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The Spanish word “mochilero” translates to “backpacker” in English, which is fitting given the newly opened Mochilero Kitchen was inspired by chef Jorge Cota’s backpacking trip across Mexico. Upon his return, Cota and his sister Meliza Miranda, a fellow hospitality veteran, put pen to paper on what would become the restaurant as a means to share his favorite food memories from Mexico’s diverse coastal towns. The menu boasts al pastor pork chops, mesquite-grilled skirt steak, Nayarit-style red snapper, enchiladas, tortas, and a Sonoran Hot Dog ($12). It starts with a 4-ounce, bacon-wrapped Kobe beef frank served in a bolillo-style bun, the most popular savory bread in Mexico. The hot dog is topped with black beans; refreshing pico de gallo; crema; and avocado espuma, a flavor-concentrated foam. Mochilero Kitchen, 14850 N. Frank Lloyd Wright Blvd., Scottsdale; 480.590.0514; www.mochilerokitchen.com.