Looking for fresh, affordable, intensely flavorful Mexican food in a casual environment in Phoenix? Go to Gallo Blanco Café & Bar in the Clarendon Hotel in downtown Phoenix (401 West Clarendon Ave, Phoenix, AZ 85013) Monday through Thursday from 8 am to 10 pm and Saturday and Sunday from 8 am to 11 pm.
I discovered the white rooster by accident. Late last year I had a few business meetings with a prospective client whose wife was doing consulting with the hotel. She joined us for some of the meals and filled me in on the restaurant’s history. I’ve eaten there four times and I’m still considering going back.
The back bone
Owner Douglas Robson, who has lived in Phoenix for 15 years, wanted to open a restaurant that supported the local economy of Phoenix and of Arizona. (He’s also a partner in The Hillside spot in Ahwatukee.) Head chef Joe Meyers, a native of Phoenix, shares the local first philosophy. They launched Gallo Blanco in April 2009.
Besides the emphasis on locally grown and produced vegetables, fruits, and meats, the freshness of ingredients and the intense flavors they tease out of everything they serve makes them stand out. Everything's made from scratch. They cook their tortillas to order, and they prepare the salsas and sauces fresh, in house, daily.
The menu
The menu is large enough to have something for everyone without being overwhelming. You’ll find an eclectic blend of Southwestern and American items. From tacos, breakfast burritos, quesadillas, ceviche, and grilled fish to refried beans and guacamole and from burgers, steak and fries to homemade granola, crepes, and flapjacks. You can order seasonal fruit with or without cream or whipped cream.
On my first visit to Gallo Blanco I ordered the Cheeseburger (minus the bun) and asked for a side of Local Vegetables (a colorful stir fry) instead of French fries ($8). On this visit the veggies included green beans, mushrooms, onions, red bell pepper strips, corn off the cob, and garlic. The burger came with lettuce, onions, and tomato. The burger was tender and juicy and the vegetables came out crisp tender.
My client ordered the New York Strip Steak ($15) with caramelized onions, mushrooms, and wilted spinach with a side of stir fried Local Vegetables. I tried a bite; I found the steak tender and juicy. His wife ordered Huevos Rancheros with the eggs prepared as an omelet. She received a generous side of refried pinto beans.
The second time around
I started with the Salad De La Casa ($6), their house salad, a refreshing mix of chopped romaine lettuce, avocado, cucumbers and tomatoes sprinkled with Cotija cheese, toasted pumpkin seeds, orange slices, crunchy jicama, and crispy corn tortilla crisps tossed with a light citrusy but not too tart herb vinaigrette. The salad had everything going for it: crisp, fresh veggies, vibrant colors, a delightful crunch, soft and juicy fruit, and a hint of salt and sour.
My client ordered the Grilled Fish with Local Vegetables (price varies with the fish of the day), an extremely generous (I’m guessing 6- to 8-ounce) fillet of seared (still rare in the middle) Ahi tuna with a light coating and splash of red sauce, perched on ver a stir fried vegetable medley with half a charred lime. His wife ordered the Chilaquiles Verdes ($10).
The third time
My client and I met for a late breakfast; I don't recall what he had except that it was colorful, fresh, and he enjoyed it. (I lost my notes). I ordered Eggs and Chorizo ($6) and had refried beans replaced with fruit salad and a side of stir fried veggies.
I met another chef for this outing. I hedged on what to order. I was attracted to the tacos and the house salad, but went with the Half Pollo Asada (citrus marinated chicken with Aji Aioli and fresh corn tortillas) because the pictures of it from 6 months ago didn’t turn out). After ordering I wished I gone with my gut. The salad was exceptional and the chicken was good, but the sauces were spicier than I remembered the last time.I could only eat half the chicken. The other piece I saved for the next day, so it didn’t go to waste.
For about $12 one could easily make a meal of three tacos with their house salad (not your usual house salad; see above) or the Ensalata Cortada (chop salad) consisting of chopped kale, red and white cabbage, Manchego cheese, egg, avocado, corn nuts, crunchy peas, tomato and yulu seeds with housemade ranch. In fact, that night they must have been running a special on the tacos because they actually cost less than the usual $2 each.
The place is clean. Gallo Blanco's atmosphere is casual. You can eat inside at tables or the bar or outside on the patio. Expect simple décor: stone cement floors, tastefully painted steel girders, pipes on the ceiling, and cinder block walls with wood laminate tables and two walls of windows that give it the place an open airy feeling.
The service
We thought the service was good leaving nothing to complain about. The staff is accommodating. They can meet special needs, including wheat-free, gluten-free, or dairy-free. Many entrees call for corn rather than wheat tortillas. Those that call for (wheat) bread can easily be modified to use corn or if you follow a paleo diet, primal diet, low-carb, or grain-free diet, you could ask them to replace the bread or tortillas with a side of cooked vegetables, green salad, or fruit.
Eco-friendly
Gallo Blanco's bathrooms sport eco friendly faucets and soap dispensers with motion sensors to disperse soap and turn the water on or off at just the right time. They have the most hygienic hand dryers. You raise and lower your hands slowly through the airflow of The Dyson Airblade apparatus and your hands dry in 12 seconds or less without using any paper or cloth towels. You don’t even have to touch the machine.
