NY Times mentions Tucson’s food scene in its list of ’52 Places to Go in 2023′

Come on down to the Old Pueblo!

“For food, culture, adventure, natural beauty? This year’s list has all those elements, and more.”

With travel on the rebound and more people seeking to explore, The New York Times just released its list of 52 Places to Go in 2023.

Small bites at Nightjar (Photo by Anna Smirnova)

Small bites at Nightjar (Photo by Anna Smirnova)

Tucson is included and more specifically Barrio Viejo, an area of downtown that’s full of centuries-old Sonoran adobe buildings. First, The Citizen Hotel and the Downtown Clifton Hotel get some much-loved shoutouts in the article written by Daniel Scheffler.

“This year, the neighborhood, which has one of the most diverse racial, cultural, religious, and ethnic populations in the country, will receive National Historic Landmark designation,” said Scheffler. “Revival projects include the restoration of the 300-seat Teatro Carmen, built in 1915 and later converted into the Black Elks Club, and female-owned boutique hotels, like the Citizen in the former home of the Tucson Citizen newspaper and the Downtown Clifton in a once-faded motel.”

Then, the article dives a little into the local food scene, shining a light on The Coronet, which many of us have grown to love over the years with its addition of Nightjar and the Market Cafe. Exo Roast Co. is also showcased and with its two locations and the mezcal lounge, Crisol Bar, it deserves the mention.

“Don’t forget Barrio restaurants like the local coffee drinkers’ favorite Exo Roast, housed in an 1885 adobe home, and The Coronet, which moved to the neighborhood in 2019,” said Sheffler.

Exo Roast Co. and Crisol Bar (Photo by Anna Smirnova)

Read our August 2022 article, “Celebrating a love for food & connection with The Coronet” and our January 2023 article, “Crisol Bar: A local haven for mezcal enthusiasts.”

To read the full New York Times article, visit nytimes.com.

At a very young age, Matt was gifted with the artistic ability to masterfully roll a burrito to the highest of standards.