so it was a lot of fun.

- [Mark] And what was the flavors of it?

What did it have?

- [Molly] It was like a classic margarita.

- So now we're at pro tips.

So Athena, we're gonna start with you.

- So my pro tip is that Thursday, Friday, Saturday nights they have live music, but they also recently added a happy hour menu.

So that's not something they had as of the last couple of years that they've been open.

But they recently added that to draw in some more traffic during the week.

- I was also gonna say live music, but to pick a different one, I would say definitely shareable plates.

Really big food.

One entree could be enough for two, get some more samples.

- Big portions, Frank.

Well they are big portions, so you might wanna think about splitting the item.

This way you can get extra appetizer or you can get the dessert, which I recommend the tres leches cake and the cafe de ollo.

It's very good.

- If you wanna try Cielo Rojo, they are located in Phoenix on 16th Street, just north of McDowell.

An average meal costs $30 and they do take reservations.

(upbeat music begins) And now to Molly's pick, a lively and fun Greek restaurant run by a father and his two sons that's been around for decades.

This is Greektown.

(upbeat music continues) - I would describe Greektown as a family owned and operated trip to Greece.

We give you the food, we give you the ambiance.

So we really tried to bring that feel of Greece to Phoenix, Arizona.

If it's your first time coming to the Greektown, I would start with some of the classics.

Maybe you do a little Spanakopita filo dough appetizer, which is really an ethnic classical Greek dish.

Maybe a little tzatziki dip with pita bread, the homemade yogurt cucumber dip.

I would go to moussaka if you love eggplant.

If I was gonna describe the vibe of the restaurant, I would say it's very elegant, but because we're Greek and hospitality is a big part of Greek culture, I would say that when you walk in here, right away, you know you're in a family restaurant.

'Cause you're greeted by my two sons, my wife, or myself.

We try to make it happy, but yet at times we can get loud.

We break dishes for freedom and happiness of the soul, 'cause that's why Greeks break plates.

It's part of we're happy, we wanna celebrate.

And it also wards off bad spirits at times.

We've been in the valley going on 50 years, and I am grateful and honored that the valley supported us all these years.

The thing I love most about coming into work is that I know every day is gonna be like having dinner with long lost friends that really aren't that long lost.

Because we get customers that come in once a week, people that come in once a month.

That's probably the greatest joy of coming to work every day, dinner with great people every night.

- Molly, how did you find this fun place?

- I actually grew up in the neighborhood and had been driving by it my whole life.

And my boyfriend's parents visited from Connecticut and wanted Greek food and they found it and introduced my family to it.

And so now we've been going there regularly.

- Leave it leave to a tourist to find the best Greek restaurant in town.

- Yeah.

- That's awesome.

This is your place, so what do you get for an appetizer?

- Normally we get the calamari, it's delicious.

But we decided to try something new this time and we got the olives and feta, little appetizer.

It came out with their delicious warm pita bread.

The feta was so creamy.

It's just so unlike any kind of store bought feta.

- [Mark] It's not that chalky chewy eraser stuff.

- [Molly] Yeah, it's so real and and delicious, and yeah, it was a great way to start.

- Frank, you're nodding.

So what did you get for an appetizer?

- We got the calamari and it was really good.

It was pan-seared, where they pan sear it and they put the sauce in it and they saute it.

It was really, really good.

- [Mark] Super tender?

- Yes, very tender.

- I didn't get it when I was here.

So tell us about the sauce.

- [Frank] It was like a Dijon mustard base sauce with it.

It was more of a yellow sauce, a little garlic in it, but it was.

- [Mark] Kind of tart.

- [Frank] Little lemony, yeah.

- [Mark] A little bit of acidity.

- [Frank] You wiped the pita bread with the sauce and it was delicious.

- Back to the pita.

- Yeah.

- And Athena, you had the calamari too.

- Absolutely did, and I'm telling you, that was the best calamari appetizer I've had in years.

It was delicious.

Now it was pan seared, but it still had like this crispiness to it, and tossed in the sauce.

Didn't make it like gooey or anything like that, it was just perfect.

The sauce made everything like tied together.

Just this creamy, lemony.

Oh it was great.

And then I absolutely, once we finished every single piece of calamari on that plate, I took the pita bread and I was just soaking it all in.

And then he tried to take the plate when there were still sauce left.

- And he had a fork in his hand.

- I had to let him know.

