ICYMI: Tucson Foodie X The Food & Wine Radio Network, Nov. 29

Here’s a list of the restaurants, dishes and recipes we talked about on The Irresistible Holiday radio show this week, Saturday, November 29.

You can also listen below:

Drink gifts and bar cart picks

The hosts highlighted BuzzBallz limited-edition items, including a Balls on the Walls kit with an LED chilling display. They also mentioned an Elf Maple Syrup cocktail inspired by the film, plus ready-to-drink flavors like Chili Mango and Lotta Colada.

Chocolate and dessert splurges

Max Tucci’s high-end chocolate mentions included a Baked Alaska bon bon collaboration with chocolatier Fritz Knipschildt and Delmonico’s Way, a large celebration truffle. The show also pointed listeners toward Tucson Chocolate Factory for local bonbons, including coffee and caramel options made with 59% Cafecito Mexican dark chocolate and Savaya Coffee.

Kitchen, home, and host gifts

The episode suggested practical stocking stuffers and host tools, including a Madeleine pan, cloche, paring knife, tongs, fish fillet knife, and apron. It also highlighted a small ironwood grinder from Chota Pika, along with desert-leaning gifts like a creosote bundle and a malachite pinch pot. Seven Cups Tea House received a nod for aged pu-erh tea cakes, and ISH appeared as a nonalcoholic beverage option.

Local shopping and experiences

Several Tucson businesses made the list for holiday shopping. Silver and Gold Trading Company, a family-owned shop on Grant Road, came up for precious metals buying and selling. Viir Fine Jewelry and Art on Campbell Avenue appeared for fine jewelry and art gifts, while Sonoran House, Coronado Cafe, Gallery of Food, and Tucson Chocolate Factory offered more local stops for curated food and gift shopping. The episode also pointed to Los Milics in Sonoita for wine and vineyard experiences.

“Bring a Friend” dining highlights

The si Charro family of restaurants sponsored the segment. La Perla, on East 22nd Street, stood out for its chilaquiles torta, a bolillo stacked with chicken, green chilaquiles, and avocado crema, and the show noted new management by Paul Mendoza. Alafia earned rave mentions for West African specialties like agusi soup with goat or chicken, fufu for dipping, fried plantains, and ginger juice. The show also referenced Tumerico by location, El Charro for its blue corn dessert that guests should pre-order, Carnitas La Yoca as a dependable stop, Gus Balon’s as a longtime favorite, and El Antojo Poblano for its mole served over a whole piece of chicken with thin, fresh flour tortillas.

CSAs and produce boxes

The hosts highlighted Tucson CSA and Pivot Produce as go-to options for seasonal produce through subscriptions. The show noted both currently have waiting lists.

Sound healing and conscious dining

The episode also explored sound healing and guided “conscious eating” dinners with Michael Mal, known as Queen of Rocks, at Michal and Company on North Anita Avenue. The segment referenced tools like an OM gong from Burma and shared additional sound-healing items for those who want to bring the practice home.

The takeaway

This episode framed Tucson holiday giving as more than shopping. It offered a full menu of ways to celebrate, from chocolate and cocktails to local restaurants, vineyard trips, produce subscriptions, and sound-focused dining experiences.

For more information on the show, visit kvoi.com/onair/irresistible-holidays.