Here’s a look back at what the Tucson Foodie team enjoyed during September!
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.
Ben Andersen
Sisters Restaurant & Bar put together a special Bulgogi Beef Pizza for the Asian Night Market Seoul Electric K-Pop and EDM Dance Night party at La Rosa. Themed dishes to round out an event are always a win in my book and this one was delicious.
Nom Nom Balls indeed. These mushroom risotto balls with porcini powder and black garlic aioli were a standout on the Sonoran Restaurant Week menu at UnCork'd Kitchen & Cocktails. Good thing for Tucson is they’re available on the regular menu year round!
This generous plating of short rib was worth the drive to Tubac alone. Featured at the Tubac Golf Resort & Spa, Stables Ranch Grille serves them up with Anson Mill’s pepper jack white corn grits, mini sweet peppers, red onion, sweet corn, and a charred tomatillo agri-dolce creating a beautiful southwestern take on this menu standout.
Hard to pick a favorite from the stellar Sonoran Restaurant Week menu at Mojo Cuban Kitchen and Rum Bar. The team really knocked everything out of the park on this one. From the Summer Heritage Bean Salad to the Taste of Havana Main Course, this whole menu was really clicking on all cylinders.
Addie Ibarra
Chef Nick Avram at Sawmill Run Restaurant is wonderfully talented. He put together a fall menu that is as nostalgic as it is delicious. His half chicken and mashed potatoes dish was comforting and tasty - crispy chicken skin, creamy mashed potatoes, and roasted veggies.
I'll preface by saying that I prefer a savory breakfast over a sweet treat any day of the week, but when Chef Wyatt from Sunshine Wine explained how he'd made the milk bread from scratch, I knew I had to try the French Toast on the new brunch menu. It was served with jammy, bruleed stone fruit and fresh whipped cream. It's easily some of the best French toast I've ever had.
I appreciate how nearly everything at Casa Asada Taquería is made from scratch. The steak is always grilled to perfection, the salsa bar has an assortment of toppings and salsas, the beans are flavorful, the tortillas are fresh, and the flavors are derived from Sonora.
The Cork Tucson is a delight. I tried the wild game trio which included kangaroo so that was exciting. Chef Matt put together a special that included stuffed dates that had the entire table fighting over who got the last bite. My family and I enjoyed every last bite.
Hannah Hernandez
The vegan bean pupusas at Asaditos Zulmyta are simple yet so flavorful! I love the pickled veggies and salsa on top.
AYCE vegan buffet at Del Cielo Tamal Restaurant every Thursday and Saturday! So many old favorites made vegan, plus coffee and juice.
Shane Reiser
The Molcajete at Amelia's Mexican Kitchen. I usually don’t get monster dishes like this, but Chef Jose Contreras insisted I try it, adding that it’s their second most popular dish after their famous quesebirria. I started nibbling on things before he stopped me and taught me how to properly tackle it: grab a tortilla, put a little bit of everything on it including some chicken, steak, lobster, shrimp, and avocado, and dump on a spoonful of the fire roasted salsa sitting in the bottom. That salsa is incredible, the tortillas are from Alejandro’s Tortilla Factory, the produce is locally sourced, and the shrimp are from Baja. Fresh, fantastic, and filling.
Jackie Tran
I ordered whatever special that sounded good to me at Odd Dogs, parked outside of Danny's Baboquivari Lounge that night. I recall this one having fennel seeds, giardiniera, and Sloppy Joe meat piled on top. Regardless of the special, Odd Dogs tends to include acidic and crunchy elements on top of a quality frank that extends beyond the ends of the bun to keep me a happy as a clam.
Another food truck favorite, Bisou Burger also keeps me coming back with their specials and fresh, pillowy house-made milk buns. This one has smashed crispy potatoes and what was essentially chopped jalapeño poppers for richness and spice.
My eyes lit up at the sight of Okashi Ice Cream & Confections pastries catered at a wedding. I've been a longtime fan of their rich canelés, but finally tried their light, not-too-sweet matcha and hojicha cream puffs.
The Kale Salad at Time Market is a dependable, simple classic done right. Love the lemon and pecorino romano.
