1. food and drink
2. cuisines
3. mexican cuisine

WELCOME TO
All our foods are prepared & packaged to take out—Phone (602) 265-1162
COMBINACIONES
APPETIZERS
Chips…………………………………. .50 (to go)...1.00
Guacamole Dip (w/chips) .…………………….…3.00
Flour Cheese Crisp ……….………………………….4.95
With Green Chile Strips …………..5.95
Tomatoes & Green onions ………….5.95
Guacamole ……………………………………..5.95
Red or Green Chile…………….……….5.95
Nachos …………………………………...............4.95
Nachos with Chile Strips & Beans ………..5.75
Soft Cheese Tortilla.………………..…………....4.50
With Green Chile Strips……………...5.25
Corn Cheese Crisp… .………………………………...2.25
With Green Chile Strips….……..….2.95
With Guacamole……………………………..3.75
ENSALADAS & CALDO
(Choice of Dressing: Italian, Creamy Italian or Thousand Island)
Los Chef’s Salad ………………………………...….5.95
Taco Salad……………………..………………………..6.75
Fajita Beef Salad……………………………………..6.75
Grilled Chicken Salad……………………………...6.75
TOSTADAS
Bean ….……………….……………………………....….2.95
Topped with Guacamole & Tomato......3.75
With Chicken or Beef ..……………….……..3.75
TAMALES
Beef Tamale ………………………...…………...….2.95
Topped with Chile Beef………………...…....3.95
Green Corn Tamale....…………………….……..2.95
TACOS
Beef, Chicken or Machaca………………...….2.95
With sour cream & tomato,.............3.95
Taquitos (2) ………...…………………………….... 3.75
FLAUTAS
Beef, Chicken or Machaca>>…………...….4.95
With Rice & Beans………………......5.95
SOMETHING DIFFERENT
(Made with a Flour Tortilla & Topped with Sour Cream)
Los Taco (Machaca, Beef or Chicken ...5.95
Los Tostada (Bean, Machaca,
Beef or Chicken.…………………………...5.95
Los Enchilada (Machaca,
Beef or Chicken.…………………………...5.95
Los Mexican Pizza
(Chicken or Machaca)………………….….6.95
(Topped with Green Chile Strips, Jalepenos, Tomatoes,
Olives, Green Onion, Sour Cream, & Guacamole)
Tossed Greens with Cheese…………………....2.95
With Guacamole………………...….……..3.95
Albondigas Soup……………………………………...….3.25
With Flour Tortilla and Beans…...4.95
CHIMICHANGAS
Machaca Beef Chimi ………………………………...6.45
Red or Green Chile Beef ………………………...6.45
Chicken or Beef Taco ……………………………...6.45
Bean ………………………………………………………………..5.45
Chico Chimi ( A smaller portion)……………..4.45
ENCHILADAS
Cheese……………………………………………………………….3.25
Chicken, Machaca or Taco Beef……………….3.95
Red or Green Chile Beef …………………………..3.95
BURROS
Bean Burros …….…………………………………………..3.95
(with Green Chile Strips) …………....4.95
Red or Green Chile Beef …………………………….4.95
Mixed Burro (Red or Green Chile Beef
With Beans) …………………………………...4.95
Three Way Burro ...…………………………………….4.95
(Beans, Red & Green Chile Beef)
Chicken Burro …………………………………....…....4.95
Taco Beef Burro …......……………………………..4.95
Whole Bean Bean Burro ……………………...…..3.95
Vegetarian Burro ………………………………………...4.95
Chorizo & Egg Burro .………………………………..4.95
Machaca Burro …..………………………………………..4.95
Carne Asada Burro ……………………………………….5.45
TOPPINGS
Enchilada Style….95
Guacamole ……..1.50
Sour Cream………….95
Beef Enchilada 1.50
1. Taco, Enchilada, Tostada .…………………………………………………………………………………………. …………..7.45
2. Enchilada, Taco, Rice & Beans ………………………………………………………………………………………………….8.45
3. Relleno, Enchilada, Rice & Beans …..……………………………………………………………………………….....8.95
4. Beef Enchilada, tamale, Rice & Beans (Red or Green Chile Beef) ..……...…………………………...8.45
5. Chile Con Carne, Flour Tortilla, Rice & Beans (Red or Green Chile Beef) …………………………...6.95
6. Burro, Taco, Tostada(Red or Green Chile Burro) .…………………………………………………………………....8.95
7. Choice of Chico Chimi, Enchilada, Beans……………………………………………………………………………….….8.65
8. Tamale, Enchilada, Tostada………………………………………………………………………………………………………...7.45
9. Burro, Taco, Enchilada (Red or Green Chile Beef) ……………………………………………………………………….9.25
10.Taco, Tamale, Rice & Beans ……………………………………………………………………………………………………...8.45
11.
12.
13.
14.
