Tucson City of Gastronomy opens the fifth annual Pueblos del Maíz Festival with Sabores del Pueblo on Thursday, Sept. 24. The outdoor tasting event runs from 6 p.m. to 9 p.m. at Tucson GastroPark, 1625 E. Broadway Blvd.
Five local chefs will serve creative, distinctly Tucson dishes throughout the evening. Local craft beer, wine, and bacanora tastings pair with the food, highlighting Sonora's agave spirit.
Award-winning local chefs headline the tasting
Chef Jose Contreras of Amelia's Mexican Kitchen earned a 2025 James Beard Award Best Chef: Southwest semifinalist nod. He has also won Best Salsas and Quesabirria Taco honors three years running at Art State Arizona's Salsa, Tequila & Taco Challenge.
Chef Claudia Vindiola of La Frida Mexican Grill & Seafood earned a 2026 James Beard Award semifinalist nomination for Best Chef: Southwest. She continues to put Mexican seafood on the national culinary stage.
Chef Nick Avram of Sawmill Run Restaurant brings its Mount Lemmon scratch kitchen to the lineup. The restaurant sources from Southern Arizona farms and ranches and turns ingredients like prickly pear, mesquite, and chiltepin peppers into live-fire dishes.
Chef Devon Sanner trained under James Beard Award-winning chef Janos Wilder. He led the Gastronomic Union of Tucson team that won Best in Show at the 2024 Devour Culinary Classic.
Chef Travis Peters won the 2017 Iron Chef Tucson title and took first place on Food Network's Guy's Grocery Games. He has also represented Tucson UNESCO Creative City of Gastronomy abroad as a chef ambassador.
MENU:
Flavors of Tucson, poured with Sonoran Desert bacanora, wine, craft beer, and whiskey
CÓCTEL DE BIENVENIDA
La Milpa
Sunora Bacanora Blanco, corn macerated with roasted pineapple, orange, Mexican chiles, lime, and salt,
rimmed with roasted corn tortilla salt
La Frida Mexican Grill & Seafood | Tucson
BOCADOS
Prickly Pear Elote
grilled and charred corn, prickly pear reduction, lime crema, tajín, cotija, micro cilantro (vegan on request)
Sawmill Run | Tucson
Oyster with Caviar & Chiltepín Oil
fresh oyster with fish caviar, desert citrus, and aromatic chiltepín oil
Amelia’s Mexican Kitchen | Tucson
Chicharron crusted sour corn dog
with chorizo verde & corn mustard
Travis Peters | Tucson
PLATOS
Chicos
sun-dried corn kernels cracked in a mill and stewed with red chile, garlic, onion, and Mexican oregano,
finished with queso fresco
La Frida Mexican Grill & Seafood | Tucson
Barrio Barbacoa
slow-roasted beef marinated in dried chiles and Mexican spices, wrapped in banana leaf, basted in Barrio craft beer, served on yellow corn tortilla with salsa roja and salsa verde
La Frida Mexican Grill & Seafood | Tucson
POSTRE
Nicuatole
masa pudding, caramel powder, spiced piloncillo syrup, candied corn
Devon Sanner | Tucson
Sampling pours by Cola Blanca and Cobata bacanoras, Barrio Brewing Co., and Whiskey Del Bac
Cash bar: Southern Arizona wine and craft beer
Music and community celebration
Hey Bucko! brings its spaghetti Western-inspired blend of blues, folk, and desert rock to the evening. The Tucson-based band plays regularly at the Rialto Theatre and the Oro Valley Concert Series.
Sabores del Pueblo celebrates community, culture, and the flavors of Tucson's UNESCO Creative City of Gastronomy designation. Proceeds from the event support the free programming throughout the larger Pueblos del Maíz Festival.
Tickets and discount details
Tickets are available now through Eventbrite. Foodie Club members save 15% with promo code INSIDERS at checkout.
Sabores del Pueblo marks the opening event of a multiday Pueblos del Maíz Festival. The festival continues through the weekend with additional programming across Tucson, including cooking demonstrations and a free community fiesta.
