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La<br />
Piñata Party<br />
By Sloane Burwell<br />
For 45 years, La Piñata ruled its little corner on 19th Avenue and Osborn.<br />
According to local legend, the family invented the deep-fried piece of heaven<br />
known as the Chimichanga. On any visit, you’d be likely to run into families<br />
bringing in second and third generations to enjoy Sonoran-style home-cooked<br />
Mexican food—warm and inviting, like you’d find at your Nana’s. Although<br />
impeccably clean (I’ve seen hospitals that weren’t this immaculate), it wasn’t hard to<br />
notice that the building and parking lot were showing signs of middle age.<br />
My heart broke a little when they closed, because there are so few parts of<br />
our history left in town and, let’s be honest, not every restaurant survives a<br />
relocation. I hoped they’d survive the shift to their new home in the former Mary<br />
Coyle’s location near 7th Avenue and Missouri. I watched as construction kicked<br />
in to overdrive, and my heart sank a tiny bit when they installed their new sign,<br />
a more modern version of the vintage neon one, albeit with the same font. How<br />
much can you change and still survive, I thought.<br />
I am happy to report my fears were unfounded. While there is nothing the same<br />
about the decor (except for the cleanliness—seriously, whoever manages this<br />
should start a side gig as a tidiness consultant), their upgrade is certainly that,<br />
and the food is every bit as comforting and soul soothing as it’s always been.<br />
One thing that hasn’t changed, though, is the parking. Their former home was<br />
notorious for lack of space, and their new spot folds cars, origami style, into<br />
its parking lot. Carpool, friends, you’ll thank me later. It turns out that the lack<br />
of parking may be due to the influx of new business. According to our servers,<br />
they’ve kept the old favorite staff (cooks, servers, etc.) but nearly doubled the<br />
number of positions. I shouldn’t have been worried about their move.<br />
The space is great—gone is the homage to a’70s version of a family Mexican<br />
restaurant. It’s more modern, open and airy. There isn’t a single square inch of<br />
the place that hasn’t been redone, including a completely reconfigured dining<br />
room with a great bar, a stylish community table, charming entry area and toasty<br />
patio, replete with working fireplace and enough space heaters to render coats<br />
unnecessary. New tables and chairs, of course, and barware. I shudder to think<br />
of the expense involved, however gorgeous the outcome.<br />
But what hasn’t changed is the food. Start out with the cheese crisp, ordered<br />
crispy style ($6.95), and the perfect Socratic form of this dish will appear. I<br />
confess—it took me a couple of years to enjoy the simple tasty beauty that is<br />
this regional favorite. It’s not an open-faced quesadilla; it’s more than the sum<br />
of its parts—sturdy enough to scoop up the tasty house-made salsa that comes<br />
with the never-ending chips. Pro tip: ask for the spicy salsa.<br />
I enjoyed their Piñata Appetizers ($13.95), a veritable who’s-who of the menu. The<br />
tiny chicken tacos are as adorable as they are tasty, and the mini-chimis make the<br />
case in taste that, yes, La Piñata invented them. But my personal favorite is their<br />
corn tamales with chiles. These are more akin to a spoonable corn bread in texture<br />
and flavor. Soft, tender, slightly sweet—I would happily order an entire tray of<br />
these.<br />
My favorite entree at their former location was the Salad Carbon ($12) with steak.<br />
A gargantuan mound of chopped lettuce (nary a leaf of iceberg to be found, thank<br />
god) comes topped with an entire tomato, a whole chopped cucumber, handfuls<br />
of Monterey jack cheese and what appears to be an entire flank steak, grilled to<br />
perfection and chopped into rather large chunks. It hasn’t changed one iota, thank<br />
god—from the old-school whole black olives on top, to the ample cup of housemade<br />
jalapeno ranch dressing. I’d like to shake the hand of the person who can<br />
finish this, since for me it’s easily two more meals at home.<br />
The Pollo Azteca ($13.95) is a cheesy mass of chicken, chiles and ranchero sauce.<br />
Succulent grilled chicken comes surrounded in kicky sauce and cheese, with a hint<br />
of heat that barely creeps up on you. Use the chips to invent your own nachos with<br />
the cheesy, saucy goodness, as well as the rice and beans that come alongside.<br />
The table favorite on one visit was the Mexican Short Stack ($13.95). Go for the<br />
machaca version, which is wedged between layers of tostada shells, kicky sauce<br />
and more cheese. Unlike other places, their machaca is more like Mexican pot roast,<br />
in that the shredded beef is more substantial and less chopped. Something about<br />
the mix of meat and sauce made this dish disappear first, probably due to the fact<br />
that none of us could keep our forks out of it.<br />
The Carne Machaca Dinner ($13.95) has more of the excellent machaca, at least<br />
two cups of it on this plate. Use the grilled tortillas that come alongside to create<br />
your own little masterpiece. At La Piñata, the rice and beans that come alongside<br />
are no mere afterthought or carb filler—they are well made and tasty. A little bit of<br />
rice, a bit of beans and a mound of machaca make a fantastic bite.<br />
I had only one bump in the road during any of my visits. The Pork Carnitas ($13.95)<br />
were a titch dry. Not Sahara Desert dry, mind you, but enough to be noticed by<br />
everyone on our visit. Was it a deal breaker on the dish? Not really—a dollop of the<br />
tasty house salsa took care of it, but we did notice. However well made it was (and<br />
it was), it could have benefitted from some extra liquid.<br />
La Piñata’s new location is great. It’s in an easily accessible part of town, and they<br />
spared no expense in kicking up the decor a notch. The favorites are still there, and<br />
that includes the charming and attentive staff as well as the food. At this rate, they<br />
will have no problem surviving another 45 years.<br />
La Piñata<br />
5521 N. 7th Ave., Phoenix<br />
lapinatarestaurantaz.com<br />
Thursday through Sunday, 11 a.m. – 9 p.m.<br />
Friday and Saturday, 11 a.m. – 10 p.m.<br />
JAVA<br />
MAGAZINE<br />
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