Gail G. Collins – Freelance Writer, Author, Editor & Photographer

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Matters of Taste: Chocolita Chocolate Café

Flag Live! January 16, 2025

Written by Gail G. Collins

Chocolate is chemistry. It is a product of cocao, forged by fire from its inherent ingredients. During roasting, the sugar and protein of fermented beans cause the Maillard reaction, which creates chocolate. Upwards of 800 chemical compounds are found in chocolate with the majority offering allegedly positive effects. And the darker the chocolate, the more compounds it contains.

So, chocolate is healthy … in degrees. There is caffeine and theobromine, also found in coffee, antioxidants, phenethylamine, an aphrodisiac, and more. This brings us to the go-to gift on Valentine’s Day—chocolate. Yes, there chemistry in love as well.

“Chocolate is one of the most chemically complex foods on the planet,” said Sarah Lesslie, owner of Chocolita Chocolate Café, located in Kachina Square Shopping Center. “It’s high in iron and magnesium, which relaxes the body, and PEA (phenethylamine), the bliss molecule, so you feel good when you eat it.”

The student of chocolate opened Chocolita on Valentine’s Day 2022. With a background in theater arts and herbalism wand a minor in sustainability, Lesslie wants to do a good thing as an opportunity for the Earth. “The business lent itself to this inherent love of environment.” She takes herbs daily to support her health, but they can be off-putting, so, “I created a chocolate I could eat every day and cover up the bitter flavors of the herbs. It was amazing and effective.” She began sharing her product with friends, which birthed Chocolita.

“Chocolate is a food, and that’s how I approach it,” explained Lesslie. “We don’t use the world ‘candy’ in our shop, which depends on the sweetness. I add superfoods to it <creating> a chocolate vitamin to take each day that is functional—to improve performance or mental acuity, like lion’s mane—in a delicious form.”

Lesslie believes we should be more connected to where our food comes from. “This is the genesis for the botanical chocolate line—to enjoy herbs and the taste as well.”

Products include Moontime Rose, blended smoothly with a bounty of angelica rose petals for female cycle support. Strawberry Passion is an aphrodisiac. Morning Matcha aids the brain.

There is sipping chocolate, and the season begs a warm cup. Ecuador Dark and Sweet, Exotic Mint, Ancho and Cayenne, Heartswell and more tease with a trademark mug for sale among the complementary goods. There are spreads in hazelnut chocolate, which is not oil based, nutty Jaguar Spread with a theobroma base and botanical perfumes on offer.

“It’s hard to make chocolate, and there are levels and science to it,” Lesslie said. “Melting and dipping is easy, but tempering is the challenging part—snap is an indicator of good temper—to create a shell and add a filling. The crystal and structure between the sugar and fat equates temper.”

Lesslie wears multiple toques. As a chocolate maker, she utilizes raw ingredients for couverture chocolate, which is ground to a finer texture and contains higher percentages of cocoa butter for enrobing truffles and bonbons. A chocolatier makes the truffles. Lesslie does both. Her display case contains such fantasies as the pyramid bee honeycomb, dragon heart with dragonfruit jelly, rose cardamom with sweet tahini, sleepy moon with turmeric and blueberry rose and mint magic with blue butterfly PEA powder and coconut mint. “They are vegan, plant-based, soy-free and botanically crafted.”

Chocolate is grown as varietals in regions, as with wine, with flavor profiles. Lesslie sources shade-grown cacao from understory trees, a complementary style of growing.

Now, consider the ceremonial aspects to sipping chocolate—to sit and set intentions—creativity, plans and putting words to an idea followed by steps of accountability. These rituals are practiced in hosted Sip Circles, which meet on the third Thursday each month. These informal gatherings share the magic of cocao and connection with a bonus discount on branded purchases. “I want to do what I can to make healthy food accessible.”

Chocolita supplies a wholesale market at upscale outlets, such as Lassens Natural Foods and Vitamins, Good Earth Markets in Utah and Island Naturals Market and Deli in Hawaii. This has fueled a second location on San Francisco Street.

Lesslie runs a strict certified organic kitchen—everything is catalogued and accounted for. Certified organic is expensive, full of paperwork and has a clear legal standard, but achieves reults.

Production is work, “but chocolate is interesting for me. It extends my artistic side,” she said and smiled. “Chocolate picked me. It was serendipity. I was fascinated to learn about it. It is nerdy and neat. Why does it work that way? My art and science worlds merged there. There is so much math in the kitchen.” There is such mystery and promise in the chocolate. FlagLIVE!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-chocolita-chocolate-caf/article_1c16caf2-c94b-11ef-90a3-e3a8248f680d.html

99 Things to Do in Northern Arizona 2025: Three local lunch favorites worth the stop

Written by Gail G. Collins

Whether you’re a local on your lunch break or a traveler fueling up between hikes and scenic stops, Flagstaff offers a range of flavorful midday options that reflect the town’s laid-back charm and love for hearty, handcrafted fare.

With a mix of classic comfort foods, locally sourced ingredients and strong community roots, these beloved lunch spots have earned a loyal following over the years. From pizza and stone-baked calzones to pastrami made in-house and overstuffed sandwiches on fresh-baked rolls, these three longtime favorites offer something for every appetite.

Fratelli’s Pizza

When brothers Peter and Brent Schepper opened Fratelli’s Pizza 23 years ago, they became an integral part of the community in more ways than food. “What we really strive to be is the go-to place for families,” Brent said.

