A Fusion Fiesta: Mexican Flavors Meet Asian Influences

Otro Café, located at 6035 N. 7th St., offers a unique culinary blend that highlights the diverse heritage of chef and owner Doug Robson. The menu features an intriguing mix of Mexican and Vietnamese dishes, including standout items like Caldo de Pollo—a Mexican take on traditional Vietnamese Pho—and Tacos Chinos, which are effectively Vietnamese spring rolls.

In addition to these specialties, diners can savor a variety of other dishes such as chilaquiles, ceviche, and a flavorful pork belly, marinated in achiote adobo. Robson’s diverse influences stem from his upbringing in Mexico City, where he was raised by a Vietnamese/French mother and an English father who both cherished culinary arts.

Robson’s culinary career took him to San Antonio, Texas, and ultimately to Arizona, where he honed his skills at the Scottsdale Culinary Institute. He previously served as executive chef at La Grande Orange and Chelsea’s Kitchen before establishing Gallo Blanco Café in 2009, followed by Otro Café in 2013. More recently, he opened Tesota on Camelback at 3rd Avenue.

Robson’s vision for Otro Café was to veer away from conventional restaurant concepts. “I wanted to explore different experiences,” he explained, emphasizing his focus on traditional yet innovative dishes that draw from Northern Mexico and border town cuisine.

The restaurant showcases its Vietnamese influence particularly through the beloved Tacos Chinos and the Caldo de Pollo, reminiscent of his mother’s pho. “We don’t add sugar to our broth, unlike many traditional recipes,” Robson noted.

The Tacos Chinos, made from crispy rice paper wrapped around ground pork, are served with fresh lettuce and herbs. When they were temporarily removed from the menu, the backlash from loyal customers led to their swift reinstatement.

Freshness is paramount at Otro, with an emphasis on local sourcing from purveyors like One Windmill Farm and Two Wash Ranch. “We cook from scratch daily,” Robson stated. The kitchen often uses mesquite for grilling, contributing a distinctive aroma that invites guests as they enter.

Robson is also committed to unique ingredients, highlighting dishes like the Inca salad featuring quinoa and yulu seeds, which are a pre-Columbian staple from Mexico. “Incorporating these elements is crucial to keeping the menu innovative and healthy,” he explained.

The café’s Cajeta pancakes, inspired by street vendors in Mexico, are crafted with sour cream for an irresistible texture. Due to their popularity, the café is expanding kitchen space to better accommodate weekend demand.

During busy weekends, patrons often visit the adjacent coffee shop for espresso and house-made pastries while waiting for a table. Another testament to the café’s popularity, it invites visitors to indulge in savory and sweet offerings that reflect Robson’s rich culinary background.

Otro Café operates daily from 8 a.m. to 9 p.m. For inquiries, customers can call 602-266-0831.