Celebrating local food, drink, and community.
Contributor at Tucson Foodie.
If youāre a local, youāve likely had your fair share of chimichangas. If not, letās change that! The chimichanga, or chimi, is a deep-fried burrito that begins life as a [ā¦]
Chef Malta Joe Gauci, owner of Malta Joeās Baked Goods, is a food writerās dream interview. Heās passionate about his product, has lots of stories to tell, is knowledgeable about [ā¦]
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 McCarthyās culinary innovation at Reneeās 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; itās the kind of food that satisfies both body and soul. Tucson has no shortage of Old School Red Sauce Joints and thankfully, theyāre located all over town. Youāll 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 ā Tavolinoās is curated from Massimoās brotherās winery
When Kris Savage and John De Lorenzo first began their agroponics business in their backyard, growing mushrooms wasnāt 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.
The instructions were simple. Wear comfortable shoes, apply sunscreen, and bring your appetite. This was Tucson Food Tours, after all.
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