The Tucson Festival of Books returns March 14 and 15 with stories, ideas, and a strong lineup of culinary programming. The free event takes place on the University of Arizona campus and draws thousands each year. Alongside author talks and panels, the festival highlights food culture through cookbook authors, culinary discussions, and a busy food court. Food lovers will find plenty to explore at the Tucson Festival of Books culinary events.
Meanwhile, the culinary stage features chefs, writers, and food historians who share recipes and stories. Attendees can also sample dishes from local vendors while they explore the festival grounds. Together, the programming creates a weekend where books and food share the spotlight.
Tucson Festival of Books culinary events highlight food culture
The Tucson Festival of Books culinary events spotlight cookbook authors and food storytellers from across the country. These sessions take place primarily at the Culinary Stage, where speakers discuss recipes, traditions, and culinary heritage.
Addie Ibarra from Tucson Foodie and chairman of the 2026 FOB Culinary Program will be onsite at all culinary demos throughout the weekend.
Saturday’s schedule includes several food-focused conversations and demonstrations:
- Culinary Stage (Seats 265)
- 10 a.m. – Romancing the Stove with Ali Rosen
- 11:30 a.m. – Salsa Daddy with Rick Martínez
- 1 p.m. – Reclaiming Indigenous Cuisine with Sean Sherman
- 2 p.m. – Preserving Foods for Modern Pioneers with Mary Bryant Shrader
- 4 p.m. – Truly Texas Mexican Plant-Based Cooking with Adán Medrano
Sunday continues the culinary conversations with a new lineup of authors:
- Culinary Stage
- 10 a.m. – Modern Navajo Cooking with Alana Yazzie, Tucson Foodie owner Shane Reiser as moderator.
Diné chef and food writer Alana Yazzie will demonstrate how ancestral ingredients meet contemporary techniques while also sharing stories about culture, resilience, and the evolution of Indigenous cuisine. Join in to learn how tradition and innovation can live beautifully on the same plate. - 11:30 a.m. – Stand By Your Pan with Hannah Dasher
- 1 p.m. – Treasured Recipes Lost and Found, Michael Shaikh
- 2:30 p.m. – Cooking That Lingers with Hetty Lui McKinnon
- 10 a.m. – Modern Navajo Cooking with Alana Yazzie, Tucson Foodie owner Shane Reiser as moderator.
- Student Union Kachina (Seats 100)
- 4 p.m. – Food in Culture and Community with John Birdsall, Adán Medrano, Michael Shaikh
- The Commons Room 105 (Seats 217)
- 4 p.m. – Funny, Fierce, Unapologetically Honest with Hannah Dasher, Jen DeLuca
These sessions explore themes such as Indigenous foodways, regional Mexican cuisine, and modern home cooking. Several authors also discuss how culture and community shape the meals people share.
Food vendors keep festival guests fueled
While speakers fill the stages, the food court offers dozens of options throughout the weekend. Visitors can grab lunch, snacks, and drinks while they move between author sessions.
The 2026 Tucson Festival of Books food vendors include:
- Beyond Bread
- BlackJack Citrus Infusions
- Blue Banjo BBQ Catering
- Cafe at the J
- CowPig Food Truck
- Dante’s Kitchen & Cocktails
- Hawaiian Shave Ice
- Hot Bamboo
- Hot Pops Kettle Corn
- Jakes Lemonade
- Just Churros Authentic
- Kabob Shack LLC
- New Delhi Palace Cuisine of India
- Renee’s Tucson
- Snake Oil Functional Beverage
- Sonoran Hot Dogs
- SpunLight Cotton Candy
- Transit Tea
- Tucson Tamale
For menus and pricing, visit the food vendors page.
For a full schedule of sessions and festival details, visit tucsonfestivalofbooks.org.
