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Cocina Madrigal
Mexican
The green chile enchiladas arrive with a tight zigzag of crema piped over the top, which tells you something about how seriously this neighborhood Mexican spot takes even the modest stuff. Chef Leo Madrigal slow-cooks the pork barbacoa-style until it's yielding enough to disappear into the green chile sauce. Corn tortillas, beans, pico-topped rice, melted cheese, the whole plate quietly assembled and not trying to impress anyone, which is exactly why it does.
The awards strongest first
- Phoenix New Times 2025 · Best Return · Best of Phoenix
One number, weighted & current 44
How we scoreThe dishes from the writeups
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Green chile enchiladas
“For his green chile enchiladas, the Mexico City-born chef gives pork the slow-and-low barbacoa treatment.”
Phoenix New Times, 2025
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