We just got back from a really fine lunch at The Mission in Scottsdale. On Sundays they roast a whole pig and serve it in the afternoon. The cost is $16 for as much as you wish to eat. As a bonus, many (but not all) drinks are half price.
Our group of 10 arrived at 2:00, right when they began serving. We were seated immediately and given chips and salsa. Both were well above average. The chips were thin, crispy and just greasy enough to suit my tastes, and the smoky salsa was excellent.
Five people in our party ordered the half price Bloody Marys. Despite asking for them to be mild, they were too spicy for our group. The waitress cheerfully took them back and replaced them with Mimosas, also on the half price menu. Their Mimosa (made with Prosecco instead of champagne) were a huge hit, and everyone had seconds (and maybe thirds).
I ordered a Guanacate (sp?) margarita, which is made with avacado, believe it or not. It was off the full price menu, and I think it went for $11. I later followed it up with a Mimosa of my own. I preferred the Mimosa.
Next we all headed for the pork's serving station. The pork was prepared two ways. Some of it had a slight sweet sauce on it, and was served in small slices. The rest of it was spicier (but not very spicy), and was served chopped. Each person got a long plate with four small corn tortillas on it. The server then sliced and/or chopped the meat to your order and placed it on the tortillas. Next to the pork you could help yourself to any or all of four sauces, cilantro, limes, roasted pineapple, cotija cheese and onions. They also had some tasty chicarrones, but they went pretty fast.
All in all, I made three trips to the serving station, and tried every conceivable combination. It's kind of a blur now, but all of it was terrific. Our group had a pretty varied selection of palates, from refined to "meat and potatoes," but everyone enjoyed their meals a lot.
For desserts we ordered their chocolate covered frozen bananas, bread pudding and chocolate malts with chocolate churros for dunking. The consensus was that the bread pudding was the best. It never made it to my end of the table, so it probably was the best.
The service was excellent. Our waitress was very friendly, and the guys staffing the pork table were great too.
NOTE: They serve the Sunday pig roast from 2:00 until sunset. OR... until they run out of pork, whichever comes first. Today the pig was gone by 3:45, and the restaurant didn't appear to be crowded. So arrive early!
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