If someone tells you Scottsdale Mexican food is all cheese-flooded combo plates, send them here. Since 1994 a 1930s house on south Scottsdale Road has been cooking interior Mexican — adobos, real mole, enchiladas that swap yellow cheese for butternut squash — and three decades and one change of ownership haven’t dented it.
The lamb adobo is the first-visit order, no debate. The squash enchiladas are the dish carnivores end up fighting over.
When to go: October through May, on the twinkle-lit patio. Summer moves everyone into the cozy low-ceilinged rooms, and weekend nights without a reservation mean a wait at the bar.