COMBINACIONES CHICAS
Choice of One Taco/Enchilada/Tostada & Rice & Beans.…...………...…………………………...4.25
Choice of One Taco/Enchilada/Tostada & a Tossed Salad...………...…………………………...4.25
Albondigas Soup and a Tossed Salad ……………………………………………………………………………………..4.85
Whole Bean Bean burro and a Tossed Salad …………………………………………………………………………4.85
PLATILLOS PARA NINOS
Baby’s Plate– Rice, Beans, Chicken or Taco Beef ...…………………………………………..............2.95
Childs Plate –Chico Taco, Rice & Beans (smaller portions) ….………………………………………………2.95
CARNE ASADA, POLLO & HUEVOS
Carne Asada Burro Rice, Beans & Pico de Gallo…………………....…...………...…………………………...6.95
Carne Asada Dinner Rice, Beans, Pico de Gallo & Corn Tortillas..…...………………………….....7.95
Char Broiled Chicken Beans, Gorditas & Salsa .………………………………………………………………………...7.50
Chile Relleno Topped with Green Chile Beef .……………………………………………………………………………….4.95
Huevos Rancheros (Two eggs on corn tortillas, topped with green chile beef, rice & beans). …………...5.95
Chorizo & Eggs (Served with Beans and a Flour Tortilla)…………………………………………………………………………5.95
Machaca & Eggs, Beans & a Flour Tortilla …………………………………………………………………………………..5.95
SIDE ORDERS
1/2
1/2
1/2
1/2
1/2
Pt
Pt
Pt
Pt
Pt
Chile & Beans.………………………...….2.95
Beans or Rice…..………………………...1.95
Red or Green Chile……………………..2.95
Los Compadres Hot Sauce..…...1.75
Enchilada Sauce ………………………….1.75
3 Oz. Sour Cream ..…...…………………………..95
3 Oz Guacamole ……….……………...….……..2.50
1/2 Pt Guacamole………….……………………...….3.50
Buttered Flour Tortilla .…………………………...95
3 Corn Tortillas …………………………………………….95
DESSERTS & BEVERAGES
Sopapillas & Honey (3 Pieces)………...….1.95
Pepsi Soft Drinks……………………………………..1.95
FLAN Fried Ice Cream………….. ….………..2.50
BEER & WINE
.….………………………………..3.25
Milk, Coffee, Tea, Pink Lemonade……..1.95
Corona, Dos Equis,
Amber and Lager Especial ..3.25
Wine..…………………………………………………………...3.25
(Pepsi, Sierra Mist, Root Beer, Dr. Pepper)
(Coors, Coors Lite, Bud, Bud Lite, Miller Lite
The History of Los Compadres
Los Compadres Mexican Food has its roots in the Globe-Miami area. The Globe-Miami area is legendary
for its Mexican food. There is even a Face book page called “I love Globe-Miami Mexican Food!” with a
following of 1,381 members and counting. So what‟s the magic all about? It can largely be found by tracing the roots of family recipes back to four sisters who, collectively, laid the foundation for generations
of children and grand children to earn a living, send kids to college, and feed people „comfort food‟ which
was both memorable - and affordable.
Josefina Rodriguez Picazo was born in the tiny town of Marfa, Texas. According to her obituary in the
Arizona Republic in 2000 when she died at the age of 91, Picazo had been just a child “...when her father, who ran a small bar and restaurant, was shot and killed and the family lost everything. To help
make ends meet, Picazo left school after the third grade. In 1924, the family moved to Miami, where
Picazo helped her mother and sister run a boarding house in Turkey Shoot canyon, east of town.
When Picazo was 17, her mother arranged a marriage to a local tailor, who she considered something of a
catch. It didn‟t last long, and Picazo went to work, first for a doctor, then in the Woolworth‟s store on
Sullivan Street. She was determined to help her sisters in Mexico return to the United States and, in an
attempt to earn more money, came to Phoenix for a while, working at the Boston Store on Washington
and Second streets downtown. That didn‟t lead too much, and she soon returned to Miami and in 1937
married Anselmo Picazo, a miner.
She got started in the restaurant business almost by accident, occasionally making enchiladas and other
foods for a local doctor‟s wife, who served them at her bridge parties. They were immensely popular,
and her brother urged her to do something with her talent. She started by making tamales and burros
at home and selling them door to door. When a small, affordable property on Sullivan Street became
available, the Picazo's snapped it up and got to work. A brother-in-law built six wooden booths, an order
counter and set up a kitchen. With a $100 loan from John Lazovich, the owner of Rio Market, and an arrangement to let the Picazo's buy food on an “as needed” basis, the business was ready to go.
El Rey Cafe opened in 1939. With Picazo doing most of the cooking and other family members pitching in,
the little cafe was soon bustling with business. They did so well that Anselmo quit his job at the mine
and joined the restaurant. By 1947 Josefina finally persuaded her two sisters to move from Mexico
with their families to help in the growing restaurant business, but once here, they discovered there was
not enough work to support all 18 nephew and nieces, plus the Picazo children. So the Picazo‟s left the
restaurant to the sisters: Pilar Esparza and Salustria Reynosa, and Josephine and Anselmo Picazo moved
to Phoenix where they opened up La Palma.
Although Josephine sold LaPalma in 1957, she and her husband later opened Los Compadres in 1958.
Los Compadres become a Phoenix tradition, and continues to be run by the children of Josephine‟s
daughter, Lucia Valdivia, today. It was the Picazo‟s who introduced cheese crisps and mixed burritos to
the Valley. While it may have been Josephine, Pilar and Salustria who seeded the ground for all who
came after them, you simply can‟t remain in business for generations unless each of the generations are
doing something very right in carrying on the elements which made the family recipes so memorable. The
family businesses which have stemmed from these incredible women include sixteen restaurants. Five
are located in the Valley, including the 2 Los Compadres restaurants, run by the Valdivia family. Six are
located in the Globe-Miami area and one each is located in Show Low, Safford, Thatcher, Mammoth and
San Manuel.
FINE MEXICAN FOOD FOR OVER 50 YEARS
Hours: Mon.—Sat. 10:00 - 9:00; Sunday 10:00 - 7:30
Orders To Go and Party Trays
4414 N. 7th AVENUE = Phoenix, Arizona 85013
To Order Call (602) 265-1162 Or FAX (602) 266-2463
Delivery Available On Party Trays
(minimum charge 15% or $15.00 whichever is greater)
ORDER TAMALES AND HOLIDAY PARTY TRAYS NOW!