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El Antojo Poblano has been treating us since 2019, both as a food cart and a brick-and-mortar, featuring the distinctive cuisine of Puebla, Mexico.
The full-on dine-in restaurant features a vibrant dining room with yellow walls, festive papel picado banners, and hand-painted pottery. Colorful tablecloths and warm lighting create a cheerful and inviting space for families and friends.
While Poblano cuisine isn’t one of Tucson’s most common styles of Mexican food, El Antojo Poblano fills the void with each sandwich made on brioche-like, sesame-covered cemita bread.
However, here we’re shining a big spotlight on its chalupas.
“This ain’t your Taco Bell chalupa, that’s for sure,” said Jackie Tran, Editor at Tucson Foodie. “These little tortillas are fried with salsa roja and salsa verde, then topped with carne deshebrada, crumbled cheese, and onion. The tortillas have a little crunch and pliability at the same time, so they don’t crumble like tostadas.”
You can get six of these for just $8.
El Antojo Poblano also serves some of our favorite tacos in Tucson, and the restaurant, as a whole, was once named one of the “Top Places to Eat” in the city.
The restaurant is open from 9 a.m. – 8 p.m. on Monday-Thursday and 9 a.m. – 9 p.m. on Friday-Saturday, and closed on Sunday.
El Antojo Poblano is now located at 1108 W. St. Mary’s Rd. For more information, visit el-antojo-poblano.square.site and follow El Antojo Poblano on Instagram.Â
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.
