![]() The business started with catering in 2016, expanded to include cooking classes, private chef services and food and community-focused events, and now has four wheels rolling as a food truck. Patience Ogunbanjo, or as most people know her, Chef Patty, is the driving force behind Lasgidi Cafe, a Nigerian-American food truck that pops up around the Valley. ![]() (another Black-owned business) and the Hoppin’ John makes you feel like you're in NOLA. The cauliflower is made with sauce from Cutino Sauce Co. Entrees include Blackened Mississippi Catfish and Gulf Shrimp and Grits, but smaller plates are the main draw here. Operated by award-winning chef Stephen Jones, the Larder + the Delta's menu is filled with killer Southern fare. Jacob Tyler Dunn The Larder + the Delta 200 W. ![]() Check Kingpin’s social media for updates on where the truck will park next. Cincinnati chili cheese fries and meat and mac-loaded waffle fries are also on the menu. Accompaniments that are welcome, however, are sides such as macaroni and cheese, collard greens with smoked turkey and sweet potato casserole. The truck’s motto is “No sauce for the boss” and Cole makes the argument that well-seasoned meat should stand on its own. But you won’t find these ribs slathered in sauce. Kingpin BBQ specializes in tri-tips, stuffed and smoked turkey legs, ribs, chicken and pulled pork. Chef Jimmy Cole can be found slinging barbecue from his eye-catching food truck at locations around the Valley. In June, JL Smokehouse opened its second location with a new restaurant on University Drive in Mesa. Smoke master James Lewis once told our former food critic "I got the best pulled pork in the country." Lewis' barbecue joint, JL Smokehouse uses oak and mesquite in service of exceptional menu items like smoked sausage, brisket, pulled pork, rib tips, and sides like the coleslaw, potato salad, mac and cheese made with smoked gouda, and beans that taste halfway between barbecue and Cajun. The Valle Luna family celebrates and honors Rita's ideals of quality, affordability, and excellence in food and drink, and wholeheartedly promises you our very best efforts to ensure your memorable dining experiences.Chris Malloy JL Smokehouse 2010 E. Tia Rita passed away in 2008 and from the heavens orchestrated the validation of her life's-work when Valle Luna was named "Best of Phoenix" - 2009, by New Times Magazine. Upon returning to Arizona in 1983, Rita and the family founded the original Valle Luna on West Bell Road. Tia Rita's quickly set award winning standards with her Mexican food, including being named "Best of Syracuse". In the mid-1970's Tia Rita, our Family Matriarch, journeyed to upstate New York with her Arizona-Sonoran recipes. With their proximity and stark topographic similarities, it is only natural that these two friendly states would share their cultures, reflect such things as architecture and building style, music and language, and of course, food and drink traditions. The entire southern border of Arizona is bounded by the great Mexican state of Sonora. Valle Luna is an old fashioned family owned-and-operated business that proudly observes the Sonoran food traditions.
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