Testal Makes Burritos for the Burrito Purist
Testal
Grand Ave. District - 1325 Grand Ave
First, we need to rethink the burrito. For too long we’ve been told by our Chipotle overlords that burritos are to be stuffed to the brim, filled with on-demand ingredients that all kind of taste the same. Huge, globulous masses meant to put you into a near-instant food coma. Break away from this thinking. At Testal, the burrito is a lovely, much smaller thing, filled with only a few ingredients that are designed to tickle the palette in different ways. If you just eat one, you won’t feel like a disgusting mess at the end, sweating the excessive calories your body doesn’t instantly store as fat. If you eat two though, which is definitely something I do, you certainly will… so maybe don’t be like me.
Website: testalphx.com
Reservations: Nope
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What to Get • Reviews • Awards + Accolades • Found On
What to Get
For your first time, try the deshebrada (shredded beef in a green sauce and potatoes) or the traditional carne asada paired with guacamole, beans, onion, and cilantro.
- Lauren Millington, Female Foodie
I had already determined that this rajas burrito was one of the best in Arizona, but I had to go back anyway just to "double check." On my latest visit the burrito was just as good, maybe even better, than I remembered. It's made in the style of Chihuahua, rolled thin and open on the ends. Fat slabs of peppers and onions swim in an ethereal cream sauce. But what really sets the burrito apart is the fluffy tortilla.
- Andi Berlin, AZ Central
The rich, bright red birria is a must, and the spicy, cheesy rajas are some of the best in Phoenix. Thin slices of roasted poblano peppers add a slight crunch to the silky sour cream-based sauce and fluffy flour tortilla.
- Tirion Boan and Sara Crocker, Phoenix New Times
Try these two classics of the state: comforting deshebrada (shredded beef and potatoes) and chicharron (spicy, softened pork rind in salsa verde with pinto beans). Then wash everything down with an agua fresca many diners likely have never run into before — refreshing Iskiate, composed of chia seeds, lime juice, and agave nectar.
- Nikki Buchanan, Eater
Reviews
February 25, 2022 / Nikki Buchanan
Phoenix Magazine: First Dish: Testal Mexican Kitchen
Testal is fantastic, and our quick stop has in no way done it justice. I’m eager to try the picadillo, the relleno and the red chile pork burritos and explore more of Grand Avenue, which is quickly becoming a destination for keeping-it-real cooking.
Sep 23, 2021 / Chris Malloy
Phoenix New Times: Cafe Review: Two New Phoenix Gems That Highlight Mexico's Regional Flavors
I would roll by Testal for a quick burrito. It ranks in the top tier of burrito rollers in the city. I would come for a cocktail, or to sit and knock out some work after breakfast, or to taste sotol neat, or to feel good about the new generation of Mexican food. The newer guard is showing promise — both on the higher end and at places you can eat like a king for a few bucks.
