By Erin Forney, Guest Blogger, Foodies Like Us

First Course (choice of): $29.00 pp

Chile Ancho en Nogada: Smoked Chicken Picadillo, Salsa Verde, Pomegranate Nogada

Quesadillas Barbacoa de Res: Braised Short Rib, Corn Masa, Queso Gouda, Salsa de Tres Chiles, Creme de Aguacate

Tostaditas de Atun: Ahi Tuna, Sweet Potato, Chile Morita Aioli, and Granny Smith Apple

Second Course (choice of):

Callos de Hacha a la Plancha: Seared Sea Scallops, Colache, Chile de Arbol Mignonette, Tempura Avocado

Filet de Puerco al Achiote: Grilled Pork Tenderloin, Chorizo Chiliquiles, Crema and Piloncillo

Codorniz a la Talla: Adobo Marinated Quail, Papas Cambray, Grilled Red Onion, Habanera Vinaigrette

Huarache de Verduras Asadas: Masa, Black Beans, Grilled Vegetables, Menonia and Frisee Salad

Third Course (choice of):

Torta de Chocolate y Crema de Vanilla: Chocolate Torte, Vanilla Bean Cream, Cacao Nib Crisp

Cinnamon Churros: Warm Mexican Donuts, Cajeta, Chili Chocolate Fondue, Cream Cheese Natilla

Flan de Coco: Coconut Flan, Cinnamon Tortilla Crisps, Pan Flashed Mango

Highlights of the meal:

If you’ve ever been to the Fairmont Princess resort, you know that it’s big. Larger than most resorts I’ve been to in Scottsdale and it’s very spread out.  It’s so big, that you may not know that there are three different choices for fabulous dining within the resort.  La Hacienda is one of them and is a short walk from the main entrance.

My husband and I visited La Hacienda for the first time last weekend to preview their Arizona Restaurant Week 2010 menu. From September 18^th to September 26^th they will have a special three course menu for only $29.00 per person.  It is quite an amazing menu.

Upon entering I immediately noticed the décor, very old world Mexico.  Beautiful wooden tables adorned the dining room with over-sized chairs that had handsome upholstered cushy chair backs.  Fireplaces, candelabras, and ambiance…it made me feel very comfortable.

Tequila lovers unite at La Hacienda.  They have over 120 different brand of tequila at their bar.  They also have a resident tequila goddess, Danielle, who is a tequila expert and can help select the perfect choice.  We had two tequila flights while we were dining.  Tequila take off commenced with a flight of Blanco tequila which had been distilled three times and an Anejo flight to follow.

Danielle made a wonderful spicy tomato drink called sangrita that was a between course palate cleanser. This palate cleanser was so delicious I seriously wanted to dip a tortilla chip in it.

Our starters were impeccable, we were so happy about the choices we made.  The Tostaditas de Atun were my favorite.  Its hard to go wrong with sushi grade ahi tuna on top of a fresh fried sweet potato chips with chile aioli and jicama slaw!  It was just so delicious and I could really taste the distinct flavors of each item with each bite. The short rib quesadillas were my husband’s favorite pick.

They looked like empanadas, so our server Will explained that true Mexican quesadillas look just like empanadas.  No qualms here, I love meat and cheese stuffed inside deep fried dough.  They were topped with pickled vegetables and an avocado cream sauce-delicious!

For the entree course, we had four choices, including a vegetarian option.  We chose the Callos de Hacha a La Plancha (seared scallops) and also the Filete de Puerco Al Pastor (pork tenderloin chilaquile w/chorizo).

No disappointments on the entrees either. The scallops were tender, slightly salty and perfectly cooked.  Paired with a yummy sautéed corn salad with garlic, the scallop dish was just perfect. The highlight upon that plate for me was the tempura avocado. Yes, that is correct, they tempura battered and flash fried the avocado section. It was unbelievably decadent, crunchy and creamy all in the same bite.  The pork tenderloin chilaquile was just outstanding.  The tostadas tasted homemade and the cheesy chorizo mixture between layers was tasty.  The pork tenderloin slices on top were flavorful and cooked to perfection with a light pink center.

For dessert the churros took the win for sure.  This is an item that I would order over and over again, every single time I visit.  They were warm and crunchy at first bite, yet soft and chewy in the center.  The churros were generously covered in cinnamon sugar with 3 dipping sauces to choose from.  A definite restaurant week must try!  The chocolate cake was delightful as well. However, it is a true Mexican style chocolate cake, so it has anise in it which gives it a licorice flavor.

Service/Ambiance:

I was highly impressed with the friendly, attentive service at La Hacienda as well as the extraordinary food.  Just a note to the reader, the portion size you will get at restaurant week will be slightly smaller than the portions shown in these pictures. If you’re making reservations for Arizona Restaurant Week now, I suggest you add La Hacienda to your list.

