Exploring the ‘Guido-Q’ Menu at Mama Louisa’s (PHOTOS)

The Gold Standard at Mama Louisa’s (Photo credit: Hannah Hernandez)

Exploring the ‘Guido-Q’ Menu at Mama Louisa’s (PHOTOS)

Aug 9, 20232 min read

For almost 70 years, Mama Louisa’s Italian Restaurant has held its place as the heart and soul of Italian-American cuisine on the east side, proudly crafting each dish from scratch with love and passion.

a sign in front of a building
Mama Louisa’s (Photo by Hannah Hernandez)

Classics like Joe’s Special have served as the favorite for both loyal regulars and chefs. This dish is the epitome of comfort, featuring Mama Louisa’s house-made linguini skillfully mingled with the kick of hot pepper seeds, the aroma of garlic oil, the irresistible allure of melted cheese, and all beautifully drenched in their cherished house sauce.

If that doesn’t have your tummy grumblin’… check your pulse (just kidding) or check out any of the other dishes on the menu that got its start in 1956.

a close up of a plate of food on a table
Joe’s Special at Mama Louisa’s (Photo by Jackie Tran)

Now, let’s talk about some of the newer meals found on the Guido-Q menu. Much like executive chef and owner Michael Elefante‘s mullet hairdo, the new menu is a total party in the back — a fun and unique addition to the restaurant’s already tasty collection.

Elefante debuted the Guido-Q food truck in 2021. During the pandemic, he started to play around with different recipes and techniques, creating an Italian-style barbecue that’s both tasty and represents him as a chef. Scouting out where the Guido-Q food truck is parked isn’t necessary, though, because the entire menu is currently available in the dining room at Mama Louisa’s.

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Guido-Q menu at Mama Louisa’s (Photos by Hannah Hernandez)

Guido-Q Menu Highlights

Trash Can Waffle Fries

Layered seasoned waffle fries, Italian pico, alfredo cheese sauce, and your choice of brisket, pork, or chicken

The Gold Standard

Slow-smoked pork, Guido Gold Sauce, kale slaw, tobacco onions, and a hoagie potato bun
a close up of a plate of food with broccoli
The Gold Standard at Mama Louisa’s (Photo by Hannah Hernandez)

The Ginzo Cowboy

Maplewood-smoked brisket, pepperoncini pickles, pickled onion, provolone, asiago, white cheddar, and sourdough
a cut in half sandwich sitting on top of a wooden cutting board
The Ginzo Cowboy at Mama Louisa’s (Photo by Hannah Hernandez)

Holla at Chamoy

Hot dog ripper, bacon, pepperoncini pickle relish, white onion, chamoy, Tajín, and a poppy seed bun
a close up of food
Holla at Chamoy at Mama Louisa’s (Photo by Hannah Hernandez)

Cannoli

a close up of a piece of cake and ice cream on a plate
Cannoli at Mama Louisa’s (Photo by Hannah Hernandez)

Must-Try Dish on Mama Louisa’s “Third Generation” Menu

Calabrian Gnocchi

Gnocchi, Calabrian chili bacon jam, ricotta dollops, hazelnut brittle, Brussels sprouts, mushrooms, and grilled chicken
a close up of a bowl of food on a plate
Calabrian Gnocchi at Mama Louisa’s (Photo by Hannah Hernandez)

Mama Louisa’s Italian Restaurant is located at 2041 S. Craycroft Rd. For more information, visit mamalouisas.com and follow Mama Louisa’s on Facebook and Instagram. 

Article written by:

Matt Sterner

Matt Sterner

More about Matt

At 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.

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