If you’ve lived in Phoenix for more than a minute, you know the city is basically a battlefield of taco shops and "authentic" Mexican spots. But honestly, most of them are just serving the same Sonoran-style comfort food we all love. There’s nothing wrong with a massive flour tortilla and some carne asada. It's great. However, there is a specific kind of magic happening at Such Is Life restaurant Phoenix that most people completely drive past without realizing what they’re missing.
It’s located on 24th Street. It looks humble. You might miss it if you’re looking for a flashy neon sign or a trendy "Instagrammable" mural. But inside? That’s where Moises Hernandez has been quietly running a masterclass in Mexico City gastronomy for years.
The Mexico City Difference at Such Is Life Restaurant Phoenix
When people talk about Mexican food in Arizona, they usually mean Northern Mexican food. Think heavy on the cheese, flour tortillas, and grilled meats. Such Is Life restaurant Phoenix takes a hard left turn away from that. This is Chilango food—the sophisticated, diverse, and often seafood-heavy cuisine of Mexico City (Distrito Federal).
The flavors here are layered. They’re complex. Moises doesn't just throw salsa on a plate; he builds sauces that have depth, acidity, and history. It’s the kind of place where you don't just "grab a bite." You sit. You linger. You wonder how on earth he got the shrimp to taste like that.
Why the "Such Is Life" Name Matters
The name itself is a translation of "Así es la vida." It’s a philosophy. It suggests a certain level of acceptance of the world's beauty and its chaos. In the context of a restaurant, it feels like an invitation to slow down. The service isn't "fast food" fast. It shouldn't be. You’re there to eat food that was prepared with actual intention, not scooped out of a steam tray.
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I’ve seen people walk in expecting a basket of free chips and neon-yellow queso. They’re usually surprised. Not because the food is "fancy" in a snobbish way, but because it’s refined. Moises often greets guests himself. He’s the soul of the place. He’ll explain the specials with a level of passion that makes you feel like you’re in his private kitchen rather than a commercial establishment in a Phoenix strip mall.
What You’re Actually Ordering (And Why)
Forget the "No. 5 Combo Plate." That doesn't exist here. If you are heading to Such Is Life restaurant Phoenix, you are looking for the signatures.
The seafood is where the kitchen really flexes. Their shrimp dishes—specifically the Camarones a la Diabla or the garlic variations—are legendary among local foodies. It’s not just heat. It’s a balanced, smoky, creeping spice that respects the protein.
Then there’s the Vampiro. No, not the mythical creature. It’s a dish that plays with textures in a way that feels incredibly modern even though it’s rooted in tradition. It's crispy. It's savory. It’s basically everything you want in a single bite.
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The Under-the-Radar Classics
- The Mole: If they have a mole on the menu when you visit, order it. Period. Real mole takes days. It’s a symphony of dozens of ingredients—chiles, nuts, spices, chocolate. Most places use a paste from a jar. Moises doesn't. You can taste the difference in the grit and the sheen of the sauce.
- Fish Veracruzana: This is a coastal classic. It uses olives, capers, and tomatoes. It’s a reminder that Mexican cuisine is a global fusion of Spanish, Indigenous, and even Mediterranean influences.
- The Soup: Don't skip the starters. Their soups are often the best indicator of the kitchen’s skill. They are clear, flavorful, and restorative.
Dealing With the "Hidden Gem" Status
Phoenix is growing. Fast. We have new high-end Mexican concepts opening in Scottsdale and Downtown Phoenix every month with multimillion-dollar interiors and celebrity chefs. Yet, Such Is Life restaurant Phoenix remains a constant.
It’s a "chef’s favorite" kind of place. When local cooks have a night off, this is where they go to remember why they started cooking in the first place. It lacks pretension. There is no dress code, but the food carries itself with more dignity than the $50-per-plate spots in the Biltmore area.
There is a certain irony in calling a place that’s been around for decades a "hidden gem," but in the age of TikTok food influencers, it kind of is. It’s "hidden" because it relies on quality rather than marketing. It's "hidden" because it asks you to appreciate the nuance of a sauce rather than the size of a margarita.
The Practical Reality of Dining Here
Let's talk logistics. You need to know a few things before you roll up to the door.
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- Timing: This isn't a 20-minute lunch spot. If you’re in a rush to get back to the office, save this for another day. Respect the process.
- The Vibe: It’s intimate. It’s great for a date where you actually want to talk, or a business dinner where you want to impress someone with your "insider" knowledge of the city’s best food.
- The Price: You’re paying for quality ingredients and expertise. It’s mid-range, but the value is massive considering the level of cooking.
Honestly, the biggest mistake people make is comparing this to Tex-Mex. Don't do that. It’s like comparing a high-end Italian bistro to a pizza delivery chain. They both have their place, but they aren't playing the same sport. Such Is Life restaurant Phoenix is playing a game of depth, heritage, and soul.
Why Authenticity Isn't Just a Buzzword
We use the word "authentic" way too much. It’s lost its meaning. But at Such Is Life, authenticity refers to a specific geographic identity. It’s the taste of Mexico City. It’s the smell of a specific market in Coyoacán. It’s the way a lime is squeezed over a piece of perfectly seared fish.
Moises Hernandez hasn't chased trends. He hasn't added "fusion" tacos to the menu to satisfy a fad. He stayed the course. That’s why the regulars are so fiercely loyal. You go there for the consistency. You go there because you know that the shrimp will be snappy and the sauce will be vibrant every single time.
In a city that is rapidly changing, there is something deeply comforting about a place that knows exactly what it is. It doesn't need to be anything else.
How to make the most of your visit to Such Is Life:
- Check the hours before you go. They aren't a 24/7 operation, and they sometimes have specific breaks between lunch and dinner service.
- Talk to Moises. If he’s around, ask for his recommendation. He knows what’s freshest and what the kitchen is particularly proud of that day.
- Explore the wine and beer list. They curate selections that actually pair with the acidity and spice of the food, rather than just offering the standard domestic light beers.
- Parking can be tight. The lot isn't huge, so if you're going during peak Friday night hours, give yourself an extra five minutes to find a spot.
- Bring friends who love food. This is a "tasting and sharing" kind of menu. The more people you have, the more sauces you get to try.
Stop settling for the same three tacos you get every Tuesday. Phoenix has a world-class Mexico City kitchen sitting right on 24th Street. Go find it.