You’ve Heard the Saying…

“Don't buy a pig in a poke.” Or “In a pig’s eye” or “you can’t make a silk purse out of a sow’s ear” or “when pigs fly.” And who can forget the kerfluffle during the 2008 election over “lipstick on a pig.” But have you ever heard of a “blind pig?”

“The term ‘blind pig’ originated in the United States in the 19th century; it was applied to lower-class establishments that sold alcohol during prohibition. The operator of an establishment (such as a saloon or bar) would charge customers to see an attraction (such as an animal) and then serve a ‘complimentary’ alcoholic beverage, thus circumventing the law.

“The difference between a speakeasy and a blind pig was that a speakeasy was usually a higher-class establishment that offered food and entertainment. In large cities, some speakeasies even required a coat and tie for men, and evening dress for women. But a blind pig was usually a low-class dive where only beer and liquor were offered” (blindpigofasheville.com).

Oh, and it is also the name of one of Phoenix Magazine's Best New Restaurants of 2013--The Blind Pig.

“These days you can’t throw a ham hock without hitting a restaurant with a porcine name. Pig & Pickle, Salty Sow, The Blind Pig.... The Blind Pig is owned by Robert Molinari, who owns Uncle Sal’s Italian eatery next door, and the Side Door bar and restaurant in the same strip mall. But here, he has partnered with Hobe Meats of Phoenix. Hobe, as any carnivore worth their gristle knows, has been a Valley staple for more than 50 years, specializing in USDA Prime beef, top quality poultry, daily-caught fish, and boutique meats such as duck, goose, turkey, and even alligator. So at The Blind Pig, there’s a cold case near the front door where fresh-butchered meats beckon to be taken home…” (Carey Sweet at phoenixmag.com).

“The cuisine is modern Mexican in a casual, comfortable atmosphere. You could go hog wild here…. The Pig’s decor is dark wood and a lot of hard surfaces, but the noise level won’t have you shouting across the table….

"Out front on the plaza is the patio….

On some nights, your decision of whether to dine inside The Pig's dark, pub-like room frequently lit by the glow of its butcher case or on its outdoor patio alongside fountains and under palm trees will probably depend more on available seating than your mood. The locals have quickly made the place a regular hangout. Here, they suck down Mexican beers or sip tequila-based cocktails, playfully chide spirited servers who sass them right back…. Open since late January, this porker already has attracted a following that packed the room the night we were there (Barbara Yost at azcentral.com).

We had eaten at Uncle Sal’s in October 2012 and, to be gentle, were not overly impressed with that restaurant’s take on Italian food. When Chuck queried our server about the kind of beef used in the Philly cheesesteak (ultra thin sliced rib eye is the standard), her response was “It’s Philly beef.” Not the right answer. And things went downhill from there.

The food menu is served all day and, as noted above, has a decided Mexican bent. “’I like to call it Latin soul food,’ says owner Bob Molinari. ‘We researched just about every region in Mexico to bring this menu together, from street foods, traditional dishes and dishes native to the cities its origins are from…. The menu boasts an intense marriage of flavors found in everything from their short rib tacos to the chipotle-glazed pork shanks (Pig Wings), and not to mention the entrees including wild mushroom quesadilla and shrimp and corn tamale (arizonafoothillsmagazine.com).

There were a number of interesting entrees starting with the Shrimp and Corn Tamale with grilled fresh shrimp in a cream corn cilantro sauce and moving along to The Pig’s Mexican Pizza (sharp white cheddar cheese, house spicy chorizo, fresh shredded cabbage, cilantro, and jalapenos) and the Torta Ahogada (Pig’s Drowned Sandwich) with shredded chicken, refried beans, crumbled queso fresco, chunky guacamole, and pickled jalapenos on a torta bolillos roll with red chile sauce.

But this mushroom lover couldn’t resist the Wild Mushroom Quesadilla with shitake and portobello mushrooms, caramelized onion, jalapenos, roma tomatoes, fresh sharp white cheddar cheese, and cilantro and served with a wonderful mixed vegetable relish/salad and a cup of jalapeno ranch dressing.

The flour tortilla, when heated on the flattop, developed a nice crispy crust that was a counterbalance to the softer and chewier mushrooms. And the sharp cheese also provided a counterpoint to the woodsy mushrooms. This was another mushroom lover’s delight. This was a massive portion of food and one of the three wedges was taken home to be eaten for dinner that night.

The fresh veggies, a combination of carrot ribbons, radishes, red onions, and cucumbers in a light and bright dressing lightened the richness of the quesadilla.

Chuck decided to order tacos and had his choice of al pastor, short rib, fish, chicken, and carne asada. He chose the latter on flour tortillas and with a side of refried beans.

I didn’t taste his tacos, but when he took a pause between bites, he declared that he now prefers carne asada to ground beef tacos. (Don’t mock! We grew up in the Midwest and all we knew of tacos was ground beef.) His beans were totally pureed and had a hint of cumin.

To accompany our lunch, we shared a basket of chips that came with both guacamole and one red and green salsa.

Of the two, the green was by and far the spiciest. And the guacamole was totally righteous. Large chunks of fresh avocado with onion and chopped tomato and plenty of fresh lime for brightness.

And to finish off our 5.0 Addie meal, we (or should I say the three of us) shared a small slice of refreshing key lime pie.

And I couldn’t resist the lure of the fresh meat case and on the way out stopped to pick up a couple of inch-thick pork chops.

To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.