>> AND NOW AN ARIZONA PBS ORIGINAL PRODUCTION.

>> I'M CHEF MARK TARBELL.

WELCOME TO "CHECK, PLEASE!

ARIZONA," THE SHOW WHERE VALLEY RESIDENTS RECOMMEND THEIR FAVORITE RESTAURANTS.

COMING UP, WE HAVE THREE GUESTS WHO ARE PASSIONATE ABOUT THEIR PICKS AND THEY ARE READY TO SHARE THEIR REVIEWS WITH EACH OTHER AND WITH YOU, RIGHT HERE ON "CHECK, PLEASE!

ARIZONA."

♪ >> "CHECK, PLEASE!

ARIZONA" IS MADE POSSIBLE BY: THE FRIENDS OF ARIZONA PBS, MEMBERS OF ARIZONA PBS WHO GIVE ADDITIONAL GIFTS TO SUPPORT ORIGINAL PROGRAMS.

THANK YOU.

>> WERE CDC POOLS.

WEVE BEEN REMODELING POOLS IN ARIZONA SINCE 1990.

WERE PROUD TO INTRODUCE ECOFINISH INTERIOR POOL SURFACE.

ECOFINISH, ENVIRONMENTALLY FRIENDLY AND PEOPLE FRIENDLY.

>> IM DAVID GOLDSTEIN, OWNER OF BILTMORE LOAN AND JEWELRY.

WE BUY OR LOAN ON UPSCALE ASSETS.

WE HAVE OVER 30 YEARS OF EXPERIENCE IN DETERMINING VALUES OF AUTOMOBILES, JEWELRY, ART, COLLECTIBLES, AND ANTIQUES.

FOR MORE INFORMATION AND APPOINTMENTS, BILTMORELOAN.COM.

♪ >> THIS WEEK ON "CHECK, PLEASE!

ARIZONA," OUR GUESTS HAVE HAD SOME UNIQUE DINING EXPERIENCES, AND WE'LL LET THEM EXPLAIN.

MARRIED FATHER OF TWO, JAMES BEENE GREAT FOOD.

HIS RECOMMENDATION, A RESTAURANT THAT SERVED UP QUICK, DELICIOUS, AUTHENTIC MEXICAN MEALS IN DOWNTOWN PHOENIX.

ATTORNEY JOHN GRAY IS A BUSY MAN.

WHEN HE HAS TIME TO DINE OUT, HE CHOOSES A SPOT THAT THE FOOD IS AS DELICIOUS AS THE VIEW IS BEAUTIFUL.

AND UP NEXT, TINA HAYS.

SHE SAYS A PERFECT HIKE TURNED HER ON TO A PERFECT RESTAURANT AND A CAR WASH.

IT'S THE THUMB IN SCOTTSDALE.

>> WELL, THE THUMB IS JUST A GAS STATION, WITH AWARD-WINNING BARBECUE, GIFT STORE, GAS STATION, HOMEMADE PASTRIES, JUST A LITTLE BIT OF EVERYTHING, ALL ROLLS INTO ONE.

AND ON TOP OF THAT WE DO CAR WASHING.

TWO TUNNELS, FULL SERVICE.

BUSY AS CAN BE.

WE ARE KNOWN FOR OUR AWARD WHIPPING BARBECUE AND IT STARTS BY SELECTING THE RIGHT CUTS OF MEAT.

WE HAVE SMOKE FULL BRISKET AND SHOULDERS.

WE HAVE TWO DIFFERENT SMOKERS WE RUN ALL NIGHT AND WE SMOKE THE MEAT FOR 12 HOURS.

WE SERVE IT ALL DAY LONG UNTIL IT'S GONE.

HERE AT THE THUMB, SOMETIMES IF YOU COME IN AT 7:00 OR 8:00, WE MAY BE DONE FOR THE NIGHT.

♪ PROBABLY OUR TOP ITEM THAT IS SERVED ALL DAY IS OUR TOM'S BRISKET TACK.

TWO CHEESY HASH BROWN CAKES TOPPED WITH SLICED BRISKET.

YOU CAN GET IT LEAN OR MOIST.

TOPPED WITH A CHIPOTLE ACOLDY, AND TWO OVER EASY EGGS AND CHIVES AND IT'S A ONE OF A KIND ITEM THAT I CAN ASSURE YOU, YOU WON'T FIND ANYWHERE ELSE OTHER THAN THE THUMB.

YOU KNOW, IT'S FUN COMING TO WORK, BECAUSE YOU NEVER KNOW WHO YOU WILL MEET.

