Local ingredients on the menu include apples, pomegranates, quince, native hard squash, and Asian pears.
While autumn officially started a few weeks ago, the weather has finally cooled down to reflect it. Menus are beginning to transition over now as well, including DOWNTOWN Kitchen + Cocktails.
“This time of year we begin to feature the flavors and products of Tucson for our Sense of Placemenu which celebrates Tucson as a UNESCO World City of Gastronomy,” said Janos Wilder, executive chef and owner of DOWNTOWN Kitchen + Cocktails.
Local ingredients on the menu include apples, pomegranates, and quince from Mission Gardens, native hard squash, and Asian pears from Aravaipa farms.
“These are the foods of today — they are local, delicious, and tell our story about the unique flavors of Tucson in the fall,” Wilder said.
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...