"I want my food to make people happy in this happy space."
In January 2024, Tucson Botanical Gardens closed its cafe —Edna’s Eatery — at 2150 N. Alvernon Way to make way for a new menu. Temporarily, Carlos Guerrero of the Charly’s BBQ & Grill food truck moved in until the new cafe was ready to reopen.
Well, on Thursday, May 16, the cafe reopened and Guerrero is now the official chef. The cafe has a new name, too! Welcome Edna’s Eatery by Charly’s Grill to the local food scene.
Local foodie, Mark Whittaker, refers to Guerrero’s Sonoran-inspired twist on Texas-style barbecue as “adventurously outstanding.” Chances are, this isn’t the first time you’ve eaten some of Guerrero’s cuisine.
Carlos Guerrero (left) of Edna’s Eatery by Charly’s Grill (Photo by Mark Whittaker)
He was formerly the executive sous chef at Casino Del Sol and head chef for JW Marriot. His culinary career started in the “dish pit” at El Corral and he then moved up through the ranks from line cook to running buffets for a large establishment. He eventually started his own business with Charly’s BBQ & Grill food truck, focusing on his passion for barbecue.
Now, check him out at the Gardens as he takes over Edna’s Eatery!
“I love this space,” said Guerrero. “It makes me want to create dishes with more colors, and more textures. I have a background in fine dining, and this environment motivates me with its freshness and seasonality. I want my food to make people happy in this happy space.”
Edna’s Eatery is open 8:30 a.m. – 3 p.m. daily, serving breakfast and lunch from a seasonal menu. General Admission to the Gardens or a membership is required to access the cafe.
(Photo courtesy of Edna’s Eatery by Charly’s Grill)
Green Chile Potato Hash with Eggs ($12) – caramelized onions, roasted green chile, over roasted potatoes, cheese Texas toast (add pulled pork, beef brisket, or herbed chicken for an additional fee)
Breakfast Burrito ($10) – two scrambled eggs, oven roasted potatoes, cheese, local flour tortilla (add pulled pork, beef brisket, or herbed chicken for an additional fee)
Starters, Soups & Salads
Soup of the Moment ($9) (ask your server)
Nachos ($12)- jalapeños, scallions, cotija cheese, crema Mexicana, cheddar cheese sauce (add pulled pork, beef brisket, or herbed chicken for an additional fee)
Creamy Mac & Cheese ($12) – cheddar cheese sauce, cotija cheese (add pulled pork, beef brisket, or herbed chicken for an additional fee)
Garden Salad ($10) – fresh greens, baby tomatoes, cucumbers, onion, cheddar cheese, herbed croutons (add pulled pork, beef brisket, or herbed chicken for an additional fee)
Caesar Salad ($10) – fresh greens, shaved parmesan, herbed croutons, and creamy Caesar dressing (add pulled pork, beef brisket, or herbed chicken for an additional fee)
Carlos Guerrero (left) (Photos courtesy of Edna’s Eatery by Charly’s Grill)
History of Edna of Edna’s Eatery
“The café name, Edna’s Eatery was inspired by Edna Johnson — housekeeper, friend, nanny, and gardener to the Gardens’ founders, the Porter family. Edna is credited with planting many of the citrus trees on the west end of the property, and she loved to tend a large herb garden. Mrs. Porter frequently noted in her Garden journal that Edna’s quest for harvesting lemons, figs, and oranges would result in the most scrumptious cookies and pies.”
The Tucson Botanical Gardens are located at 2150 N. Alvernon Way. For more information, call (520) 326-9686 or visit tucsonbotanical.org. The Charly’s BBQ Grill food truck still plans to pop up around Tucson, too.
Tucson Foodie is a locally owned and operated community. Thanks to our partners and members, we are able to offer paywall-free guides and articles. We value your support and invite you to become a Tucson Foodie Insider today.
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.
