Gallo Blanco is owned and operated by Chef Owner Doug Robson, born in Mexico to parents of French Vietnamese and English decent. We are committed to supporting local community and farmers sourcing local ingredients to create a menu of flavorful and healthy fare inspired by the foods that he grew up with. Please also visit our sister restaurant, Otro Café.
To our customers: A simple, no fuss dining experience. Tantalizing food that is prepared from fresh, local ingredients. Down to earth staff that has a passion for great food and strives to always deliver a pleasant experience.
To team members: A family restaurant environment that rewards passion and commitment to deliver on our customer promise. A place to call home and that will support employees and their families in their personal and professional pursuits.
Gallo Blanco is an urban neighborhood café with an open dining room and bar with bright modern interiors and upbeat atmosphere. The knowledgeable staff is enthusiastic and friendly and ensure an unfussy and comfortable dining experience.
Gallo Blanco offers a selection of new world American and Mexican food prepared from fresh, local ingredients.
Grilled corn w/Cotija and smoked Paprika
melted Oaxaca cheese w/ chorizo or vegetables Served w/ chips and tortillas
Wild Mexican Shrimp, Pico de Gallo and Avocado
Made to order with citrus, spices and cotija
Cheese crisp w/ Aji aioli sauce
Made w/ queso Oaxaca and our hand made tortillas
Add Chicken +2
Braised Pork w/ Oaxaca cheese & Jalapeño Relish
Steamed in Banana Leaf w/ Crow’s Dairy Goat Cheese, Corn, Tomato Onions and Garlic
Ask for selection & preparation
Fresh cut french fries served with our Aji Aioli sauce.
Pork & Hominy soup w/ Pasilla Chile sauce, cabbage & avocado
Small bowl 6
6 Oz. Grilled Chicken Breast + 4.50
3 Oz. Of Market Fish + 5
4 Oz. Carne Asada + 4
Achiote Grilled Shrimp + 4.50
Romaine, cucumber, tomato, avocado, Cotija, pumpkin seeds, orange, jicama & tortilla strips w/ citrus vinaigrette
Chopped Kale, Red & White Cabbage, Egg, Avocado, Zamorano cheese, corn nuts, crunchy peas, Yulu seeds & tomato tossed in light Ranch vinaigrette
Our grilled Chicken w/ Romaine, Spinach, Cabbage, Apples, Jicama, Peanuts, Zamarano Cheese & Peanut Dressing
Quinoa grain, fresh corn, dried cranberries, pepitas, Yulu seeds, tomato, arugula, mint, basil lime & herbed vinaigrette
Mc Clendon Farms Baby Spinach, Arugula w/ Seasonal Squash, Goat Cheese,walnuts, seasonal fruit tossed a herbed Vinaigrette
Arizona sourced greens w/ Shaved red onion pine nuts, goat cheese & prickly pear vinaigrette
Citrus grilled local chicken w/ Aji Aioli, tortillas and local vegetables
Served w/ local vegetables
Chicken Or Seasonal vegetables w/ sunny-side-up eggs, queso Oaxaca & chili verde salsa
10 oz. Grilled N.Y. Steak w / Mushrooms, onions, peppers served w/ veg & tortillas
Hand pressed corn tortillas with a choice of Veg or wood grilled chicken w/ rice, beans & sour cream
Jumbo Shrimp, Chorizo white wine sauce w/ Polenta & Pesto
6 oz. of in-house ground chuck w/ lettuce, tomato, mayo, mustard & cheddar. Served w/ fries
6 oz. of in-house ground chuck w/ fire roasted chiles, sharp cheddar, Aji aioli, avocado & iceberg lettuce. Served w/ fries
Marinated Local Pork slow braised in Achiote, orange, garlic and Guajillo
Marinated grilled rib eye, onions & guacamole
Ask your server for the low down on how it’s prepared
Seasonal local vegetables w/ Pico de Gallo and Guacamole
Wild Mexican Shrimp w/Chile de Arbol Mayo, Guacamole, shaved cabbge slaw and Pico de Gallo
Local Pork, slow braised in Achiote, orange, garlic, Guajillo & Mayo
Grilled Ribeye w/ Avocado,
charred tomato salsa & Mayo
Seasonal local vegetables, w/ pico de gallo and guacamole
Ask your server for the low down on how it’s prepared
Grilled Ribeye w/ avocado, fire salsa, beans, cheddar & sour cream
Local pork w/ tomatillo salsa, beans, cheddar and sour cream
Grilled Chicken breast w/ avocado, salsa, beans, cheddar & sour cream
Oaxacan tamale W/ Oaxaca cheese Cotija & two fried eggs
Toasted Telera bread w/ scrambled eggs,avocado, beans & spicy Chorizo
Served w/ refried beans & tortillas
Housemade granola w/ Brown Cow Yogurt
Fruit w/ whipped crema fresca
Sour Cream & Buttermilk Pancakes served w/ Butter & Maple Syrup
Single Flap Jack 4
Chorizo, Potatoes, Eggs, Refried Beans, Cheddar Cheese & Fire-roasted salsa wrapped in a flour tortilla
Fried Eggs on top of a Quesadilla w/ spicy tomato sauce and beans
Toasted Telera bread w/ Egg Whites, Chorizo, Lettuce, Tomato, Avocado
2 eggs any style w/ Chorizo, Bacon or Sausage. Choice of 9 grain toast, Telera, Corn Tortillas or 1 our tortilla.
