Tucson is home to world-class breakfast burritos, but there’s room for more creativity within the realm of breakfast Sonoran cuisine.
Downtown restaurant Charro Steak recently launched a weekend brunch menu, but look past their Breakfast Burros to find the excitement.
The Breakfast Pacos (pancake tacos) dish features three house-made pancake “tortillas” filled with cage-free eggs, tres quesos, pico salsa, and crema with a side of breakfast potatoes and refried beans.
“When we were conceptualizing brunch at Charro Steak, I challenged our team to think outside the box and break the norm,” said Gary Hickey, executive chef at Charro Steak. “The Paco, or pancake taco, was the birth child of sous chef Nathan Wade, a mash-up of what we do daily in our El Charro Cafe and Sir Vezas’s brands with a brunch twist.”
McGriddles can move over, as these Pacos feature ethically-raised meat via chorizo, carne asada, and pork belly. If you miss the sweetness, you can ask for a side of real maple syrup.
Hickey recommends pairing the Pacos with the Rooftoop cocktail, created by Charro Steak bartender Alfredo Aguilar.
“It tips its hat to the rooftop pool of our newest neighbor the AC Hotel by Marriott with a Cazadores silver base, saffron-infused simple syrup, fresh lemon juice, a splash of soda and a Tempranillo float,” Hickey said. “This light cocktail will have you longing for the rooftop pool after brunch.”
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...