A brand-new menu full of offerings that celebrate the rich flavors of Mexico with locally sourced ingredients has debuted at Mochilero Kitchen.
The eatery’s traditional menu includes a variety of dishes like quesabirria, shrimp diablo tacos, chicken tinga enchiladas and more. The seasonal menu introduced seven new dishes that are available throughout the summer. Learn more below:
- Agua Chile is a marinated shrimp and scallops dish with jalapeno, serrano, lime, cucumber, red onion, avocado and micro cilantro.
- The Pulpo Achiote is octopus a la parilla marinated and grilled to perfection, served with crispy potatoes, onion and aioli Morita.
- The Campcechana is served with poached shrimp, scallops and a house cocktail sauce, avocado, cilantro, peppers, onions, tomatoes and micro cilantro.
- The Ahi Tostada includes freshly diced ahi tossed in salsa cahca and served with guacamole and pickled onion.
- Duck Mole is a dish with confit duck served over house-made mole negro with pickled escabeche, peanuts and crispy plantain.
- Two new salads – the Mochilero Chicken Cobb and Carne Asada Salad – are also available.
Along with the food, Mochilero Kitchen has created four seasonal margaritas: the Agua Loca, Orange Creamsicle, Cucumbrero, and Blood Orange Margarita.
The Agua Loca includes lime wedges, watermelon, Blanco tequila, lime juice, agave, Cointreau liquor and pomegranate juice. The Orange Creamsicle has Reposado tequila, orange juice, cream of coconut, lime juice, Cointreau liquor and fee foam.
The Cucumbrero uses jalapeno-infused Blanco tequila with a cucumber melon juice blend, agave nectar and lime juice. The Blood Orange Margarita is a blood orange-infused Blanco tequila drink with lime juice, agave nectar and pomegranate juice.
The restaurant also serves spicy jalapeno margaritas, white rose sangria and old-fashioned cocktails.
“We are incredibly excited to share our new summer menu,” Co-owner Meliza Miranda said. “Each dish and drink has been crafted to capture the essence of summer, using the freshest ingredients and staying true to the authentic flavors of Mexico.”
The concept of Mochilero Kitchen was inspired by Miranda’s brother, Jorge, who took two trips to Mexico in 2019 and visited 23 of the country’s 32 states. One of the most significant details that developed from his travels is the name of the restaurant. Mochilero, in English, means “backpacker.”
“The menu and recipe development for our restaurant was inspired by the cooking techniques, towns, and markets I saw during my trips,” Jorge said. “Our goal has always been to create a dining experience that satisfies hunger and brings joy and a sense of adventure to everyone who walks through our doors.”
Mochilero Kitchen’s locations in Peoria (6791 W. Happy Valley Road) and Scottsdale (14850 N. Frank Lloyd Wright Blvd.) are family-friendly and feature weekly happy hours, live music and weekend brunch. For more information, visit mochilerokitchenscottsdale.com.
