Tucson Foodie’s “Monday Munchies” articles are brought to you by NatureMed.
It’s the season of giving and a season of eating as well. There’s turkey, pies of all flavors, candy canes, and, here in Tucson, a tremendous selection of Mexican food all around.
Since 2018, and now with two locations, Salsa Verde has been serving a perfect menu for a case of the Monday Munchies.
The Percherones Menu
Like the bacon-wrapped burrito at Los Perches, you can wrap any of the burritos on their percherones menu (huge flour tortilla burritos) in bacon. They’ve got six burritos to choose from: Supremo, Salsa Verde, Especial, Fajita, Chicken Chipotle, and Chicken Pueblo.
It’s just an extra $2 to wrap that beast of a burrito inside a bacon fortress.
Loaded Taters
If you think their burritos are loaded, take a gander at Salsa Verde’s baked potatoes. These puppies are loaded with creamy salsa, melted cheese, sour cream, and your choice of steak, steak fajita, chorizo, adobada, and chicken fajita.
Hand over an extra buck and they’ll sprinkle some bacon bits on that masterpiece.
Oh, but wait… there’s more
Much like the award-winning homegrown products at Nature Med, the team at Tucson Foodie is always searching for the cream of the crop, And, speaking of cream, or crema, the Mexican Street Corn on the Cob at Salsa Verde, also known as the elote, is a must-try when paying a visit to the restaurant.
The steaming hot corn on the cob is slathered with mayonnaise and crema, covered in Cotija, and then drizzled with red salsa and cheese sauce.
Salsa Verde is located at 210 N. Pantano Rd. and 3894 N. Oracle Rd. For more information, visit salsaverderestaurant.business.site and follow Salsa Verde on Facebook.
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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.