Handmade dough and shredded whole milk mozzarella is the base of the business, but keeping it affordable is important as well. A budget lunch under $10 includes 2 huge slices and a drink or trade a slice for salad.

Fratelli’s has expanded over the years to three locations, according to Brent, “60-percent of the orders at Fort Valley and Fourth Street are take-out.”

Bike riders, hikers and runners also choose Fratelli’s as their refueling stop.

Popular items include the Route 66 with barbecue chicken, the Flagstaff with pesto and sun-dried tomatoes and the calzones. “Once people discover those, they usually eat half for lunch and finish the rest for dinner.” Specialty pizzas featuring fancier ingredients cost more, but Brent assured, “The same love and quality goes into both—all are hand-tossed and baked on a stone deck.”

A dynamic collaboration with community had driven the brothers from the beginning. Active at events while partnering with schools and nonprofits connects people, builds loyalty and pays dividends for all concerned.

Proper Meats + Provisions

When Kelsey and Jamie Drayton took over Proper late in 2024, they saw how it could feed into their two Brandy’s partnerships—literally. Mixing breakfast and a butcher offers the chance to mingle the menus. “With meats and treats, there’s a lot of opportunity for cross-integration. It’s the beginning of new ideas,” Jamie said.

Proper is a standout for its deli-inspired meals, yet it’s the task of responsible butchering and quality that keeps it front and center. Jamie said, “There is nothing like this deli-butcher combination in town with humanely raised meat, always.” Kelsey expanded, “We are Flagstaff’s only butcher-driven, chef-inspired deli. It takes 10 days to make the pastrami from butchering to brining to serving.”

The half-sandwich are quick, easy and affordable as a lunch option. The 10-Day Pastrami tops the chart with grilled onions, pickle, Swiss cheese and Carolina mustard on grilled rye. The K4 Cheesesteak layers on grilled peppers and onions with a swipe of mayo on a hoagie. The Banh Mi boasts pork shoulder confit, cilantro, pickled zucchini and carrots with chili sauce on a hoagie.

A long list of crafted, thoughtful sandwiches ranges from Muffuletta to Smoked Brisket to Fried Chicken Po’Boy to their Proper Burger with regular or loaded fries for sides, plus salads and daily soups. Wednesdays feature Fried Chicken Buckets with all the fixins’ while pot pies to take and bake are discounted on Tuesdays.

A visiting German family made a point of saying: Proper was the only place that served real food, not fast food. Proper’s meats can be traced to the source and reflect that integrity, but beyond the butcher block, the shop sells local cheeses, small plates and fresh-baked breads as well as a curated menu of craft beers and Arizona wines.

Crystal Creek Sandwich Shop

Crystal Creek has been described as a cross between a pool hall and diner for its understated, yet inviting, atmosphere with lots of blond wood throughout and its straightforward ordering process. Located in an unassuming, but busy, strip on Milton Avenue, the shop affords easy parking and walkable access from NAU campus with ample seating and quick service to keep it locally friendly.

The menu features plenty of hearty soups and hefty sandwiches, especially for the price. Bread is the bookend to a sandwich, whether as a sub or on slices, and the shop’s soft, freshly-baked appeal seals the deal.

In addition to standard fare, like Reubens and BLTs, popular items include signature sammies. The Grand Rapids is stacked with Genoa salami, smoked ham, turkey breast, lean roast beef, bacon, avocado, cream cheese, cheddar and provolone cheese on a soft roll. The Crystal Rapids plays up a mix of meats with Genoa salami, smoked ham, turkey breast, lean roast beef, cheddar and provolone cheese, while the Spicy Roast French Dip piles shaved roast beef with provolone cheese, cream cheese, mild green chile, picante sauce and au jus to dip.

Go meatless with the Crystal Veggie, bulging with crisp cuke, avocado, tomato, sprouts, artichoke hearts, walnuts and a trio of cheeses, plus a slather of cream cheese.

It’s no wonder, Crystal Creek has been a hit for decades as a satisfying quick stop.

No matter what you’re craving, these tried-and-true Flagstaff lunch spots deliver comfort, flavor and a taste of the local community. So grab a slice, stack a sandwich or savor something slow-cooked — then it’s on to your next adventure! FlagsLIVE!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-3-local-lunch-favorites-worth-the-stop/article_215b6164-e3fd-457a-b0da-7c8f3b9c9fc8.html/?utm_medium=referral&utm_source=shareArticleButton&utm_campaign=shareArticleButton

A Family Recipe for Success: Cedar House’s Legacy Continues

Flag LIVE! June 15, 2025

Written by Gail G. Collins

Legacy businesses are the mainstays of small towns. Flagstaff has a lengthy list of viable and award winning examples that are two and three generations deep: Warner’s Nursery, Los Alteños Restaurant, Vickers Overhead Door, Frederick Fisher Jewelers, Cornish Pasty Co., Brandy’s Restaurant, Flagstaff Roofing, MartAnn’s Burrito Palace, and fortunately for us, many more. Nurturing savvy and success, nuanced by upstart inspiration and innovation, such businesses preserve their ideals while pushing forward.

Regardless of the product or service, the succession of a business through a family member or an employee is balanced with financial health and sustainability, tax considerations and technology. This same practicality steers Cedar House Coffee Shop & Bakery to mentor the next generation and pass the baton.