THERE ARE SO MANY QUESTIONS, FROM TELL ME ABOUT THE FISH TANK.

WELL, TELL ME YOU ACTUALLY SMOKE THE MEAT IN-HOUSE.

YES, THAT'S US.

AND THEN IN A GAS STATION?

YEP, THAT'S US.

♪ >> IN IS CRAZY!

I WAS SO EXCITED ABOUT GOING THERE.

I ACTUALLY LET MY TANK GET A LITTLE LOW SO I COULD GET BRISKET AND A CAR WASH AND FILL UP MY TANK.

HOW DID YOU FIND THIS PLACE?

>> ORIGINALLY WE LIVED UP THERE AND IT WAS ALONG THE PATH.

I USED TO GO ROCK CLIMBING IN THAT AREA AND THEN ONCE I KNEW WHAT WAS INSIDE THE RESTAURANT, I KEPT COMING BACK.

IT'S WONDERFUL.

>> WHAT IS IT LIKE WHEN YOU GO IN?

>> THERE'S A COUNTER WHERE YOU PAY FOR YOUR GAS AND THEN YOU TURN AROUND AND THERE'S ANOTHER COUNTER WITH ALL THE ITEMS IN THE BAKERY AND THAT DRAWS MY EYES FIRST WITH THE GIANT COOKIES.

>> LIFE IS SHORT.

LET'S START WITH THE DESSERT.

DID YOU HAVE SOME?

>> YES, DID I. I HAD THE APPLE CRISP.

A HARD DECISION BETWEEN THE APPLE CRISP AND THE PEACH COBBLER.

>> I ALSO HAD THE APPLE CRISP AND I STARTED WITH THE TWO MEAT PLATE AND THE BRISKET AND THE PULLED PORK.

I STARTED WITH TWO SIDES, THE BARBECUE BEANS AND THEN I SAW THE BAKED MAC AND CHEESE AND I HAD TOED A THIRD SIDE AS WELL.

WHAT I REALLY LOVED ABOUT THE PLACE, I THINK IT WAS LIKE SEVEN DIFFERENT BARBECUE SAUCES.

>> MM-HMM.

>> I HAD MOE'S MEMPHIS MOP, THE TEXAS CHIPOTLE AND THEN THEIR HOME MADE SAUCE.

THE MEATS WERE TENDER AND JUST DOPPLER RADAR TO PERFECTION.

AND I HAVE A SON THAT GOES TO SCHOOL?

THE SOUTH.

SO WHEN I GO VISIT HIM, I EAT A LOT OF GOOD BARBECUE AND THIS RANKS RIGHT UP THERE.

>> THERE'S A BIG DEBATE AND I HAVE TO ASK YOU, JOHN, DO YOU LIKE BARBECUE FALL APART AND MELT IN YOUR MOUTH OR WITH A LITTLE BIT OF BITE OR A LITTLE BIT OF CHEW.

>> PERSONALLY, I LIKE FALL OFF THE BONE BUT VARIETY.

>> HOW DOES THE THUMB DO?

>> I THOUGHT IT WAS REALLY GOOD.

I WANTED TO MAXIMIZE THE NUMBER OF ITEMS I GOT.

I WENT WITH A BUNCH OF OTHER PEOPLE AND I GOT THE THREE MEAT PLATE FOR MYSELF WITH THE FATTY BRISKET AND THE PULLED PORK AND THEN THE MAC AND CHEESE AND THE CORN BREAD AND THE BEANS WHICH ARE SORT OF SWEET AND SPICY WITH BACON.

THAT MAKES EVERYTHING BETTER AND THE COLLARD GREENS TOO.

I GOT A LOT OF DIFFERENT THINGS.

>> DID YOU.

HOW ARE YOU FEELING NOW?

YOU WORKED THROUGH THAT?

>> WELL, IT'S BEEN A FEW WEEKS.

SO I THINK I FINALLY RECOVERED.

>> SO YOU MENTIONED SOMETHING IMPORTANT, AND I DON'T KNOW IF YOU WERE ALL OFFERED BUT THEY OFFERED FATTY BRISKET AND LEAN BRISKET.

>> I HAD THE FATTY BRISKET.

>> ONE, TWO, THREE, FATTY.

9 FATTIER CUT OF MEAT, WHEN THAT MELTS DOWN AS THEY DO THE SLOW ROAST IN THE SMOKER, IT WILL START TO REALLY GET REALLY TENDER.

IT'S LIKE YOU WERE TALKING ABOUT, IT GETS THE SUCCULENT, MOIST, RESULT.

