Grade: B-
I am always thrilled to hear about a new restaurant opening up near the Downtown campus, and with the promise of authentic Mexican cuisine, I knew it wouldn’t be long before I gave Verde a try.
Located at the corner of North First and East Garfield streets (at the other end of the block from Matt’s Big Breakfast), Verde started business only six months ago.
Housed in a renovated 1930s building, Verde doesn’t hide its authenticity—a stack of logs in an adjoining room where diners can watch tortillas being made, is evidence of their dedication to tradition, as is their largely open and visible main kitchen.
Ordering at the counter lends itself to expediency, while the open seating adds to the casual atmosphere. Prices also reflect the restaurant’s informal ambiance; dinners go for $7 or $8 a plate, which is a relatively good deal for downtown dining.
The owners (who also take orders, cook and serve the food) say business is beginning to pick up, and it’s not difficult to see why: Verde’s killer location, trendy interior and moderate prices are likely to bring in a steady clientele.
The quality of the dishes varies, however. Beef tacos are filling but unremarkable, and the cilantro lime chicken differs only slightly from conventional, average rotisserie. The red beef chile is a step up—the texture is superior and the flavor robust, albeit a bit too salty.
The green pork chile is a definite winner—tender and tangy, and with what I thought to be the perfect level of spice. The green pork chilaquiles were also well worth trying, although that may be because of their similarity to the green chile.
The dishes are served with homemade tortillas, rice and beans, each simple but tasty sides.
Diners are also given unique drink options: Bottled Mexican Coke and agua fresca of various, changing flavors (lime and pineapple were both a nice complement to the meal).
Chips and salsa, though not free, are also good—although the chips aren’t made at the restaurant, the salsas (roasted tomato and tomatillo) are each quite good.
Among my biggest complaints are the abbreviated dinner menu (only a couple more items than I tried) and the prices. While they aren’t high for the area, they certainly aren’t low considering the atmosphere and the simplicity of the cuisine. Drinks, plus meals, plus chips add up quickly.
Nonetheless, I do wish Verde all the best. The downtown area needs more unique restaurants to add some flavor to the community, and places like Verde are a step in the right direction.
Contact the reporter at daniel.neligh@asu.edu
