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When you think of Tucson food, what comes to mind first? Not the best dish or what you think other people want to hear; something that has been around for years.
These 31 dishes are among the most iconic in Tucson. Whether they have a local cult following or they end up being what tourists seek out, they’ve had a lasting impact on Tucson’s food culture.
The humble, inexpensive combination of crinkle-cut fries, proprietary ranch dressing, and “bacon bits” has been the source of nostalgic after-school memories for decades. For various reasons, this ends up being one of the most-missed dishes when people move out of Tucson.
Plus, what other Tucson dish can say they inspired anime fan art?
For more information, visit eegees.com.
Established a few years shy of a century ago, El Charro finally earned itself a James Beard nomination in 2019.
While the invention of the chimichanga is one of their main claims to fame, you can get chimichangas across the country now. However, other places don’t feature the cages of sun-dried carne seca. The technique was originally out of necessity for preservation but is still utilized, for its unique texture and intense beefy flavor, today.
For more information, visit elcharrocafe.com.
While the city mourned the closure of Lerua’s Fine Mexican Foods, locals who miss the cuisine can still find it in Lerua’s cousin restaurant, El Torero, in South Tucson.
Lerua’s green corn tamales were easily some of the finest in the business; they had their own corn broker who supplied 250 dozen ears of corn every two days. The fresh corn flavor was unrivaled.
But, as it turns out, El Torero is making their own.
Read our September 2019 article El Torero back open with neighborhood charm & new gourmet delights.
Keep up with Lerua’s Fine Mexican Food on Instagram. For more information, visit leruasfinemexicanfoods.com.
Even though Tucson offers a wide range of quality Sonoran hot dogs, El Guero Canelo received the James Beard Foundation 2018 “America’s Classics” award. They’ve expanded from one little cart to three locations in Tucson and one location in Phoenix.
Read our August 2019 article After 4 days of Sonoran dogs, here’s our winner…
For more information, visit elguerocanelo.com.
Strips of steak aren’t typically included in the fry-heavy menu of most restaurant bars. Lucky Wishbone has that market cornered with its zingy, cocktail sauce-like Lucky Wishbone Sauce.
Read our November 2019 article Eegee’s to Lucky Wishbone: Local chains that have stood the test of time.
For more information, visit luckywishbone.com.
Mama Louisa’s has been rolling out fresh pasta and Joe’s Special since 1956. The linguine melds with the house sauce, cheese, red pepper, and a generous amount of garlic.
It’s also one of those dishes you’ll find yourself craving while you’re at home five hours after the restaurant has closed.
For more information, visit mamalouisas.com.
These hot dogs ain’t Sonoran but they’ve pleased hordes of Tucsonans for over half a century. The recipe isn’t anything special, just straight-forward chili and onions on a hot dog that a high schooler can afford.
But maybe that maniacal mascot has something to do with the magic.
For more information, visit Pat’s Chili Dogs on Yelp.
Two decades ago, Bill Clinton visited Mi Nidito and ordered a big ol’ plate with a bean tostada, birria taco, chile relleno, chicken enchilada, and beef tamal. Now known as the President’s Plate, it serves as a sampler platter of homestyle Mexican cuisine.
Read our September 2019 article Mi Nidito’s longstanding legacy surpasses White House-inspired fame.
Keep up with Mi Nidito on Facebook.
While Kingfisher has changed up their menu throughout its 25-year life cycle, the Macadamia Nut Crusted Hawaiian Fish has managed to hang on tight.
The dish features a lemongrass butter sauce, Texmati rice, sautéed spinach, and fried sweet potato chips.
For more information, visit kingfishertucson.com.
Locally sourced tomatoes are sautéed with fresh garlic and thyme and served with eggs for one of Tucson’s most iconic breakfast dishes.
Dipping the house-made bread into the yolk is a must.
For more information, visit ghiniscafe.com.
This iconic dish changes multiple times a day.
The Plato Poca Cosa offers a trio of entrees on one plate, making it ideal for adventurous eaters. If each person orders a Plato Poca Cosa, no two entrees will be repeated.
For more information, visit cafepocacosatucson.com.
The eye-catching banana pancakes at Bobo’s are monumental in size and too big for their plates but look in the open kitchen to catch an inevitable glimpse of a cook whipping up the colossus.
It starts with a pour of pancake batter on the flattop griddle. Slices of banana are scattered on top, followed by a generous sprinkle of cinnamon sugar and a ladle of butter.
For more information, visit bobostucson.com.
Anita’s fluffy flour tortillas are the star of their burros. You could eat the tortillas simply with butter or even on their own.
However, the red chile beef is also one of the best in town with its smoky, fruity, and slightly spicy depth. If you need more piquancy, then generously apply the side of fresh red salsa.
Keep up with Anita Street Market on Facebook.
Le Cave’s Bakery originally opened in 1935 and eventually won an award as a top vegan doughnut shop in the nation.
Although the business moved and changed owners, they still feature the same recipes that made them famous.
For more information, call (520) 624-2561 or visit lecaves.com.
Anything from Dickman’s will be great on a sandwich; especially the ugly steak.
The local favorite has a massive cult following and has made it onto restaurant menus as well; stay tuned for a special sandwich sneak peek.
Dickman’s Meat & Deli at 7955 E. Broadway Blvd. can be reached at (520) 885-8020. The location at 6472 N. Oracle Rd. can be reached at (520) 229-9777. Keep up with Dickman’s on Facebook.
Although Mariscos Chihuahua has multiple locations, the location on North Grande Avenue is the one people consider OG.
The Camarones Culichi features sautéed shrimp in a creamy, slightly spicy green sauce that locals are mad about (in a good way).
