Best Things the Tucson Foodie Team Tasted in March 2024

Apr 1, 20245 min read

Here’s a look back at what the Tucson Foodie team enjoyed during March!

Also, not only are these reminders of the dishes we ate, but they can also be a guide for your own decisions on what to eat here in Tucson.

Addie Ibarra

JoJo’s

76 W. Washington St.

The ceviche at JoJo’s. Really, anything at JoJo’s is excellent.

Ceviche at JoJo’s (Photo by Addie Ibarra)

Sweet Tomatoes

6202 E. Broadway Blvd.

Hello, darkness, my old friend — me to Sweet Tomatoes. They picked up right where they left off. I’m here for it.

Nossa Imports

Found online & at taprooms

This canned Rosadito from Nossa Imports. It’s perfect for the warmer months looming ahead.

Queen of Cups

320 Smelter Ave., Patagonia, AZ

Queen of Cups makes my now-favorite Barbera!

Queen of Cups in Patagonia (Photo by Addie Ibarra)

Maru Plus

2741 N. Campbell Ave.

Literally everything at Maru Plus.

Several dishes at Maru Plus (Photo by Addie Ibarra)

Chrissy Mance

The Dough Girl

Cottage Kitchen

I’m a sucker for a German-style soft pretzel and these did not disappoint! I ordered a dozen from cottage baker Ashley of The Dough Girl. Crusty exterior and chewy inside, my family finished ’em all in one day. Order through her Facebook or call Ashley directly at 520-820-5620.

Flora’s Market Run

2513 E. Sixth St.

The spinach artichoke dip with house-baked baguette is one of my favorite dishes at Flora’s Market Run. The truffle oil brings a classic dip to the next level!

Flora’s Market Run (Photo by Chrissy Mance)

Hannah Hernandez

Del Cielo Tamales

3073 N. Campbell Ave.

Vegan Gansitos at Del Cielo!

Kevin Thomas

Beyond Bread

421 W. Ina Rd. • 3024 N. Campbell Ave. • 6260 E. Speedway Blvd. • 12833 N. Sabino Canyon

Frida’s Flight from Beyond Bread is amazing.

Frida’s Flight sandwich at Beyond Bread (Photo courtesy of Beyond Bread)

Matt Sterner

Amelia’s Mexican Kitchen

5851 N. Oracle Rd. • 5553 E. Grant Rd.

After living in New Mexico for a few years, I ended up eating a lot — I mean, a lot — of chile rellenos. With Hatch, New Mexico maybe an hour away from where I lived, green chile was everywhere and the streets were filled with the aroma of them being roasted in front of grocery stores. The only problem was that I got roasted/burned out on them because I ate them so often.

Once I took that first bite of the chile rellenos at Amelia’s, I was reminded how much I’d missed the taste. I’m glad I went with my gut, so to speak, on ordering them.

Chile Rellenos at Amelia’s Mexican Kitchen (Photo by Hannah Hernandez)

Sonora Moonshine Co.

124 E. Broadway Blvd.

The Carne Seca & Guacamole can easily be shared but can also greedily eat it all on your own like I did. The stone bowl the dish comes in is impressive (and super heavy) and carries a heaping amount of housemade guacamole. The strips of carne seca surround the guacamole, which were then used for dipping and loading into my mouth.

Carne Seca & Guacamole at Sonora Moonshine Co. (Photo by Hannah Hernandez)

Toto’s Tacos

1118 W. St Marys Rd.

If you’re looking for a quick bite, Toto’s Tacos is a fun little spot in Barrio Hollywood.

Rita Connelly

Rocco’s Little Chicago

2707 E. Broadway Blvd.

These just came out of the oven. Don’t get the wrong impression. I didn’t bake from scratch. These are from the Peanut Butter Cookie Dough from Rocco’s Little Chicago. Rumor has it the recipe is from Chicago Public Schools. Lots of peanuts. Creamy. Not too sweet. They also have chocolate chip cookie dough. Depending on the size you make, you’ll get two to four dozen.

Peanut Butter Cookie Dough from Rocco’s (Photo by Rita Connelly)

Sam Jump

La Chaiteria

1002 W. Congress St.

The chicken tamale plate from La Chaiteria instantly became my most pleasurable tamale experiences to date. The crunch of the tamales made a lasting impression and added a crispy touch of care and completeness. The amount of chicken (and veggies!) in each tamale was unbelievable. And I will now settle for no less than one Spanish olive in the middle of my tamales so long as I live. Add-on: a drizzle of cashew cream. This dish was fueling in more ways than one.

Appetizer, also pictured: the Pick Me Up fresh juice. They use organic produce, which was really valuable for me, especially on the root vegetables front.

Care, intention, and flavor out the wazoo, they’re serving up.