Visitor’s Guide to Over 100 Essential Tucson Restaurants & Bars 2018

From Sonoran dogs to micheladas, refer to this list for the favorites

Last modified on August 30th, 2018 at 9:14 am

Steak and rib eye tacos at the Quesadillas (Credit: Jackie Tran)

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Tucson food is tough to define. It’s more diverse than just Mexican food. It’s more than Sonoran food. The culinary scene also includes cuisine from Japan to Bosnia to Ethiopia.

It wouldn’t do Tucson food justice to explain it in semantic terms.

There are restaurants that Tucsonans miss the most when they move away, like eegee’s, then there are restaurants that tourists want to eat at, such as southwestern steakhouses a la Silver Saddle. More recently, Tucson food has progressed by getting in touch with its roots and using local or even indigenous ingredients.

If you’re visiting Tucson or just need ideas on where to take guests, here’s our list of  Tucson restaurants. We’ve limited most categories to five establishments, even when more than five outstanding options exist. Selections were based on a balance of local popularity and exceptional quality.

Sonoran Dogs

Chipilones style hot dog at Ruiz Hot-Dogs (Credit: Jackie Tran)

Chipilones style hot dog at Ruiz Hot-Dogs (Credit: Jackie Tran)

These bacon-wrapped hot dogs are topped with pinto beans, chopped tomatoes and onions, mayonnaise, and salsa verde. The slightly-sweeter buns are obtained from Mexican bakeries. For chipilones style such as at Ruiz Hot-Dogs, the buns are toasted with butter and garlic if you wish. Most dogueros, or hot dog stands, include an accompanying grilled chile güero that can be brined or stuffed with cheese and wrapped in bacon. Though the variations are endless, the streetside carts and trucks offer the most authentic experience. And Sonoran dogs are rarely more than $3.

El Güero Canelo was honored with the James Beard Foundation 2018 America’s Classics Award, “given to restaurants that have timeless appeal and are cherished for quality food that reflects the character of their community.”


Utilizing the salsa bar at Tacos Apson (Credit: Jackie Tran)

Utilizing the salsa bar at Tacos Apson (Credit: Jackie Tran)

Taco trucks aren’t on literally every corner, but Tucson’s tacos per capita is pretty darn high compared to the rest of the country. And don’t shun the flour tortillas — they’re popular in Northern Mexico to highlight mesquite-grilled beef.

BOCA Tacos y Tequila offers a variety of new salsas every single day, while Taqueria Pico De Gallo‘s thick corn tortillas stand up to the sauciest fillings. The intensely fragrant mesquite charcoal pit at Tacos Apson provides the perfect char on the chunks of carne asada.


Carne Seca Burro at El Charro on Court Avenue (Credit: Adam Lehrman)

Carne Seca Burro at El Charro on Court Avenue (Credit: Jackie Tran)

Although burritos are supposed to be little versions of burros, they’re usually large enough to be a meal. Anita Street Market’s huge fluffy tortillas are the canvas for their legendary red chile and chorizo breakfast burros. El Charro Café, the nation’s oldest Mexican restaurant in continuous operation by the same family, features their signature roof-dried beef in the Carne Seca Burro.

For more comprehensive burrito coverage, check out our burrito bucket lists.


Michelada at La Botana Fresco Grill & Cantina (Credit: Jackie Tran)

Michelada at La Botana Fresco Grill & Cantina (Credit: Jackie Tran)

A michelada is a beer cocktail with beer, lime, salt, and regionally varying ingredients such as a Clamato base, Maggi sauce, chamoy, Tajín, and hot sauce. It’s a unique refreshment that’s greater than the sum of its parts, much like the beloved Sonoran dog. Like the Bloody Mary, it’s known as a hangover cure. The Neighborhood won the 2016 Tucson Michelada Challenge with their spin involving muddled cucumbers.


Ostiones Especiales at Mariscos mi Mazatlan (Credit: Adilene Ibarra)

Ostiones Especiales at Mariscos mi Mazatlan (Credit: Adilene Ibarra)

Mariscos is Spanish for seafood. While the middle of the desert isn’t an expected source for seafood, Tucson offers tasty seafood dishes inspired by the cuisine of the coastal regions of Mexico.

The agasajo at Mariscos Chihuahua features raw shrimp, cooked shrimp, octopus, and scallops (when in season) in a tomato sauce with red onion and jalapeño. Visit El Berraco for a hip submarine vibe and start with an order of the toritos, which feature Caribbean peppers wrapped in bacon and stuffed with your choice of shrimp or swordfish.


Tamales from Lerua's Fine Mexican Food (Credit: Mark Navarro)

Tamales from Lerua’s Fine Mexican Food (Credit: Mark Navarro)

Tamales are a labor of love, but thankfully you can skip the labor with Tucson’s wide selection of tamales. The green corn tamales at Lerua’s Fine Mexican Foods feature white corn ground in-house with a stone mill, providing outstanding corn flavor. Alton Brown favorite, Tucson Tamale Company, has something for everyone with over 40 flavors available.