SO TINA, YOU HAD A SANDWICH, RIGHT?

>> I HAD THE BRISKET SANDWICH AND IT WAS SO GOOD.

SO MELT IN YOUR MOUTH BETWEEN TEXAS TOAST, PICKLES ON THE SIDE.

I STARTED OUT WITH A LOADED BAKED POTATO SOUP AND THAT WAS DELICIOUS TOO BUT IT PLAYED SECOND FIDDLE TO THE SANDWICH.

>> TEXAS TOAST.

IT'S GREAT.

>> SUPER THICK.

THAT'S ALL MY SON ATE WAS A SIDE OF TEXAS TOAST.

AND MY DAUGHTER HAD THE MAC AND CHEESE.

>> LET'S TALK ABOUT THE MAC AND CHEESE.

HANDS UP, WHO HAD IT?

>> ALL RIGHT!

>> WE SHOULD ALL GO THERE TOGETHER BECAUSE WE ALL HAVE THE LIKE MIND.

>> I'M NOT A BIG MAC AND CHEESE PERSON, BUT I LOOKED AT IT AND IT HAD THE CRUST ON TOP AND I TOOK THE CRUST OFF.

I DIDN'T KNOW IT HAD THREE CHEESES BUT IT WAS FANTASTIC.

>> IT'S LIKE OPENING A PRESENT.

>> WELL AND WE ALL LOVE THAT CRUST.

THERE'S NOTHING BETTER THAN THAT.

>> THEY DO HAVE A BAKERY THERE.

DID YOU HAVE ANYTHING INTERESTING FOR DESSERT.

>> I HAD THE PEACH COBBLER AND IT COMES IN A CAST IRON SKILLET.

SO THE OUTSIDE IS CRUNCHY.

YOU KNOW, THE SUGAR IN IT HAS CARAMELIZED OPEN IT AND THAT MAKES IT A REALLY GOOD CONTRAST OF TEXTURES.

IT'S CRISPY, BUT IT'S NICE AND SOFT AND WARM ON THE INSIDE.

AND IT WAS REALLY GOOD.

IT WAS DELICIOUS.

>> OATMEAL, SUGAR, BUTTER.

OKAY, WE ARE DONE.

>> DESSERT, I HAD THE APPLE CRISP, I THINK WITH VANILLA BEAN ICE CREAM AND THE APPLE CRISP WAS GREAT.

AND IT HAD THE CINNAMONY CRISP ON TOP, BUT I REALLY ENJOYED THE ICE CREAM.

IT WAS REALLY FANTASTIC.

>> YOU GET A HUGE SCOOP TOO!

>> IT WAS ENOUGH FOR THE KIDS TO SHARE.

>> IT WAS ENOUGH FOR FOUR PEOPLE.

>> YOU KNOW WHAT'S SO INTERESTING WHEN I WALKED IN.

I WAS SO FOCUSED ON BARBECUE AND GETTING MY THREE MEAT PLATTER THAT I DIDN'T NOTICE THAT THAT CASE, WITH ALL OF THOSE WONDERFUL DESSERTS AND CUPCAKES NEXT TO ME, WHICH IS REALLY WHERE YOU PAY FOR YOUR GAS WHICH IS AN INTERESTING SPOT.

I CAN'T WAIT TO GO BACK AND CHECK THAT OUT.

>> DID YOU SEE THE FISH TANK?

>> DID I.

>> THAT WAS VERY COOL.

>> THAT WAS A HUGE HIT.

INSIDE THAT, THEY HAVE ALL THE FISH FROM FINDING NEMO, LIKE THE TANK GANG IS IN THERE.

MY 3-YEAR-OLD POINTED IT OUT IMMEDIATELY.

HE WAS NAMING ALL THE FISH.

THEY HAVE NEMOS AND DORIES.

>> IN A FEW WORDS WHAT WOULD YOU SAY?

>> AMAZING BARBECUE.

WORTH THE TRIP FOR ME.

IT TAKES ABOUT AN HOUR TO GET THERE FOR US.

>> JOHN?

>> UNEXPECTEDLY GOOD BARBECUE.

>> I WOULDN'T EXPECT TO FIND IT IN A GAS STATION BUT IT'S DEFINITELY PART OF GROWING VALLEY BARBECUE SCENE FOR SURE.

>> I THOUGHT IT WAS VERY FUN, ECLECTIC AND LIKE I SAID, FIRST RATE BARBECUE.

>> IF YOU WOULD LIKE TO TRY THE THUMB, IT'S LOCATED AT 9393 EAST BELL ROAD, JUST EAST OF THE 101 IN NORTH SCOTTSDALE.