The verdict
Go there! They have reasonable prices, generous portions, and good service. You can view their menu here.
I discovered the white rooster by accident. Late last year I had a few business meetings with a prospective client whose wife was doing consulting with the hotel. She joined us for some of the meals and filled me in on the restaurant’s history. I’ve eaten there four times and I’m still considering going back.
Owner Douglas Robson, who has lived in Phoenix for 15 years, wanted to open a restaurant that supported the local economy of Phoenix and of Arizona. (He’s also a partner in The Hillside spot in Ahwatukee.) Head chef Joe Meyers, a native of Phoenix, shares the local first philosophy. They launched Gallo Blanco in April 2009.
Photo credit: Rachel Albert ©Copyright 2010
The ingredientsBesides the emphasis on locally grown and produced vegetables, fruits, and meats, the freshness of ingredients and the intense flavors they tease out of everything they serve makes them stand out. Everything's made from scratch. They cook their tortillas to order, and they prepare the salsas and sauces fresh, in house, daily.
The menu is large enough to have something for everyone without being overwhelming. You’ll find an eclectic blend of Southwestern and American items. From tacos, breakfast burritos, quesadillas, ceviche, and grilled fish to refried beans and guacamole and from burgers, steak and fries to homemade granola, crepes, and flapjacks. You can order seasonal fruit with or without cream or whipped cream.
Cool drinks include fresh squeezed fruit juice, light Mexican fruit shakes, Horchata (a classic rice drink with sweetened condensed milk, cinnamon, and Mexican brown sugar), fresh lemonade, sodas and ice tea. They offer a handful of desserts, which I have not tried.
Photo credit: Rachel Albert
©Copyright 2010
My client ordered the New York Strip Steak ($15) with caramelized onions, mushrooms, and wilted spinach with a side of stir fried Local Vegetables. I tried a bite; I found the steak tender and juicy. His wife ordered Huevos Rancheros with the eggs prepared as an omelet. She received a generous side of refried pinto beans.
I started with the Salad De La Casa ($6), their house salad, a refreshing mix of chopped romaine lettuce, avocado, cucumbers and tomatoes sprinkled with Cotija cheese, toasted pumpkin seeds, orange slices, crunchy jicama, and crispy corn tortilla crisps tossed with a light citrusy but not too tart herb vinaigrette. The salad had everything going for it: crisp, fresh veggies, vibrant colors, a delightful crunch, soft and juicy fruit, and a hint of salt and sour.
Photo credit: Rachel Albert
©Copyright 2010
The third time
My client and I met for a late breakfast; I don't recall what he had except that it was colorful, fresh, and he enjoyed it. (I lost my notes). I ordered Eggs and Chorizo ($6) and had refried beans replaced with fruit salad and a side of stir fried veggies.
Photo credit: Rachel Albert
©Copyright 2010
For about $12 one could easily make a meal of three tacos with their house salad (not your usual house salad; see above) or the Ensalata Cortada (chop salad) consisting of chopped kale, red and white cabbage, Manchego cheese, egg, avocado, corn nuts, crunchy peas, tomato and yulu seeds with housemade ranch. In fact, that night they must have been running a special on the tacos because they actually cost less than the usual $2 each.
Anyway, Rick ordered two tacos for an appetizer, one pork($2), one shrimp ($3). He described the shredded pork as super tender and the shrimp as very fresh.
The tacos were amazingly inexpensive (prices range from $2 to $3 per taco) and he was delighted by how good they were. For an entrée he ordered the Chilaquiles Verdes ($10), multiple layers of good stuff: tender chunks of chicken breast enveloped in melted Queso Oaxaca (a white, semi-hard cheese from Mexico, similar to un-aged Monterey Jack but with a mozzarella-like string cheese texture), a green chili sauce with a hint of heat, fresh corn tortillas, topped with sunny side up eggs, pico de gallo, and a sprinkling of a drier cotija cheese.
Photo credit: Rachel Albert
©Copyright 2010
The place is clean. Gallo Blanco's atmosphere is casual. You can eat inside at tables or the bar or outside on the patio. Expect simple décor: stone cement floors, tastefully painted steel girders, pipes on the ceiling, and cinder block walls with wood laminate tables and two walls of windows that give it the place an open airy feeling.
The service
We thought the service was good leaving nothing to complain about. The staff is accommodating. They can meet special needs, including wheat-free, gluten-free, or dairy-free. Many entrees call for corn rather than wheat tortillas. Those that call for (wheat) bread can easily be modified to use corn or if you follow a paleo diet, primal diet, low-carb, or grain-free diet, you could ask them to replace the bread or tortillas with a side of cooked vegetables, green salad, or fruit.
Gallo Blanco's bathrooms sport eco friendly faucets and soap dispensers with motion sensors to disperse soap and turn the water on or off at just the right time. They have the most hygienic hand dryers. You raise and lower your hands slowly through the airflow of The Dyson Airblade apparatus and your hands dry in 12 seconds or less without using any paper or cloth towels. You don’t even have to touch the machine.
The verdict
Go there! They have reasonable prices, generous portions, and good service. You can view their menu here.
In my opinion there is nothing like a fresh salad sprinkled with chopped up walnuts or pecans! Mmmmm!
Posted by: Gourmet Nuts | September 28, 2010 at 06:49 PM