“We Ask Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about chef life and food. Read their responses to the latest: “what’s your favorite Sonoran dish?”
Aidan Gould
Blue Sky Cafe at Sky Islands Public High School
“I think my favorite Sonoran dish has to be birria. Not everywhere has it, but every place that does has a recipe that’s been passed down and perfected. You can eat it straight out of a cup or use tortillas to grab the meat and soak up the juices.”
[Note: Birria originates from Jalisco, but Sonoran birria is still great]
View our April 2019 Nine on the Line with Aidan Gould.
Eduardo Jara
Tavolino Ristorante Italiano
“One of my favorite Sonoran dishes is meat with chile colorado; for being a meat cooked in its juice over low heat and then seasoned with natural red chili peppers. The dish of La Carne Con Chile is served accompanied by rich refried beans and fresh cheese, obviously accompanied by its indisputable flour tortillas, making this dish a Sonoran delight.”
Dominique Stoller
Doma’s Delights
https://www.instagram.com/p/BzyEHyUBkDf/
“My Sonoran dish is Rib Eye Carne Asada Tacos. This is a dish that I make often at home for the fam. Morgan and Max (my husband and son) LOVE it when I make them. I also make a big pitcher of Jamaica Black Cherry Margaritas (virgin for the kiddos) to go with.
John “J.P.” Pratt
Tohono Chul Garden Bistro
“Right now, it’s a Sonoran take on savory crepes with green chili pico, Mexican cheese, and shredded chicken inside the rolled crepe with a poblano cilantro cheese sauce, and topped with red onion, honey, sweet dried corn, and more cilantro and I’itoi onions. [Also,] I like to make chorizo, cheddar, and lime zest empanadas. Those are killer.”
View our October 2018 Nine on the Line with John “JP” Pratt.
Kyle Young
Wildflower American Cuisine
“My favorite Sonoran dish it would have to be Tito & Pep’s Summer Vegetable Posole Verde. It has so much flavor and the fact that its vegan is amazing.”
Dee Buizer
Senae Thai Bistro
“I like tacos and chimichangas because of the combination of flavors and textures. My siblings and I have created our version of the “taco”, that combines Thai ingredients and flavors and the idea of a ‘shell’ we serve it in. My ‘Thai taco,’ which I will feature this fall at Senae Thai Bistro, will be roti stuffed with shredded beef short ribs, cabbage, carrots, and red onions smothered in a Penang curry sauce.”
View our October 2017 Nine on the Line with Dee Buizer.
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.
