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Still recoiling from holiday shopping?
Here are five fabulous picks for local cheap eats that are $8 or less. Prices are subject to change.
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Only two items on El Nene’s menu are over $8.
The Papancha ($7) is a potato stuffed with cheese, bacon, mushrooms, and your choice of meat.
Meat choices include carne asada, pollo, adobada, or a mix of the meats. Go for the carne asada; it’s the strongest meat option there.
For more information, visit elnenetacos.com.
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From 11 a.m. – 2 p.m. Monday – Friday, D’s offers their $5 lunch special with your choice of curry, jerk, or brown stew chicken.
Additional affordable items include the Jerk Burger Combo ($7.99), Jerk Chicken Tacos ($5), and Jerk Beef Quesadillas ($5.50).
For more information, visit dsislandgrill.com.
For a heaping meal, order the Pulled Pork Loaded Tots/Fries ($7.50). The crispy potatoes are topped with pulled pork, smoked Gouda cheese sauce, barbecue sauce, sour cream, scallions, and raw jalapeño.
That cheese sauce though.
For more information, visit rdbbq.com.
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Pizza slices are around $4, depending on the toppings. The slice size is also generous and the wood-fired crust is magnifique.
If you jump up to the $8 mark, order the exceptional Caprese Sandwich on a baguette with arugula pesto, tomato, house-made mozzarella, extra-virgin olive oil, balsamic, and basil, or the Hummus Plate with house-made flatbread, dolmades, hummus, quinoa tabbouleh, tomatoes, and cucumber.
For more information, call visit timemarket.xyz.
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The Chicken Shawarma at Urban Pita is one of the best aromas on East Congress Street downtown. Trust your nose and get the Chicken Shawarma with Garlic Sauce Sandwich ($7.75 for the regular size).
Falafel ($6) fragrance isn’t unleashed until you split them open but is also worth an order.
On the lighter side, get the Tabuli ($7.50) — a combination of Italian parsley, onions, tomato, bulgur, lemon juice, and olive oil.
For more information, visit urbanpitaaz.com.
To see additional affordable eating options, read 5 Fabulous Cheap Eats Under $8 in Tucson, Volume 1.
