Pita Jungle, which is found on the north side of town at 7090 N. Oracle Rd. # 128, unveiled its newest Seasonal Kitchen Crafts Menu on Thursday, January 12.
The new “Med Meets Mexico” features a variety of Mediterranean-inspired dishes with fresh and unprocessed ingredients inspired by the flavors of the Southwest. The new options will be available until April and available for dine-in, takeout, and delivery.
Oh, and if your New Year’s resolution involved inheriting a healthier diet, this may be the spot for you. The Mediterranean diet is known to be one of the healthiest recipes available.
“Med Meets Mexico” Menu
- Lemon Chicken Rice Soup– Grilled marinated all-natural chicken breast, turmeric brown rice, celery, carrots, onions, fresh lemon juice, garnished with arugula. (Gluten-free)
- Labneh Dip Mezze Veggies & Chips – Labneh blended with za’atar-thyme mix, served with tomatoes, Persian cucumbers, Kalamata olives, fresh mint, EVOO, and baked pita. (Vegetarian) Made gluten-free with gluten-free pita.
- Salmon or Shrimp Taco– Salmon or shrimp, cabbage-kale super greens, honey chipotle-tahini, avocado-lime labneh crema, on a white corn tortilla with pickled onions, green onions, and fresh jalapenos. (Gluten-free) Made vegetarian with falafel.
- Mediterranean Ceviche – Argentine wild shrimp, avocado, Persian cucumbers, tomatoes, red onion, fresh cilantro, fresh lemon juice, EVOO, homemade tortilla chip, garnished with raisins.
- Albondigas – Mediterranean Meatballs – Mediterranean style ground beef mixed with minced onions, jalapeno, parsley, Mediterranean seasoning, pomegranate molasses, breadcrumbs, parmesan, oregano, EVOO, with Greek pita served in a guajillo enchilada sauce
- Greek Avocado Salad – Fresh avocado, tomatoes, green onions, feta, EVOO, fresh lemon juice, garnished with mint leaves, and red onion slices with Greek pita. (Vegetarian) Made gluten-free with gluten-free pita.
- The Amazing [Hummus & Chicken] Pita – Mediterranean dark meat chicken-asada, freshly made hummus, chipotle-tahini based cabbage-kale super greens, avocado, tomatoes, Mediterranean pickles, red onions, pine nuts, lemon juice, pita or as a bowl with turmeric brown rice. Made vegan and vegetarian with tofu, made gluten-free with gluten-free pita.
- Wood-Fired Gluten-Free Enchilada – Savory garlic-cilantro chicken in a guajillo beef base enchilada sauce, cheddar and feta, turmeric cauliflower rice, cabbage-kale super greens, fresh jalapenos, radish, pico de gallo, pine nuts, gluten-free pita (Gluten-free)
- Spicy Shrimp Harissa Arroz – Argentine wild shrimp in a tomato coulis white wine reduction, with arborio rice, garlic, butter, spices, garnished with green onions. Made vegetarian with tofu.
- Jungle Pao Chicken – Mediterranean dark meat chicken-asada, arborio rice, cauliflower, garlic, ginger, onions, Szechuan peppercorns, chili pods, EVOO, in a spicy pao tahini sauce, garnished with green onions and pine nuts. (Gluten-free) Made vegetarian or vegan with tofu.
Pita Jungle is located at 7090 N. Oracle Rd. # 128. For more information on Pita Jungle, visit www.pitajungle.com.
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.