6 oz. Flat Iron Steak w/ fried eggs, beans and tortillas, topped w/ green ranchero sauce, Pico de Gallo, guacamole, and Cotija cheese
Fresh squeezed Juices, Sauza Blanco Tequila, Salted Rim
El Jimador Blanco, Cointreau, Fresh Lime Juice, Salted Rim
Sauza Blanco Tequila, Prickly Pear, Fresh Squeezed juices, Salted Rim
Fresh squeezed Juices, Sombra Mezcal, Salted Rim
Lime Vodka, Liquor 43, Fresh Lime & Soda
High West Double Rye, Liquor 43, house-made Sweet N Sour w/ Grapefruit Soda
Hendrick’s Gin, Ginger Beer, & Fresh Lime
House made Horchata Tuaca, Kahlua, Cinnamon & splash of Soda
Vino Blanco, Peach liquor y Fruta
Brut y Naranja
Sauza 6
El Jimador 7
Corrido 9
El Jimador 8
Corrido 10
El Jimador 10
Corrido 11
Sombra 9
Bacardi Rum, Fresh Mint Organic Pear liquor & Fresh Lime
El Jimador Reposado, Muddled seasonal fruit, Lime & hint of Jalapeno.
Grapefruit vodka, jalapeno syrup, lime juice & muddled pineapple.
$3 drafts,
$2 OFF all glass wine
$5 OFF all bottle wine
$5 any FRESCO
$5 Margarita Classico
$5 any BLOODY
$4 any Michelada
Margarita Mondays!
Pitchers only $20 all day!
Extensive Spirits, Wine & Beer Selection available at restaurant
401 W Clarendon Ave
Phoenix, AZ 85013
Sunday – Thursday: 7:30am to 10pm
Friday & Saturday: 7:30am to 11pm
EVERY DAY from 3 to 6!
To-Go orders and curbside pick-up (on the north side of the restaurant) are available during normal business hours.
Call (602) 327-0880
We take accept reservations for parties up to 12 guests based on availability.
For reservations please call us at (602) 327-0880 to schedule.
We offer catering for special events to include weddings and large groups.
Please call us as at (602) 327-0887 to schedule.
Please see restaurant to order gift cards in denominations of $1 to $500
For four years, Doug Robson, chef-owner of Gallo Blanco Café, the restaurant inside the Clarendon Hotel, has been quietly kicking out top-notch Mexico City-style eats in Central Phoenix. But his new restaurant, Otro Cafe now open for lunch with dinner to follow on Monday, March 11, most likely won’t enjoy such an easygoing scene — it’s smack dab in one of the Valley’s hottest new dining hubs. story
~Laura Hahnefeld, Phoenix New Times Blog 2/28/13
Gallo Blanco’s Doug Robson to Open New (and Slightly Different) Mexican Restaurant in March 2013: Otro Cafe. According to Robson, Otro, which means “other” in Spanish, will complement Gallo Blanco but won’t be a carbon copy of it. Story
~Nikki Buchanan, Phoenix New Times 11/7/2012
Chef Doug “Robson is opening a Mexican restaurant called Otro — “other” in Spanish — in a north-central Phoenix intersection that is becoming a growing dining scene. “This is the other side of the menu that complements Gallo Blanco” Story
~ Jennifer McClellan, AZ Central 2/27/13
Chef Doug Robson takes you back to his Mexican roots at this cool spot. The standouts include pollo asado, carne asada and cochinita pork tortas and tacos, and the signature chicaharron de queso, a brittle take on pork rinds made from crisped Manchego cheese. story
Howard Seftel - azcentral.com May 30, 2012
Full-bodied flavors and local ingredients shatter stereotypes of goopy Mexican food at this hip hotel restaurant.
Does the mere mention of Mexican food stir up images of gloppy, cheese-smothered enchiladas and greasy tacos?
“Mexican food gets a bad rap,” says Doug Robson, chef and owner of the hip Gallo Blanco Café and Bar at The Clarendon Hotel in midtown Phoenix. Robson, the former founding chef at La Grande Orange, is on a mission to dispel the myth that all Mexican food is stereotypical, hotter-than-hell goo. story
Gwen Ashley Walters - Phoenix Magazine May 30, 2012