RESERVATIONS ARE ACCEPTED FOR LARGE PARTIES AND THE AVERAGE TAB FOR DINNER IS $15 WITHOUT DRINKS.

♪ >> UP NEXT, JOHN'S CHOICE FOR MODERN AMERICAN DISHES WITH AN ASIAN TWIST.

IT'S ELEMENTS AT SANCTUARY RESORT AT PARADISE VALLEY.

♪ >> COOKING FOR ME, IT WAS SO FREEING, AND IN TERMS OF THE A.D.D.

MIND AND MYSELF THAT CAN'T DO ANYTHING REPETITIVELY THE SAME WAY.

IT WAS MEMORY.

IT WAS TIMING.

IT WAS SPEED.

AND THAT REALLY KEPT ME ENGAGED AND I FELT LIKE ONCE I WAS IN, I WAS IN!

AND THERE WAS NO TURNING BACK.

ELEMENTS, WHEN WE CREATED IT, WE WANTED IT TO BE UNIQUE AND MINIMALISTIC, ELEMENTS FROM OUR FIRE FEATURES, OUR WATER FEATURES HERE ON PROPERTY, BUT THE ROCKS AND THE EARTH.

WE HAVE THOUGHT THAT MERGING GREAT AMERICAN FOOD WITH LITTLE ASIAN ACCENTS WAS GOING TO BE WHERE WE SHINED.

I LOVE THE FLAVORS.

I THINK THAT I GET TO WORK WITH AN ARRAY OF INGREDIENTS THAT ARE PUNGENT, ROBUST AND SPICY.

AND WE HAVE AN ISLAND CREEK OYSTER.

AND WE JUST SAUTE UP FRESH SPINACH, WITH A LITTLE BIT OF GINGER AND FOLD SOME SOME CHINESE SAUSAGE AND GLAZE IT WITH A SESAME SEAWEED SAUCE AND SERVE IT.

THEY SAY BO MAC IT TAKES LIKE A BIG MAC.

I REMEMBER LOOKING UP TO SOME OF THE LEGENDS IN COOKING IN SCOTTSDALE AND NOW I'M ONE OF THE OLD GUYS BUT THE BEST PART IS I HAVE YOUNG GUYS THAT HAVE WORKED FOR ME NOW THAT HAVE GONE ON TO OTHER CITIES AND HAVE BECOME VERY SUCCESSFUL.

THAT'S A BIG PRIDE THING.

IT JUST MAKES ME HAPPY.

♪ >> LET'S START WITH A VIEW AT ELEMENTS.

>> SO THIS IS ONE REASON I IMAGINE A LOT OF PEOPLE GO IN THE FIRST PLACE.

THEY HAVE GIANT PANORAMIC WINDOWS THROUGHOUT THE WHOLE RESTAURANT.

THERE'S NOT A BAD SEAT IN THE HOUSE.

WE WERE FORTUNATE TO HAVE ONE OF THE SEATS THAT'S RIGHT BY THE WINDOW.

AND IF YOU GO AROUND SUNSET, YOU GET TO SEE THE TRANSITION FROM DAYLIGHT TO SUNSET TO THE LIGHTS UP ON CAMELBACK MOUNTAIN AND IT'S A GREAT VIEW.

IT'S HARD TO BEAT IT IN THE CITY.

>> THIS RESTAURANT NOT ONLY HAS THE VIEW THING, WHICH SETS YOUR EXPECTATIONS HIGH.

IT HAS A NATIONAL REPUTATION.

IT ALSO A NATIONALLY FAMOUS CHEF IN BO McMILLAN.

HE'S FROM MY NECK.

WOODS.

HE'S A BOSTON GUIDE.

HE HAS FOLDED HIS PASSION FOR ASIAN FLAVORS INTO IT.

HAVE YOU BEEN THERE BEFORE?

>> NO.

LIKE YOU SAID, JOHN, REALLY NOT A BAD SEAT IN THE HOUSE.

WE WERE NEXT TO THE PICTURE WINDOW.

I HAVE WENT WITH MY WIFE AND IT WAS A GREAT SETTING TO WHAT TURNED OUT TO BE A VERY, VERY GOOD MEAL.

>> JOHN, WHAT DID YOU START WITH?

>> WE ORDERED THE SIDE DISH OF TOSHINO PEPPERS BUT THE SERVER SAID NO, IT'S BETTER TO GET IT AS AN APPETIZER AND THEN YOU CAN ENJOY IT THROUGHOUT THE MEAL.