- He was like.

(Mark mimics fork bouncing) - I had to let him know, we're still working on this sauce.

- Back off my sauce.

- Yes, 'cause it was original.

It's nothing like I've ever tasted before.

Yeah, it was great.

- Molly, entree.

- I got the special pasta that night.

It was their Alfredo base, which is delicious.

Very rich and creamy with a ton of paprika in it.

So it was like a very pretty pink sauce with their chicken that is also a lot of paprika, a lot of lemon seasoning.

Just out of this world, it was so good, so rich.

- [Mark] That jumps off the plate.

- Huge portion.

And it, yeah, it was just one of the specials up on the board.

- That's awesome, I love paprika too.

I do, I do.

So Athena, what'd you get for an entree?

- I got the lamb chops.

I was like, I'm gonna go big on this one.

So it was four lamb chops that were served and then with a side of vegetables.

And the lamb chops also had their own original sauce that I've never tasted before.

It was a little bit darker.

It had, I think a balsamic base, perfectly cooked, tender, not dry and then in that sauce, but the edge of the lamb chops had like a nice little crispy edge to it.

They were perfect.

- Frank, what did you have for an entree?

- Well I kind of did like Athena.

I went big, I went for the filet and a side of Greek lasagna.

I ordered the filet Pittsburgh style, so the crust on it was really good.

They served it with a little side of bone broth, and the Greek lasagna was something I've never had.

It had layers of thick noodles with it, like they looked more like big thick spaghetti noodles.

But it was really, really good.

- Let's talk about dessert real quick.

- [Molly] We got the chocolate tart dessert.

Comes with a piece of baklava and a chocolate cookie and a bunch of fresh chocolate mousse.

And it was just a whole big dessert platter.

- I know, it's like abundant, right?

- Yeah, it was awesome.

- Insane.

- It was so rich, such good chocolate flavor.

- What did you get, Frank, for dessert?

- We also got the chocolate tart and the trio platter they brought out.

It was really good.

- Athena, what'd you have for dessert?

- Well, I was not one of the lucky ones that had this chocolate dessert available.

All they had was the cheesecake, but it was incredible.

It just lived up to every expectation I had.

It was delicious.

It was also served with like a chocolate cookie and then it had this like chocolate mousse and some raspberry compote.

And the crust was obviously made in house, because you could see like the misformation of it.

It wasn't like perfectly shaped like they bought it.

You could tell that somebody went in there and like formed it themselves.

Yeah, it was great.

- So drinks, Molly, what did you have for drinks?

- They have a lot of traditional Greek Ouzo drinks.

So I got Windex, which looks like Windex, probably from Blue curacao in there.

But it has a strong Ouzo flavor, it's really fun.

Comes with a little cherry.

It was delicious.

- You know, you almost have to order that.

- You gotta get a Ouzo drink at Greektown.

- It's like, yeah, Frank did you have a drink?

- [Frank] We ordered a bottle of Greek cabernet and had a bottle of Greek beer, and then at the end he gave you the complimentary, it was called Teenage Mutant Ninja Turtle.

It was green with a Ouzo in it.

- Ouzo, yeah.

- Yes.

- Different color and flavor every time.

- We had a good time there.

- What did you have for drinks?

- We stuck with beers, the Greek beers.

And we just went off the recommendation of the sons.

They brought us, they just kept bringing us different Greek beers, and we loved all of them.

Afterwards we also had the green.

- [Mark] Ninja Turtle Ouzo, whatever, whatever.

- [Athena] Which was also really fun.

We just really had a great time there.

- It's a dining experience.

- [Mark] Oh yeah, it is for sure.

Molly, this is your place, so it's time for pro tips.

- My pro tip would be, there's a secret menu beyond the specials on the board.

- [Mark] Really?

- [Molly] You just kind of gotta ask the waiter what's good that night and they'll be like, don't worry, we got you, and they'll bring out whatever they've been making.

- Frank, what's your pro tip?

- [Frank] Ask for Dmitri and George to come out and talk to you.

I mean, the chef comes out of the kitchen.

Mama will come out.

There's plenty of parking there.

So Athena, pro tip.

- Yes, so my pro tip would be that if you go to the restaurant and you tell George that you wanna visit Greece, he will write down the best times to visit, the best beaches to visit, the best restaurants to visit.

And he'll write it down for you.

You can take it home with you and make sure you plan your trip to Greece.

