We were staying at a beautiful resort in Peoria, Arizona and it was time for breakfast. Since we were not familiar with the area, we asked the front desk, and everyone recommended that we check out Haymaker.
Clearly everyone in town had the same idea because this restaurant was packed. We put our name on the list and probably had to wait about 30 minutes for a table.
When we finally for our table I was starving. We put in an order for the Jalapeno Stuffed Peppers. This would be a good starter. The fresh jalapenos were stuffed with pork sausage and cream cheese. Then they were wrapped in bacon and grilled up. The bacon did get crispy which I really enjoyed, and it added extra smokey flavor to the peppers. The creamy filling had a nice subtle savory taste, but it was overpowered by the jalapenos. These peppers were extremely hot. I have not had jalapenos this spicy before.
My eyes started watering. The cream cheese barley calmed down the heat. They served a Chipotle raspberry dipping sauce on the side. This was a great balance of sweet and spicy. It added a nice bonus flavor to the jalapeno and bacon combination. But it did not cut the heat.
For my breakfast, I ordered the Pulled Pork Skillet. This skillet started with a base layer of country potatoes, then layers of onions, peppers, cheddar cheese, and salsa verde.
Then the pulled pork was put on top with more cheddar cheese. And on top of all of that was two over-well eggs, and of course more cheese. This was a lot of food. My eyes were definitely bigger than my stomach.
The pulled pork was tender and very flavorful. It was not a BBQ pork, so the flavor was more savory than smokey. The potatoes were great with the peppers and onions. I ended up putting a little bit of ketchup on them to eat. The eggs are what made this dish breakfast, in a way they were nor necessary because everything else was so good.
The Monterey Chicken Sandwich was also ordered. The grilled chicken breast was topped with hickory smoked bacon and pepperjack cheese. For added toppings they layered on smashed avocado, lettuce, tomato and a chipotle aioli all on a soft Brioche bun. This was a lot of sandwich. The chicken was juicy, and the bacon added a salty crunch. The avocado gave each bite a creamy texture.
The food was worth the wait at Haymaker. Everything tasted extremely fresh and made with a lot of care. Check out their complete menu at www.haymakeraz.com
Enjoy!
T
