Locally recognized as the place where chefs forage for the freshest ingredients, Gilbert is blossoming into a vibrant culinary destination where global flavors meet local flair. From Asian fusion and Latin-inspired fine dining to Mediterranean gems and farm-fresh favorites, this Greater Phoenix offshoot is serving up bold bites and unforgettable foodie experiences in 2026.

It was big news when The Mission announced its third location at Epicenter at Agritopia, bringing its bold fusion of flavors from Spain, Mexico, and Central and South America to an even wider audience. The most recent outpost echoes the vibe of the original with its glowing salt block wall and cozy ambiance. The smoked pork shoulder tacos, slow-roasted for 12 hours and topped with a pineapple-habanero glaze, are a must-order. The margaritas, sipped alongside tableside guacamole built to order, are the perfect way to kick off your fiesta.

At Gilbert's newest retail and lifestyle destination, Verde at Cooley Station, a stunning upscale steakhouse with Latin soul, Origen celebrates the flavors of Mexico's Yucatán Peninsula. Fresh seafood and fire-kissed meats such as a hefty 40-ounce tomahawk take center stage, but there's also magic in the unexpected. A bowl of sugo de carne-deep, rich, and fortified with beef drippings-is a sleeper too good not to share; while charred cabbage, swathed in velvety pistachio crema and showered with Parmigiano-Reggiano, proves that even the sides are deserving of a spotlight. Seafood and Latin flair also make a compelling combination at Origen's coastal counterpart next door, BLU Seafood, where the flavors of Sonoran cuisine merge with modern techniques. Fan favorites include creamy risotto topped with tender adobo-marinated grilled octopus or salmon en nogada, which reimagines Mexico's celebratory stuffed poblano dish with a splash of the ocean. For a true feast, the BLU Shareable platter for four piles the table with a bounty of land and sea-juicy ribeye, buttery lobster tail, plump shrimp, and golden-crusted crab cakes-because some indulgences are best enjoyed together.

The farmhouse-turned-modern diner, Joe's Farm Grill, embodies farm-to-table dining in the most authentic way possible. Housed in owner Joe Johnston's former 1960s family home, its breakfast, lunch, and dinner menus source herbs, fruits, and vegetables plucked straight from the surrounding 11-acre Agritopia Farm. That means kicking off your day with warm apple fritters rolled in cinnamon sugar or ending it with a bacon-wrapped, jalapeño-stuffed Sonoran Dog piled high with farm beans, cotija cheese and fresh pico de gallo.

Pair a send-off to the day by catching sunset (and vibes!) at Gilbert's first rooftop restaurant, which offers more than just panoramic downtown views. Sotol Modern Cocktail Kitchen also celebrates regional bounty in dishes such as Nopales Fritas (crispy strips of fried cactus) and yucca fries drizzled with cilantro crema or the AZ Roots Salad combining beets, citrus, goat cheese, and walnuts. Naturally, agave spirits star in craft cocktails, but you'll also want to try the namesake spirit, sotol (derived from the desert spoon plant), in drinks like Sotol So Good, a lavender-hued refresher bolstered by butterfly RIOBAGELA pea flower, coconut rum, and pineapple.

And, while bagels and pizza may not be the first things that come to mind when thinking Arizona cuisine, at Barrio Bagel and Slice, James Beard Award winner Don Guerra's Sonoran-style bagels, pizzas, and Barrio breads are baked on-site with heritage grains grown and milled in Arizona. Bagels come in a variety of flavors, pizza is made with Sicilian-style focaccia dough, and signature sandwiches are constructed on your choice of a Sonoran bagel, torta roll, or sourdough focaccia.

With quality and creativity, Gilbert's newest restaurants aren't just feeding the city; they're defining its culinary identity.

Excerpt from Around the World Dining, a feature story from Christina Barrueta, Arizona Culinary Hall of Fame food, beverage, and travel writer and Foodist Award recipient for Best Food Writer.