“In taking over to lead the business, it’s important to respect and understand what makes Cedar House Cedar House,” said Megan, daughter of Wendy Kuek-Heng, who bought the shop in 2016. “Learning the values –community and quality—is massive, that and keeping those solid for our team and what can I bring to the table to help us flourish?”

Flourishing had its challenges in the initial days. “We trained all our kids to drink coffee. Megan was 10 years old,” Wendy said with a laugh. The family had little industry knowledge, but a Los Angeles man, who was passing through town, provided compassion and competence. He observed and gave them a weekend crash course on coffee. “Overnight, we became coffee snobs, discerning, and the coffee business began.”

The traveling family from Singapore missed the flavors and products from Asia and Europe, and due to Megan’s food allergies, they became resourceful in crafting their menu. “We create our recipes from raw ingredients—a clean label, whole and natural with no artificial dyes. We serve what we feed our family,” Wendy explained.

All pastries are made on the premises. Wendy focuses on savory bakes, which include puff pastry filled with smoked ham, Swiss and sun-dried tomato pesto, roast turkey and provolone with vegetable and basil pesto, sausage with apple glaze and poppy seeds or spinach and creamy feta.

Megan is geared to sweets. Her flaky parcels are filled with layers of blueberries, classic apple with lemon drizzle, a pinwheel of peach or cherry, shaped into a delicate rose. Try a blueberry cobbler muffin, cinnamon and walnut, or perhaps, a scone in cranberry and apricot with orange essence or a rich double chocolate, studded with choco chunks. Croissants, cinnamon rolls, loaves of lemon or chocolate banana compete with Belgian waffles, coffee cake and turnovers in the display case.

Cruffins are the latest invention for team of five bakers. “They are a good vessel—it allows us to experiment with flavors and fillings,” Megan said.

She began her culinary foray at a tender age and expanded her training through a pastry chef, where she also learned to temper, shape and sculpt chocolate. She sold the premium treats at private events, and bars are available at the Cedar House.

The coffee program is fueled by a local micro roaster, who curates a custom blend of beans, based on profiles and tasting notes. Standard drinks, like a latte, mocha, Americano and flat white, are on offer alongside chai and matcha lattes, Thai tea, and traditional espressos, cortados and macchiatos as well as flavored options.

When considering ideas, the mother-daughter team looks back to their heritage and tailors it to Flagstaff. A recent innovation, which reduces waste, is a nod to Asia. Coffee jelly—made with vanilla, sugar and gelatin—is added to drinks in a fashion similar to boba. “We express ourselves, and customers can challenge themselves,” noted Megan.

Cedar House’s catering angle is developing and customizable to order by phone. From NAU faculty or hospital meetings to church gatherings, school functions and weddings, they find insistent customers spread the word.

Cedar House is located in Sunnyside, historic in its own right with the commercial ventures of Velma Fanning. The risk-taker owned a number of businesses, including the building, where Cedar House stands today. “We’re glad to highlight this part of town and its injection of new businesses and champion her entrepreneurial spirit,” Wendy said.

A legacy business fosters its influences, tenets and contributions to benefit future owners and the wider public. Megan said, “With two generations now, the loyalty of customers shows we have an impact, and it’s an honor and privilege. My viewpoint has brought in a younger demographic.” Wendy added proudly, “They see her as fresh; they love her. It’s fun to be part of that legacy and love of community.”FlagLIVE!

https://azdailysun.com/flaglive/features/chow/a-family-recipe-for-success-cedar-houses-legacy-continues/article_4a885bb3-6efc-4eff-a12c-b4a31a84a896.html/?utm_medium=referral&utm_source=shareArticleButton&utm_campaign=shareArticleButton

Matters of Taste: Madrez! Café unites food and family to flourish

Flag LIVE! May 15, 2025

Written by Gail G. Collins

What is in a name? The name mother contains more meaning than most. When there is trouble, mother comes to mind. And when there is triumph, the pattern repeats itself. Mother is the heart of any matter.

And so it began for Manuel Saucedo, owner of Madrez Café, named in tribute and thanks to his mother.

In 2010, he opened a little snack shop in Playa del Carmen, Mexico, where the gorditas grew in popularity. It was his mother’s recipe—an enormous, versatile, thick tortilla with a pocket for stuffing various fillings.

“I wanted to do something with what I had eaten growing up—gorditas,” Saucedo said. “Mom made them from flour and corn. Hers were bigger, and she called them madrez, the word for mother. Lightly crisped and stuffed, it was our go-to. The best is rajas poblano and cheese, and to this day, it’s the most amazing dish we’ve ever had, probably, because it’s hers.”

Saucedo has expanded his Playa restaurant to disparate locations in Flagstaff, Arizona and Elkhorn, Wisconsin, and his mother Virginia’s trademark roasted peppers in cream sauce crowns the menu. Across the locations, items overlap 60 to 70-percent, according to Saucedo, but menus are tailored to the area.

“All of our family was raised in northern Arizona, in Flagstaff, and in high school, I got started with food and cooking. Judy Davis, a culinary instructor, got me involved,” he remembered.

The program offered practical instruction and students competed. Over three years, Saucedo won gold and silver medals. Then, through affiliation with the American Culinary Federation, he met local chefs, like John Conley and Paul Moir.

Like so many practically-trained cooks, his career started humbly as a dishwasher, progressing to sous chef with stints at Cottage Place, Josephine’s and Brix, where the restaurant won a James Beard nomination during his first year. Saucedo then traveled to Mexico and Canada to find his path.

