Here’s a look back at what the Tucson Foodie team enjoyed during February!
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.
A good golden milk latte with oat milk is my favorite way to start a morning. It’s even better when it’s from 5 Points.
My new favorite thing is to split a burger and oysters at Forbes Meat Company. It’s like surf and turf! Anyways, Forbes wins every time.
100/10 recommend going to a REVEL wine dinner given the opportunity. Chef Becky Iwata is a natural talent in the kitchen, and paired with Todd’s wine knowledge (he’s the owner), they’re a force to be reckoned with, I reckon.
The wild Syrah from Rune and their scenic views is by far one of my favorite pairings in Sonoita.
It’s so fluffy (the chocolate tiramisu from Penelope Pizza). It legitimately made me reminisce about my childhood, something about it unlocked a core memory and made me feel warm and fuzzy.
Charro Chico has $3 tacos during their happy hour from 2-5 p.m. — plus $3 beers. I loved the quesabirria and also really appreciated their extensive salsa bar to dress up all the taco options with all the fixins.
This brand-new food truck is usually parked outside of TraXide Taproom/in front of the historic Coronado Hotel. Having just sampled all the finest local craft beer with the Tucson Craft Beer Crawl, I ended with some of the best wings I’ve eaten in a long time.
The food truck specializes in local Sonoran flavors including elote, mole, and el pastor. I tried all three! I was thoroughly impressed with the flavor of the meat, the crispiness, and the unique flavors and tastes of each sauce.
My favorite is the elote sauce, which is also their number one seller. Only Wings would get my money if they had a subscription.
Check out the Tucson Wing Expert’s other top wings in February here.
I love NYPD cheesy garlic ties. It’s more like a bowl of chewy hot bread with melted crispy cheese on top than it is a typical knot. You’ll need a knife and fork! And the pepperoni and garlic pizza slice was huge and completely satisfying!
Spicy Veg Ramen special at El Torero.
One of my Valentine’s surprises: a big box of Monsoon Chocolate’s vegan bon bons.
UnCork’d Kitchen & Cocktails only opened a few weeks ago, but holy moly, their execution on every dish I had was spot on. Their triple-cooked fries stay crunchy even after several minutes with the mushroom cream sauce and hanger steak on top. The batter on the tender, moist walleye crisped off delicately.
The Cork managed to keep its identity despite a menu refresh and new chef. Look forward to a meaty, zingy dinner.
While steak stars at Forbes, don’t sleep on their seafood. The herbaceousness of the chorizo verde bright balances briny mussels.
Rae’s Burgers offers a delightfully simple smashburger with crispy, crusty patties, sweet grilled onions, and an abundant plop of house sauce.
Molcajete at Amelia’s for two? More like four. Bring a bib for this tower of protein and make sure to get to the sauce at the bottom.
While I appreciate a simple smoky carne asada, the veggie quesadilla at The Quesadillas keeps me coming back with the extra-fresh-tasting veggies and salsa. The texture and toast level of the tortilla is always consistent as well.
The Parkie Sandwich porchetta still never disappoints me with the contrasts in textures and temperatures, fatty and sharp, crunch and fluffy.
The carless street between CERES and Jojo’s makes these cozy Tucson winter afternoons such a delight. Tender egg pasta and hearty bolognese maximizes the cozy factor.
I honestly spaced out during the description of this dish at Casa Madre, but I think it was rosemary lamb chops atop some sort of polenta and al dente broccolini. Glad to see their patio in form now.
I woke up at 8 a.m. craving carnitas tacos, then decided to go to the highest-rated carnitas place I’ve never been to.
I drove down Palo Verde south of Aviation and found the cartoon pig feather flags for Carnitas El Huracan Del Sur and pulled in. I soaked in the beauty of the morning sun shining through the vibrant salsa seca while folk music blasted from the giant Bluetooth speaker behind the sliced limes and radishes.
I ordered one mixto taco and one carnitas taco. I took advantage of the salsa bar and tried the full spectrum, but the nopal salsa was the pleasant surprise with its bright acidity and contrasting textures. The okra-like sliminess may turn off some, but it worked well for me alongside the braised gelatinous textures in the taco mixto.
Hot take: American breakfast is one of my least favorite categories of food. I just feel heavy afterwards. But these blueberry pancakes at RealGood Brunch Co., beautiful and not too sweet and fresh-feeling. Demolished ’em.
Few things get me going feral like the sight of bubbly crunchy skin-on pork belly with the intense aroma of abundant garlic. Batey’s Chuleta Kan Kan had my mouth watering while imagining the intense crunch that awaited me. Once my fork dug into the mofongo, the waft of steam unleashed a torrent of garlic perfume that had my eyes rolling.
This Italian sandwich at Transplant Pizza has been one of my go-to sandwiches for the past couple of years. Pair it with a beer next door at Craft and I’m sittin’ pretty.
Maybe my favorite dish on Buendia’s menu. This past month, I got a little fancy and added slices of ham to my huevos rancheros. A buddy from New Mexico was in town and he said it was some of the best Mexican food he’s ever eaten — and New Mexico has some awesome food. Buendia is worth the wait, too. Spark up a conversation with a stranger in their lobby!
When you live off Campbell Avenue, you tend to stick with the restaurants that line the street. But with the warm weather, we decided to venture down to Corbett’s. I didn’t get a pic of the fabulous calamari and shrimp starter. Sorry. The salmon was outstanding. The huge perfectly cooked piece of fish was served on a bed of rice and asparagus (love those thin spears) and topped with arugula. This is how salmon should be prepared. I’ll definitely order this again. And what about the tots? Well, IYKYK.
In keeping with the theme of trying something other than our usual pics, we ordered from Fiamme. I’d forgotten how good their pies are. Chewy crust with an ideal pull, rich tomato sauce and top line cheeses, these pies paired well with a nice Spanish white. We will order again. We might even take a trip up there. These are the plain cheese pizza and the margherita.
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