Vecina Will Make Your Midwest Grandma Crave Latin Flavors
Vecina
There aren’t many restaurants like Vecina in the Valley, and that’s a real shame. It’s “Latin inspired” with some Asian touches here and there, but is extremely approachable, which means you can get all the flavors you’re looking for while satisfying even the most meat-and-potato family member you know. Well, maybe not the most meat-and-potato diner, but close. While you’re munching on their famously complex elote, or a delightfully meaty carnitas empanada, someone else could be eating shaved brussels and a hearty pork chop (which is delicious enough to expand any comfort zone). Or you could split the difference and split the insane carne asada ribeye that might be the best beef dish in town, served up next to a perfectly tangy chimichurri that ties everything together. Vecina’s an impressive place, and should definitely be on your next date night shortlist.
Camelback East - 3433 N 56th St
Awards + Accolades
Reviews
I’m reminded of this lovely lyric while dining at Vecina in Arcadia – and not just because the name happens to mean “neighbor” in Spanish. A Latin-inspired Modern American newcomer that feels as simpatico as Mr. Rogers slipping on his cardigan and lacing up his sneakers, it fulfills every neighborhood hangout requirement and then some: slender patio, gorgeous mural, views of Camelback, a cozy bar that anchors the room and an impressive cocktail program, courtesy of talented lead barkeep Miguel Mora, who is batting a thousand according to my cocktail count.
- Nikki Buchanan, Phoenix Magazine
When Hush Public House opened last year, sporting a similar blend of neighborhood charm and pro-level execution, I called it a model and asked for more. Now here’s Vecina, featuring two more industry veterans who took their time honing their craft in mainstream restaurant groups before striking out to set up a tiny restaurant with a unique voice and big aspirations.
Once is happenstance and twice is coincidence, they say, but three times is a trend.
Somebody hurry up and open another. This is exactly the trend we need.
- Dominic Armato, AZ Central
But all said, the kitchen puts out some beautiful, fiercely original food, the kind you would be proud to show a friend from a coastal city. And all said, the pork chop with the gorgeous inky char and spice-twanged escabeche courses with vivid life. Yes, all said, the high style and creative genius of Vecina flex full with an ice cream sandwich for the ages: on a concha, with brown-butter “cornflakes” and freeze-dried strawberries.
All said, Vecina is the kind of restaurant you always wish Phoenix had — and now does.
- Chris Malloy, Phoenix New Times
What to Get
Carnitas Empanada
Vecina transforms the rustic empanada into something elegant and fork-worthy, tucking juicy Duroc pork – confited, shredded and sweetened with onion – into a blistered, rough-hewn pie, made with incredible masa dough and sprinkled with Manchego. And for the denouement: a puddle of salsa verde and bright yellow dots of manzano chile sauce, for a sharp, spicy accent.
- Phoenix Magazine
Elote
First, co-chef-owners James Fox and Eric Stone grill corn with the husk on. They then strip the husk and grill the corn again. From here, a compound butter containing chorizo spices (but not chorizo) and inputs as intricate as powdered vinegar coat cobs. There is also creme fraiche, made in house and spiked with lime and roasted garlic.
On the plate, the corn gets micro cilantro, cotija, and a custom blend of approximately 20 spices. Slick with compound butter, yellow kernels grilled to varying shades of brown, this elote detonates with startling flavor.
- Chris Malloy, Phoenix New Times
Hiramasa Ceviche
The ceviche — one of the best in Arizona — mixes a little bit of Mexican flair with the creamy coconut flavors of Thailand and the bright cilantro and lime of Peruvian cuisine. I've never tasted a combination quite like it.
- Andi Berlin, AZ Central
16oz Mesquite Grilled Prime Carne Asada Ribeye
Half of the city’s most venerated steakhouses are just five minutes away, and not one of them has served me a ribeye this good. It’s all sizzle and jus, lush with melting fat and brightened by a light, carne asada-style marinade. I’m tempted to exclaim that it doesn’t need a damn thing more, and it truly doesn’t, but I’m worried if I say that they’ll take away my tangle of charred scallions, silky habanero-spiked pommes puree and perky, crisp escabeche.
- Dominic Armato, AZ Central