One of the signature menu items is a product of his wife Katy’s chemistry: the waffles. The batter owes its slightly sour and lighter structure to natural fermentation. The waffles go from the iron to the griddle for a final crisping. The basic waffle comes with fruit and Greek yogurt, while a savory option offers fried eggs, bacon and cheese. There are others with an avocado and chipotle twist or chorizo and Serrano crema.

Saucedo’s brother Miguel operates Flagstaff, and the birria tacos are his recipe. The brisket is braised for 10 hours until tender and served with broth for dipping. Skimmed fat from the juice is splashed on the grill before laying out the corn tortilla and loading it with brisket and cheese. Like all lunch items, it is served with house frijoles, churros and salsa.

Burrito choices run the gamut of breakfast goods from fluffy eggs, chorizo, beans, bacon, and chilies to sausage, hash browns and veggie fillings of spinach, tomato and mushroom. There are bagel sandwiches including traditional eggs, bacon, tomato, avocado and cream cheese or huevos a la Mexicana, bean spread and avocado in a bolillo casero.

Breakfast is served all day, and it’s no wonder, Madrez boasts it is “the best breakfast spot hands down.”

The kitchen is scratch, utilizing fresh ingredients and local vendors. Warming items, like posole and tamales, feature in winter, and refreshing limeades showcase flavors year-round.

“We squeeze the limes, add house simple syrup and whatever fruit is in season—fig, mango, strawberry, raspberry, blackberry—then, shake and serve,” Saucedo said.

At Madrez Café, family makes everything possible. While Saucedo handles the Midwest with new locations on the horizon, brothers Juan and Miguel manage Playa and Flagstaff. Sister-in-law Maria makes the tortillas by hand. The art in all locations is produced by younger brother Francisco. And after 20-plus years in the food industry, father Jose recently retired and joined the crew.

“He does everything for us—the store, the dishes—everything and anything we need, he does it,” Saucedo said and laughingly added, “And he yells at us.”

Mother Virginia is there every weekend, making sure Madrez is up to her standards. The family holds an annual family retreat in Central Mexico to talk about menu ideas, additions and plans.

Saucedo is cognizant and grateful, emphasizing that everyone plays a part.

“The main thing is family. All I’ve done is to help family—they are always first—and there is a tightness we have now.” FlagLIVE!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-madrez-caf-unites-food-and-family-to-flourish/article_87715513-5ae2-4883-8e44-704dbb627f20.html/?utm_medium=referral&utm_source=shareArticleButton&utm_campaign=shareArticleButton

Matters of Taste: 3’s in the Trees is serving up wheel-y good eats

Flag LIVE! April 17, 2025

Written by Gail G. Collins

Owning and manning a food truck is a flexible, lower cost option for feeding people almost anywhere. With portable power and streamlined menu choices, it’s an appealing means to enter the food trade or expand an entity.

It also creates quirky catering possibilities. As an alternative to a traditional restaurant, a food truck can withstand societal storms, like a pandemic, with an adaptable presence and needs.

Still, there is another reality. Getting behind the wheel and the window of a food truck is hard work. The legal and financial challenges are cumbersome to start. Ongoing, the long hours and tasks are demanding, ranging from prep to travel to serving in niche destinations.

With low overhead and staff comes a need for an owner to do it all—purveying, driving, cooking, plus accounting and marketing, to name a few. There is weather to endure, space limitations with short order turnarounds, and then, the quest for the ideal spot to connect with customers. Passion is a must.

“You need to be a master mechanic, master electrician and master plumber,” said Auggie Herring, co-owner of 3’s in the Trees food truck alongside Rusty Montoya. “We have been towed to an event and back again. The hardest part is dealing with plumbing and freezes.’ But he stressed, pointing to their transport and kitchen, “The hardest working partner is Clifford the Big Red Truck.”

For all of their efforts, the pair has won Best Food Truck for seven years running, and this year was awarded Best Catering.

“It was an awesome surprise,” Herring noted with satisfaction. “We will push forward with catering and build on what we’ve begun. We’re not limited to any kind of food.”

Montoya chimed in, “A lot of emphasis and pride goes into our food—we are asked to come back by guests at our events. We build to suit for catering within budgets.”

From serving 200 employees of Gore to feeding 30 at Grand Canyon’s Shoshone Point with a storm on the horizon, to catering a private supper for 10, 3’s in the Trees is versatile. Whether it’s a Mexican Buffet, barbecue, prime rib, Asian fusion, Italian or a fried turkey, the guys have got the skills.

They have even built a wedding reception from items on offer at the weekly Farmers Market. In winter, 3’s in the Trees contracts with Flagstaff Snow Park to fill bellies with hearty, kid-friendly fare serving stews, chili and burgers.

Because of this, people struggle to define the food truck’s wares. Since its inception in 2015, Montoya said, “Thirty items have evolved and settled, where people won’t let us take them off the menu.” Heat is prevalent, as he incorporates his New Mexico Hatch green chilies. Herring’s link with Panama City, Florida produces elements, like plantains and empanadas.

“We keep it distinct,” Herring added. “The goal is clean, handheld food you can walk down the street and eat.”

