10 Tasty Ways to Turn Up the Heat
Looking for a new way to sweat? Scottsdale’s renowned chefs and mixologists have found deliciously creative ways to turn up the heat. Here are our tasty - and toasty - favorites:
This spicy sipper combines silver tequila with mango-serrano chile syrup for a drink that's most definitely not for the faint of heart! A cayenne salt- and sugar-dusted rim caps off this local favorite.
Served with a smoked habanero barbecue sauce and aji amarillos (yellow Peruvian chile peppers), this dish is as feisty as it is tasty. Order the Expresso Churros, which come with a chocolate milkshake, to cool you off after this spicy meal.
Known for their crave-worthy, hand-sized street tacos, CRUjiente Tacos turns up the heat on this dish with house-made "quick" kimchi and peppery sriracha aioli. Still hungry? Try the Texas Wagyu Cap Steak Taco, which gets its formidable zip from fresh horseradish and karashi mustard.
Ask for an extra napkin before doing battle with this beastly burger. A perfectly-seared beef patty is nestled on a soft egg bun, then topped with cheddar and jack cheeses, caramelized jalapeños and onions, peppered bacon and red chili cheese sauce.
Who would have thought that jalapeño peppers and pizza would be such a great pair? Well, that’s exactly the combo Craft 64 celebrates with their Aji pizza. This delicious and spicy pairing features house-made mozzarella, parmigiana reggiano, fennel sausage, sautéed onions, ricotta and their Spicy Aji jalapeño sauce.
Hot Chinese mustard gives this two-fisted sandwich its kick. The Cubano starts with a soft roll that’s piled high with pork carnitas, cured ham and swiss cheese. If you’re really hungry, warm up your taste buds with an order of Crispy Chicken Wings in spicy plum sauce.
Slices of fresh habanero chile give this mighty cocktail its kick. Smooth Milagro Silver tequila, Curaçao orange liqueur and mango puree sweeten the deal.
This bowl of Polynesian delights features marinated chicken breast swathed in a spicy Thai sauce and resting on a bed of black beans, rice and Napa cabbage. Want it hotter? Ask for chopped Scotch Bonnet peppers to kick it up a notch.
A zippy sauce of ancho chiles and raspberries dials up the heat on this signature dish. The 10-ounce pork chop is grilled to perfection and served with garlic mashed potatoes and seasonal veggies. Enjoy the dish on the patio, in the shade of 100-year-old pecan trees.
This tender braised lamb shank is drenched in an aromatic, sweet-and-spicy ancho chile sauce. Pair it with a slice of Los Sombreros' decadent Mexican chocolate cream pie for a deliciously cool finish.