Tucson has signature dishes that friends will casually recommend; Eegee’s fries or Sonoran hot dogs, for example.
But what about other dishes found elsewhere that are straight-up delicious? Or the ones off the beaten path? You should order these anyway because they need love, too.
Here are five of the best dishes you’ve probably never tried in Tucson.
A meat lover’s dream, the Parrillada ($59) feeds two with a plate packed with rib eye steak, Spanish chorizo, morcilla, a lamb chop, beef heart, roast marrow, salsa verde, chimichurri, and seasonal vegetables.
For more information, visit eatatcontigo.com.
While the Jalisco specialty is traditionally made with goat or mutton, you’ll often find it made with commonly-available beef instead. At El Chivo de Oro (the Goat of Gold) however, they go goat.
Walk up to the window, where someone outside next to the window will take your order (cash only) and bring a tray of onion and cilantro with molcajetes of salsas to your table.
The Birria’s tender braised goat has a faint hint of pleasant gaminess, balanced by the mild chiles and spices. The connective tissue has broken down to pure succulence, barely held by the freshly-made fluffy corn tortillas.
If you can handle your heat, then dive right into the red chile de árbol salsa. The acidic green salsa helps brighten up the rich meat as well — feel free to enjoy both salsas on your tacos.
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If you enjoy modern sushi and crudo, do yourself a favor and venture into the world of Peruvian seafood. At Inca’s, the Tiraditos Clasicos features raw red snapper marinated in a bright sauce with lime and Peruvian peppers. Choose ají amarillo sauce for a fruitier flavor or suave rocoto sauce for a spicier kick. The kernels of Peruvian corn and disc of sweet potato provide some earthiness to balance the acidity.
For more information, visit incasperuviancuisine.com.
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You don’t need to be hungover to enjoy the Hangover Tots, which are topped with a fried egg, Swiss cheese, and a poblano pepper sauce. Since the kitchen is open late, you’ll probably be drunk. Drunk or sober, you’ll still love it.
For more information, visit surlywenchpub.com.
While the carne asada is worth a trip on its own, the Quesadillas has another ace up its sleeve: Rib Eye.
The well-marbled cut of meat is seared over mesquite and sliced thinly for tender, smoky bites. The delicate house-made flour tortilla has just the right amount of pliability to contain the beef.
You won’t have trouble eating the taco on its own, but don’t miss out on the superb fresh salsa bar.
For more information, visit queso520.com.
