<http://schema.org/articleBody>
"    Gallo Blanco is Mexican slang for &amp;quot;white guy,&amp;quot; referring to owner/chef Doug Robson, born in Mexico City but with a mix of French, Anglo, and Vietnamese bloodlines. His passion is Ciudad&amp;#039;s street food, as demonstrated by his excellent, unfussy breakfast tacos (served all day). His chilaquiles verdes are packed with chicken, sunny-side-up eggs, queso Oaxaca, and powerful green chile. Others are stuffed with carnitas (braised, spiced pork) or carne asada (grilled beef) or as fish tacos with Iceberg lettuce, guacamole, and pico de gallo. There is also a slew of antojitos, like his addictive chicarr\u00F3n de queso, crispy cheese lashed with garlic sauce, and one of my favorite foods of the year: elote callejero, grilled corn with melted cotija cheese and smoked paprika. The pollo asado is perfect \u2014 the chicken long-marinated to absorb good flavors, then cooked till crispy and juicy. The trouble with most Mexican street food, including in Phoenix, is that the cooks just don&amp;#039;t use first-rate ingredients. Robson does, most sourced locally from area farmers, and it shows in the distinctive flavors he achieves in every dish. The restaurant is to the rear of the old Clarendon Hotel downtown, a big, loud room with concrete floors, bare tables recycled from scrap wood, open kitchen, and high counter chairs. Stick around for dessert: He does a turn on campfire s&amp;#039;mores made with excellent Mexican chocolate, house-made marshmallow fluff and Graham cracker crumbs. It&amp;#039;s a fun, funny dish, but Robson is not fooling around.  Gallo Blanco is located at 401 West Clarendon Avenue in Phoenix. They can be reached at 602-274-4774 "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/a7378/gallo-blanco-phoenix/>