An example is their most popular and original item the TexAZ brisket green chili taco. The Kona sandwich was on the menu from the beginning, boasting success in its simplicity. The chile relleno macaroni and cheese is spicy, made with house white queso, plus Serrano, poblano and jalapeno peppers sporting a crumble of tortilla chips atop. It sells out routinely. For vegetarians, “That’s Not Cauliflower” tacos are unique and vegan without cheese. Dessert tempts with a cheesecake cookie—more a tart that is tedious to make and easy to love.

The food truck owners met at Ski Lift Lodge running the hotel, bar and restaurant—Herring as kitchen head and Montoya at the front of the house also covering for one another as needed. Perhaps, that is what makes for such a tight team plus the back and forth as they finish one another’s sentences.

“We appreciate the locals and regulars, who’ve shown support. The whole town shows us support,” they said in turns. “We’ve met so many owners and been to every brewery—people are so nice to us. We’ve been very fortunate and are appreciative of everyone we’ve met—it’s a long list.” Flag LIVE!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-3s-in-the-trees-is-serving-up-wheel-y-good-eats/article_410ba139-143c-45aa-8cad-3a1251f9e2db.html/?utm_medium=referral&utm_source=shareArticleButton&utm_campaign=shareArticleButton

Matters of Taste: Matador Brewing takes coffee by the horns: Since moving business to Flagstaff, business roasts way to growth

FLAG Live! March 20, 2025

Written by Gail G. Collins

As founding owner of Matador Coffee Roasting Co., Mario Martusciello has extensive experience in making a perfect cup of coffee. Just read his blog for proof. The first generation American of Italian descent from Naples—known for its espresso and specialty coffees—perhaps possesses an internal barometer for the bean.

After 15 coffee years in Seattle, he returned to Phoenix in 2005 to build Matador with his father Jack, then a vibrant 75-year-old. The commercial roasting and retail business, with Mario solely at the helm, headed north in 2015.

In his retail stores, the coffee is only one to two weeks out, so customers can enjoy the same freshness.

He credits Matador’s success with learning the service and back-end part of the business first—repair and supply of equipment—to align with an industry expectation that those, “connected to the equipment are expected to provide on the equipment. Others in the industry are insular, but we were always focused outward.”

The Flagstaff business launched by gathering wholesale accounts, even creating a hybrid position to manage coffee sales and service equipment.

“We’ve worked with start-up people to create and move up—it’s a core piece of who we are,” Martusciello said.

Tanner Thorp is an example of growing with the business. His well-connected background in coffee primed him to grow sales relationships in Flagstaff.

As Matador expanded its wholesale roasting accounts, its retail side grew as well, and Thorp and wife Carly Saunders bought the eastside location in 2023.

“It operates as a franchisee, using all the same recipes under the umbrella of Matador Coffee, like the downtown location and newer, fully branded NAU campus spots,” Thorp explained.

Besides the standard Americano, latte, cappuccino, mocha, macchiato, espresso and pour-over, Matador offers specialty drinks, like the Bees Knees. The honey lavender latte is a springtime sipper. The Black and White mocha offers both white and dark chocolate, while the Dirty Chai brims with warm spices. There is tea, lemonade and refreshers, plus smoothies in mixed berry, banana blast and peanut butter.

People are often surprised at the food options beyond pastries and muffins.

“We keep it simple with great quality,” Thorp said.

Crossover ingredients expand the opportunities from a bagel and cream cheese to bagel sandwiches, like the Pesto Turkey, stacked with provolone, lettuce, tomato and red onion. The Spicy Turkey boasts in-house pineapple pepper jelly for the hot hammie sammie Cuban style. A host of avocado toast choices include The Matadora with olive oil and lemon juice and bullfighter’s breakfast layering scrambled egg, bacon, provolone and red pepper flakes.

“We try to cultivate a fun place to be—come in and spend time,” Thorp said. Where window times with customers in chain shops are often limited to under a minute, he added, “We want to know about the kids’ soccer games, their pets and lives. And we invite people to take a bag of coffee home as a gift—something to use and enjoy.”

Some popular offerings are Grand Canyon blend, Northwest Espresso, Whisky Barrel Aged and Tanzanian Peaberry.

The matador symbol reflects a love of Latin culture alongside the overall vibe and original vision of the wholesale company. Head roaster Kent Simmons at Matador Coffee creates about 20 varietals and blends from about 11 single origins. Roasting 20,000 pounds of coffee a month, the numbers are pushing up with new contracts. “It’s been a great 10 years here, and we’ll continue to develop,” said an unstoppable Martusciello. FlagLIVE!

https://azdailysun.com/flaglive/features/chow/matador-coffee-takes-brewing-by-the-horns-since-making-move-to-flagstaff-business-roasts-way/article_9447e40c-f957-11ef-a589-4feab5b99942.html/?utm_medium=referral&utm_source=shareArticleButton&utm_campaign=shareArticleButton

Matters of Taste: Baja Mar Seafood

AZ Daily Sun, Mountain Living Section, September 12, 2024

Written by Gail G. Collins

Mexican Pacific Coast seafood cuisine is called mariscos. Its reputation is especially renowned in Sinaloa, where the northwest region’s gastronomy blends flavor from pre-Hispanic and colonial eras. Over time, new marine and exotic elements elevated the dishes, which reflect a mixture of sea and shore in local vegetables. The coastline is abundant with ocean life from snapper and grouper to tuna and mahi mahi to shellfish and is both flavorful and healthy.

