Until we meat again
If you're an unapologetic hedonist when it comes to food, then this just might be your best bet. The newly opened Chili's branch in Phoenix Marketcity makes for the perfect guilt-free dining experience with a side of authentic American food.
We start off the meal with some double cheese nachos, which is a perfect indulgent start. The Chipotle Paneer flatbread appetizer follows - a mix of flavours that blend seamlessly and a must try for vegetarians. When it comes to meat, Chilis goes all out with their choices. From their famous Baby Back Ribs (luscious pork ribs dripping in barbeque sauce) to a delicious Philadelphia melting cheesesteak, they've got their meat game on point. The head chef Mohammad Tayyab has been with Chili's for 12 years now and says that they have retained the authenticity of the brand and adhered to the American standards. "Most of Chili's produce is imported to keep up with the quality. The salmon is from Norway and the pork ribs are from Spain. However, the sauces like alfredo, black bean and barbeque are handcrafted and made in-house," says Mohammad.
We continue our meal with the Monterey chicken (a grilled fajita marinated chicken topped with barbeque sauce) is a well seasoned, juicy and a wholesome dish. However, it is the crispy and crunchy Tortilla crusted chicken breast that is the winner among the poultry meats we sampled. The seared chile-rubbed Ancho Salmon topped with cilantro and queso fresco, is tempting and it doesn't disappoint. The fish is cooked to flaky perfection and the shiny glaze packs a punch in terms of flavour. There's no other way to end a meal but with chocolatey goodness, and our Chocolate Chip Paradise pie, a chewy bar of chocolate chips and hazelnuts, topped with vanilla ice cream, hot fudge and caramel, was the perfect fit.