BUSINESS
Cozy cuisine A taste of winter in Maricopa
BY MONICA D. SPENCER
After what felt like an unseasonably warm autumn, sweater weather has finally arrived in the city. And with that crispness comes not only a reason to light a fire and cozy up with a cup of hot cocoa — or a hot toddy, we don’t judge — but also a chance to embrace all the flavors of the holidays.
We asked three Maricopa chefs to show off their favorite holiday menu items this December and they didn’t disappoint. These dishes are packed with warmth, flavor and indulgence, all the more reason to celebrate the season.
ARROYO GRILLE
MANDY’S WINE BAR
ROOTS EATERY
Arroyo Grille Roasted half-rack of lamb finished with a vibrant, tangy cherry gastrique, served alongside fresh succotash and golden roasted potatoes. Pair with a rich Cabernet Sauvignon; the chef recommends the Pine Ridge Vineyards bottle featured here. Smoked half-chicken, tender and slow-smoked, complemented by a silky velouté sauce and a hearty serving of Southwest-style mac and cheese. This dish pairs beautifully with Huss Brewing Co.’s Devil’s Halo, a crisp, subtly sweet amber ale.
CHEF’S NOTES: “Not a lot of places serve lamb
in Maricopa, but it’s a fan favorite. It often finds a spot on our occasional wine dinners, and this is the sauce I use.”
InMaricopa.com | Janaury 2026
Janaury 2026 | InMaricopa.com
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