It’s not every day that The New York Times talks about Tucson, and when they do, you know we’re going to zoom in on the part where they mention the food.
In a recent piece about Tucson’s growing appeal to homebuyers, the publication highlighted everything from sunshine and square footage to — you guessed it — the city’s food scene.
Sure, the article is technically about housing prices and walk-in closets, but squeezed in between the talk of mortgage rates and mountain views was a nice little nod to some of our favorite spots here in the desert.
Here’s what Abbie Kozolchyk of the Times suggests doing when you’re “going out and about” in Tucson.
Restaurants:
- Barista del Barrio for breakfast burritos and coffee
- 5 Points for pancake brunch
- El Charro Café for cheese crisps on the patio
- Tumerico for vegetarian and vegan takes on Latin American classics
- Barrio Bread for rolls and loaves
- Rollies Mexican Patio for rolled tacos
- Tito & Pep for bistro fare
- For a splurge, the private tasting menu at the studio of Chef Janos Wilder (Studio Janos), one of the driving forces behind the UNESCO City of Gastronomy designation
Bars:
- The Century Room or Tiger’s Tap Room at Hotel Congress
- Borderlands Brewing in downtown Tucson
- Owls Club
- Batch
- Crisol Bar
- REVEL
- The Moonstone at the Graduate Hotel for rooftop views
Groceries/Shopping:
- Try Time Market for local specialties and prepared foods
- The Garden Shop at Mission Garden for the most hyperlocal specialties
For more local grocery stores with fresh produce and more, read our interactive guide.
Also, you can read the full article at nytimes.com.
More Guides to Tucson’s Food Scene
Hungry for something new but not sure where to start?
Our guides round up the best bites, sips, and hidden gems in Tucson. Think of them as your deliciously curated roadmap to eating and drinking your way through the Old Pueblo.
Article written by:
Matt Sterner
More about MattAt 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.
