Chico Malo

Chico Malo Unapologetically Bold, Flavorful Mexican South American Fare
(1750)

08/13/2026

Pollo Tinga, the Chico Malo way.

Slow-braised chicken is mixed with tinga sauce, caramelized onions, roasted poblanos, and crispy potatoes, then served with grilled chicken breast, housemade coleslaw, avocado, pickled onion, and grilled lime.

08/06/2026

Guacamole Tradicional, with Chef Ivan.

Made fresh daily with avocados, red onion, cilantro, jalapeño, lime, and salt, then topped with pomegranate for a touch of sweetness.

Served with tortilla chips, hand-cut and fried fresh at Chico Malo.

07/30/2026

Chef Ivan rolls out our Chicken Flautas.

Slow-braised chicken is mixed with mole amarillo, rolled in softened tortillas, and fried until golden and crisp.

Finished with chile de árbol salsa, guacamole, cotija cheese, and pickled onion.

Available in chicken, birria, and shrimp at Chico Malo.

07/09/2026

Chef Ivan presents our tableside Tomahawk.

The tomahawk is cut to 42 oz and coated in chorizo seasoning, then seared and finished in the oven.

At the table, it’s flamed with tequila agave and cilantro rosemary butter before the final carve.

Served with housemade corn tortillas, puerco beans, salsa, guacamole, and hierba buena rice.

Made to be shared at Chico Malo.

07/02/2026

Chef Ivan talks enchiladas.

Purple corn tortillas are filled with Oaxaca cheese, and covered in mole layered with hoja santa, chiles, and a touch of crema.

Finished with avocado, cilantro, lime, rice, black beans, and cotija for a plate full of Chico Malo flavor.

06/26/2026

The making of our Mole Amarillo.

Chef Ivan starts with Roma tomatoes, onion, garlic, guajillo and chilhuacle chiles, toasted with currants and warm spices before simmering with stock, masa, oregano, and hoja santa.

Then it’s blended, strained, and served as a Chico Malo staple.

06/25/2026

Chef Ivan on our enchiladas.

Purple corn tortillas are filled with Oaxaca cheese, warmed, and covered in mole layered with hoja santa, chiles, spices, and a touch of crema.

Finished with avocado, lime-dressed onions, rice, black beans, and cotija for a plate full of Chico Malo flavor.

06/18/2026

A richer take on al pastor, with Chef Ivan.

The duck breast is rendered, rested, and coated in a pineapple and chile-based pastor sauce before caramelizing under the broiler.

It lands on a hot stone layered with pineapple, sautéed onions, and peppers, then finished with salsa cruda and cotija cheese.

Served with housemade corn tortillas for the table.

06/12/2026

Chico Malo brings the spirit of Mexico to downtown Phoenix, with bold flavors rooted in heritage and a room made for celebration.

05/28/2026

Behind the birria with Chef Ivan.

Toasted chiles set the base while caramelized tomato and onion are deglazed with mezcal for a smoky finish. Once everything is spiced and blended into a marinade, the beef chuck rests in it overnight before it’s slow-braised until tender.

Served with everything you need for a tabletop taco bar at Chico Malo.

Address

50 W Jefferson Street, Suite 100
Phoenix, AZ
85003

Opening Hours

Monday 11am - 9pm
Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 12am
Saturday 11am - 12am
Sunday 11am - 9pm

Telephone

+16026039363

Website

Alerts

Be the first to know and let us send you an email when Chico Malo posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category