Midtown restaurant Tito & Pep launched their new fall menu last week. While the menu includes the return of the beloved Roasted Carrots ($8), it also features several new autumnal dishes.
The Tucson Foodie team shared a dinner of the new items and made sure to get all the pretty pictures we could.
Here’s a glance at Tito & Pep’s new fall menu with photos to help you choose.
This season’s Kampachi Aguachile ($14) features grapefruit, avocado, ginger, and nasturtium.
The Roasted Squash Salad ($8) mingles with queso fresco, tomatillo, pickled onions, and pepitas.
Grilled Pear & Radicchio ($11) pair with apple, hazelnut, blue cheese, and spiced cider vinaigrette for an autumnal salad.
Our favorite salmon dish at Tito & Pep to date, the Grilled Salmon ($22) comes with roasted calabaza, crunchy garlic, and a deeply savory green chili dashi.
The Striped Bass ($26) also showcases clams with potato, parsnip, and caldo verde.
The latest Pollo Asado ($20) comes with hominy poblano, ancho condiment, and smoked jus.
Choose your own adventure with the Grilled Pork Chop ($23) by dipping your slices of pork into the quince and hazelnut-morita romesco to your own preference. It also comes with braised greens and wheat berries.
Check out Tito & Pep’s new fall menu at 4122 E. Speedway Blvd. For more information, visit titoandpep.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...