A local tradition and back by popular demand, the Macayo’s Mexican Kitchen Chile Harvest kicked off September 18, 2012 and will continue on through the end of October. October 04, 2012
A local tradition and back by popular demand, the Macayo’s Mexican Kitchen Chile Harvest kicked off September 18, 2012 and will continue on through the end of October. As the owners of one of the largest chile farms in Arizona, Macayo’s Mexican restaurants have been the official Arizona chile harvest leaders since 1946 and this chile harvest season, the Macayo’s menu will feature unique items inspired by chile peppers, which are locally harvested during the fall.
In 1972, a chile shortage caused Macayo’s restaurant founder, Woody Johnson to find his own source of this product, found in many of the Macayo’s traditional recipes. From this, he established a chile farm, which is now one of the largest chile sources in the United States. Through Macayo’s chile farms in McNeal, Arizona, more than 30 million pounds of chiles, including green and red chiles, jalapeños and tomatillos, are harvested and distributed to its own restaurants and other outlets throughout the country.
Chile harvest time is a unique time for the southwest region and especially Macayo’s as chile workers, 300 strong in the season, harvest, fire roast and ship this tasty Mexican food staple to the rest of the country. Focusing on fresh ingredients and homemade recipes, Macayo’s brings the chile to life this season with several new recipes, which can be found in one of its 14 restaurants throughout Arizona.
Appetizers such as the Harvest Trio Chile Sampler, is a tasty combination of three levels of spice featuring green chili strips, poblano strips and jalapeño strips for customers who wish to try several chiles in one cohesive dish. A main dish like the Tres Rellanos Especial, a trio of fresh roasted Anaheim chiles, stuffed with carnitas sautéed in tomatillo salsa, beef with chipotle salsa, and chicken with Macayo’s secret recipe Baja sauce, all topped with Jack cheese, is a great way to sample a variety of bursting harvest flavors. For lighter fare, Macayo’s is offering the Harvest Chopped Salad, a traditional chopped salad with rows of Panela cheese, roasted corn, roasted poblano chile, grilled salmon, roasted red bell pepper, black beans and fresh avocado and served with cilantro lime dressing. Ensuring that guests aren’t overwhelmed by the chile spice, Macayo’s Mexican restaurants are also offering special pricing on its Grand Margarita for $8.99 (reg. $10.79) and Herradura Chambord Margarita for $7.99 to help quench the chile inspired thirst.
All of these items and more are offered during the Macayo’s Chile Harvest through October 31. Guests can view the full menu at http://www.macayo.com or at any of Macayo's 14 Arizona locations.
About Macayo's Mexican Kitchen
Macayo’s Mexican Kitchen began in 1946 when Woody and Victoria Johnson opened their first restaurant in Phoenix, Arizona. Still family owned and locally-operated, today Macayo's has over 1,100 employees and 17 restaurants, including three in Las Vegas. With a focus on community involvement and fresh, authentic Mexican cuisine, Macayo’s has continued to serve homemade recipes and quality ingredients in a traditional family environment. To learn more or locate a Macayo’s near you, visit http://www.macayo.com.
Media Contact: Kori Knoesel (480) 203-6078
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