While the Tucson culinary scene has caught the attention of the New York Times several times at this point, it finally caught the eye of the Washington Post.

In the Washington Post’s Breakfast, lunch and dinner travel column, availability of craft cocktails was also a highlight:

The cactus-riddled mountains and washes ringing the city demand aimless wandering, and the resulting thirst will prime you for Tucson’s dominant cuisine — the craft cocktail, which sits atop menus like a weathered Stetson. If you’re seeking real Mexican food or innovative American chefs, fear not. You won’t leave disappointed.

Author John Briley selected Prep & Pastry, BOCA Tacos y Tequila, and 47 Scott as the three restaurants to choose for a day of eating.

Read the Washington Post article in full here: Where to eat breakfast, lunch and dinner in Tucson