For more information, call (520) 623-3563 or visit mariscoschihuahua.com.
At Cup Cafe in Hotel Congress, they serve some of the most iconic eggs in Tucson.
The Cast Iron Baked Eggs features a skillet filled with two poached eggs, ham, leeks, shallots, Gruyere cheese, cream, and fines herbes with a side of Hotel potatoes and toast.
For more information, visit hotelcongress.com.
In the town of a thousand tacos, the thick corn tortillas at Taqueria Pico de Gallo help lead the pack.
While they offer a solid selection of tacos, the shrimp tacos are the local favorite.
Read our May 2017 article Taqueria Pico de Gallo: Sensational Sonoran Street Food on the Cheap.
For more information, call (520) 623-8775.
Feast owner-chef Doug Levy had the following to say about this iconic dish:
“Our menu changes each month, but in Feast’s infancy, there was once a dockworkers’ strike in Los Angeles and we weren’t able to get the halloumi cheese we use for our Feast grilled cheese sandwich. The sandwich — seared halloumi cheese with honey-roasted eggplant, shaved red onion, and roasted tomato — had been a favorite of our earlier regular guests and there was so much outcry that we promised that, once we were able to get the cheese again — a brined sheep’s milk cheese from Cypress — that we’d never take it off the menu again.”
For more information, visit eatatfeast.com.
This titan of a burger features three pounds of beef, one pound of cheddar and Swiss cheese, lettuce, tomato, onion, and Lindy’s Sauce. Finish it in 20 minutes or less and it’s free.
While Tucson features other extreme eating challenges, this one gained fame through the Travel Channel’s Man v. Food. Also, local competitive eater Michelle Lesco finished it in under 4 minutes.
For more information, visit lo4th.com.
Although Tacos Apson has carne asada for days, their most iconic taco is the Costilla.
Here’s what James Beard award-winning chef Janos Wilder has to say about the taco:
“They grill them over mesquite right in front of you, behind the counter, and season solely with sea salt. They’re meaty, sinewy, and chewy. Fat drips down your chin and gristle gets stuck between your teeth. It’s a commitment and well worth it. Get them with a couple of corn tortillas, pile on the salsas and condiments, a side of beans, Mexican Coke, and lots of extra napkins. Yummy! Don’t wimp out by having them chop your meat off the bone — it’s just not the same.”
For more information, call (520) 670-1248 or visit tacosapson.com.
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With how popular ramen is now in Tucson, it’s easy to take it for granted. Back in the day, only a few Japanese restaurants in town offered tonkotsu ramen.
Ikkyu only offers their signature Spicy Tonkotsu Ramen Thursday through Saturday but it has a reputation that spans years.
For more information, call (520) 297-9011 or visit ikkyutucson.com.
Vivace found balance on their menu early on. After all, it took them a decade to introduce just a few changes.
While the Osso Buco ($46.95) isn’t presented with any grand garnish, it comes with a tiny fork to scoop out the bone marrow. The menu description is charmingly concise: “veal shanks in a vegetable – tomato sauce over rice.”
For more information, visit vivacetucson.com.
Wings Over Broadway has the wide sauce spectrum you’d expect from a wing joint but they found magic in their Golden Hot.
The signature sauce features a blend of honey mustard and spice for an addictive kick.
For more information, visit wobtucson.com.
Don’t fall into the binary salsa trap of red or green. BOCA chef-owner Maria Mazon’s salsa rainbow has ranged from barrel-aged habanero to Thin Mint.
Mazon makes multiple new salsas every single day, so even regulars will never get bored.
For more information, visit bocatacos.com.
While the classic snickerdoodle is a cookie rolled in cinnamon sugar, the Snickerdoodle Pancake is topped with cinnamon sugar and a vanilla bean cream cheese glaze.
Baja Cafe’s menu is filled with complicated delightful dishes, but the Snickerdoodle Pancake manages to remain among the most popular.
Read our December 2019 article The best part about waking up? Breakfast food at Baja Cafe.
For more information, visit bajacafetucson.com.
Executive chef Tyler Fenton had the following to say about the Brussels Sprouts:
“They are our top-selling non-pizza menu item. Nearly every table gets an order. We have converted a lot of haters to fans with our Brussels and people go pretty crazy over them. If we took them off the menu, people would freak out.”
For more information, visit reillypizza.com.
While DOWNTOWN Kitchen + Cocktails features seasonally changing dishes from James Beard award-winning chef Janos Wilder, one dish has stayed on the menu for the regulars. The Calamari features mango, candied ginger, watercress, Spanish peanuts, and green chili vinaigrette.
For more information, visit downtownkitchen.com.
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From massive burritos to hibiscus vegan tamales, Tanias 33 offers a wealth of unique options.
Strangely enough, one of its most famous dishes features a crispy tortilla with melted cheese (vegan options available). Go figure.
For more information, visit tanias33.com.
While you’re sure to be happy with any loaf from Barrio Bread, the saguaro stencil helps bring the signature Heritage Loaf into immediate superstardom.
Aesthetic aside, this loaf features a blend of locally grown heritage flours for fresh, local flavor.
Read our 2019 article 2019 James Beard Awards include El Charro Cafe, Barrio Bread’s Don Guerra.
For more information, visit barriobread.com.
While pan dulce is more of a food group than a dish, we can’t choose just one. The Mexican pastries come in countless shapes and colors.
Although various local bakeries offer the sweets, La Estrella is far and away the most popular and well-known option.
Read our October 2016 article Your Visual Guide to Traditional Mexican Pastries at La Estrella Bakery.
For more information about La Estrella Bakery, visit laestrellabakeryincaz.com.
Did we miss any iconic dishes? Let us know in the comments.
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...