IT COMES WITH A SAUCE THAT'S SOY SAUCE CREAM AND MAPLE TOGETHER.

AND IT'S GOT SOME CRISPY GARLIC AND SESAME SEEDS AND IT'S SWEET AND SPICY.

AND IT'S LIKE A ROULETTE, BECAUSE SOME PEPPERS WON'T BE SPICY AT ALL AND THEN THE NEXT ONE WILL KILL YOU.

>> HAVE YOU HAD TOSHITOS.

THIS THEY ARE VERY TENDER AND MILD AND THEN ALL OF A SUDDEN THE TENTH ONE IS LIKE WOO!

IT'S A FIVE ALARM FIRE.

WHAT DID YOU HAVE NEXT.

>> I HAD THE LOBSTER CABANARA.

>> YOU HAD TO BRING LOBSTER IN.

>> I DID.

>> AT FIRST I WAS ENJOYING THE NOODLES.

THEY WERE PERFECT AND I HADN'T ACTUALLY STIRRED IN THE TOMATO JAM AND WHEN I DID THAT, IT JUST EXPLODED THE DISH.

IT WAS SUDDENLY SO MUCH BETTER THAN I ALREADY THOUGHT IT WAS WONDERFUL.

>> I DON'T KNOW HOW BEAU MAKES IT.

USUALLY YOU SLOW ROAST THE TOMATOES AT A LOW TEMPERATURE AND MASS THEM THROUGH A SIEVE SO IT MAKES AN VERY INTENSE, ACID SWEET BALANCE.

IS THAT WHAT IT WAS LIKE?

>> IT WAS AND ALL OF THAT AND THEN I TALKED TO MY SERVER ABOUT WHAT WINE I SHOULD GET AND HE SAID, PINO, AND I WAS LIKE.

OKAY, WE WILL TRY THAT.

AND IT WAS ALL JUST PERFECTLY MATCHED TOGETHER.

>> IF IT'S NOT PINOT, IT'S NOT VINO, DO YOU KNOW WHAT I MEAN?

>> SPEAKING OF WINE, THE SERVER WE HAD, KNEW A LOT ABOUT WINE.

THE ONE WE PICKED, HE TOLD US A STORY ABOUT THE WINERY AND HOW THEY CAME TO MAKE THIS TYPE OF WINE THERE.

SO I THINK THOSE ARE INTERESTING TOUCHES THAT ADD TO THE EXPERIENCE OF THE MEAL AND WE ACTUALLY HAD PINOT NOIR.

>> PINOT IS DIFFERENT FROM CABERNET.

CABERNET HAS TANNINS AND IT GIVES IT STRUCTURE AND DRYNESS AND MAKES YOUR TONGUE STICKS TO YOUR GUMS.

AND PINOT IS AN ACIDITY-BASED WINE.

AND I'M SURE THAT'S WHY THEY RECOMMENDED IT.

IT'S A GREAT PART OF THE EXPERIENCE.

FIRST WORLD-CLASS WINE PROGRAM.

>> I GOT A PORK CHOP.

SO IT'S A DOUBLE BONED PORK CHOP.

IT'S PLENTY OF MEAT AND IT COMES OVER WHAT THEY CALL A KIMCHEE BRUSSEL SPROUTS AND SO THE PORK CHOP, IT'S ANOTHER ONE OF THESE SWEET AND SPICY THINGS.

IT'S DEFINITELY GOT SOME SORT OF SWEET ELEMENTS.

IT HAS A LITTLE BIT OF KICK TOO AND IT'S WELL BALANCED.

>> I WENT TO THE HOISIN BRAISED SHORT RIBS.

IT CAME ON WILD RICE AND CHINESE BROCCOLI.

IT WAS FANTASTIC.

WHAT WE HAD PAIRED WITH OURS WAS A FULL BODY CABERNET SAUVIGNON, AND IT MARRIED EVERYTHING WE HAD PERFECTLY OF MY WIFE HAD THE PORK CHOPS AS WELL.

AND I HAD TO GET ANOTHER SIDE.

I HAD TO GET THE KIMCHEE BRUSSEL SPROUTS WITH BACON HASH AND THAT WAS FANTASTIC!

>> YOU ALL HAD KIMCHEE.

>> I THOUGHT IT WAS TOO MANY WITH MY LOBSTER.

THEY COMBATTED TOO MUCH AND I TOOK A COUPLE OF BITES AND I WAS LIKE, WELL, I WILL SAVE THAT LATER.

IT WAS SPECTACULAR ON ITS OWN BUT NEXT TO THE LOBSTER CARBANARA, IT WAS TOO MUCH.

