Chilte

This is such a special place. Chef LT has put so much attention into each item he has created. The flavors are all explosive no matter what you try. And we tried nearly everything. The best part is the menu rotates with the seasons so there's always something new to try. Dining at Chilte feels a bit like your at your grandmothers. The decor is welcome and warm and the staff is the best. If you want to dine here be sure to make a reservation as it's an intimate space, but worth the planning.

Made it back to Chilte to try their new Summer menu which blew me away. Since coming here when they opened, I have noticed improvements in all of their dishes and the menu as a whole. The dishes have became more complete and the options are curated to tell stories through various dishes. The servers here do a great job at explaining the dishes and helping you choose one you will enjoy. The Chefs Choice was a Pork Tomahawk that may have been the most deliciously dry aged meat that I have ever had. I will be going back for this dish alone!! The three Antojitos were delicious and the perfect appetizer to share with a group! My favorite was the pear & oyster shrooms topped with ground up crispy chicharron. The Aguachile is a steak dish served cold and the citrusy juice the Aguachile is served in is to die for! The dishes here continue to blow me away, I can't wait to go back!

Ambiance: small cute spot at the Egyptian Motel. Cute and fun decorDrinks: I tried El Verde Peligroso and it was amazing, tart and not too sweet Service: Kyle the bartender was great, he was very friendly and nice to talk to. The other employees I encountered were also very nice Parking: parking in the hotel lotPrice: my cocktail was $16, pretty typical price these days for craft cocktails

This place is amazing! Great food in such a cool-vibe restaurant. I came here during sunset, and it felt like an old Arizona vibe.

Sorry but this place is overpriced with good food- Not great food.... It's a fun little spot but a very limited menu. Service was good too.This place is overrated...

Came in for their coffee & pastries from 8am to 3pm. They do drinks & dinner 5pm to 10pm.I loved their chai with cardamom. It was strong, spicy, and delicious! The guava danish pastry was good too.Their parking lot is tight and limited. You may need to park along Grand Ave or within the nearby neighborhoods.Came back to try their drinks & food with friends, and they loved it! The Tacos de Birria was the best of the bunch. The Yuca frites, and Santa Quesadilla with Huitlacoche (corn mushrooms) were good too.The Carajillo was the best drink (espresso based). El Verde Peligroso was good (citrusy, tart), and the Diablito Descarado was alright (spicy).

Loved my experience. They have interesting food options. We had three starters for three people and we weren't hungry after.Yuca fries - great crunch with a dense interior. The cheese was like snow on top and the dip was tangy (Buddha hand aioli). Didn't feel oily at allMole - the sauce was savory, lots of spicies that blend very well together. The shells were crunchy and the mutton was tender. A great mix of textures and flavors.Quesadilla w/ grasshopper - the green sauce (tomatillo based?) was flavorful. The grasshoppers alone were a bit salty but with everything combined it added a nutty, earthy taste to the dish.The place is both cozy and eccentric. The waitress was a blast to chat with and they were still fast with their service.

Full disclaimer, I have had Mexican food but not a lot of variety. So this review could be very subjective.# Santa quesadilla: 4/5 a special type of quesadilla but the tortilla is creatively added with a layer of some green leaf. I also added the Huitlacoche. FYI, I googled it. It's considered Mexican truffle (it's some sort of mushroom that grows on the corn and destroys the corn, but the mushroom itself is edible). The look of it is interesting, u can google it after your meal, but don't do it before :). The Quesadilla is good, not excellent but I got to learn something new. # Green chorizo vampiro: 2/5, very thick Chorizo and birria is just ok. The mole taste is strange and interesting since it has chocolate in it. I'm not sure it goes together quite well though# Bedtia smashy burger: 3-4/5. Decent. I'm so sorry but I'd like the IN-n-Out Burger as well and it's cheaper.# Pozole recardo w duroc pork tomahawk: 5/5. This is the best in my opinion. Very tender pork and cooked to perfection. The butter sauce is very flavorful. The chickpea has a bit tanginess which I don't quite like. Anyway, the combination is still good. Overall 3.5/5. I give them 0.5 more stars because the chefs here are very very bold and creative in mixing flavors from many things at the same time. U should give it a try and compliment creativity. (However, flavors are the only thing that would make me come back and I'm not too sure about that at least now)

Chilte is a beautifully designed restaurant at the recently renovated Egyptian Motor Hotel that is stunning the moment you walk through the doors. We stopped in for coffee and a pastry during their cafe hours (7am to 3pm), and were incredibly surprised that the experience wasn't great!We ordered a dirty chai, a hazelnut latte, and a savory spinach pastry. Our barista initially forgot one of our orders -- which seemed like no big deal -- but when we got our items, we still received a raspberry pastry. We didn't mind too much, as we were happy to try the sweet pastry instead, but the taste was only alright. However, I was suuuper disappointed by how milky the lattes were! The hazelnut latte was even lighter colored than the dirty chai (pictured), and the dirty chai had minimal chai or espresso taste.There were also no lids, which truly is fine normally, but I think it just added to our unexpectedly strange experience. I'm really hoping it was just an off day, because I've seen other pictures of their coffee that look delectable, and their dinner food looks *amazing.* However, I'm a little hesitant to come back again, with all the good cafes and restaurants in Phoenix nowadays.

At first glance, you wouldn't know that Chilte is among the Top 24 new restaurants in the US (according to Bon Apetite). We had reservations for 6:30pm on the patio and were promptly seated upon arrival. Patio seating is limited. Our server was prompt and helpful in guiding us to some excellent vegetarian options. We opted for the huitlacoche quesadilla, the pink and black, and the jamaica birria tacos (plus another order of the tacos after the first because they were that good). Just a note -- the menu is specific and limited. There is not necessarily something for everyone here. The menu and the flavor profile of the dishes seems very intentional. Strong on smoke, char, grill, and braise all the dishes lean toward more bitter flavors. For example, the pink and black includes a bitter dark sauce which works incredibly well with the acidity of the onions and the fattiness of the avocado. Same with the quesadilla -- it is heavy on smoke flavor, and comes wrapped in a bitter green, but pairs nicely with the queso asadero and the salsa verde. The birria tacos are the real deal. I'd not had braised jamaica before, but I'm a real convert. Dipping them into the consommé was nice.It was a great meal. And a unique experience. I'm glad I was able to expand my experience and appreciation for traditional Mexican food with a modern take.