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.
These Crisp Frog Legs Mojo de Ajo ($12) – are served on green chile cheddar masa with Spanish chorizo:
And these Momofuku-inspired Dr. Pepper Pork Belly Mesquite Biscuits ($12)Â are served on chayote bread with house made butter pickle slaw.
This “Pan-Seared Salmon Swims into Autumn in Tucson” ($28) features chipotle molasses sweet potatoes, sauteed Willcox apples, cider sauce, and fall greens:
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:
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 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...