Ingredients, such as lime, avocado, cilantro, red onion and habanero, Serrano and bell peppers enhance the area’s recipes. Shrimp is prized and the base for many dishes, combined with fish to create stews and soups. A popular Sinaloan dish gaining traction abroad is aguachile, made with raw shrimp, cooked in lemon with chiltepin peppers, cucumber and red onion. Marinating the shrimp in citrus changes the flesh and impregnates them with essence and spice. This is the formula for ceviche. Sinaloa’s seafood carts and restaurants offer an enormously surprising array of variety and taste.

Armando and Blanca Garcia owned a steak and seafood restaurant in Sinaloa, so when they came to Flagstaff, their plan was already in place. After working as a server and manager for El Tapatio for five years, they established Baja Mar Seafood truck in late 2022, reminiscent of the typical mariscos stalls they knew.

“The big goal was to open a kitchen and food truck with authentic and different food that nobody else sells,” said Armando Garcia. “We make our own batter recipe for fish tacos and shrimp and serve it with our house salsas. The secret is in the dried chilies.”

The couple introduced their Sinaloan aguachile dish to locals blending the spicy, juicy shrimp with lime and their salsas, to create a popular seller. They run a scratch kitchen and cook shrimp each day. Sourcing the freshest seafood is a secret to their success. A restaurant in Phoenix flies in enormous quantities for frozen storage and commercial resale, so the catch on the coastline is at its best for fish tacos and quesadillas, ceviches and more.

A standard ceviche combines raw fish types with lime juice, tomatoes, cucumber, avocado slices and red onion. Baja Mar serves four types: shrimp, fish with carrots, tuna with mango habanero, eel sauce and sesame seeds and Baja Mar, mixing shrimp and octopus, another good seller.

Trendy tacos come in a choice of meats from carne asada and barbacoa to fish varieties, served with rice and beans. Specialties include shrimp albondigas in broth with carrots and potato.

“The funny thing is, I am not a chef,” Garcia said. “I cooked for my family, not as professional—no one taught me, no classes. I cook the way I like to eat.” As Garcia put it, the common reaction is, “Everybody loves it.”

The general manager for the Americana Motor Hotel certainly fell for Baja Mar, and when the property was updated, he organized the mariscos as the food option on site, which opened in February. This allowed the menu to expand to include a larger variety of tacos and quesadillas, like the mar y tierra—an enormous flour tortilla stuffed with carne asada and fried shrimp, crisped with cheese outside and topped with house chipotle mayo. Other items include burritos and sides, like nacho fries loaded with carne asada.

The food truck is located at Fort Valley Road in the Chevron gas station Tuesday through Friday when not in use for weddings, school events or Oktoberfest. Baja Mar also serves from a weekend stall at the Farmers Market.

According to Garcia, the next step for the ambitious couple serving delicious seafood is, “to find a place, our own beer spot, with a few tables and a nice bar and serve beautiful cocktails and ceviche—it’s perfect.”

Garcia said, “I invite all travelers, but especially locals, to enjoy the best and most unique Pacific Coast seafood in town at Baja Mar.” AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-baja-mar-seafood/article_c82c2b02-6f91-11ef-9286-dbc521b38fff.html

Bridal Issue: Find the perfect fit with Frederick Fisher Jewelers, Flagstaff’s trust ring shop

March 2025

Written by Gail G. Collins

Weddings are a pledge of love and loyalty. But how did the token, the circular band, become the symbol of such unbounded dedication?

While the ring’s foundation in history may be hazy, archeological data points to Egypt and a woven loop of reed or leather. Stouter materials evolved, and the traditional exchange of rings began in ancient Rome.

There, the custom of wearing the ring on the fourth finger of the left hand is rooted in the belief that the vena amoris or vein of love ran from that finger to the heart. This created the custom still practiced today.

A ring’s style has been influenced by the times, tracing a path from an elaborate personal expression during the Renaissance to the geometric Art Deco lines of the 20^th Century. Yet, it was the Victorian period that introduced a diamond as the stone of choice. When Prince Albert presented a diamond to Queen Victoria, its popularity took off, sparking patterns that remain timeless. Then, De Beers launched the 1947 marketing campaign, “A diamond is forever,” making it emblematic.

A diamond is a major investment for anyone, and it can be daunting. At such times, we often turn to a friend for advice. That friend is Frederick Fisher Jewelers, guiding couples through their first big decision together. Celebrating 45 years in the Flagstaff community, the legacy business’ motto is: Let our family be your family’s jeweler.

“Reputation is big,” said owner Ryan Terhaar, who took over the family shop from parents Tim and Lisa Terhaar. “With bridal, it’s important to deal with people you trust. Usually, this is their first big purchase, and they need knowledge to make a smart financial decision. Trust is big. The ring is for forever—the perfect ring—and we have the #1 selection in northern Arizona.”

Frederick Fisher doesn’t compete with chain jewelry stores, but focuses on quality and individual attention. And while for many, this is the first venture into asset investment, Fisher won’t push someone’s price range, instead finding the best ring for the money.

The diamond must be set, and while yellow gold has been the longstanding luxury look, white gold and platinum have been in their heydays. Fisher has thousands of pieces in white metals from which to choose.

“When talking about gold for the bridal ring,” Terhaar said, “any diamond of size is the biggest chunk of the outlay with hardness and sparkliness as the driving forces to equal forever on earth.”

