Chico Malo

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

10/15/2026

Chilaquiles worth waking up for.

Crisp fried tortillas are coated in green chile pork and sauce, then topped with pico de gallo, pickled peppers, crema, onions, cotija, eggs, and avocado.

See you at Chico Malo.

10/01/2026

Elote, Chico Malo style 🌽

Charred corn is cut from the cob and layered with Tajin butter, spiced corn nuts, ajĂ­ amarillo, cotija, and lime.
A street food staple, made for the table.

09/30/2026

The Tijuana Caesar, with Chef Ivan.

Crisp romaine is tossed in a creamy cotija Caesar dressing, then finished with breadcrumbs, cherry tomatoes, radish, cotija, and grilled lime.

Born in Tijuana. Served at Chico Malo.

09/29/2026

Salsa Roja 🌶️

Made fresh at Chico Malo with just the right balance of heat, smoke, acidity, and a little sweetness.

Served with our housemade tortilla chips.

09/28/2026

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.

❗️CHICO MALO IS HIRING❗️We are now hiring for both front and back-of-house positions. Apply in person September 24 from ...
09/22/2026

❗️CHICO MALO IS HIRING❗️

We are now hiring for both front and back-of-house positions. Apply in person September 24 from 1PM-4PM to be part of the Chico Team! 🔥

This is a walk-in hiring event. Please bring a copy of your resume.

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.

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

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