National food publication Bon Appétit published a feature on Tucson’s food scene and its deep roots in desert terroir and cultural heritage, titled Tucson’s Globally Distinct Cuisine of Heat and Abundance. The piece, written by food historian Von Diaz, shows how Tucson cuisine reflects both heat and abundance.
Read the article here.
The article featured several Tucson bars and restaurants. Here is the list to them linked to past Tucson Foodie articles on them:
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