I WILL SAY I HAD THE BRUSSEL SPROUTS THE NEXT MORNING AND I PUT SOME EGGS ON IT, AND IT WAS SPECTACULAR!

>> I THINK HE WILL BE HONORED.

HE WILL PROBABLY CALL YOU AND SAY CAN I TAKE THAT?

>> IT WAS REALLY GOOD.

>> THE EGGS AND THE BACON, CLEARLY GOOD.

>> KIMCHEE.

>> SO THEY HAVE A REAL SERIOUS PASTRY PROGRAM THERE, A REAL PASTRY UP IN THE WHOLE KITCHEN THAT MAKES THEIR PASTRY.

WHAT DID YOU HAVE FOR A PASTRY?

>> I HAD THE CARAMELIZED LEMON TART AND THE HONEY UZU.

>> THE BRIGHT, POWERFUL TARTNESS.

IT'S LIKE A YELLOWISH CITRUS, AND IT'S USED A LOT IN FLAVORINGS AND USED IN SAVORY SAUCES AS WELL.

>> PERFECTLY PAIRED WITH A NICE GRAHAM CRACKER CRUST AND OUTSIDE WAS HARD AND THE INSIDE WAS BUTTERY AND IT SAT IN THIS POOL OF UZU AND IT WAS JUST DELICIOUS.

I LOVED EVERY BITE.

I CAN STILL TASTE IT!

IT WAS SO GOOD.

>> YOU HAD THE ARCHITECTURAL DESSERT.

>> WE ALMOST GOT THAT BUT WE HAD SOMETHING SUPER RICH INSTEAD.

WE GOT THE PEANUT BUTTER BOMBE, WHICH IS A FANCY REESE'S PEANUT BUTTER CLUB.

IT LOOKS AMAZING ON THE PLATE.

AND IT COMES WITH CRISPY PEANUTS AND CARAMELIZED POPCORN AND GELATTO.

IF YOU LIKE CHOCOLATES AND RICH DESSERTS.

>> NOT JUST PEANUTS, BOURBON PEANUTS.

>> IT'S LIKE BACON, IT MAKES EVERYTHING BETTER.

>> BOURBON AND BACON, OKAY.

>> WE HAD THE TOASTED MARSHMALLOW SMORES WITH A CHOCOLATE MOUSSE AND A CARAMEL GELATO.

IT WAS THE END OF A PERFECT MEAL HAVING THAT TYPE OF DESSERT.

>> JUST A COUPLE OF WORDS.

HOW FAR WOULD YOU DESCRIBE IT TO A FRIEND?

>> I THOUGHT WAS VERY ELEGANT, RELAXED, AND THE FOOD WAS JUST FIRST RATE.

>> I WOULD SAY, GREAT FOOD AND GREAT VIEWS.

>> ROMANTIC AND HARMONIOUS.

>> IF YOU WOULD LIKE TO TRY ELEMENTS, IT'S TUCKED AWAY AT 5700 EAST McDONALD DRIVE AT SANCTUARY RESORT IN PARADISE VALLEY.

RESERVATIONS ARE ACCEPTED AND THE AVERAGE TAB FOR DINNER IS $90 WITHOUT DRINKS.

♪ >>> FINALLY, JAMES' RESTAURANT.

IT'S TANQUERIA EL CHINO IN DOWNTOWN PHOENIX.

♪ >> WHEN YOU ACTUALLY BUY GOOD MEAT, YOU REALLY DON'T HAVE TO DO MUCH TO IT.

THE TACOS THAT WE SERVE HERE, THEY ARE MADE OUT OF RIBEYE.

YOU DON'T HAVE TO MARINATE RIBEYE.

IT'S TENDER.

IT'S FLAVORFUL.

WE JUST PUT IT OVER CHARCOAL AND SPRINKLE SOME SALT ON IT.

WE DON'T PUT NOTHING BUT THE MEAT AND THE TORTILLA.

AND YOU CAN DRESS YOUR TACO THE WAY YOU LIKE, THERE'S CILANTRO AND GUACAMOLE SALSA AND CUCUMBERS.

THE TACOS WERE THE MAINSTAY, WHEN IT STARTED FROM MY DAD AND MY OLDER BROTHER LAMBERT.

THAT WAS ALL THEY USED TO TAKE.

AND SO WHEN YOU TAKE THE CERVASAS AND THEN YOU SEPARATE THE CHEEK FROM THE HEAD AND THEN THE REST YOU MIX UP TOGETHER AND THAT'S WHERE THE TACO CERVASAS.

