Celebrating local food, drink, and community.
Contributor at Tucson Foodie.
If you’re a local, you’ve likely had your fair share of chimichangas. If not, let’s change that! The chimichanga, or chimi, is a deep-fried burrito that begins life as a […]
Chef Malta Joe Gauci, owner of Malta Joe’s Baked Goods, is a food writer’s dream interview. He’s passionate about his product, has lots of stories to tell, is knowledgeable about […]
This is NOT a list of the Best Hot Sandwiches in Tucson. Rather, the sandwiches included here are simply ‘ Damn Good Hot Sandwiches’ (and, to be clear, temperature hot and not spicy hot). They’re the kind of sandwiches y
We asked local chefs, food writers, restaurant owners, food photographers, and friends to share that experience.
We asked local chefs, food writers, restaurant owners, food photographers, and friends to share that experience.
Explore Liam McCarthy’s culinary innovation at Renee’s Tucson, from his unique dough-making process to exquisite, savory masterpieces.
Monsoon Chocolate may have just relocated in June, but from the looks of things, the new kid on the block is fitting right in.
Red Sauce Lasagna, ravioli, manicotti; it’s the kind of food that satisfies both body and soul. Tucson has no shortage of Old School Red Sauce Joints and thankfully, they’re located all over town. You’ll find enormous po
Modern Italian food means lighter sauces, freshly made pastas and creative takes on seafood, steaks, and poultry. The wine lists may be from smaller, craft wineries — Tavolino’s is curated from Massimo’s brother’s winery
When Kris Savage and John De Lorenzo first began their agroponics business in their backyard, growing mushrooms wasn’t part of the plan.
No glitzy, brightly-lit, or fake rain shower displays here. Instead, everything is simply displayed in the boxes they come in and set on the floor in the second room.
As part of the Coyote Task Force, the restaurant is a training ground for people with barriers to employment, specifically mental health and substance abuse.
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