Prices for a three-course dinner per person, excluding tax, tip, and beverages:
$ = under $20
$$ = $20â45
$$$ = $45â60
$$$$ = over $60
What To Eat
Much of the food youâre likely to run into as you travel reflects Arizonaâs Mexican and ranching past. In southern Arizona, this means lots of ranchero meat dishes from Sonora, where cattle is king. Favorite Sonoran delicacies are carne seca (sun-dried beef simmered with onions and peppers) chile colorado (red chili), and chile verde (green chili), which were developed in the kitchens of Spanish land-grant ranches along the border.
In popular new-wave Sonoran restaurants, youâll often find a changing daily chalkboard of light, flavorful Mexican dishes that feature huge shrimp and other seafood caught in the Gulf of California, two hours southwest of Tucson. Warm, homemade tortillas filled with flash-grilled chicken, fish, fresh vegetables, and fresh-chopped salsas (made with tomatoes, onions, chili, coriander, avocado, and other seasonings) have long been a feature of roadside grills in Mexico. Fish tacos and other cheap Baja, California-type fare can be found in college towns and have become popular as a cheap, healthy alternative to heavier Mexican fare.
Americanized Mexican food means huge single and combination platos (dishes). All rely on corn and flour tortillas filled with meat, fish, vegetables, and cheese, covered in sauces and accompanied by refried beans, rice pilaf, shredded lettuce, avocado, sour cream, and salsa. For breakfast, choose rolled-flour tortilla breakfast burritos (little donkeys) filled with scrambled eggs, potatoes, and chili, or huevos rancheros, a piping-hot concoction of corn tortillas, topped with fried eggs, cheese, salsa, and refried beans.
Oven-baked enchiladas have the consistency of lasagna and can be filled with meat, spinach, or cheese, then topped with red sauce and cheese. Deep-fried chimichangas, flautas, chalupas, tacos, and taquitos, can be snacks or full meals. Fajitas, consisting of skirt steak, peppers, and onions with spices, is served in a hot, sizzling cast-iron frying pan and scooped up in warm flour tortillas. The ancient Aztec dish of tamales consists of corn-masa dough filled with meat and vegetables and steamed in a corn husk. Chiles rellenos are a rich combination of bell peppers filled with cheese, battered, then deep fried.
As soon as you sit down, most restaurants will serve you fresh fried tortilla chips with a chopped salsa of red tomato, onion, chili, and cilantro known as pico de gallo. Itâs traditional in Mexico to combine different types of fire-roasted chili, straight from a hot grill, in a blender to make a fresh, pureed red salsa (salsa roja). Salsa verde has a tangy flavor that comes from its use of green tomatillos, a husked fruit with no relation to tomatoes.
The spiced mashed avocado dip of guacamole is a special treat and usually costs extra. It is often included as part of the popular sports bar appetizer known as nachos (tortilla chips covered in ground beef, melted cheese, refried beans, sour cream, olives, and salsa). These are best with ice-cold Mexican beer or a frozen Margarita (tequila, lime juice, and triple sec). In Flagstaff, you find excellent handcrafted beer from several microbreweries to accompany your pub food.
Northern Arizona has been less influenced by Mexican cuisine than the border country. In the 1800s, it was settled by pioneer Anglo ranchers, many of whom favored meat-and-potatoes dishes. On roundups, the trail boss would roll a large chuckwagon to camp, and a designated âcookieâ would then prepare campfire staples like bacon and eggs at breakfast and steak and barbecued ribs at dinner, accompanied by fresh cornbread and warm âbiscuitsâ (similar to a British scone), baked potatoes, coleslaw, and slow-cooked baked beans. Desserts on the range were rare. Homesteads that grew their own fruit often baked extra pies for travelers who would show up at their door hungry. Mormons in the Arizona Strip were famous for their fruit orchards and pies in the 19th century.
In recent years, innovative chefs throughout Arizona have begun to experiment with a bolder style of cooking dubbed âNouvelle Western.â Dishes tend to feature traditional American Indian foods such as bison, elk, rabbit, and venison along with free-range chicken, grass-fed beef, and wild salmon. Meat and fish dishes are often accompanied by wild rice, corn, squash, Southwest pinyon nuts, prickly pear cactus pads and fruits, tepary beans, wild desert greens, and heritage varieties of organic produce.
Grand Canyon National Park
Arizona Room
Bright Angel Lodge
Tel: 928-638-2631
A logical second choice if El Tovar is full, this steakhouse has wonderful sunset views of the canyon. Steaks, barbecue, and wild salmon are popular. Fast for lunch (seasonal only) but very slow at dinner, as there are no reservations. $$
Bright Angel Coffee House
Bright Angel Lodge
Tel: 928-638-2631
Located inside the lounge of the lodge, this is a good place for morning java and pastries. Open 6â10am only. $
Bright Angel Restaurant
Bright Angel Lodge
Tel: 928-638-2631
An all-day coffee shop serving diner-style food that should fuel you up before or after a day of hiking. Lots of kidsâ choices, including breakfast eggs, burgers, steaks, patty melts, spaghetti, and chili. $
Canyon Star Steakhouse and Saloon
The Grand Hotel, Tusayan
Tel: 928-638-3333
The cavernous, upscale cowboy-themed dining room in this modern lodge-style hotel serves steak, barbecue, wood-fired pizza, and traditional Western and Southwestern dishes. While service from waitstaff is indifferent, the seared elk tenderloin with berry reduction and buffalo barbecue brisket will put you in the mood for the twice-nightly Indian dance shows. Breakfast and lunch are also served, and thereâs a bar with cowboy saddle seats. $$
Coronado Room
Best Western Grand Canyon Squire Inn, Tusayan
Tel: 928-638-2681
This is an excellent alternative if all the South Rim restaurants have long lines. American and Continental fare is done well and includes filet mignon, salmon, bison, and spare ribs. $$
Delicatessen at the Marketplace
Market Plaza
This deli in the South Rimâs main grocery store serves surprisingly decent food and is a good choice for a quick bite. Try meat chili served in a sourdough bread bowl, roasted chicken and turkey sandwiches, salads, fruit, yogurt, and other healthy choices. The coffee here is superior. $
El Tovar Restaurant
El Tovar Lodge
Tel: 928-638-2631
The views are spectacular at the tables near the windows in this rustic dining room, which has dark-paneled walls and Indian murals, crisp white linen, silver on the tables, and an attentive staff. The cuisine is Continental with Southwest flourishes and leans heavily toward steak, seafood, and pasta. Itâs by far the best on the South Rim, but you shouldnât expect miracles: itâs nearly impossible to produce gourmet fare in such a busy dining room. Make dinner reservations weeks ahead, or plan on eating very late. Ask for a table near the huge picture window at sunset. If you canât get a reservation for dinner here, at least have a drink in the bar at sunset; itâs worth it. $$$
Grand Canyon Lodge Dining Room
Grand Canyon Lodge, ...