Located in Central Phoenix at Egyptian Motor Hotel, Chilte has emerged as a culinary gem that has taken the city’s food scene by storm. This innovative restaurant has been making waves with its experimental Mexican fare, tantalizing the taste buds of locals and visitors alike.
Named one of the best restaurants in the country by InsideHook and hailed as one of the most anticipated openings of 2023 by Bon Appétit, Chilte is a culinary destination that has garnered well-deserved recognition.
Chilte began with humble roots as a small food truck showcasing its avant-garde menu. The brainchild of co-owners Chef Lawrence Smith and his fiancée, Aseret Arroyo, the restaurant has now found a permanent home within the resurrected Egyptian Motor Hotel along Grand Avenue. Chef Smith, a former NFL athlete-turned-chef, and Arroyo, whose upbringing with Sinaloan food has heavily influenced the menu, have created a unique and inspired dining experience at Chilte. You might also recognize Chef Smith from his appearance in Food Network’s “Chopped.”
Chilte exudes a cozy and inviting ambiance, with a lively and dynamic interior design. The space features a sense of home, with its walls adorned with family portraits and personal mementos. An abundance of plants add life to the space, while the floor-to-ceiling windows drench the dining room in light, highlighting its vibrant color palette.
While the dining destination serves familiar Mexican staples like quesadillas, chorizo, mole, tortillas, queso and tacos, diners are encouraged to approach the experience with an open mind, free from preconceived notions. Some current favorites from its summer menu include the yuca frites with hand-cut yuca, Buddha’s Hand Aioli, furikake and queso cincho; Guaca Flocka Flame with “thicc” pork belly chicharron, charred tomatillo guacamole and fresh-pressed flour tortillas; and the Chorizo Verde Vampiro with fresh tortillas, green chorizo, queso Chihuahua and salsa macha. We highly recommend the Provecho, a four-course tasting experience curated by Chef Smith, for $75 with optional drink pairings for an additional $35. Each dish on the menu showcases Chilte’s commitment to supporting the local community and is sourced with the freshest available ingredients each season.
To drink, cocteles are a must, with options including Sangre de Maize with mezcal and corn negroni; El Verde Peligroso crafted with celery bitters, gin, kiwi and epazote; Por Siempre with sotol, piloncillo and mole bitters; and Carajillo with PROVISION Espresso, Spanish 43, cacao, orange and lavender. An assortment of cervezas, mezcals and vino are also available, in addition to a house sangria.
To end the evening on a high note, the guava tart is a must. The refreshing and dense dessert is made with cheesecake, guava curd, sable crust, white cheddar, shrimp dust, preserved lemon and coconut tres leches.
Chilte believes that food has the power to build bridges and foster a new culture in the culinary industry. This philosophy extends beyond the walls of the restaurant, as Chilte to-go is now offered, allowing patrons to enjoy their culinary creations outdoors at Egyptian Live or in the comfort of their hotel rooms.
Dinner at Chilte is served Wednesday to Sunday from 5 to 10 p.m.
For more information, visit chiltephx.com.
765 Grand Ave.
Phoenix, AZ 85007