So, what makes a brilliant diamond? According to the Gemological Institute of America, the four Cs are clarity, color, carat weight and cut. The clarity involves anomalies akin to a fingerprint, such as inclusions, pinpoints and carbon contained within the stone. This is graded from flawless to very, very slightly included (VVSI) and VSI to SI and included. The color ranges from a rare, colorless D grade to yellow tones. The carat weight determines size, and the cut involves placing facets.

“The cut is the most important reason a diamond sparkles. Its 58 facets are placed by a math equation—percentages and angles. We only carry perfectly cut diamonds to reflect the light—it bangs around in the stones and sends it back as sparkle.”

Lab grown diamonds are the newest approach to brilliance and twinkle as innovative science. General Electric produced the first batch of diamonds, and by the 80s, high-quality stones became available. There are serious benefits to lab-grown stones. Natural diamonds take eons to form while lab-grown stones can be delivered faster than one would believe possible.

“One diamond takes millions of years to form in nature, and one can be created by man by March,” quipped Terhaar. The development phase is two to four weeks. “Both are 100-percent diamonds, period, end of subject. The stones are tested, graded and weighted the same, but are inscribed with a certification number as the only way to tell it is lab-grown versus natural.”

There is also a huge affordability factor. In short, lab diamonds are ethical, eco-conscious and everlasting.

While trends come and go, most customers shy away from unusual styles. “Bridal jewelry is everlasting,” Terhaar explained, “and 70- to 90-percent of rings look similar.” Still, if it is a custom design the bride desires, Fisher retains a certified team of jewelry experts to repair or alter a family heirloom or craft a new one. “If you can draw it, reveal it, we can make it a reality.”

As far as diamond cuts, the round is enduringly popular followed by princess, fancy shapes, oval, emerald and marquee. Rose gold is currently trending as is the diamond halo setting, a circle of stones surrounding the main diamond.

Above all else, Terhaar summed, “The bridal business is timeless. We are family-owned, knowledgeable and have served Arizona since 1980, giving back to the community through all realms.” Bridal2025

https://azdailysun.com/find-the-perfect-fit-with-frederick-fisher-jewelers-flagstaffs-trusted-ring-shop-for-45-years/article_f0dc705e-efd7-11ef-86a8-ef6f7762ac33.html/?utm_medium=referral&utm_source=shareArticleButton&utm_campaign=shareArticleButton

Matters of Taste: The Bluffs of Flagstaff Senior Living creates moments around meals

Flag Live! February 20, 2025

Written by Gail G. Collins

Senior living opportunities have grown exponentially as Baby Boomers have aged. As of the 2020 census, one in six Americans is over 65 years of age and many will move to a senior living community at some point during their retirement. While 55+ neighborhoods offer a tailored housing situation, over the years, a maintenance-free environment with health perks has appeal.

Some benefits, such as 24-hour staff, offering safety and security with graduated levels of assisted care are expected, but other perks, such as mental stimulation through on-site activities, outings and entertainment, plus restaurant-quality meals might surprise people.

The Bluffs of Flagstaff Senior Living comprises such a setting for those 55 and older with alternatives for independent living, assisted living and memory care. Residents have private living areas and share great spaces for activities, meet-ups and meals.

“Community engagement is important—it brings us together,” said Andy Auteri, whose background in the culinary arts and hospitality ideally suits his position as executive director at The Bluffs. The average age range is 65-75 years, and events vary from personal parties to popular excursions. Auteri emphasized, “The Miracle Moment honors a past we want to celebrate.” This is exemplified in an NAU professor, who had hiked the Grand Canyon 47 times and wrote a book on his experiences. For his birthday, The Bluffs organized a signing party, inviting family and colleagues. “The idea is to create an environment, where they can know each other better.”

Group travel includes shopping and restaurants, the symphony and theater, plus destinations, like Sedona. In-house events include holiday celebrations, monthly Family Nights and regular happenings, like Courtyard music, Wine Down Wednesdays and Trivia Hour. Of course, a central part of this fun entails food.

Meals are served three times each day with a weekly steakhouse service and a bistro peddling snacks, pizza and paninis to cover off-schedule timing. Residents use a points system to order from a rotating, quarterly menu of 30 items and daily specials—like brown sugar ham with candied sweet potatoes or pot roast—plus 500 additional recipes from which to draw inspiration. Seasonally lighter foods fill the summer months while comfort foods fortify in winter. Regional items for northern Arizona and the state, in general, influence the menu.

“We run a country club level kitchen staff,” said Auteri. “I look for creativity in tailored offerings. People eat with their eyes, and food needs to be received well.”

The enhanced nutrition of the MINDful menu of heart- and brain-healthy foods features fresh ingredients and balanced plates to support cognitive function. Signature dining programs include My Food, a personalized dining option, catering to individual preferences and dietary needs, plus a collaborative effort to incorporate beloved, family recipes. Menus are tweaked for restrictions and desires.

“Whether it’s a seafood allergy, reducing sugar intake, gluten-free, vegan or vegetarian options, we offer what residents are accustomed to with health provider input. We can guide our residents because we know their needs.”

Aging can produce nutritional challenges, but a friend can make all the difference in bringing a resident to the table. The Bluffs matches an ambassador with a new resident to ease them into the swing of things. Support and information on times, activities and events are offered, and friendships develop. “Families thank them for the turnaround in attitude and activity level.”

