This month, Pita Jungle debuted its latest “Seasonal Kitchen Crafts Menu,” inviting folks to throw it back and dip into the restaurant’s menus of yesteryear.
The new/old seasonal menu titled “Bites from the Past” features a group of Mediterranean-inspired dishes with “light, fresh, and unprocessed ingredients inspired by the celebration of 30 years of Pita Jungle in Arizona.” Plus, they’ve added some fan-favorite dishes and newly inspired creations.
The “Bites from the Past” menu is available right now for dine-in, carry-out, and delivery.
Hey, you have a few options to dig in and enjoy the limited-run bites!
Bites from the Past Menu
Mains
- Avocado Hummus – Garbanzo beans, avocado, tahini, fresh garlic, evoo, lemon juice, jalapeno, pico de gallo, blue corn chips
- Moroccan Gazpacho – Tomato, garbanzo beans, cucumber, onion, cilantro, celery, jalapeno, golden raisins, lemon juice, seasonings. Served cold with pine nuts and pita chip
- Mediterranean Ceviche – Argentine wild shrimp, avocado, Persian cucumbers, tomatoes, red onion, fresh cilantro, fresh lemon juice, evoo, homemade tortilla chip, golden raisins
- Gambas Con Ajo – Argentine wild shrimp sautéed, garlic, cilantro, made-from-scratch tomato sauce, fresh pesto & cheese pita crisp
- Wood-Fired Medchilada – Mediterranean dark meat chicken asada, Pita Jungle mixed bean stew, cheddar, mozzarella, wrapped in lavash flatbread. Served with pico de gallo-turmeric brown rice, shredded lettuce, tzatziki
- Chicken Avocado Pita Tostada – Mediterranean dark meat chicken asada, avocado, cilantro-avocado crema, tomatoes, cucumbers, pickled red onions, corn, bell peppers, black beans, black bean hummus, feta, pine nuts, baby arugula, pea sprouts, chipotle vinaigrette, pita tostada, lime
- Tuna Melt – Line caught Albacore Tuna salad, red onions, tomatoes, mozzarella, cheddar, wood-fired to a crisp in a pita pocket. Served with a side salad
- Avocado Fetoosh – Avocado, seasonal mixed greens, tomatoes, cucumbers, green bell pepper, red onion, taboule, chipotle vinaigrette, baked pita crumbles
- Po’Boy Fried Rice – A flash stir fry of Argentine Wild shrimp, carrots, zucchini, yellow squash, broccoli, cauliflower, turmeric brown rice, onions, fresh jalapeno, garlic, ginger, egg, soy sauce, garnished with cilantro, mint, cajun spice, and lemon wedge
$3 ‘Inflation Busters’
- Wood-Fired Cauliflower Taco – Wood-fired caramelized cauliflower, tahini, PitaJungle sriracha, caramelized onions, toasted pine nuts, parsley, corn tortilla.
- Shawarma Toum Chicken Taco – Mediterranean-style dark-meat chicken Asada, toum, tomatoes, pickles, radish, red onions, jalapeno, cabbage kale super greens, tahini, Pita Jungle sriracha, parsley, corn tortilla.
- Skinny Toum Chicken Wrap – Mediterranean-style dark-meat chicken Asada, toum, tomatoes, pickles, red onions, tahini, Pita Jungle sriracha, parsley, mint, lavash wrap.
- Falafel Skinny Wrap – Original or baked falafel, tahini, Pita Jungle sriracha, tomatoes, pickles, red onions, parsley, mint, lavash wrap
Desserts & Sides
- Kneffe Cheesecake – a Middle Eastern and indulgent fusion of creamy cheesecake
- Baklawa Sorbet – Raspberry sorbet, chocolate dipped baklawa rolls, chocolate syrup, fresh strawberry, garnished with mint
- Fries – served with a side of toum
- Garlic Cilantro Fries – fries, garlic, cilantro, romano cheese, salt, served with a side of toum
Pita Jungle is located at 7090 N. Oracle Rd., #128. For more information, visit pitajungle.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.
