I had a blast here on at a Yelp event a couple months back. Miracle Mile gave us a couple discounts to come back and visit again. The food here is delicious! Miracle Mile Delicatessen was started by its founder, Jack Grodzinsky after he moved to Tucson with his family in 1949 from Brooklyn, NY. Not finding work in Tucson, Jack took a bus to Phoenix and discovered and purchased a café. After a couple years, he purchased another café and named it “Miracle Mile” so customers would remember it. In the 60’s, he purchased another location and his busboy, George Garcia (who worked there for years) would eventually take over the business years later. Today, Miracle Mile has a brand new location on the southeast corner of 16th Street and Campbell. The 6,000-square-foot “retro art deco” restaurant is an entirely brand new building and opened up in 2015. They’ve added breakfast and now have beers on tap. The restaurant deli keeps to some of its old traditions and is still ran by the Garcia and Grodzinsky families. The service is cafeteria style where you choose your food as you go through the line and pay at the counter at the end. The portions are generous and the food is delicious. Soups are made from scratch daily. I personally love their huge pastrami sandwiches and I have now made a few visits here. Miracle Mile partners with Feeding Matters – an organization that serves kids with pediatric feeding disorder (PFD).
This is actually a New Years Day tradition of mine because you can put it all together the night before and then just throw it in the oven the morning after (perfect after having a bit too much champagne the night before). I made it for church this morning and it was a hit.
1 Package (10 oz) frozen chopped spinach, thawed
4 large croissants
1 1/2 cups low-fat 1% (or other type) milk
1/4 teaspoon nutmeg (optional)
1/4 teaspoon pepper
6 oz grated Monterey Jack or Cheddar cheese
Four strips of bacon, chopped
Place thawed spinach in a large wad of a paper towels and squeeze out as much water as you can. Grease a 9 x 13 inch baking dish. Cut croissants in half and overlap them slightly in two rows in the dish. Beat eggs in a medium bowl. Stir in milk, spinach, nutmeg, pepper and chopped bacon. Pour over croissants and sprinkle with cheese. Cover and refrigerate for 8 hours, up to 24 hours. Preheat oven to 350 degrees. Uncover casserole and bake and bubbly and light brown around edges, 30 to 35 minutes.
If you grew up in Arizona, then you have eaten at Macayo’s Mexican Kitchen. Founded in Phoenix in 1946 by Woody and Victoria Johnson, Macayo’s has been serving the Valley for 70 years. They have worked hard to create a family feel to their restaurants by making hospitality their number one priority. Many of Macayo’s recipes have remained the same as has many of their traditions. I grew up in the days of ordering an open faced cheese crisp for an appetizer (along with some yummy chips and salsa). I’m also a big fan of their chimichangas with their awesome Baja sauce. But the best deal has to be their Señor Bob or Cha Cha mugs. You purchase one of these and bring it back for a margarita refill at a great price. I have many fond memories of eating here (especially at their Depot Cantina location in Tempe) and hope to keep my own tradition going for years.