I GOT HER TO TRY IT ONE TIME.

THAT'S ALL SHE ORDERS NOW.

THAT'S ALL SHE -- MY FAMILY'S BACKGROUND HAS BEEN IN THE TACOERIA.

SOMETHING BROUGHT ME BACK TO THE TACO SHELL BUSINESS.

I DON'T REMEMBER HOW MANY PEOPLE SAY THEY CAN WORK 12, 13, 14 HOURS AWFUL DAY AND WAKE UP THE NEXT DAY AND DO THE SAME THING OVER AND OVER AND OVER AGAIN.

>> WHAT MAKES THIS A REGULAR LUNCH SPOT FOR YOU?

>> WELL, I'M SEARCHING, ALWAYS SEARCHING FOR GREAT BARBECUED MEXICAN MEATS.

YOU KNOW, MEXICAN SONORAN FOOD.

IT HAS TO BE AUTHENTIC AND IT HAS TO BE GOOD.

AND EL CHINO MEETS ALL OF MY REQUIREMENTS.

THE CARNE ASADA AND BARBACOA.

>> THIS IS MY MOUTH WATERING A LITTLE BIT HERE.

WAIT A SECOND.

THIS WHOLE SHOW HAS BEEN TERRIBLE!

I'M MESSING UP MY SILVERWARE.

THANK YOU, JAMES.

SO WHAT DID YOU THINK WHEN YOU FIRST CAME UP TO IT, JOHN?

>> WELL, I THOUGHT IT WAS GOING TO HAVE REALLY GOOD MEXICAN.

[ LAUGHTER ] I LOVE FINDING PLACES THAT ARE IN UNASSUMING LOCATIONS THAT -- WHERE YOU CAN REALLY GET AUTHENTIC, GOOD MEXICAN FOOD AND WE ARE FORTUNATE ENOUGH TO LIVE IN CITY WHERE WE CAN FIND A LOT OF THOSE PLACES AND THIS IS ONE OF THEM.

>> I WAS UNSURE AT FIRST, I WAS CHECKING THE DIRECTIONS.

I WAS LIKE, WHAT'S GOING ON?

ONCE WE WALKED IN, IT FELT VERY COZY AND THERE WERE KIDS PLAYING.

>> SUPER FRIENDLY.

>> YEAH.

GREETEDAND VERY NICE.

>> THE STAFF IS WELCOMING AND WANT TO MAKE YOUR EXPERIENCE, YOU KNOW, THE BEST.

>> I HAD THE AVADO BURRITO.

AND IT'S A PORK SAUTED IN A RED SAUCE.

I HAD THAT AS A BURRITO AND I ALSO HAD THE EL CHINO BEANS ON IT, WHICH IS NOT YOUR REGULAR REFRIED BEANS.

I HAVE THINK THERE'S A LITTLE CHORIZO IN IT.

AND I HAD THE AVABADO, AND IT COMES OPEN FACED ON THE PIZZA TIN AND THEN YOU TAKE IT TO THE SALSA BAR.

AFTER YOU PUT ALL OF YOUR FIXINGS ON THE BURRITO YOU TAKE IT BACK TO CHINO WHO IS COOKING IN THE KITCHEN.

AND HE ROLLS UP YOUR BURRITO AND PUTS IT IN THE ALUMINUM FOIL AND YOU GO OFF TO EAT.

>> THE SALSA BAR, YOU'RE LIKE, I WISH I HAD CHIPS FOR IT.

IT WAS SO AMAZING.

>> THAT'S JUST BECAUSE I REALLY LIKE SALSA.

THE SALSAS WERE ALL REALLY GOOD.

THEY HAVE SOME -- >> DESCRIBE SOME OF THE ONES YOU HAVE.

>> THEY HAVE SOME MILD ONES THAT ARE MORE LIKE A PICO DE GALLO.

THEY HAVE THE AVOCADO, AND IT'S GREAT TO COOL DOWN YOUR MOUTH IF YOU TRY THE REALLY SPICY SASSA.S.

>> THE RED IS REALLY HOT.

>> EVEN THOUGH THERE'S A WARNING SIGN.

>> THAT'S LIKE A RED CAPE.

>> I IMMEDIATELY WENT FOR THE AVOCADO CREAM.

>> CREAM, IT'S THE OWN THING, THE LACTIC ACID IN MILK OR DAIRY IS THE OWN THING THAT TONES DOWN THE BURN OF CHILI.