For more comprehensive tamal coverage, check out our list of tamales.


Mangoyada at Juice N' Fruit Raspados (Credit: Gloria Knott)

Mangoyada at Juice N’ Fruit Raspados (Credit: Gloria Knott)

Raspados are like the snow cone of the southwest. Although they’re typically served on the sweet side with fruit, fruit juice, ice cream, and lechera (sweetened condensed milk), sour variations exist with ingredients such as chamoy, lime juice, and saladitos. Sonoran Delights offers a wide variety of raspados alongside other Mexican street food classics such as elotes and tostilocos.

For additional raspados picks, check out our full list.

Huevos Rancheros

Huevos Rancheros at Tumerico (Credit: Jackie Tran)

Huevos Rancheros at Tumerico (Credit: Jackie Tran)

At its essence, huevos rancheros is fried eggs with lightly fried tortillas and a tomato-and-chile-based salsa. However, variations are countless.

Theresa’s Mosaic Cafe was featured on Food Network’s Throwdown! with Bobby FlayThe Little One offers a fantastic variation, but be aware of its limited operating hours and cash-only policy.


Assorted items at Prep & Pastry (Credit: Jackie Tran)

Assorted items at Prep & Pastry (Credit: Jackie Tran)

While Tucson is home to countless signature breakfast restaurants, the Tucson flair really shines in its brunch dishes.

The Wildcat Pupusa at Baja Cafe features two pupusas stuffed with a blend of cheeses and topped with smoked habanero chicken sausage, caramelized onions, bell peppers, poached eggs, tomatillo sauce and New Mexican red chili sauce, pico de gallo, and queso fresco. Prep & Pastry offers a wide variety of mimosas with their signature dishes, while 5 Points Market & Restaurant excels at highlighting local produce.

Fast Food

(Credit: Eegee's)

(Credit: Eegee’s)

If you want a quick bite on the way to the airport or just want something affordable, Tucson has a selection of local fast food. The bacon ranch fries and eegee’s drink at eegee’s are two of Tucson’s most beloved non-Mexican delights. Lucky Wishbone has a timeless jingle to remind you that they’re good for chicken, shrimp, and steak fingers too.


Red Chile Popover Breakfast Meal at Santa Rosa Cafe (Credit: Jackie Tran)

Red Chile Popover Breakfast Meal at Santa Rosa Cafe (Credit: Jackie Tran)

Fresh and warm out of the fryer, frybread is a crispy, chewy delight. Enjoy it sweet with powdered sugar and honey or savory with red chile beef a la the “Indian Taco.” The Tanque Verde Swap Meet is also an open-air market, while the Tohono Chul Garden Bistro is in a stunning botanical garden, so you can walk off the calories.

Upscale Downtown

Plato Poca Cosa at Cafe Poca Cosa owner (Credit: Jackie Tran)

Plato Poca Cosa at Cafe Poca Cosa owner (Credit: Jackie Tran)

Downtown has a high concentration of quality restaurants. It’s hard to go wrong. At the west end of the Sun Link trail in the Mercado San Agustin, Agustin Kitchen offers technique-driven modern cuisine of Alex O’NeillDOWNTOWN Kitchen + Cocktails features the global cuisine of James Beard Award-winning chef Janos WilderMaynards Market & Kitchen showcases its own garden and cuisine from 2018 Iron Chef Tucson winner Brian Smith.

Luxury Resorts

Seared Foie Gras + Torchon at PY Steakhouse (Credit: Jackie Tran)

Seared Foie Gras + Torchon at PY Steakhouse (Credit: Jackie Tran)

Hotel restaurants can be hit-or-miss. On the mesmerizing end of the spectrum, it provides an environment where chefs can experiment with fantastic adventurous cuisine. You can also drink responsibly with the convenience of a hotel room to walk back to.

For a picture-perfect Tucson experience, go hiking or horseback riding in the sunset surrounded by saguaros at Tanque Verde Ranch and work up an appetite for a multi-course, wine-paired chef’s table dinner. Go ziplining at Miraval Arizona Resort & Spa and enjoy an intimate chef’s table dinner within the kitchen with ingredients such as honey from the resident onsite apiary and wild mushrooms foraged from nearby Mount Lemmon. PY Steakhouse features creative modern cuisine and some of the best steak in town.

Southwestern Steakhouses

New York Strip Steak en Estillo Charro at Charro Steak (Credit: Jackie Tran)

New York Strip Steak en Estillo Charro at Charro Steak (Credit: Jackie Tran)

While locals usually don’t have the luxury of eating steak daily, tourists often come to the southwest expecting the Wild Wild West and a beefy steak. Thankfully, we have no shortages of steakhouses providing a distinct Tucson flavor with mesquite smoke.

Jonathan’s Cork captures the southwestern vibe well with Native American art and DeGrazia prints. Silver Saddle Steakhouse also offers a southwestern feel along with some stylish neon signs.

