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Better loosen your belt before you set foot in Pedro's, because the kitchen sure doesn't skimp on portions here. From huge overstuffed burros to quesadillas oozing with tasty machaca, there are plenty of reasons to indulge. Not surprisingly, this casual Mexican joint has become a West Valley institution.
When it comes to the holiday season, living in the Southwest means enjoying the bonus of fresh tamales in addition to the rest of the country's more traditional fare. Whether they are green, red, vege... More »
Pedro's may not look like much from the outside, but upon entering, you'll be greeted with pure old-school, Sonoran-style Mexican charm. Chimichangas the size of a newborn baby, half-pound tamale masa bombs, enchiladas afloat in a sea of spicy red sauce, and a guarantee that everything will be absolutely smothered in piping hot cheese. For more than 30 years, this family-owned joint has been serving up massive portions of familiar favorites. Though you could easily fill up on the... More »
There's a reason this cozy, family-run restaurant is such a success -- it makes gluttony seem not only acceptable, but pretty much mandatory. Love the chips and salsa? They'll keep 'em coming as long as you keep munching. Got a craving for a chicken burro or a crispy chimichanga? You'll gasp when you see the size of one, stuffed almost to the point of bursting. The enchiladas are great, too, slathered in spicy sauce that's lick-the-plate good. But our favorite thing on the menu is so... More »
From the looks of its plain, brick exterior, it's hard to tell how hoppin' it is inside Pedro's, but once you snag a table and dig in to dinner here, you'll immediately get why this place has become a west-side institution.The Sonoran-style eats are homey and flavorful, and portions are downright grande -- the burros, in particular, are quite a mouthful. We like the spicy homemade chorizo and bean version. Pedro's enchiladas have kick, too, but it's not all hot stuff. The chicken dishes... More »
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