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Tater tots are known to some as the crispy, golden, universally beloved MVP of the fried food world. Just me? Over on the east side of Tucson, the popular burger joint at 1021 N. Wilmot Rd., Divine Bovine, is making them in-house.
Made to order, little taters are a little like fried mashed potato bites. They’re made from Pure Gold potatoes that get shredded in-house, parboiled, mixed with a little flour, water, cheese, green onion, cheddar cheese, and seasoning before taking shape and getting dropped into the fryer.
A few of the dipping sauces are free — divine, bbq, herbed mayo, panang curry, horseradish cream, and honey balsamic mayo — but you can up your tater game even more with one of their “premium” options.
For just $2, impress your friends and dip your tots in their cheddar cheese sauce, green chili cheese sauce, or roasted beef gravy.
Pair it with one of Divine Bovine’s burgers and milkshake, and you’re in for a nap.
The restaurant is open daily from 11 a.m. – 8 p.m.
Divine Bovine is located at 1021 N. Wilmot Rd. For more information, including the full menu, visit divinebovineburgers.com.
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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.
