In the late 1930s, along with her family, Josephine Picazo opened a Mexican café in Miami, Arizona. Years later she moved to Phoenix with her husband and opened the first of two Los Compadres locations in 1958. While the original location closed last year, Josephine’s grandson runs their second restaurant in North Phoenix. Here you can try his grandmother’s original Sonoran-style Mexican food recipes alongside longtime Los Compadres fans and neighborhood regulars. My sister and I stopped in recently for lunch. Our waitress was warm and friendly, pointing out their most popular dishes. My sister ordered cheese enchiladas with rice and beans. The red chili was mild, the beans tasted homemade, and each enchilada was rolled with just the right amount of cheese. I had the charbroiled ribeye steak, which was juicy and served with rice and a colorful array of steamed vegetables. After our meal, we treated ourselves to their homemade horchata, which was tasty and refreshing. Visit their website for information on their entertainment schedule and catering. LOS COMPADRES Phoenix | loscompadresaz.com When Hugo Schreiner opened Schreiner’s Fine Sausage in 1955, chances are he never imagined his shop would turn into such a beloved local favorite. Many years ago, two of Hugo’s longtime employees, Gary and Nancy Schiller, purchased the business from him and have kept his legacy alive. Today, Schreiner’s has a lunch and dinner menu and boasts an impressive list of more than 60 varieties of homemade sausage, meats (regional, smoked and slab) and chicken. You can also choose from a selection of cheeses, condiments and imported and domestic products perfect for serving with Schreiner’s meats. (Sauerkraut, anyone?) Many local businesses also feature Shreiner’s meats in their recipes. I’ve stopped in many times to purchase their bratwurst for a game-day tailgate or for their tasty Italian sausage. I find it especially nostalgic that the business still has the same red and white exterior as when it opened 64 years ago. SCHREINER’S FINE SAUSAGE Phoenix | schreinerssausage.com In 1987, Robin and Robert Trick lovingly restored a 1920s bungalow and opened House of Tricks. Just off Mill Avenue, the tall buildings and flurry of activity nearby disappear among the canopy of trees and umbrellas on the restaurant’s large patios. Choose a spot at their outdoor bar, dine alfresco or reserve a table inside the enchanting bungalow. The evening my husband and I visited it was raining. We chose to sit on the heated patio next to an outdoor fireplace. The sound of the rain coupled with candles and the fire made for an incredibly romantic date night. We ordered cocktails and started with a House of Tricks specialty, the Harissa Spiced Mussels. Served in a big bowl with toasted bread, 16 mussels rested in a creamy cilantro vinaigrette with chorizo, charred tomatoes and avocado. For our entrée, we shared the amazing Beeler’s Pork Shank. Then we wrapped up our evening with a delectable Napoleon iced with chocolate ganache and layered with amaretto cream, finished with a scoop of chocolate gelato. All in all, a divine dining experience. Large parties and private events welcome; reservations highly recommended. HOUSE OF TRICKS Tempe | houseoftricks.com Lisa Mullavey | Contributing Writer 42 FRONTDOORS MEDIA | FEBRUARY 2019 KITCHEN DOORS {food that stands the test of time}

A well-known local celebrity turns 9 in 2019: the Original Chopped Salad from The Gladly. So how did this famous salad, often called the “State Salad of Arizona,” come to be? Andrew Fritz, CEO and partner of In Good Spirits (IGS) Hospitality, clued me in on its origin. The year was 1998. IGS chef and partner Bernie Kantak was “inspired by a creative desire to make a deliciously herbaceous dish” and the Original Chopped Salad was born. The recipe is a delightful combination of Israeli couscous, sweet dried corn, smoked salmon, asiago, pepitas (toasted pumpkin seeds), tomatoes, currents and arugula served with basil ranch dressing. The menu item is in such high demand that it’s ordered thousands of times each year and is so popular it has its own Facebook page with more than 3,400 followers. In 2014, the Food Network featured the salad along with The Gladly’s Pistachio Chicken Liver Pate in “11 Must-Try Dishes in Phoenix.” Loyal fans will also be able to purchase the first official Original Chopped Salad T-shirt at The Gladly this March. Let’s hear it for this Arizona favorite! The Gladly THE ORIGINAL CHOPPED SALAD Phoenix | thegladly.com Photo provided by The Gladly. A Decade Never Tasted So Good Celebrating 10 Years of the Devour Culinary Classic Ask any longtime Arizona resident what the local food scene was like 20-plus years ago and you will likely get a funny look and the response, “What food scene?” My, how things have changed. Arizona is now widely recognized as a top food and drink destination. We have an impressive talent roster that includes James Beard Award-winning chefs, successful restaurateurs and highly skilled food and beverage artisans. As a proud alumna of Scottsdale Culinary Institute, I’m thrilled to see the number of high schools and colleges with programs and degrees focused on culinary arts and hospitality. As a student, I was surrounded by individuals who flocked to Arizona from all over the country to hone their skills here, many of whom ultimately chose to establish permanent culinary roots in our great state after graduation. So, a food scene? Yeah, we’ve got that as well as an incredible annual event that celebrates all of it in the most unique and wonderful way. The Devour Culinary Classic celebrates its 10 th anniversary this month. While there are many culinary events that take place across the state each year, none is quite like this two-day festival because it solely spotlights the food and beverage scene across Arizona. During the weekend event, those who attend will enjoy fabulous drinks, nosh on gourmet fare, and watch up-close demonstrations by Arizona’s best chefs, restaurants and food and beverage experts. The Devour Culinary Classic has been recognized as a leading culinary festival by several local and national publications, Phoenix New Times and The New York Times to name two. There will even be a giant 10 th anniversary birthday cake to commemorate Devour’s special milestone. All proceeds of the Devour Culinary Classic are given to local organizations that support local businesses and the arts, such as Local First Arizona. For more on the Devour Culinary Classic and Devour Week, visit classic.devourphoenix.com or dbg.org/events/devour .