A new restaurant has taken flight in the Old Pueblo.
Over on the south side of Tucson, the new restaurant Flaps and Racks recently opened its doors to the public at 3253 E. Valencia Rd.
There’s an interesting story behind the name of the restaurant. Sure, the “flaps” are referring to the chicken wings on the menu, and the “racks” are the finger-licking ribs that’ll have you going through more napkins you can keep track of.
However, there’s more to it. Flaps and Racks also refers to parts of an airplane and is a tribute to the restaurant owner and Puerto Rico native’s connection to the Tucson International Airport. Jeffrey Flores, who moved to Tucson back in 2003, got a job at the airport and began exploring the city’s food scene the moment he touched down.
The restaurant has its classics like wings (bone-in or boneless) and ribs. The wings can be ordered in the quantity of anywhere from six to 48 wings, while the ribs come in either a full or half rack.
Sauces for the wings come in all sorts, including Barbecue Chiltepin, Chocolate Chiltepin, Mango Habenero, Pizza (you read that correctly), and Chorizo — which includes bits of crumbled chorizo on top.
If you aren’t craving wings or ribs, take a gander at the rest of the menu upon arrival, which has the likes of a Buffalo Burger ($6.75), Grilled Chicken Sandwich ($6.75), salads, Flyin’ Fries, Sweet Potato Fries, Mac & Cheese Bites, and Buffalo Ranch Fries.
There are a few beers on tap, too, including locals like Barrio Brewing Company.
The restaurant is open daily from 10 a.m. – 9 p.m.
Flaps and Racks is located at 3253 E. Valencia Rd. For more information, call (520) 475-5345 or visit flapsandracks.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