Ice Cream and Gelato

Sweet Cream Honeycomb Ice Cream at Screamery (Credit: Jackie Tran)

Sweet Cream Honeycomb Ice Cream at Screamery (Credit: Jackie Tran)

Although raspados are the signature cold treat of Tucson, the ice cream and gelato is too tasty to be ignored. Frost Gelato started in Tucson before becoming a gelato giant with locations as far as Kuwait. In contrast, Isabella’s Ice Cream uses a Ford Model T design truck with solar panels on top to freeze ice cream. The honeycomb ice cream at The Screamery is worth dreaming about.


Heritage loaf at Barrio Bread (Credit: Jackie Tran)

Heritage loaf at Barrio Bread (Credit: Jackie Tran)

Don Guerra at Barrio Bread makes world-class bread with locally grown grains. La Estrella Bakery is one of the best sources for pan dulces, or Mexican sweet pastries.


Nacho Stadt Bier Pilsner infusion at Pueblo Vida Brewing Co. (Credit: Jackie Tran)

Nacho Stadt Bier Pilsner infusion at Pueblo Vida Brewing Co. (Credit: Jackie Tran)

While “Tucson-style IPAs” aren’t a thing yet, the microbrew scene is still growing rapidly. Dragoon and Pueblo Vida are favorites among hopheads for both West Coast and hazy styles of IPAs, while dark beer devotees come to Borderlands for the Noche Dulce Vanilla Porter (the German Chocolate Cake variation is not to be missed when it’s available). Visit Iron John’s for more experimental flavors.

Beer Bottle Shops

Tombstone Brewing Company All Aboard the Hype Train Double IPA at Tap & Bottle North (Credit: Jackie Tran)

Tombstone Brewing Company All Aboard the Hype Train Double IPA at Tap & Bottle North (Credit: Jackie Tran)

To enjoy a brew among the saguaros, grab some bottles or cans to-go from these bottle shops. Or just relax at the shop for a beer on tap.

Ermanos and Time Market also offer food. Three CanyonTucson Hop Shop, and Westbound all have lovely patios for monsoon-watching or drinking under the stars. And you can never go wrong relaxing at Arizona Beer HouseCasa Film BarCasa MaranaSaint Charles Tavern, and Tap & Bottle.

Cocktail Bars

Fall 2017 cocktails at Welcome Diner (Credit: Jackie Tran)

Cocktails at Welcome Diner (Credit: Jackie Tran)

Southern Arizona wines and cocktails are mighty fine. Good Oak Bar specializes in local and regional whiskeys and agave-based spirits alongside Arizona beers and wines. Scott & Co. boasts a menu 47 cocktails deep, while the Tough Luck Club features tongue-in-cheek cocktails with ingredients such as tobacco tincture and mulled wine syrup. OBON Sushi Bar Ramen creates playful cocktails with extravagant visuals featuring Japanese and pop culture inspiration. R Bar rocks a modern vibe with cocktails that please even the pickiest bartenders.

Late Night Eats

Chorizo Beef Quesadilla from the late night menu at Ermanos Craft Beer & Wine Bar (Credit Jackie Tran)

Chorizo Beef Quesadilla from the late night menu at Ermanos Craft Beer & Wine Bar (Credit Jackie Tran)

You don’t have to be downtown for a late night date. Dante’s FireSurly Wench Pub, and Union Public House are open until 2 a.m. and cook late into the night.


Deep Dish Slice at Rocco's Little Chicago (Credit: Jackie Tran)

Deep Dish Slice at Rocco’s Little Chicago (Credit: Jackie Tran)

These restaurants weren’t on the lists above, but they’ve been local favorites for decades, and we’d feel wrong not including them somewhere. For additional restaurants who have stood the test of time, read 25 Tucson Restaurants Over 25 Years Old and 22 Iconic Tucson Restaurants Over 25 Years Old: Part II.

New School Favorites

Get back to your Prickly Pear Caramel chocolate at the Monsoon Chocolate reopening (Credit: Jackie Tran)

Prickly Pear Caramel chocolate at Monsoon Chocolate (Credit: Jackie Tran)

These restaurants less than 10 years old also don’t quite fit in with other categories on this list, but have quickly established themselves as local favorites. For more of the hottest new restaurants, read Eater Tucson Heatmap 2017: Tucson’s Hottest New Restaurants & Bars and Eater Taps Tucson Foodie for Tucson’s Hottest New Restaurants & Bars.

It’s inevitable that we’re missing some places, so please share your favorite joints with a distinctive Tucson flavor in the comments.

Jackie is a food writer and photographer native to Tucson. He loves corgis and still thinks rickrolling is funny. If you'd like to stalk him, visit
  • Jobe Repola

    Why Guero Canelo makes the list, because its timeless and is nationally recognized… I guess. Thier sonaran dogs are something to be desired, cheap small dogs with the thinnest under smoked bacon money can buy then it letterally disappears in the bun. So know, every other bit is beans n salsa(usally mostly tomatoes). Now after the mini rant, GREAT article Jakie, some of most of my favs hit the list… Tacos Apson, Frost, Parrish, Charros, Fiamme, Pueblo Vida and ISLAND PLATE IS # KILLINGIT

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