It’s always, “you make my favorite meal” and never “what’s YOUR favorite meal.” 😔
We have taken our local chefs for granted. We rant and rave about the amazing meals they cook for us, but have we ever stopped and wondered what dish they love?
What’s the meal that brings a sparkle to their eye and makes the world move in slow motion, focusing all their attention on the stunning plate that sits in front of them?
For Gary Hickey, that life-changing meal is at Charro Steak and Del Rey.
Gary Hickey, the executive chef at Charro Steak, started out washing dishes at a restaurant as a teen.
Hickey has been cooking since he was a teen, eventually moving up the ranks in the restaurant industry. Whether it was competing on Food Network shows or leading the kitchen at Charro Steak, one of the many restaurants belonging to the Flores family dynasty, Hickey has gained the love of the Tucson community one 100% grass-fed, mesquite-grilled steak at a time.
With the attention to detail Hickey puts into his menu items, as well as the ingredients used in each dish, it’s no surprise his favorite meal in town comes from the restaurant he’s put his all into.
He starts his experience at the downtown restaurant, 188 E. Broadway, with an old-fashioned, fresh tableside guacamole, prickly pear albondigas and a Caesar salad. For the entree, he orders the carne asada medium rare with estilo charro (melted Manchego cheese and charred chiles) and a lobster tail. He gets a side of esquites and the “papas de la casa” to complement his steak.
He finishes his feast with a bottle of “Lady of the Dead” wine, the champagne-fried strawberries and a carajillo. Last but not least, he orders an Uber home.
“This is what I requested as my birthday dinner,” Hickey said.
Now that I knew what Hickey’s go-to meal was, there was only one thing left to do: put it to the test.
The smell of creosote filled downtown Tucson on Thursday night as the blue neon lights from the Charro Steak sign lit up the sidewalk. Groups of people were walking the streets, saying their goodbyes in front of the restaurant before they went to find their parked cars.
As lively as it was outside, it was twice as vibrant inside Charro Steak. The tables were full, each occupied with friends and families who stopped by to treat themselves to a delicious dinner. The tunes of various Beatles songs could be heard throughout the dining room, thanks to the skillful guitar player jamming in the corner.
As one person, I knew I couldn’t take on the whole meal, so I decided to pick a few of Hickey’s favorites to try out.
A carajillo garnished with an orange twist from Charro Steak.
I started out my meal with a classic carajillo. If there’s one thing I’m an expert on, it’s carajillos. This coffee cocktail made with Licor 43, espresso and garnished with an orange twist is my all-time favorite, and I take them very seriously.
I’m no stranger to Charro Steak’s carajillos. In fact, my sister and I are avid fans. The drink is a smooth combination of coffee and vanilla flavors that aren’t overly sweet or taste like you’re drinking nail polish remover. It’s bold yet refreshing and is the perfect fancy dinner cocktail.
As an appetizer, I decided to go with the prickly pear albondigas, which comes with four 100% grass-fed meatballs topped with a prickly pear sauce, roasted chiles and melted cheese. The thought of sweet prickly pear and savory meatballs seemed like an interesting combination, and I had to see if the unique pairing tasted good.
Prickly pear albondigas from Charro Steak.
I was pleasantly surprised when I took my first bite: these flavors that don’t seem like they have much in common come together and create a delicious appetizer. The meatballs were rich and moist inside while still keeping that caramelized, crispy exterior. The savory meatballs were then brightened up thanks to the tangy prickly pear sauce. It was subtly sweet and added some zest to the meal that reminded me of a light barbeque sauce. The melted cheese and roasted chiles also added some nice texture to the appetizer that left me satisfied but not stuffed.
There’s nothing worse than filling up on appetizers that leave you full by the time the entrée is served.
Just like Hickey, for my entrée I got the medium-rare carne asada with the estillo charro, meaning the steak comes topped with melted Manchego cheese and charred chiles.
I was so happy that Hickey gets his steak medium-rare. If a steak is placed in front of me and it’s NOT medium-rare, I want nothing to do with it.
Carne asada with estillo charro from Charro Steak.
The carne asada was everything I hoped it would be: juicy. The steak was so juicy and tender, it practically melts in your mouth when you take a bite. It wasn’t over fatty or dry and tough to the point where you feel like your jaw is getting a workout, it was simply perfect.
What I really loved was the melted Manchego on top. The rich, creamy cheese brought a tangy element to the steak that really elevated the flavor.
To end my Charro Steak feast, I got an order of their champagne fried strawberries. Five strawberries dipped in fried champagne batter and dusted with sugar laid on the plate, surrounded by a strawberry sauce and a Del Bac Whiskey crème anglaise.
Sure, I’ve had fried Oreos and Gansitos, but strawberries?! I didn’t even know you could deep fry fruit!
Champagne fried strawberries from Charro Steak.
After devouring the sweet strawberry I wondered why we weren’t deep-frying fruit MORE! They were like bite-size strawberry pies that were addicting. I could have easily eaten like 10 of them if I had the chance.
Hickey’s favorite meal passed my deliciousness test, with the carne asada being the star of the show. I desperately wish I came home with leftovers, but I left the steak plate completely clean. If you’re looking for a good place to treat yourself to a luxurious meal, I’d suggest trying a few of Hickey’s favorites on the menu.
Next time, I WILL be getting that lobster tail!
