3 new must-try restaurants for original tacos, Latin cuisine

• Crujiente Tacos, a chef-driven gourmet taco shop, has opened in Arcadia
• Asadero Cocina and Cantina replaces En Fuego at the DoubleTree Resort by Hilton in Scottsdale
• A celebrated Denver chef is opening Tacos Tequila Whiskey in Arcadia in March

Latin-flavored restaurants continue to evolve in the Valley.

In Phoenix's Arcadia neighborhood, a seasoned fine-dining chef has opened a gourmet taco shop, while a celebrated Denver chef is bringing “authentic flavors with a gringo twist” to his new concept. And at a Scottsdale resort, it's out with old Southwestern and in with new "Southwestern Nuevo" cuisine.

Now open: Crujiente Tacos

It doesn’t exactly roll off the tongue, but Crujiente Tacos (pronounced kru-he-EN-tay) isn’t your typical taco joint, either.

The Arcadia restaurant has been open since Nov. 7 in the spot that used to house The Grind, at Camelback Road and 40th Street. It offers gourmet tacos with a price tag to match: crunchy tacos (crujiente translates to crunchy) are priced at $6 and soft corn street tacos range from $4 to $5.

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Co-owner/chef Rich Hinojosa’s extensive resort background (he was most recently the executive chef of The Wigwam) comes through in presentation, cooking techniques, flavor combinations and ingredients. His San Antonio Tex-Mex upbringing may have something to do with the crunchy tacos, but his years in fine dining, including the former Mary Elaine’s at The Phoenician, influence the rest of Crujiente's menu.

Look for upscale street tacos such as:

• 36-hour beef short rib.
• D uck breast with mole.
• B lue crab with avocado mousse.
• Korean fried chicken with gochujang, which won first place in October’s Arizona Taco Festival.

Besides tacos, the menu features a handful of antojitos (starters), such as chips and guacamole ($9) and queso ($9), with tortilla chips, chorizo, roasted poblano, onion, cotija cheese and cilantro. There is also a selection of soups, such as posole rojo ($8), with pork, hominy, onion and cilantro; and salads, such as sandia, with watermelon, jalapeño, cotija, arugula and citrus ($9).

Jason Morris, co-owner and beverage director, designed the bar program to be heavy on high-end mezcals, tequilas and bourbon. Craft cocktails, including one called Don’t Drink and Thrive (Arizona Distilling Company’s Mission vodka, elderflower, passion fruit, lemon and strawberry) range from $7 to $13. The all-Spanish wine list includes more than a dozen reds, whites and sparkling wines, with a lone rosé.

Draft beers include a balance of Mexican and American craft beers priced from $5.50 to $7.50.

Details: 3961 E. Camelback Road, Phoenix. 602-687-7777, crutacos.com. Hours: 3-11 p.m. Mondays-Thursdays, 3 p.m.-midnight Fridays and 11 a.m.-midnight Saturdays.

Opening in March: Tacos Tequila Whiskey

“You can’t get any more straight forward about what we do,” KTM Restaurant Group and head chef Kevin Morrison said of his Denver concept coming to Arcadia in March. Tacos Tequila Whiskey is slated for a new development at 40th Street and Indian School Road. The Colorado import began as a food truck before establishing itself as a brick-and-mortar, and picking up a 2012 “Best New Restaurant” award from Westword Magazine.

Morrison has made several trips to the Valley already, scouting out future locations and establishing ties with local vendors. “I’ve already settled on a local company to make our tortillas and we have a local seafood company lined up,” he said.

The menu will feature a core list of 14 or so tacos, with room to add specials. “Each location will have its own personality, and the team will be able to have input on the weekly specials,” Morrison said.

Morrison describes his tacos as “authentic flavors with a gringo twist.” He said the concept is “value-driven” in terms of menu, service and decor. The Denver locations feature tacos priced in the $3.25 to $4.50 range.

In addition to the usual taco suspects like carnitas and pollo, look for:

• Pork belly agridulce.
• H ongos (shiitake mushroom).
• A vegan taco with spinach and poblano.

The bar side of the equation will get equal billing, with a lengthy list of tequilas and whiskeys, plus signature margaritas, cocktails and sodas featuring house-made liqueurs and citrus.

Details: Northwest corner of 40th Street and Indian School Road, Phoenix. tacostequilawhiskey.com.

Grand opening: Asadero Cocina + Cantina

Scottsdale resort renovations seem to be a trend. Last year, The Scottsdale Resort at McCormick Ranch underwent a $10 million makeover that included a brand-new flagship restaurant, Kitchen West. This year, it is the DoubleTree Resort by Hilton’s turn. There, Southwestern-flavored En Fuego will morph into Asadero Cocina + Cantina, featuring a revamped menu focusing on “Southwestern Nuevo” cuisine. The grand opening is slated for 5-8 p.m. Wednesday,Dec. 14.

• At breakfast, look for chilaquiles ($14) and tres leche French toast ($14).
• At lunch, expect Southwestern corn and poblano chowder with pork belly ($6), along with salads and sandwiches, most with a touch of Latin flair.
• At dinner, try shared plates like aguachile ($15), raw shrimp marinated in lime and coriander; and Southwest avocado toast ($11). Entrees include braised short ribs ($29) in red wine sauce with green chili mac; roast chicken ($26) served in a beer molasses sauce; and spaghetti carnitas Bolognese ($24).

The beverage program is getting a makeover, too, including new craft cocktails like the tequila-based blackberry serrano margarita ($14) and the mole “Manhattan” ($14), made with Herradura añejo.

Details: DoubleTree Resort by Hilton Paradise Valley — Scottsdale, 5401 N. Scottsdale Road, Scottsdale. 480-947-5400, asaderococina.com.

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