East Tucson Sonoran-Italian restaurant Zio Peppe hosted the Tucson Foodie team for lunch to try out their new menu items. These dishes feature modern plating while maintaining the restaurantâs playful feel; here are the photos and details.
These deviled eggs pack a umami-punch with their boquerones salsa and tart hibiscus pickled shallot. Guajillo oil brings some heat.
Creamy burrata lays on a bed of granny smith apple and pickled cilantro stems and mint, topped with a salsa macha verde verde and a side of house bread.
Like the deviled eggs, the carpaccio delivers intense umami with a combination of charred scallion, tonnato sauce, and fried shallot. Lime zest and fresh cilantro add brightness, while capers add a salty punch. The nopal and calabrian gremolata adds texture alongside their adorable little breadsticks. (Editorâs note: probably my favorite carpaccio in town right now)
This vegetarian sandwich features mushroom conserva and crunchy porcini mushroom chips with creamy huitlacoche goat cheese and arugula. All sandwiches come on house bread and a side of nopal giardiniera.
The carnitas torta picks up a little sweet and tart action with candied mandarins and pickled fennel, balanced with fresh cilantro and mashed avocado.
A stonerâs sandwich delight, the burrata torta balances the creamy cheese with salty prosciutto and crunchy chicharrones with rich, savory fried egg vinaigrette.
Savor squash with light creme fraiche, Pecorino, cilantro, and crunchy garlic.
This upscale fish dish is grounded with habanero olive tapenade, truffle, squash, lime ash, and pistachio.
Stay tuned for an upcoming sneak peek of their brunch menu.
Zio Peppe is located at 6502 E. Tanque Verde Rd. For more information, visit ziopeppeaz.com.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tranâs Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon AppĂ©tit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addieâs dog Spaghetti.
If youâd like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
