It's becoming a common occurrence — a Tucson restaurant being recognized nationally and even globally. This newest announcement is a huge one, as a matter of fact. The very well-deserved Tito & Pep was just mentioned in The New York Times' newest list, "50 places in America we're most excited about right now."
The team at NY Times traveled around the country and "ate avidly" while building the annual list of their favorite restaurants in America.
"From Oklahoma City to Juncos, Puerto Rico, to Orcas Island off the coast of Washington State, our food reporters, editors and critics found revelatory Ethiopian barbecue, innovative Haitian cooking, and possibly the most delicious fried pork sandwich in the United States."
The list consists of both new restaurants and others that have been serving top-notch dishes for decades. Tito & Pep, which made its debut in late 2018, had one thing in common with all of the other restaurants that made the list and it's that the "food is amazing."
Chef and owner, John Martinez, who earned his first James Beard nomination earlier this year, is given props in the article for "re-examining the ingredients of his childhood with cooking that is understated and remarkable."
Here's what else they had to say about Martinez and Tito & Pep:
"Take his seafood stew, inspired by chilpachole, from Veracruz. It starts with a deeply savory tomato broth infused with tostadas; shrimp and plush masa dumplings float throughout. Other dishes center on grilled meats, often served with not much more than a brightly seasoned salsa, local vegetables, and herbs. How did he get something so straightforward to taste this remarkable? Often, the best restaurants are the quiet ones."
Other Arizona restaurants mentioned in the list include Kabob Grill N' Go in Phoenix and Thaily's in Chandler. To read the full article, visit nytimes.com.
Tito & Pep is located at 4122 E. Speedway Blvd. For more information, call (520) 207-0116 or visit titoandpep.com.
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...