Here’s a look back at what the Tucson Foodie team enjoyed during April!
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 olive oil cake from Anello was perfectly moist, not overly oily, and just a great way to end a fantastic meal there.
I will forever and always be a fan of the Blues, Brews & BBQ Brunch at Loews Ventana Canyon. They featured a special Agave Heritage festival edition this month with agave-inspired drinks and dishes. It’s my favorite way to start off a Sunday.
The new Queen of Cups spring releases have been awesome. Get a load of this, they now have a sparkling tempranillo. It’s the perfect porch sipper.
The unassuming Mexican restaurant a block away from my house, Casa del Rio, has become my favorite watering hole. Kevin, the owner and mixologist extraordinaire, makes a killer tiki cocktail and also happens to make my new favorite negroni.
The Chile en Nogada Oaxaqueno at Victoria Cocina Mexicana.
The wings are marinated, baked, and then fried to order is music to my ears. The meat was so tender, packed with flavor, and the house-made sauces are fantastic. I recommend getting their garlic parm, which is a wet sauce. If you’re looking for some spice, go with their house-made barbecue sauce, which has a sweet honey mustard feel.
See more favorites in this month’s “Wing Wednesday” article
The Mongolian Tofu from Dao’s Tai Pan’s was crispy and spicy, just the way I like my tofu. And super satisfying!
Mushroom taco at Casa Asada.
Massaman Curry at Tuk Tuk Thai.
Watching someone roll out and griddle some fresh flour tortillas, then eating it seconds later… chef’s kiss. And using them to scoop up the rich pork chile verde at Guadalajara Original Grill, contrasted with the bright tomatillos and grassy jalapeño.
While Blues, Brews & BBQ Brunch at Loews Ventana Canyon has all the things in the name in spades, I was also impressed with their seafood selection. The variety of sashimi cuts and fresh oysters maintained their pristine glisten with a constant stream of employees keeping everything well-stocked. (The sashimi might have only been there for that particular visit due to their collaboration with the Agave Heritage Festival.)
Rae’s Burgers still doesn’t let me down with the abundance of grilled onions and crisp, umami-packed lacy edges on their smash burger.
OnlyWings was out of my desired wing flavors (mole, al pastor) when I arrived. But I just ordered what was left (ginger, chipotle, habanero, elote) and took it to Vertigo Wines, where Kristel had fun wine pairings for each flavor. The wings stayed crisp and juicy through transport.
The Chile Verde Taco at Casa Asada with the Charred Black Salsa punched my palate with its blend of peppers, soy sauce, and Jugo Maggi.
Hamachi aguachile with strawberry and habanero at Tito & Pep balanced natural sweetness and tartness to complement the fish nicely.
Chorizo and eggs from El Charro Cafe brunch hit my nostalgia so hard. The scrambled eggs were moist and tender. The chorizo had a pleasant, slight chew and was seasoned boldly without being overpowering.
Mixed Appetizer sampler at Brindis Mediterranean cuisine offered a wide range of flavors and vessels to dip their piping hot wood-fired bread into.
Crispy Latke with Poached Egg and Lox from Agustin Kitchen breakfast came with herbed creme fraiche, capers, onion, and dressed greens. Perfect for someone like me who likes potatoes more than bagels.
We order in several times a week, and when we want to go a little lighter, we often opt for Beyond Bread. My latest ‘go-to’ is Khalid’s Kurry. A wheat pita is stuffed with a lightly curried chicken salad along with greens, almonds, and dried fruit. I’ve become addicted.
And of course, there’s always a pizza. We had to pick this one up because Time Market doesn’t deliver. That’s fine because I got to pick up six bottles of various wines. They have so many harder-to-find wines! The pizza here is baked in their amazing oven — if you eat in, watch the pies being made.
We decided to give Amelia’s a try. Sorry, no pics of the great tortilla soup, but here are chicken and bean and cheese mini chimis. Good-sized and tasty! We shall return.
Finally made it to Victoria Cocina Mexicano, Theresa’s Mosaic Cafe’s sister restaurant. Super good. I got the Chili Relleno Oaxaqueño de Pollo. Roasted poblano pepper filled with shredded chicken and spices, topped with Ranchera Nopalito salsa. Served with black beans, arroz Blanco, and blue corn tortillas.
I’ve tried some version of this at every Chinese restaurant in town, and it’s always good. The Spicy Salty Tofu at Lucky Panda did not disappoint. Paired well with the Oyster Chinese Broccoli and a pot of Jasmine tea.
Got some tacos at Charro Chico. All were solid (the shrimp was the best), but what really stood out to me was the green salsa. I can’t think of a better salsa I’ve had in Tucson. When you go to the salsa bar, don’t confuse it with the avocado sauce. It’s the darker of the two green salsas. You’ll want to put it on everything.
The Caesar salad at Augustin Kitchen was a go-to, so I was disappointed to see it fall off with the recent menu change, but their Chicories Salad more than makes up for it. So good.
The house-cultured honey butter at PY Steakhouse.
Love Tucson food? So do we. That’s why our stories are free to read — and focused on the chefs, farmers, and restaurants that make Tucson so delicious.
👉 Get exclusive perks & support local with the Foodie Insiders Club and learn how to eat local year-round.
