The global influences blend seamlessly with local ingredients such as Ben Forbes chorizo and Willcox apples.
DOWNTOWN Kitchen + Cocktails launched their fall menu update with influences from around the world.
The global influences blend seamlessly with local ingredients such as Ben Forbes chorizo and Willcox apples.
Here’s a peek at 13 of the new menu items.
DOWNTOWN Kitchen + Cocktails Fall Menu Highlights
Home On The Range cocktail at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)Sonoran Chile + Squash Soup at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)
These Crisp Frog Legs Mojo de Ajo ($12) – are served on green chile cheddar masa with Spanish chorizo:
Crispy Frog Legs Mojo de Ajo at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)
And these Momofuku-inspired Dr. Pepper Pork Belly Mesquite Biscuits ($12) are served on chayote bread with house made butter pickle slaw.
Dr. Pepper Pork Belly Mesquite Biscuits at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)Brazilian Feijoada w/ Picanha Steak at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)
This “Pan-Seared Salmon Swims into Autumn in Tucson” ($28) features chipotle molasses sweet potatoes, sauteed Willcox apples, cider sauce, and fall greens:
Pan-Seared Salmon Swims into Autumn in Tucson at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)
Prince Edward Island Mussel + Spaghetti at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)Grilled Fish at Home in Asia at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)Braised Lamb Shank + Chile Colorado Meet Three Sisters at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)
The Grilled Pork Chop with Red Chile Honey Baste ($25) – Native Seeds/SEARCH posole broth, pickled onions, and chayote can be cut with the side of your fork:
Grilled Pork Chop with Red Chile Honey Baste at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)Warm Oaxacan Bread Pudding at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)
DOWNTOWN Kitchen + Cocktails is located at 135 S. Sixth Ave. For more information, visit downtownkitchen.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed 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 Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
