Like the sound of an egg frying on the scorching asphalt in Tucson, there’s plenty of sizzlin’ going on with this local restaurant group.
Si Charro, who’s responsible for bringing the likes of all the El Charro Café locations, Charro Steak & Del Rey, Barrio Charro, and Charrovida to Tucson, announced a plethora of specials to help everyone ease their way through the long, hot summer.
There’s plenty to choose from, too, like limited menus, special cocktails, gift cards galore, and even grill kits so that you can recreate the epic meals at home.
El Charro Café
311 N. Court Ave. • 7725 N. Oracle Rd. • 6910 E. Sunrise Dr.
Photo courtesy of Si Charro
This summer marks the 99th year of El Charro Café — quite the achievement. Chef Carlotta Flores continues to lead the El Charro culinary team in the spirit of her Tia Monica Flin, the founder of El Charro. From now until Sunday, August 15, all three locations will be serving up specials in addition to the regular menu. Some of what you’ll find on the menu include Charros Y Camarones and a collection of “Margs & Ritas.”
Charros Y Camarones
Shrimp Poblano Enchilada Elegante – Grilled shrimp, peppers and bacon in twice rolled corn tortillas and baked in our Poblano Crema with queso oaxaca, avocado salsa, and marinated pink onion
Grilled Shrimp Fajita Lettuce Cups (2) – Grilled shrimp and peppers mixta with lettuce leaves, queso cotija, chipotle crema, avocado salsa, and margarita lime vinaigrette
Mojo de Ajo Shrimp Tamale – Grilled garlic chimichurri shrimp over our delicious handmade corn tamal with tomatillo sauce, and queso oaxaca
99th Charro Summer “Margs & ‘Ritas”
Modelo Splash – margarita made with organic tamarindo nectar, fresh citrus, rocks, and a refreshing splash of ice-cold Negra Modelo
Mangopeño – mango margarita with mango nectar, muddled jalapeño, tamarindo dash, citrus, agave, and served with tajín dusted rim
Charro Island – margarita with fresh coconut, pineapple, and lime nectar and a float of tropical pea flower tea with a toasted coconut rim
Watermelon Fresca – watermelon nectar margarita featuring agave, fresh mint, and sea salt rim
Additionally, send in stories of your favorite El Charro memories at charro100.com to be used in a 100th Anniversary commemorative publication. 100 submissions will be selected with each winning a $100 Charro Card.
The popular grill kits have made a back, which was initially created during the pandemic to serve a mostly stay-at-home population. This summer’s “Teach ‘em to Grill… But only with Grass-Fed Beef” promo offers local ingredients, sustainably raised products, and housemade accompaniments.
To order, call (520) 495-1922 or email meat@charrosteak.com.
“Teach ‘em to Grill” Menu Options
The Cala – Charro Burger ($49.95) (Feeds up to six people)
Six half-pound grass-fed beef patties, queso Manchego
Pint of Charro sauce
Six Barrio Charro Handmade local buns
Chips and Salsa
The Terna “Sampler” ($49.95) (Feeds up to six to eight people)
10 ounces of grass-fed carne asada
12-ounce New York Strip
14-ounce grass-fed boneless rib-eye
Marinated half chicken,
12-ounce Duroc pork chop
Charro beans (two pints)
Local tortillas (two dozen)
Chips and Salsa
Aside from these to-go specials, the in-house “Meat Me” daily Happy Hour special features half-priced burgers and Carne Asada Fries, as well as all aperitivos, house wines, well spirits, drafts, and bottled cervezas.
Aguas Frescas at Charro Vida (Credit: Jackie Tran)
Charro Vida’s “Summer of Vida ’21” menu, which is vegan and protein upon request, is bringing in a mix of salads, desserts, cool classic beverages, and half-off an eyecatching variety of mimosas offered by the glass, bottle, or flights.
Keep in mind, the regular menu will also be available with the summer specials.
“Summer of Vida ’21” Menu
Summer of Ceviche – with marinated vegetables
Optional marinated shrimp add-on
Caesar Tostita Salad – plant-based caesar on avocado tostitas with charred cauli, vegan feta, pink onion, pepitas, cucumber, and radish
Optional chimichurri grilled shrimp add-on
Diablos Tacos – charred diablo cauliflower with vegan taco crema, greens, pico salsa, and pink onion
Optional Diablo grilled shrimp add-on
Chef’s Brul?e and Berries – plant-based recipe with vanilla, and fresh berries
Charro & Chill Menu
Mojito Mist – sparkling bubbles rum and mint
Cabana Cafecito – chilled coffee, coconut rum, and nectar
The Del Charro – del bac whiskey, agave, prickly pear, and citrus
La Playa Rosa – pink lemon, Titos vodka, prickly pear, citrus, mint, and agave
Si Charro’s newest member, Barrio Charro, continues to show off its innovative menu created by chef Carlotta Flores and James Beard Award-nominated Don Guerra of Barrio Bread.
Check out the new additions to their summer menu, you won’t be disappointed.
Summer Recipes Menu
Wilshire’s Watermelon – fresh watermelon, spiced pepitas, queso fresco, pink onion, and sweet chile vinaigrette over balsamic kale
Enchanted Elote – roasted street corn, queso cotija, avocado, iceberg, lime, cilantro, crema, tajín spiced pepitas, and pink onion
Optional grilled chicken add-on
Barrio Burritos – grilled calabacitas, peppers, and queso oaxaca, wrapped in a Barrio grains flour tortilla with salsa rojo, lettuce, cilantro, pink onion papa, egg
Choice of veggie, vegan, pollo asado, carne asada, frijole and queso, charro birria, pork carnitas, chicken tinga
Enchiladas el Cortez – layered enchilada recipes with calabacitas, red and green sauce, queso, crema, fresh greens, and frijoles
Choice of veggie, vegan, pollo asado, carne asada, and pork carnitas
At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
