INGREDIENTS
– 2 Limes, cut in half
– 1/4 oz. Cointreau
– 1 1/2 oz. 1800 Reposado Tequila
– Ice
– Salt, for glass rim as desired
METHOD
1. In a mixing glass, add
– Juice from 2 limes
– 1/4 oz. Cointreau
– 1 1/2 oz. 1800 Reposado Tequila
– Scoop of ice
2. Shake 10-12 times
3. Strain over fresh ice into serving glass
And, ENJOY!
INGREDIENTS
– 1 pound Pork Tenderloin
– 1/4 teaspoon Cumin
– 1/2 teaspoon Salt
– 1/4 teaspoon Garlic, chopped
– 2 oz. Macayo’s Green Enchilada Sauce
– 12 oz. Fire-Roasted Tomatillo Salsa
– 1/4 pound Poblano Chile, roasted, diced
METHOD
1. In crockpot on high heat, add all ingredients except enchilada sauce, tomatillo salsa & poblano chile
2. Stir and simmer for 20 minutes
3. Add enchilada sauce, tomatillo salsa & poblano chile
4. Stir and simmer for another 30 minutes
And, ENJOY!
INGREDIENTS
– 2 each Corn, roasted
– 4 tablespoons Mayo Crema
– 1 tablespoon Elote Spice
– 2 tablespoons Asadero Cheese, grated
– Queso Fresco, as needed
– Cilantro Sprig, as needed
– Juice from Lime, as needed
METHOD
1. Roast corn on grill until blackened
2. Remove corn from cob
3. In a small saucepan, on medium heat, add the corn, mayo crema, elote spice and asadero cheese
4. Stir thoroughly until cheese is melted
5. Top with queso fresco, cilantro and fresh lime juice
And, ENJOY!
INGREDIENTS
– 3 pounds Beef Chuck Roast
– 1 each Yellow Onion, quartered
– 1 each Celery Stalk, cut into 1/3s
– 2 each Carrots, cut into 1/3s
– 1 tablespoon Garlic Powder
– 1 tablespoon Salt
– 1/2 tablespoon Oregano
– Water, as needed
– 3 tablespoons Butter
– 1 each Yellow Onion, diced
– 1 tablespoon Garlic, minced
– 1 cup Diced Tomatoes, in juice
– 1 cup Diced Green Chiles
METHOD, BEST PREPARED IN A CROCKPOT OR SLOW-COOKER
1. Add the following ingredients to your crockpot
– 3 pounds Beef Chuck Roast
– 1 each Yellow Onion, quartered
– 1 each Celery Stalk, cut into 1/3s
– 2 each Carrots, cut into 1/3s
– 1/2 tablespoon Garlic Powder
– 1/2 tablespoon Salt
– 1/2 tablespoon Oregano
– Water, as needed to cover ingredients
2. Simmer on low until meat is tender
3. Remove ingredients from crockpot
4. Reserve beef broth for later use
5. Hand shredded tender beef
6. Add the following ingredients to your clean crockpot
– 3 tablespoons Butter
– 1 each Yellow Onion, diced
– 1 tablespoon Garlic, minced
4. Stir ingredients
5. Add shredded beef back to crockpot
6. Then, add the following ingredients
– 1 cup Diced Tomatoes, in juice
– 1/2 tablespoon Garlic Powder
– 1/2 tablespoon Salt
7. Stir
8. Simmer on low for 15 minutes
9. Add 1 cup Diced Green Chiles
10. Stir
11. Simmer on low 10-12 minutes
And, ENJOY!
INGREDIENTS
– 8 oz. Chicken Broth
– 1 each Jalapeno, roasted
– 1 each Poblano, roasted
– 3 oz. Green Chiles, diced
– 5 oz. Tomatillos, diced
– 1/4 teaspoon Cumin, ground
– 1/4 teaspoon Salt
– 1/4 teaspoon Garlic, fresh, chopped
– 1 oz. Flour
– 1/2 oz. Water, for flour
METHOD
1. Roast jalapenos and poblanos on grill until blackened
2. Place diced green chiles, poblanos, jalapenos, cumin, salt, garlic and chicken broth in blender, flash blend 2 times
3. Add all blended ingredients and diced tomatillos to saucepan, bring to a boil
4. While the sauce is cooking, place flour and water in a small bowl and whisk until flour is completely dissolved
5. Slowly add small amounts of flour mixture to thicken, make sure there are no lumps
6. Reduce heat and simmer for 15 minutes until thickened
And, ENJOY!
We are so excited to announce that our NEW! Woody’s Macayo location has officially opened! After many months away, we are so proud to open this new location on Central Avenue and cannot wait for you all to see it!
JOIN US FOR OUR GRAND OPENING EVENT!
– Wednesday, November 1st from 5:00 pm to close
We will be open for regular business hours but all of the Grand Opening Festivities will be from 5:00 pm to close
– Celebrating Dia de Los Muertos
– $7 El Jimador Margaritas
– Live Musical Entertainment
– Live Art Show
– Dia de los Muertos Face Painter
– Raffles for prizes such as Macayo Gift Cards, Macayo’s for a Year, Free Catering Packages & more!
