Arizona Mediterranean chain restaurant Pita Jungle launched the newest version of their Seasonal Kitchen Crafts Menu on Tuesday, May 7.
The new menu features modified keto and paleo-friendly dishes, some of which venture into fusion territory. For example, the Shaved Korean Beef Cauliflower Tostada features Korean influence on a cauliflower Parmesan crust.
These new items will be available through September at both Tucson Pita Jungle locations.
Pita Jungle Seasonal Kitchen Crafts Menu Highlights
- Moroccan Gazpacho – tomato, cucumber, onion, cilantro, celery, jalapeño, garbanzo beans, lemon juice, seasonings; served cold with pine nuts, cucumbers, or pita chip
- Bone Broth Ramen with Shirataki Noodles – beef bone broth, shirataki noodles, miso, kimchi, baby spinach, green onions
- Super Green Nordic Salmon Bowl – wood-fired Norwegian salmon, super green julienne (Tuscan kale, red and green cabbage), peppers, fennel, garlic, lemon remoulade, fresh mint, dill
- Mahi Burrito of the Sea – mahi mahi, Tuscan kale, red and green cabbage, tomatoes, red onion, pickles, jalapeños, cilantro, parsley, lemon remoulade, gluten-free wrap
- Shaved Korean Beef Cauliflower Tostada – premium shaved beef cuts, spicy gochujang sauce, sautéed super green julienne, peppers, garlic, ginger, pea sprouts, cauliflower parmesan crust
- Avocado Cauliflower Tostada – crushed avocado, fresh citrus, hard-boiled egg, pico de gallo, pickled onions, green onions, red radish, fresh jalapeno, pea sprouts, cilantro, cauliflower parmesan crust
- PJ Green Tea Panacotta with Chia Seeds – topped with pistachios, almonds, local honey, blueberries, strawberry
- Brownie Ice Cream Sandwich
Pita Jungle has locations at 5340 E. Broadway Blvd. and 7090 N. Oracle Rd., Ste. 128. For more information, visit pitajungle.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