I KNOW AS MUCH BEER AS PEOPLE TRY TO DRINK TO WASH IT DOWN, IT DOES NOT DO IT OR MOUNTAIN DEW.

>> TALK ABOUT THE MILK.

>> SO WHAT DID YOU HAVE, TINA?

>> I HAD THE LENGUA TACO PLATE.

>> THAT'S COOL.

>> WE ALL KNOW WHAT THAT IS?

>> YEAH, SO I LOVE TO TRY IT WHEN I SEE IT ON THE MENU AND I LIVED IN L.A. FOR A WHILE.

I ENJOY A GOOD TACO.

IT'S PICKLED BEEF TONGUE.

SO YOU WILL BE A CARNIVORE, BE A CARNIVORE.

>> YES.

HOW DID THEY PREPARE IT?

THERE CAN BE A LOT OF WAYS, CUT UP, OR CHUNKED UP, BRAISED.

>> THIS WAS CHUNKED UP AND SOMETIMES TONGUE CAN GET MUSHY, BUT THIS WAS REALLY TENDER, BUT DIDN'T -- DIDN'T HAVE THAT MUSHY FLAVOR.

IT WAS KIND OF SEARED AT THE EDGES.

IT WAS REALLY WONDERFUL.

>> I DIDN'T GET THAT.

I'M GETTING THAT NEXT TIME.

>> I ENJOYED IT VERY MUCH.

>> AND THEY HAVE CABEZA AND THEY HAVE CHEEK AND COW HEAD.

>> REALLY AUTHENTIC.

I FORGOT TO ASK WHAT YOUR ENTREE WAS.

>> SO I GOT THREE TACOS.

I GOT THE CABEZA WHICH IS HEAD AND THE BEEF CHEEK AND CARNE ASADA.

IT WAS TENNER AND JUICY.

I LOVE GOING TO PLACES WHERE YOU CAN GET PLACES LIKE THAT.

AND THE CARNE ASADA WAS GOOD CARNE ASADA, HEARING HOW THE BURRITO EXPERIENCE WORKS, I WOULD TRY THAT NEXT TIME.

THE TACOS COME UNDRESSED.

THEY COME WITH JUST THE MEAT AND THEN YOU GO TO THE SALSA BAR AND PICK WHAT TOPPINGS YOU WANT.

>> WHICH I LIKE, BECAUSE I'M PARTICULAR.

SOME DAYS I LIKE IT THIS WAY OR THAT WAY.

>> YEAH, THAT'S NICE, YOU CAN PICK HOW HOT YOU WANT IT AND EVERYTHING AND THEN I HAVE REFRIED BEANS IN.

PARTICULAR, THE TEXTURE, THEY ARE NOT JUST SOFT AND MUSHY LIKE MASHED POTATOES.

THEY GOT A LITTLE BIT OF TEXTURE AND VOLUME TO THEM.

SO THAT MADE IT REALLY NICE.

AND IT HAD A REALLY GOOD RICH NAVOR.

>> YEAH.

>> I WANT TO GET YOU ALL ON SPEED DIAL BECAUSE YOU CERTAINLY ARE FINDING.

WE HAD HEAD, TONGUE AND AMAZING.

JUST IN THREE WORDS ARE AA COUPLE OF WORDS, WHAT WOULD YOU SAY ABOUT THIS PLACE, JAMES?

>> THE FOOD IS AUTHENTIC.

A FUN PLACE TO GO, AND IT'S INEXPENSIVE.

>> JOHN?

>> REAL MEXICAN MEATS.

>> A RELAXED AND FLAVORFUL.

>> IF YOU WOULD LIKE TO TRY TANQUERIA EL CHINO, YOU WILL FIND IT ON WEST VAN BUREN STREET EAST OF 59th AVENUE IN PHOENIX.

THE AVERAGE TAB FOR LUNCH IS $10 WITHOUT DRINKS.

THANKS TO TINA JOHN, AND JAMES, FOR SHARING THEIR PICKS AND DON'T FORGET, YOU CAN SHARE YOURS TOO.

GO TO AZPBS.ORG/CHECKPLEASE AND CLICK ON BE A GUEST.

BE A PART OF THE FOODIE CONVERSATION ON FACEBOOK, TWITTER AND INSTAGRAM.

#CHECKPLEASEAZ.

JOIN US NEXT TIME WHEN THREE NEW GUESTS WILL BRING US THREE NEW RESTAURANTS RIGHT HERE ON "CHECK, PLEASE!

ARIZONA."

I'M CHEF MARK TARBELL.

EAT WELL AND OFTEN.

>> "CHECK, PLEASE!

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THANK YOU.