– Also, a special Thank You gift for attending guests!
3815 N. Central Avenue, Phoenix, 85012
Hours of Operation:
– Monday – Wednesday: 7:00 am to 10:00 pm
– Thursday – Friday: 7:00 am to 12:00 am
– Saturday: 10:00 am to 12:00 am
– Sunday: 10:00 am to 10:00 pm
Breakfast: Monday – Friday 7:00 am to 10:00 am
Lunch Specials: Monday – Friday 10:00 am to 3:00 pm
Happy Hour: Monday – Friday 3:00 pm to 6:00 pm
INGREDIENTS
– 5 Mint Leaves
– 2 Lime Wedges
– 1 oz. Coconut Water
– 1/4 oz. Licor 43
– 1 1/2 oz. Reposado Tequila
– 1 1/2 oz. Club Soda
– 1 oz. Ginger Beer
– Mint sprig, garnish
METHOD
1. In mixing glass muddle the
– 5 Mint Leaves
– 2 Lime Wedges
– 1 oz. Coconut Water
2. Then add
– 1/4 oz. Licor 43
– 1 1/2 oz. Reposado Tequila
– 1 1/2 Club Soda
– Scoop of ice
3. Cover with cocktail shaker and shake vigorously 15-20 times
4. Pour all ingredients into fresh glass
5. Fill glass to the rim with ice
6. Top with 1 oz. Ginger Beer
7. Garnish with a beautiful mint sprig
ENJOY!
Cinco de Macayo
Monday, May 1st through Sunday, May 7th
– $4.00 Dos Equis Drafts
– $6.50 Beer & Shot Special
– $8.99 1800 Margaritas
Cinco de Depot
Friday, May 5th – Cinco de Mayo
– $3 Dos XX Bottles
– $4 Dos XX Drafts
– $6.50 Beer & Shot Special
– $8.99 1800 Margaritas
– Live entertainment 12:00 pm to close
Saturday, May 6th – Cinco Patio Party 11:00 am to 3:00 pm
– $3 Dos XX Bottles
– $4 Cinco Margaritas
– $15 Pitchers of Mexican Fresca & Sangrias
– $8.99 1800 Margaritas
– Live entertainment
– AND! $3 TACOS!
In a mixing bowl add:
– 5 oz. diced tomatoes
– 1 oz. diced serranos, deseeded
– 1/2 oz. chopped cilantro
– 1/2 teaspoon black pepper
– 1/2 teaspoon kosher salt
– 1/2 oz. freshly squeezed lime juice
Mix ingredients together with a spoon
Add 4 oz. diced mango
Mix all ingredients together
And, ENJOY!
A Letter from Sharisse Johnson, Woody Johnson’s daughter and our CEO
As we approach a large milestone later this month, I am excited to announce an impactful change. As of September 20th, 2016 we are changing our name to Macayo’s Mexican Table. The name change is a result of an extensive rebranding effort our team has enjoyed working on throughout this year. Our new logo retains the distinctive elements that have become associated with our logo through the years, while lending a fresh spin and more contemporary aesthetic to the overall mark. The new design honors our heritage that informs and inspires our evolving contemporary brand.
The name Macayo’s Mexican Table, and our new logo to go along with it, announces that things are evolving at Macayo’s while also reassuring consumers that the Macayo’s they know and love isn’t going away – it’s just getting better. It was important for us to incorporate the word “table” because to a great extent the table is the most important aspect of the meal. It’s where people come together to eat; it’s communal, it’s familial. It’s where we bond over the meal. The table is at the center of the ritual of dining. The focus is on our guests and where they come together to enjoy their experience with us.
Over the past few years, our team has been committed to a strategy to build upon the foundation started seven decades ago and get ready for the next 70 years. This strategy for our future is in the spirit of my Father, Woody Johnson, who without a doubt was one of the most innovative men of his time. When it came to Mexican food, outstanding hospitality and restaurant operations, no one set ground breaking standards like him.
You may have heard already, but yes, we do in fact have an inspiring project going on at our flagship location, Macayo’s on Central. It’s important for us to note that we are not closing, just moving across the street! In what is called an “adaptive reuse” project, we will be moving into a building next door that currently sits as an auto shop. This project is truly in honor of Woody and his dream and innovation, as the design is inspired by his original concept of our Central Macayo. Our goal is to create a space similar to the look and feel that Woody built in 1946 with a modern appeal. The new Central location will offer a fun, indoor-outdoor environment, including an outside patio, making an amazing contribution to the Central Avenue skyline, while still maintaining the same exciting Macayo’s atmosphere guests have loved over the years. We are very excited to make this move early next year.
As you can see, 2016 has been a big year for us! We could not be more proud to celebrate 70 years as a local institution in Arizona. We want to thank you all for all of your support through the years. Thank you for making Macayo’s part of your family and your traditions. Here’s the next 70 years!