It’s your last chance to catch this year’s seasonal dining series.
Cafe Botanica is serving up its final installment of “Food Without Borders” from 6 – 8 p.m. on Thursday, September 19.
This dinner’s all about the amazing (and ever-so-tasty taco), too.
Erika Pacheco and Rod Miller from E&R Pork are whipping up something special to bring in the traditional and modern recipes from the region. The menu features local ingredients like wild-caught Baja fish and shrimp, pork and beef, a mighty group of native fruits and vegetables, and tortillas — of course.
Also, when you’re honoring the taco, it’s hard not to honor a nice, cold cerveza.
Crooked Tooth Brewing Company has also been added to the menu and you’ll have the option to choose from a couple of their brews.
Tickets are $75 per person and you can make a reservation by calling (520) 445-5394.
Food Without Borders Menu
Appetizers
- Spicy Baja Ceviche – made with fresh-caught shrimp and whitefish, tomatoes, lime, chile, and served with tostadas de maiz
- Tucson Street Corn – Sonoran queso crema, smoked paprika, cilantro, and served with crushed chiltepines on the side
Tacqueria Botanica
- Tacos Al Pastor – traditional central Mexico trompo of marinated pork and sliced off the grill
- Carne Asada Tacos – seared on a comal and served tableside
- Tacos Guisados – three ollas of creative vegetarian options
- tepary bean and caramelized onion
- rajas (strips of roasted Poblano), corn, and crema
- smashed roasted potato, garlic, and grilled Hosui pears
Dessert
- Paletas – assorted handmade treats with unexpected ingredients
- Conchas – traditional pan dulce served with cajeta
- Steaming Atole – traditional hot corn beverage made with pinole
Tucson Botanical Gardens is located at 2150 N. Alvernon Way. For more information, call (520) 445-5394 or visit tucsonbotanical.org.
Stay in the Tucson Foodie Loop
Weekly digest of new openings, events, and guides. No spam.
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.