La Hacienda by Richard Sandoval

7575 E Princess Dr
Scottsdale, AZ 85255-5802
(480) 585-4848

http://www.scottsdaleprincess.com/dining-activities/la-hacienda

Dinner: 5:30 – 9 p.m. Sunday, Monday, Wednesday and Thursday

Dinner: 5:30 – 10 p.m. Friday and Saturday

Closed Tuesday

By Chris Schirm, Guest Blogger, Foodies Like Us

Arizona Restaurant Week Special

The restaurant week special will be $29 for a choice from the following three courses.

Starter course:

1) Arugula and Frisie Salad with Young Beets, Humboldt Fog Cheese, Beef Reduction, and Crushed Pistachio Yuzu Vinagrette

2) Summer Squash Vichysossie with Bulls Blood Beets, Rosemary and White Truffle Oil

3) Coconut Yellow Curry Bisque with Cilantro-Mint Rock Shrimp, Basmati Rice and Thai Basil Oil.

Entrée Course:

1) Asian Glazed Meatballs on Creamy Goat Cheese Polenta with Chinese Long Beans

2) Seared Ling Cod on Shiitake Mushrooms, Golden Tomatoes, Potatoes, Haricot Verts, Slivered Almonds and Leek Puree

3) Petite Thai Style Hangar Steak with Blistered Cherry Tomatoes, Pickled Red Onion, Candied Rice and Red Curry Emulsion

Desert Course:

1) Foie Brulee with Sea Salt and Summer Peach Chutney

2)Lemon-Rasberry Meringue with Rasberry Coulis

3) Dulce de Leche Cheesecake Brownie

Highlights of meal:

Perhaps the greatest excitement of going to House of Tricks is not the amazing down home feeling mixed with a delicate divine decadence, but the masterful creativity of flavor and ingredients that are presented via a white plate to your senses.  In no other place in the Valley (save Quiessence and Kai) have I ever read a menu like House of Trick’s like I read a James Patterson thriller…my eye’s poured over and over the words wanting to see what will happen next.  Thankfully, for myself and my wonderful guest, my mother Joanne Schirm, we didn’t have long to wait.

The Summer Squash Vichyssoise with Bull’s Blood Beets, Rosemary and White Truffle is served cold and a delight to enjoy.  The first taste that hits your senses is the strong taste of the rosemary then calmed by the delicate taste of the white truffle oil and bull’s blood beets. A great wine to pair with the vichyssoise is the Cescon Pinot Grigio.  The freshness of the Cescon balances the slight bitterness of the soup perfectly while at the same time leaving your mouth refreshed and invigorated for the next mouthful.

For the second course we were presented with the Seared Ling Cod on Shiitake Mushrooms, Golden Tomatoes, Potatoes, Haricot Verts, Slivered Almonds and a Leek Puree. The first thing that is amazing about this dish is its presentation.  The cod has a beautiful golden crispy skin and brings to light the sheer white of the meat setting upon the bed of potatoes, shiitake mushrooms and haricot verts, topped with the golden tomatoes with the leek puree in an elegant stream across the plate. The first taste to hit your mouth with this dish is the leek puree that gives a relaxing balanced beginning. The next thing that you notice is the pleasant saltiness of the skin of the cod that brings the subtlety of the meat to your tongue.  Finally, you get the crunchiness of the haricot verts with the subtle shiitake mushrooms and potatoes.  This is the first fish dish in a very long time where I actually wanted to have more skin on the meat. This is another great triumph for Executive Chef Kelly Fletcher for the 2010 Restaurant Week.

Any disappointments?:
The only disappointment of the tasting was that we did not get taste each of the menu options, particularly the Petite Thai Style Hangar Steak with blistered Cherry Tomatoes, Pickled Red Onion, Candied Rice, and Red Curry Emulsion. Additionally, due to circumstances out of anyone’s control the House of Tricks pastry chef was not available the night we visited. So we did not get a chance to sample the deserts of Restaurant week.

However, for those who cannot wait until Restaurant Week to visit the treasure of Tempe that is the House of Tricks, I would highly recommend the Key Lime Pie for desert.  Just to put this dish into context, I have not had a Key Lime Pie in YEARS! This is due in part because I do not have a giant sweet tooth, but mainly because every Key Lime Pie I have ever had has given me the cheek puckering sourness to hide the fact of its simplicity. However, the House of Tricks Key Lime Pie is modest, not overpowering and swoons the flavor onto your tongue like the delicate dip of a tango dance…strong and romantic but not overpowering. It is the perfect end to a food coma inducing meal or perhaps the beginning of a wonderful rest of the evening.

Best part of the value?
The ambiance of having a marvelous meal in a cozy home environment in the middle of Tempe that includes truffle oil, delicious perfectly crisped cod, and an amazing desert. The feeling you get when you have a meal in House of Tricks is like having your own personal professional chef at your own home and I will definitely be going back during restaurant week.

Name of Restaurant: House of Tricks
Hours of Operation: Monday – Saturday

Lunch 11AM to 4PM
Dinner 4PM – 10PM

Hours of Tranquility
4PM – 6PM
Bar Open Until Midnight
Closed on Sundays
Phone: (480) 968-1114
Address: 114 East 7th Street, Tempe, AZ 85281-3711
Website: http://www.houseoftricks.com <http://www.houseoftricks.com/>