Memory care residents have heightened needs. Oshibori towels proffered at mealtimes improve hygiene, offer a sensory experience and set the expectation.

“We listen to residents, so we can meet their needs—everyone deserves respect and dignity.”

Cooking demonstrations explore recipes or introduce foods, such as mussels, to expand palates. Chefs teach, and residents enjoy the results. Additionally, the Chef Chat feedback session invites residents to compliment or complain, suggest a family recipe or request a dish.

Family Night occurs monthly. The buffet allows chefs to create and experiment with guests numbering 150-200. Steak Night boasts upscale options, like herb-crusted prime rib, black tiger shrimp brochette or pan-seared duck with bourbon cherry reduction. Roasted beet salad, mashed potatoes, creamed spinach or sautéed mushrooms and dessert choices, such as crème brulee cheesecake or chocolate decadence—a sponge with Callebaut dark chocolate buttercream—round out the meal.

Eight to 12 new residents a month move to The Bluffs, but there is inevitable and respectful loss. “We gather when the coroner comes and play ‘Amazing Grace’ and line up to sing as they exit. If it is a Vet, we drape a flag. Often, there isn’t a dry eye,” said Auteri.

It is about coming together at The Bluffs, and their reach extends to the larger community, such as first responders, hospital discharge staff and more with meals and thanks. “These moments are more than a meal,” Auteri reminded. “They gather, meet and tell their stories to one another.” FlagLIVE!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-the-bluffs-of-flagstaff-senior-living-creates-moments-around-meals/article_0f3f8d10-e3fd-11ef-a79e-1fb7bfcbedcc.html

Matters of Taste: Los Alteños Restaurant

AZ Daily Sun, December 27, 2024

Written by Gail G. Collins

How much do we learn standing by our mother’s side? Plenty, especially in the kitchen. In real time, her actions model what matters. We learn priorities, discipline, skills, techniques, creativity, joy in serving, teamwork, and of course, love.

Beginning on a step stool, even the toddler can participate and appreciate the effort it takes to provide a beautiful meal and its associated tasks, like dishwashing or sweeping up. In time, important elements are passed on—the family recipes and traditions.

So it was for Bertha Lopez, who at 14 years old was her mother’s right hand in cooking for her nine siblings in Mexico. Daughter Brenda Lopez emphasized, “Bertha is the OG—the original gal—the creator of the big idea and the recipes at Los Alteños. Cooking is a big thing in our family. At get-togethers, we are always about the food.”

Los Alteños Restaurant has stood in its present location on Milton Road in Flagstaff since 2000 when Bertha helped her uncle Juan Rodriquez to open it. She worked there for many years until he retired in 2017. Brenda said proudly, “We kept it in the family,” and the business continued with Bertha’s family.

Brenda grew up in the kitchen, learning at her mother’s elbow. “Our food is authentic. Some are family recipes. With 40 years of cooking experience, Bertha can taste a dish and list the ingredients. She does trial and error to reproduce something.”

The seriously family business includes Bertha and husband Juan, Brenda, Ruben and Maria. As for living and working together with the challenges they can present, Brenda said, “We got the hang of it, but bumped heads lot to start. With family, you work things out.” She added, “I wouldn’t want to work with anyone else.”

The Jalisco style is simplistic, according to Brenda, with low seasoning—posole, carne asada and birria, beef marinated in red, spicy sauce. The sauces are scratch made and fresh ingredients feature. “It’s not over-seasoned; it’s like you’re at Grandmother’s house.”

Los Alteños is well known for its salsas in mild to hot chili in flavors of avocado, guacamole, green and hot red—the popular pick. Guest mix them, creating personal blends. “We’re working on selling jarred salsa as a personal touch because people are always asking,” Brenda said.

From the specialties list, birria tacos are the top seller. Tortillas are dipped in house enchilada sauce and include cheese, cilantro, onion, salsa verde, guacamole and birria, a rich broth for dipping.

Breakfast is served all day in combo plates with a range of protein choices and as burritos with egg and cheese plus American standard ham or sausage to Mexican chorizo or machaca, plus hash browns. The balance of the menu is vast and happily anticipated. There are six types of tortas, tostados and quesadillas, hard tacos, a dozen burrito and soft taco choices, seafood, such as the ceviche tostado, and soups with menudo offered daily.

From the combination plates, served with rice and beans, the grilled steak fajitas are most popular. The gorditas, with filling choices of carnitas or chicarron to al pastor or tripa to polla or shrimp, utilize house made batter, which is hard to find, Brenda suggested.

Located in a strip mall with easy parking, Los Alteños is a simple dining strategy with ordering at the counter to be served by friendly staff. There is ample seating around taupe wood tables with the dining space divided by a long, elevated bar with chairs. Framed prints in Mexican design line the walls, and outside, patio shade is available.

The crowd is heavily local from NAU students to construction crews and passersby. The business caters weddings and other church or family events. Setting up a taco stand and salsa bar is straightforward and full of choice, while a grill cart for steak fajita platters offers another delicious, desirable option.

With such an array of authentic and fresh menu items, no one ever leaves hungry from Los Alteños Restaurant. But it is more than that. “At Christmas, firefighters and police eat for free as way of saying, ‘Thank you.’” Tamales made in house are available then. And Brenda added, “Anyone in need will be fed. We believe, whatever you give out, you will get back.” AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-los-alte-os-restaurant/article_a32183c2-c21e-11ef-8aad-871c1897b351.html