Here’s a look back at what the Tucson Foodie team enjoyed during July!
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.
Hannah Hernandez
This Massaman curry is rich and comforting, made with firm tofu, potatoes, onions, and your choice of heat level. I usually go with medium. Char’s Thai is such a special place.
See our visit on Instagram.
Amelia’s 10-year-old Oaxacan Mole Madre is crafted exclusively from dried Mexican chiles, fruits, herbs, and spices. It’s naturally vegan and gluten-free.
Read our article Amelia’s chef Jose Contreras to expand with nixtamal-focused Carrizal Molino + Cocina.
Jackie Tran
The natural sweetness of quality beets is accentuated with creamy and crunchy textures for a must-have salad.
Stay tuned for details on an upcoming Tucson Foodie dinner at Sawmill Run.
Rich, tender Ibérico pork flank is glazed with slightly spicy fermented peach glaze and served with an assortment of pickled vegetables to cut through the fattiness. I suggest pairing it with cava.
Read our article Q&A with Sunshine Wine Chef de Cuisine Wyatt Carrizosa.
Okashi quietly opened with a small team, but their sweets are still elite. Especially the fresh caramelized and custardy canelés and refreshing matcha kakigori. Get a couple canelés for yourself, but share the generously portioned kakigori with a loved one.
Article coming soon.
I always look forward to a seasonal cold noodle at Noodleholics. This year, they pair noodles with a lush peanut sauce, fragrant with citrusy Sichuan pepper and balanced with cooling cucumber and cilantro. It is vegan and comes with a choice of protein (I kept the vegan momentum going with fried tofu) and also includes an iced black tea.
Kintoki's take on the Peruvian tiradito features hamachi with soft charred jalapeño, yuzu lime soy, jalapeño oil, and crunchy slivers of fresh jicama.
Read our article Tucson brothers turn former El Berraco into Kintoki Sushi House & Bar.
I tried making crispy rice once at home, but couldn't quite nail the texture. OBON gets it right though, light and airy with a satisfying crunch. I love that they offer the flavors in a trio.
Read our article Photo guide to OBON's new summer drinks & dishes.
Ben Andersen
Lunch meeting with Hannah at Lovin' Spoonfuls had to include the delicious Death Free Foodie Breakfast and Hannah also recommended the Wildcat Burger which was really enhanced by their homemade BBQ sauce. All of the elements in both dishes play really nicely together.
White Pizza (mozzarella, parmesan, ricotta, garlic, no red sauce) - Brooklyn Pizza Company: So good it’s hard to order anything else.
Roasted Pastrami Sandwich (swiss, coleslaw, 1000 island, toasted rye) - CORBETT'S: house made coleslaw and 1000's island are a perfect cool and summery lift and balance to the amazing hot pastrami on toasted rye during these hot summer days. Simply love their fries as well.
CARNE (Chargrilled smoked tri-tip steak - smashed potatoes - sunset mushrooms - charred scallion chimichurri) - Sonoran House: One of the more uniquely delicious dishes I’ve had recently. The mushrooms on this are out of this world and the chimichurri is the perfect pairing with all of the elements of the dish.
Read our article Sonoran House Sam Hughes marks one year with breakfast & new menus.
Guest picks
Rita Connelly
Bar food at its finest - The Classic Burger at Shooter’s. And tater tots so hot and crispy!!! And there’s plenty of cold beer or classic cocktails to finish your meal off. Cool spot on a hot summer's day.