- Oh my gosh, that's awesome.

- Yes, it's great.

- What a personal touch.

- It's great.

- If you wanna try Greektown, it's in the Sunny Slope Neighborhood off of Seventh Street and south of Dunlap.

An average meal will cost you $40 and they take reservations for parties of 10 or more.

(upbeat music begins) And now to Frank, he's enjoyed this spot for decades and says it offers the best barbecued meats in town.

This is Joe's Real Barbecue.

(upbeat music continues) - Joe's real barbecue is basically an environment where you're transported back into an easier, more pleasant time of socializing.

The styles of barbecue that we serve are multiple, because there is no real tradition of barbecue in Arizona.

And then our barbecue sauce is like halfway between like a Kansas City style and a Texas style using ingredients from Arizona, like orange juice and things like that.

In choosing the wood for smoking, it's very important that the smoke not overpower the meat.

Pecan is grown here in Arizona, so we use Arizona pecan wood.

Mesquite's great for grilling, but it's overpowering for smoking.

It becomes metallic.

So we chose pecan.

Me personally, I like a two meat plate, with brisket, sliced brisket and Turkey.

And then I like the barbecue beans and I also like the cole slaw.

That's my go-to.

I always get that.

Our goal is for when you to walk in, feel as though the original use of this building was this barbecue.

So hence some of the decor, the homage to Arizona highways and the glory of Arizona as an exotic place to visit.

This building was built in 1929 as a Safeway Pay'n Takit grocery store.

1929 was not a good year to open businesses, so the Great depression ensued.

It became a grain storage building.

It's been a movie theater.

It's been a lamp factory.

Most recently it was a church before we bought it in 1997 and then opened in 1998.

So this is the longest it's been a single use in its entire history.

The greatest compliment we can get from a guest is, "I love this place.

I've been coming here for 20 years and it's part of my life."

(upbeat music continues) - All right Frank, let's talk about meat.

That's all I'm thinking about ever since you recommended this restaurant, what do you get when you go there?

- Well I had the four meat platter and I had the brisket, which had one of the perfect smoke rings around it that you could find and taste.

- [Mark] Say that again.

Perfect smoke rings.

- [Frank] Perfect smoke ring.

- [Mark] I love that.

- [Frank] Then I had the jalapeno sausage, which was really good.

- [Mark] Oh, I love that.

- [Frank] I get the ribs also and the pit ham.

- So for those of you haven't been there, there's lots of different ways people like ribs, either chewy, or bone off, you know, fall off the bone.

How do you like your ribs and how does Joe's do it?

- [Frank] They were more like a St.

Louis type of a rib.

They were thin and flat and the taste on 'em were really good.

They're more of a wet rib.

They're not a dry rib.

- Yeah, that's St.

Louis.

That's perfect.

All right, Molly, you're nodding your head.

What did you get?

- [Molly] I got the pulled pork and the chopped brisket, like tossed in the sauce.

They were both really delicious.

I went with my parents.

My dad had the jalapeno sausage and that was also really good.

- [Mark] Oh, I love that, I could eat that all day long.

- All delicious, very rich.

I loved the barbecue sauces.

- What's your favorite barbecue sauce that they do?

- I liked their spicy one.

I thought it was a good level of spice.

I was dumping it on the brisket, it was really good.

- Yeah, I love that, cool.

Athena.

- I also got the platter, the four meat platter, and I shared it with my husband and it was awesome.

We did the rib, we did the pulled pork, the brisket, and the chicken.

I love getting smoked chicken from barbecue places because it's really hard to cook chicken and without it getting too dry.

And I feel like barbecue places always do it really well.

But Joe's did it awesome.

It had this great seasoning on the outside, so when it was smoking it got like a nice crispy edge to it.

And inside was like really juicy and just like tender.

The ribs were like fall off the bone.

So when we were just digging in, we were able to just like take the bone off and enjoy the meat.

- Now we're dropping down to sides.

Frank, this is your place.

Talk me through the sides you had.

- [Frank] I like the pit beans.

They're so good.

I mean there's more chunks of pit ham in there than there's beans.

And I also like the cornbread.

- Protein rich.

- Very protein rich.

And the cornbread is really good too.

And I like to get it with the cinnamon butter.

- Oh, cool.

- Any more sides than that I try not to do, 'cause I want to eat more meat there.

(group laughs) - I got you Frank.

