Television personality and AZfoothills.com columnist Nadine Toren is scouring the area, finding savvy Valley features, bringing readers “on the scene.” Every day she’ll introduce you to celebrities, athletes, and give you an inside look into local events and hot spots. She'll touch on topical issues, and keep AZ fans posted on all the big talkers around town.

Hungry for a savory twist on tacos?  Thirsty for a delightful margarita?  Well, you'll definitely want to check out Scottsdale's new hot spot: Distrito restaurant. 

Craving ceviche?  If you’re taste-buds want some of the refreshing seafood concoction, indulge in the ultimate array of ceviche creations, courtesy of Chef Jose Garces, Food Network star and culinary extraordinaire.  No joke, Chef Garces’ ceviche is the real deal.  He uses spicy shrimp, yellow-fin tuna, octopus, and red snapper, among savory seasoning and veggies galore. 

You can taste-test his esteemed menu options at The Saguaro Hotel’s new modern Mexican restaurant, Distrito.  The culturally colorful (and chic!) eatery is named after the diverse street food of Mexico City, known as the Distrito Federal. 

Walk into the revamped Saguaro Hotel, and find Scottsdale’s new hot-spot; the fantastic restaurant flaunting a vibrantly unique atmosphere.  Bold, beautiful colors coat the walls, and each table has a little something special—like a glittery table-top or a vibrant pattern.  Plus, the plush booths are so comfy.

Chef Garces came to AZ to launch the restaurant bound to see great success.  The famed master of Latin cuisine is quite the culinary talk around the country, running a handful of fabulous eateries.  (He’s also made a number of TV appearances.) Lucky for us, the Chef custom-made me and the fiancé a taster menu so we could maximize our first (of many) Distrito visits.  We were very impressed.

Of course, we kicked things off with a margarita—the bar offers over 100 varieties of tequila.  The menu boasts a delightful drink selection infused with orange, lime, grapefruit, and mint.  Truth be told, the night started off with a tasty buzz.  Drink #1 was accompanied by chips and guacamole—guac with chucks of crab and cotija cheese. 

And then came the ceviche. 

Picture this: sitting on Distrito’s outdoor patio after a Spring Training game, sipping on a marg, and munching on the most wonderful ceviche creations ever.  (At least in my opinion.)  Truly, the seasoning does the trick…serrano-coconut sauce, tomato-lime vinaigrette, and micro cilantro—YUM!