Mole de la Casa at Chilte
765 Grand Ave.The Mole de la Casa flautas at Grand Avenue hotspot Chilte rotate. On a recent visit, the three rolled tortillas were stuffed with braised lamb neck. The meat was rich, tender and savory. But the mole filling the plate beneath the flautas was the star. Each bite inspires diners to stop for a second and contemplate the complexity of flavors. Chocolate and spice come together to create a thick and satisfying sauce with a hint of licorice. This mole has depth, with layers of flavor that unfold as you scoop it up by the spoonful, savoring every drop.
Chocolate Cream Pie at Persepshen
4700 N. Central Ave.At Central Avenue restaurant Persepshen, the menu is constantly changing. The dishes rotate with the seasons and with whatever fresh ingredients are available. But one mainstay on the menu that customers can count on is the Chocolate Cream Pie. Phoenix New Times writer Asonta Benetti describes the individual tart as "the perfect bite of dessert." She explains why: "The dark chocolate custard is the ideal texture, creamy with enough body to stand on the spoon, and plays beautifully off the sweet yet salted caramel," she writes. Put this one on your short list. 
The tapas menu at Dahlia is tight but filled with creative dishes. Make sure to order the Potato Croquettes.
Tirion Boan
Potato Croquettes at Dahlia
2221 N. Seventh St.Dahlia celebrated its grand opening in mid-September and has quickly become a date night destination on Seventh Street. The cozy spot serves tapas inspired by Spain and Mexico along with a wide selection of tequila drinks. Among many small bites, the Potato Croquettes are a standout dish. Crispy and golden exteriors give way to creamy, rich mashed potatoes studded with salty serrano ham. Three of these puppies sit atop a pool of spicy, tomato-heavy Bravas sauce. One bite is the perfect blend of textures and flavors. But trust us, you won't want to stop after just one bite.
Celebrated Tucson baker Don Guerra hosts a weekly pop-up shop with freshly made breads, including the chiltepin cheddar fougasse, at Hayden Flour Mills in Gilbert.
Sara Crocker
Chiltepin Cheddar Fougasse by Barrio Bread
Available Tuesdays at Hayden Flour Mills932 N. Colorado St., GilbertAmong the 12 types of loaves that Don Guerra bakes on Tuesdays at Hayden Flour Mills in Gilbert is the Chiltepin Cheddar Fougasse. The Barrio Bread baker has sculpted this Sonoran white wheat flatbread into a rectangular shape with open pockets where long webs of melted sharp cheddar cheese fill in, like stained glass. Chiltepin peppers offer a slow, warm spice that lightly buzzes on the tongue. This bread begs to be dunked in a bowl of tomato soup or pozole.