Got you on that one.

All right, Molly, what'd you get?

- [Molly] I also did the cornbread and the butter was really good.

It was not dry at all, which cornbread can be.

And it was just so nice and moist.

And then I did the cheesy potatoes as well.

They were delicious.

- Yeah, oh yeah, there you go.

All right, Athena, she's laughing.

- So it's funny because I'm the opposite.

I got like all the sides, 'cause I wanted to try everything because when you walk in you're basically looking at all of your food options.

And my eyes were just so excited that I wanted try everything.

So we tried the mac and cheese, the coleslaw, the cornbread, the cheesy potatoes, the baked beans.

The beans were honestly my favorite because of those chunks of meat in there.

And I hadn't tried the ham, so being able to try it in the beans was great.

When I was separating and serving my husband and myself, I gave myself a little extra meat from the beans, and then gave him just more of the beans.

- Sort of like 90/10.

You got 90% to your 10%.

That's okay.

- It was great, it was really good.

And the honey butter for the cornbread was just so delicious.

And it was like sweet and creamy and all the sides were really good.

The mac and cheese was also excellent, because we love a good mac and cheese.

- And now let's get to dessert.

Frank, this is your place, what did you have?

- I had the combination cake, I had the lemon cake and the root beer cake.

- [Mark] Ooh, two things I love.

- [Frank] Yeah, the lemon cake tasted a lot like Meyer lemons.

It was really good.

Then the root beer cake was dense.

It had some really good frosting on it.

Tastes like root beer.

- [Mark] Kind of moist, kinda nice.

- [Frank] Really moist.

- It's like a spice cake almost, right?

- Yeah, it really was.

- That's cool.

- [Frank] And then we walked over to Topo.

There's a Topo ice cream shop right next door and we had a prickly pear ice cream soft serve.

- So Molly, what did you have for dessert?

- [Molly] I actually also walked over to Topo.

It's like right there in the same complex kind of across their courtyard.

They own it, yeah, same owner.

And I got prickly pear soft serve cone with a lime dip.

It was great.

It was just like the classic like dipped, swirled, soft serve cone.

But yeah, it was like lime.

- [Mark] Had a pop of lime in it.

- Yeah, it was like a tart lime with the prickly pear.

It was just very Arizona and very delicious.

- Well I got the peach cobbler with ice cream on top.

Yeah, it was really good.

And the crust is really crunchy and it has like this brown sugar like coating around it.

The peaches taste fresh and it was just a perfect little combo.

We were sitting outside, and it was a really nice day.

So it was just great.

- So now it's time for pro tips.

I'm gonna start with you, Athena, and then go around to Frank, it's his place.

So pro tips.

- So mine I think is a little more simple.

So, because I've heard so many times that the line gets really busy there, my pro tip is we went during the week for a lunch and the line was not as crowded.

However, I had these like, I think they were regulars behind me and they were like, kind of rushing me.

And I was like, I'm sorry I'm new.

I need to evaluate my options.

I think that really like added to the fact that we could just kind of relax to get our food and everything.

- Molly, pro tip.

- My pro tip is if you get the ice cream, the soft serve from Topo, which you should, you can add it on when you're checking out at Joe's and they just give you a separate receipt and you can go and you don't have to wait in line at Topo.

If there's a long line, which there probably will be, you can just hop up to the other window and say, "I've already paid," and they give you your soft serve.

- That is cool, that is the best pro tip ever.

Frank.

- I like going down there on a Saturday, walk around Old Gilbert, see the old town.

If you don't want to sit in there, there's walkup window too that you can get your barbecue from.

- This place is the best.

I love it.

If you wanna try Joe's Real Barbecue, it's located in downtown Gilbert on Gilbert Road north of Elliot.

An average meal is about $27, and they take reservations for larger parties.

I wanna thank Athena, Molly, and Frank for joining me at the table.

And thank you for joining us for "Check, Please!

Arizona."

If you'd like to share your favorite restaurant, head to our website, azpbs.org/checkplease and nominate your must eat at spot.

Who knows?

You could be joining me at the table.

Be a part of the foodie conversation in Arizona on Facebook and Instagram using the hashtag #CheckPleaseAZ.

Join us next time when three new guests make their recommendations right here on "Check, Please!

Arizona."

I'm Chef Mark Tarbell, have a delicious life.

- [Narrator] "Check, Please!

Arizona" is supported by.

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