Wednesday, January 10, 2007
Macayo's Mexican Restaurant - Phoenix, Arizona
Arguably Phoenix’s most popular Mexican restaurant, it is a fact that Macayo’s has grown from a small mom and pop operation with a counter and six tables in the mid-forties to today’s thriving multiple-store chain with more than a dozen facilities in Arizona. To do that you have to do more than just sell a few tacos. The chain has developed a positive corporate culture and the employees seem to take their image seriously and are motivated to maintain that impression.
On this occasion, a long over due visit with my daughter and new grandson, we went to the Central Avenue facility. It is best to call ahead for reservations. The lobby was crowded with drop-ins like us. We added our name to the list. It was about a half hour wait but that gave us an opportunity to observe front operation. The staff apparently has a lot of experience dealing with large numbers of waiting people. Every one was taken care of tactfully, and quite quickly, I thought, considering the number of waiting diners.
We were first led to a booth. When we asked for a booster seat for the 2-year old, we learned that they only have highchairs for use at the tables only. We were quickly escorted to a table and a highchair soon arrived. A liability issue I’m sure, a highchair in the aisle at the end of a booth, but I do wonder why no booster chair. On the other hand, the restaurant is family friendly and has a children’s menu and the "color me" place mat come wrapped around some crayons.
The menu is very complete. It has all the offerings you would associate with an upscale Mexican-themed restaurant. Dinners range in price from $8 to $14. If you buy a Senor Bob or a Cha Cha Margarita mug, bring it with you on your next visit, you will get your Margaritas for a reduced price (sorry, a limit of 2 Margaritas per customer).
Grandson Russell selected the grilled cheese with French fries from the children’s menu. He found it to be "finger lickin’ good.
Daughter Christina ordered the chicken flauta. Almost at once, she divided the food on the plate in two. She explained with a wave of exaggeration that she would take half home where and it would feed her for a week (well, maybe the rest of the night). She likes the meal and it is her usual Macayo’s order.
Son-in-law Russell Sr. was at a loss - what to order. At my suggestion, he tried the chimichanga. He wasn’t too sure about a deep-fried burrito at first. After a first timid bite or two he warmed to the idea and at meals end he had nothing left for a take-home doggie bag.
My benchmark selection for a first time order at a Southwestern restaurant is fajitas. I opted for the less traditional chicken fajitas. The order comes with a "sizzlin" fajita pan piled high with chicken peppers and onions. An additional large platter comes with refritos, guacamole, sour cream and pico de gallo sauce. It would certainly get my fill that night. The chicken was tender and loaded with that smoky, grilled fajita flavor. The fajitas were as good as any that I have sampled.
Macayo’s is a busy restaurant. The staff is quick and efficient and the routine is smooth and polished. The floors, walls and furnishings are well decorated with the Mexican/Southwestern theme. Unfortunately, the facility shares a fault with many other modern-day eateries. The ceiling is unfinished - with the "we’re really in a factory" look. The echo of the serving, the clatter of dishes and even the quiet conversation of the patrons reverberates back and forth among the rafters and suspended air conditioning ducts. A normal conversation is difficult at best. Aside from the ambient noise level, I rate Macayo’s very highly and recommend their food offerings. Buen apetito! ¶ 1:00 PM
Arguably Phoenix’s most popular Mexican restaurant, it is a fact that Macayo’s has grown from a small mom and pop operation with a counter and six tables in the mid-forties to today’s thriving multiple-store chain with more than a dozen facilities in Arizona. To do that you have to do more than just sell a few tacos. The chain has developed a positive corporate culture and the employees seem to take their image seriously and are motivated to maintain that impression.
On this occasion, a long over due visit with my daughter and new grandson, we went to the Central Avenue facility. It is best to call ahead for reservations. The lobby was crowded with drop-ins like us. We added our name to the list. It was about a half hour wait but that gave us an opportunity to observe front operation. The staff apparently has a lot of experience dealing with large numbers of waiting people. Every one was taken care of tactfully, and quite quickly, I thought, considering the number of waiting diners.
We were first led to a booth. When we asked for a booster seat for the 2-year old, we learned that they only have highchairs for use at the tables only. We were quickly escorted to a table and a highchair soon arrived. A liability issue I’m sure, a highchair in the aisle at the end of a booth, but I do wonder why no booster chair. On the other hand, the restaurant is family friendly and has a children’s menu and the "color me" place mat come wrapped around some crayons.
The menu is very complete. It has all the offerings you would associate with an upscale Mexican-themed restaurant. Dinners range in price from $8 to $14. If you buy a Senor Bob or a Cha Cha Margarita mug, bring it with you on your next visit, you will get your Margaritas for a reduced price (sorry, a limit of 2 Margaritas per customer).
Grandson Russell selected the grilled cheese with French fries from the children’s menu. He found it to be "finger lickin’ good.
Daughter Christina ordered the chicken flauta. Almost at once, she divided the food on the plate in two. She explained with a wave of exaggeration that she would take half home where and it would feed her for a week (well, maybe the rest of the night). She likes the meal and it is her usual Macayo’s order.
Son-in-law Russell Sr. was at a loss - what to order. At my suggestion, he tried the chimichanga. He wasn’t too sure about a deep-fried burrito at first. After a first timid bite or two he warmed to the idea and at meals end he had nothing left for a take-home doggie bag.
My benchmark selection for a first time order at a Southwestern restaurant is fajitas. I opted for the less traditional chicken fajitas. The order comes with a "sizzlin" fajita pan piled high with chicken peppers and onions. An additional large platter comes with refritos, guacamole, sour cream and pico de gallo sauce. It would certainly get my fill that night. The chicken was tender and loaded with that smoky, grilled fajita flavor. The fajitas were as good as any that I have sampled.Macayo’s is a busy restaurant. The staff is quick and efficient and the routine is smooth and polished. The floors, walls and furnishings are well decorated with the Mexican/Southwestern theme. Unfortunately, the facility shares a fault with many other modern-day eateries. The ceiling is unfinished - with the "we’re really in a factory" look. The echo of the serving, the clatter of dishes and even the quiet conversation of the patrons reverberates back and forth among the rafters and suspended air conditioning ducts. A normal conversation is difficult at best. Aside from the ambient noise level, I rate Macayo’s very highly and recommend their food offerings. Buen apetito! ¶ 1:00 PM
