13 September, 2019, 00:28

WE ASK CHEFS: What’s your favorite Sonoran dish?

From mesquite-grilled beef to I’itoi onions, Sonoran has it going on.

“We Ask Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about chef life and food. Read their responses to the latest: “what’s your favorite Sonoran dish?”

Aidan Gould

Blue Sky Cafe at Sky Islands Public High School
Chef Aidan Gould preparing Maqui berry powder dusted duck breast with duck skin chicharron, grapefruit gastrique, and beet mole at Blue Sky Cafe at Sky Islands Public High School (Credit: Jackie Tran)

Chef Aidan Gould preparing Maqui berry powder dusted duck breast with duck skin chicharron, grapefruit gastrique, and beet mole at Blue Sky Cafe at Sky Islands Public High School (Credit: Jackie Tran)

“I think my favorite Sonoran dish has to be birria. Not everywhere has it, but every place that does has a recipe that’s been passed down and perfected. You can eat it straight out of a cup or use tortillas to grab the meat and soak up the juices.”

[Note: Birria originates from Jalisco, but Sonoran birria is still great]

View our April 2019 Nine on the Line with Aidan Gould.

Eduardo Jara

Tavolino Ristorante Italiano 
Executive chef Eduardo Jara at Tavolino Ristorante Italiano (Photo courtesy of Tavolino Ristorante Italiano)

Executive chef Eduardo Jara at Tavolino Ristorante Italiano (Photo courtesy of Tavolino Ristorante Italiano)

“One of my favorite Sonoran dishes is meat with chile colorado; for being a meat cooked in its juice over low heat and then seasoned with natural red chili peppers. The dish of La Carne Con Chile is served accompanied by rich refried beans and fresh cheese, obviously accompanied by its indisputable flour tortillas, making this dish a Sonoran delight.”

Dominique Stoller

Doma’s Delights

“My Sonoran dish is Rib Eye Carne Asada Tacos. This is a dish that I make often at home for the fam. Morgan and Max (my husband and son) LOVE it when I make them. I also make a big pitcher of Jamaica Black Cherry Margaritas (virgin for the kiddos) to go with.

John “J.P.” Pratt

Tohono Chul Garden Bistro
Executive John

Executive John “JP” Pratt at Tohono Chul Garden Bistro (Credit: Jackie Tran)

“Right now, it’s a Sonoran take on savory crepes with green chili pico, Mexican cheese, and shredded chicken inside the rolled crepe with a poblano cilantro cheese sauce, and topped with red onion, honey, sweet dried corn, and more cilantro and I’itoi onions. [Also,] I like to make chorizo, cheddar, and lime zest empanadas. Those are killer.”

View our October 2018 Nine on the Line with John “JP” Pratt.

Kyle Young

Wildflower American Cuisine
Wildflower American Cuisine executive chef Kyle Young

Wildflower American Cuisine executive chef Kyle Young (Credit: Jackie Tran)

“My favorite Sonoran dish it would have to be Tito & Pep’s Summer Vegetable Posole Verde. It has so much flavor and the fact that its vegan is amazing.”

Dee Buizer

Senae Thai Bistro
Dee Buizer, chef and owner of Senae Thai Bistro (Credit: Jackie Tran)

Dee Buizer, chef and owner of Senae Thai Bistro (Credit: Jackie Tran)

“I like tacos and chimichangas because of the combination of flavors and textures. My siblings and I have created our version of the “taco”, that combines Thai ingredients and flavors and the idea of a ‘shell’ we serve it in. My ‘Thai taco,’ which I will feature this fall at Senae Thai Bistro, will be roti stuffed with shredded beef short ribs, cabbage, carrots, and red onions smothered in a Penang curry sauce.”

View our October 2017 Nine on the Line with Dee Buizer.

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 jackietran.com.

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