When you've been dishing out comfort Mexican foodfor more than 70 years, customers are bound to ask for recipes.
Macayo's Mexican Restaurants,a longtime Valley staple with eight Arizona locations and two in Las Vegas, is giving diners what they want while doing something special for 72 years in business.
On Saturday, Aug. 4, the family-owned chainis releasing the Macayo Recipe Box, ahand-crafted recipe box bearing the Macayo's logoand filled with thebrand'ssignature recipes. They will be soldat all restaurants, including the new Woody's Macayoin central Phoenix,and online, for $35.
The boxes,handmade in Mexico, eachcontain72recipes. It'sa limited-edition item with400 available, and $5 from each box will go to Careers through Culinary Arts Program, orC-CAP.
For years, the family hadwanted to put together some sort of cookbook, but it never came to fruition until now, Macayo's CEOSharisse Johnson said.
"It always seemed like an overwhelming task," said Johnson, daughter of Woody and Victoria Johnson, who opened Woody's El Nido in Phoenix in 1946. "Our marketing manager came up with the idea for the recipe box and we loved that, because people can add their own recipes to the box, and take the cards out. It's a little bit different."
This meatloaf is 'to die for'
Johnsonand her team culled through years of recipes to narrow it down to a variety of breakfast, lunch and dinner items, appetizers, desserts and cocktails.
One of Johnson's favorite recipes is the green chile meatloaf. Even though she is not usually a fan of the classic home-cooked dish, this one is"to die for," she said. Other customer favorites included are thecheese crisp, spinach con queso and flautas.
The release of the recipe box is especially meaningful for her family —her two brothers also serve on Macayo'sboard of directors — and a testament to her father's legacy.
"My dad was all about the quality of food," Johnsonsaid. "He used to walk into the restaurant and if the beans were notright, he could smell them. He was a stickler for all the right details."
Here are some of Macayo's special events in August and September, plus a fewrecipes from the Macayo Recipe Box.
Macayo's special events
- Macayo Recipe Box launch party starts at 4 p.m. Saturday, Aug. 4, at allMacayo's restaurant. Cost: $35 for the recipe box.Details:macayo.com.
- Fajita cooking class to celebrate National Fajita Day from noon to 2 p.m. Saturday, Aug. 18, atMacayo's Depot Cantina, 300 S. Ash Ave., Tempe.What: Learn how to make carne asada, pico de gallo, guacamole and tortillas. Cost: $20. Details:480-966-6677,macayo.com.
- Green chile meatloaf cooking classfrom noon to 2 p.m. Saturday, Sept. 15, atMacayo's Depot Cantina, 300 S. Ash Ave., Tempe.What: Learn to make thismeatloaf,plus Baja poblano mashed potatoes (see recipe below) and calabacitas.Cost: $20. Details: 480-966-6677,macayo.com.
- Patrón Cocktail Experiencefrom 5:30 to 8:30 p.m. Saturday, Sept. 29, atMacayo's Mexican Table, 1920 S. Dobson Road, Mesa.What: Patrón's brand education directorshowshow to make tequila cocktails, paired with recipes from the Macayo Recipe Box. It's also a launch event forMacayo’s Barrel Select Patrón Reposado Tequila.Cost: $35. Details: 480-820-0237,macayo.com.
RECIPES
Baja Poblano Mashed Potatoes
Servings: 6-8.
Ingredients:
- 1 pound red potatoes
- Water, for boiling
- 4 tablespoons unsalted butter
- 4 tablespoons finely shredded Parmesan cheese (Kraft brand suggested)
- ½ cup Macayo's Famous Baja Sauce (can be purchased at any restaurant location)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup milk
- 1 poblano chile, roasted and diced
Preparation:
In a large pot, add potatoes and enough water to cover them by an inch. Bring to a boil and cook for 10 to 12 minutes. Drain the water, and add all ingredients except for the poblano chile. Mash everything together. Stir in the poblano chile.
From Macayo's Mexican Restaurants
Bolsita de Fruta
Servings:1.
Ingredients:
- 1 fajita-sizeflour tortilla (My Nana's brand suggested)
- 1½ ounces canned cherry, strawberry or strawberry fruit filling
- Corn husk (3inches long,⅛ inch wide)
- 3 ounces strawberry puree or syrup
- ¾ ounces Philadelphia whipped cream cheese (for agave cream cheese)
- ¼ ounce agave syrup (for agave cream cheese)
Preparation:
Heat tortilla for 30 to 45 secondsand place on a clean, dry work surface. Spread fruit filling in the center of the tortilla. Lift the outer edge of the tortilla and begin to pinch and crimp the edge, enclosing the filling to form a small pouch. Tie the pouch together with the corn husk. Deep-fry until the pouch is golden brown.
Spread the strawberrypuree or syrup across the center of a plate, and repeat with the agave cream cheese (made by whipping together the cream cheese and agave syrup).Place the pouch on top.
From Macayo’s Mexican Restaurants
Harvest Salsa
Servings: About 3cups.
Ingredients:
- 8 tomatoes, diced
- 1 jalapeño,diced
- 1 yellow hot pepper, diced
- 1 avocado, diced
- 1 zucchini, diced
- 1 tablespoon fresh oregano
- Handful of cilantro, stems removed then chopped
- ½ tablespoon minced garlic
- 1 cucumber, diced
- Juice from 1 lemon
- 4-ounce candiced green chiles (Macayo's brand suggested)
- Salt to taste
Preparation:
Combine allingredients in a bowl andmix thoroughly.
From Macayo’s Mexican Restaurants
Jalapeño Stuffed Steaks
Servings:6.
Ingredients:
- 1 tablespoon olive oil
- 5jalapeño peppers, seeded and diced
- 5 yellow hot peppers, seeded and diced
- 1 onion, chopped
- 1 tablespoon fresh oregano
- 2 tablespoons minced garlic
- ½ cup shredded Monterey Jack cheese (Kraft brand suggested)
- 3 pounds beef filet trimmed, cut into six steaks
- Salt and pepper to taste
Preparation:
Heat the olive oil in a sauce pan on medium. Saute thejalapeño and yellow hot peppers, onion, oregano and garlic for 2 to 3 minutes. Remove, allow to cool and add the cheese. Cut steaks on one edge to create pockets. Stuff with thejalapeño mixture and fasten with a toothpick, if necessary. Season both sides of the steaks with salt and pepper. Grill to desired temperature.
From Macayo’s Mexican Restaurants
Things To Do app: Get the best in events, dining and travel right on your device
Sherbet Victoria
Servings:1.
Ingredients:
- 2 scoops orange sherbet
- 2 drops vanilla extract
- Juice of 2lemons
- 1½ ounces orange juice, no pulp
- ½ ouncePatrón Citrónge tequila
- 1½ ounces Ultimat vodka
- Club soda
- Mint sprig, for garnish
Preparation:
Add all ingredients except for the club soda and mint to a pint glass. Fill with ice, and top with club soda. Stir 2 or 3 times. Garnish with a mint sprig.
From Macayo’s Mexican Restaurants
MORE ON ARIZONA'S MEXICAN RESTAURANTS:
- 10 Mexican restaurants in Arizona known for their classic culinary history
- Famous Phoenix restaurants: 7 independent successes with national visibility
- Baja Fresh Mexican Grill returns to Phoenix after 5 years
- Former longtime Z'Tejas chef finally opens his own Mexican restaurant in Phoenix
- For authentic Mexican food, head to south Phoenix and check outfive restaurants