Once again, Tucson’s culinary scene has caught the attention of the New York Times.
This time, the New York Times Travel’s Frugal Traveler column posted an article on Wednesday, March 28 highlighting the nature surrounding Tucson along with a handful of Mexican restaurants.
Southern Arizona has a style of Mexican food all its own, one distinguishing characteristic being the use of homemade flour tortillas. The flour tortilla, unfairly maligned by some, is elevated to an art form in Tucson: a stretchy, chewy, yielding halo that goes perfectly with both tacos and burritos.
Author Lucas Peterson, who also hosts Eater’s Dining on a Dime video series, highlighted Tania’s Flour Tortillas and Mexican Food, Aqui con el Nene, St. Mary’s Mexican Food, and Guadalajara Original Grill.
Read the New York Times article in full here: Tucson Is a City That Encourages You to Explore
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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.
