Here’s a look back at what the Tucson Foodie team enjoyed the most during the first month of the new year! Also, not only are these reminders of the dishes we ate, but they can also be a guide for your own decisions on what to eat here in Tucson.
The falafel at Zayna Mediterranean is lil’ sweet orbs of chickpea perfection. The Zayna fries are their own species, like a steak fry and a seasoned potato wedge fell in love. I dunked mine in the cucumber/mint/garlic yogurt — a delicious accompaniment to Tucson’s most unique fries.
I look like a dork when I eat Rollies’ potato tacos because my eyes do this weird roll-back thing and I moan. But they’re just that good.
The new barbecue kid on the block, with a familiar name, has ‘cue fans in the 5-2-0 talking! I heard wonderful things about their brisket, but also that they sell out fast. So, I made sure I got there as they opened the doors one morning to see for myself. Yes, the brisket is the real deal. Tender, beautiful smoke ring, and juicy. The biggest surprise I found, was their housemade Chile Relleno Sausage. It was absolutely stunning in both construction and flavor! I almost don’t want to write this, in fear of arriving one day to hear that the sausages sold out as fast as the brisket!
This old haunt for east siders (high school kids, particularly), has come under new ownership recently. Along with a revamp of the dining room, their staple, the cheese slice has returned to glory. Perfectly crispy, with a perfect sauce-to-cheese ratio, this New York-style slice brought me back to childhood summers in the NYC.
Chicken Rogan Josh (with garlic Naan) – Tender chicken simmered in a creamy, heavily spiced, and garlic-ed yogurt sauce, served hot and fast in a beautiful setting. This is what Indian food is all about.
Red Chile Beef Enchiladas (Christmas-style). This dish is one of my all-time go-to’s. For some reason, my last visit hit differently. Maybe the stars were aligned just right, maybe the cold weather made the chile sauces’ warmth that much more comforting. Whatever it was, it reminded me how lucky I am to live in the city with the best Mexican food in America.
One of my long-time favorites is back! I adore Substance Diners’ breakfast burrito. Substance Diner recently moved to Screwbean Brewing — check out our article about it.
“Heaven is a Place on Earth” by Belinda Carlisle was blasting in the background and Redbird as I took my first bite into their Cinnamon Roll Bread Pudding. And in that moment, the song wasn’t lying!
Once I saw them on the menu, I could not not order the garlic knots at Jaime’s Pizza Kitchen. The crispy outer shell of these knots easily makes them my favorite in town.
And yet another tasty lunch. Behold the Ruby Trout at The Parish. Flaky to the touch, Buttery, with a bit of spicy seasonings. Served atop crispy fries, Perfect! Pairs nicely with a crisp, dry white.
One bite in. I couldn’t wait to take a pic. The Ultimate Roma at Roma Imports. This is a good sandwich!
The Sea Salt Chocolate cookie from Decibel is divine. Crispy edges: check. Perfect amount of chew: check. Salty, sweet, and delicious: check, check, check. Solid call, too, in adding a layer of chocolate versus chips! Tastily accompanied by my oat milk cortado, also from Decibel.
I’m always on the path to find pizza crust that I dig at least as much as the deep dish from Transplant or the perfectly chewy wood-fired varieties at Anello and Falora. The added texture of the slung cornmeal crust at Iron John’s new Broadway location hit the mark!
I went with a build-your-own, which involved no mozzarella, extra sauce, goat cheese, roasted red peppers, arugula, and a pesto swirl.
The Monkey Brain appetizer at Sushi Garden on Broadway always checks all of the boxes for me when it comes to texture and flavor. They always somehow manage to score perfectly-ripe avocados, and they sit center stage for this dish, which can easily act as a meal of its own.
I’m not sure if this is actually on the menu at Teresa‘s Mosaic Cafe but if you ask nicely, maybe they will bring you some of their housemade tortilla chips smothered in their delicious mole sauce. It’s how Isaac (the son in the family that owns Teresa) likes his chips.
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