2025 marks a decade since Tucson earned the first U.S. UNESCO City of Gastronomy designation — a milestone that’s placed the city on the global culinary map.
With more than 4,000 years of continuous agriculture, paired with a thriving food scene that highlights heritage ingredients like White Sonora wheat and tepary beans, Tucson has found itself in the spotlight numerous times over the past 10 years.
Just last week, the city landed on BBC’s newest list of “The Best Places to Travel in 2025.”
“This acknowledgment reflects the incredible work of our community and partners to create unforgettable experiences for visitors while preserving the rich history and vibrant culture that makes Tucson truly special,” said J. Felipe Garcia, President and CEO of Visit Tucson.
Then, Johnny Motley of BBC followed up with an additional article, documenting his time exploring Tucson, dining, and drinking at several iconic spots alongside Chef Ryan Clark and other important “foodie figures.” The article not only highlights Tucson’s gastronomic achievements but also invites food enthusiasts worldwide to experience the unique flavors and traditions that define this desert city.
Motley mentions the local seed bank Native Seeds/SEARCH and foodie events like Sonoran Restaurant Week and Agave Heritage Festival. He sampled true ancient ingredients by paying visits to Whiskey Del Bac, Maynards, and HUB Restaurant. Chef Kayla Draper of HUB, a local resident and member of the Navajo Nation, added some “ground mesquite pods into tiramisu to add a nutty, molasses-like flavor to the classic Italian treat.”
And, of course, a visit to Barrio Bread to chat with James Beard Award Winner Don Guerra needed to happen. Not getting a taste of Don’s bread, made with heritage grains, would have been a huge miss.
The article also touches on Sonoran hot dogs, Chinese chorizo, BATA, Zio Peppe, and Crooked Tooth Brewing, where a couple of prickly pear sours were tossed back in the taproom.
The piece dives into so many things that make Tucson special — mostly things we already knew. However, it’s a gratifying reminder and humbling to all who contribute to Tucson’s one-of-a-kind food scene.
Check out the full article at bbc.com.
