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.
[Spaghetti and Addie approved] We hit up a new winery in Sonoita called Four Tails Winery. It’s right at the entrance of Sonoita, and not only is it incredibly dog-friendly, but the wines were delightful. One of the standouts was this Tempranillo. They’re open until 8 p.m. this summer and serve food, which makes it a great stop before going home.
Tiki Tuesdays at Hacienda del Sol are BACK, baby! The team put together a special preview, R&D menu for our Insiders last week. The drinks were all perfectly balanced and crafted to perfection. I appreciated how all the dishes were simple yet masterfully done, like this chicken satay skewer. I can’t wait to spend many a Tuesday at Hacienda.
Chef Ryan Clark and his team at the Flying V have put together a standout menu. The scallops had a perfect golden brown sear and were deliciously balanced with the corn succotash. The new menu is perfect for date night, special occasions, or a random Tuesday when you want to enjoy a sophisticated meal.
As a person who doesn’t like breakfast but loves brunch, the menu at Forbes is just right for me. My husband enjoyed Steak and Eggs that I took bites from, and had the tiniest bit of envy. But my burger ruled, so there was no love lost.
Lindy’s on 4th is known for their colossal burgers, but their cheesesteaks are just as massive. This turkey sandwich came loaded with green chiles, bacon, and a super creamy white cheese sauce. Double fist it and get a proper utensil to enjoy all the flavors that fall out!
Mongolian Tofu at Kung Fu Noodle.
The Tony Bologna Pizza at Penelope Pizza indulged me with pistachio in various forms. Their crust has a pleasant bouncy chew with abundant leopard spotting underneath.
The vegan Pickled Beet Bagel at Kneller’s Delicatessen & Appetizing satisfied my bagel cravings, balancing the tartness with sweetness without going overboard.
The Kimchi Balls at Kimchi Time were like a Korean take on arancini. Crunch on the outside, filled with melty gooey cheese on the inside, and drizzled with Asian condiments, it hit the spot alongside a bottle of soju.
After I photographed most of the menu for the recent 5 Points update, I came back for dinner craving their Kale Salad. Properly dressed with wispy shavings of preserved egg yolk and pecorino and topped with airy shaved focaccia croutons, it feels lighter and healthier without losing any umami. I also had their Little Gem Salad with a glass of Big Salt, which surprisingly ended up as one of my favorite wine pairings I’ve had in months.
At Samurai Sombrero, they’ve been focused on rolls, but they recently added nigiri specials to their menu. The Yuzu Salmon Nigiri ended up being one of my favorite things I’ve had there. The fatty salmon melted on my tongue with the light torching, contrasted by the sharp acidity and funky spicy of yuzu kosho.
I’ve become a chilaquiles junkie. These are from Le Buzz. They use chicken in the house-made Guajillo sauce. There are all the usual touches (including avocado.) Huge portion. Rich and creamy. They may become my new go-to.
The “Braised Beet + Endive” popped up on 5 Points’ new brunch menu. What shines in this dish are the heirloom green lentils in a lemon vinaigrette mixed with the mint coconut yogurt and puff wild rice. The flavor combinations are crazy. You could put really any vegetable or protein on top and I’d love it.
The chicken flatbread from Saffron Indian Bistro was exactly what I needed after spending a few days at Aravaipa Canyon. There was some kind of cumin lime salt sprinkled on top that was amazing by itself. I kept licking my finger and then touching the top of the flatbread and then licking my finger again so I could taste just the salt.
The Spicy Salty Crispy Tofu at Kung Fu Noodle is a big eat even for the meat eaters out there. It’s got a really satisfying flavor that builds as you eat it. I think it also pairs really well with other dishes on the menu, especially the cold Szechuan Noodles.
Tabu just launched a new brunch menu, and it features the best chicken chilaquiles I’ve ever had. Instead of the usual crispy chips soaking up the sauce, they use soft, masa-forward cakes that add a richer, more satisfying bite. The green sauce brings a quick hit of heat that fades fast, letting the bold, vibrant flavors shine — and they’re outstanding.
Maybe THE best pancakes I’ve had in Tucson. The “Tabu Pan Cakes” at Tabu are made with corn flour, cajeta (goat milk), honey, and condensed milk. They were light, fluffy, and tasted about as perfect as possible.
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