We asked chefs: What Tucson dish are you most addicted to?

“We Asked 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 Tucson dish are you most addicted to?”

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Tommy Begay

Sushi on Oracle

https://www.instagram.com/p/BstiNBzo0zg/

“The chicken and waffles from The Parish. It’s crispy and smoky deliciousness. Nothing like a lil’ brunch before a busy Sunday shift.”

View our October 2017 Nine on the Line with Tommy Begay.

Dee Buizer

Senae Thai Bistro

“My all-time favorite dish is fried whole red snapper called huachinango in Puerto Vallarta, Mexico, where I first enjoyed it over 25 years ago. That gave me the idea to serve the Thai version of that dish, which we call Pla Tod Krob, crispy whole red snapper served with Thai garlic chili aioli, cauliflower, Thai eggplant, and cucumbers.

Since I can’t make it to Puerto Vallarta every time I crave huachinango, I cook myself Pla Tod Krob, making it my favorite Tucson dish.”

View our October 2017 Nine on the Line with Dee Buizer.

Ivor Cryderman

Ten55 Brewing and Sausage House

https://www.instagram.com/p/Bu62Iz9Dbr4/

“Most definitely the Nana’s Tacos at Rollies Mexican Patio. They are so good; I love the peas in them. Best tacos in town if you ask me.”

View our October 2018 Nine on the Line with Ivor Cryderman.

Aiden Gould

Sky Islands Public High School

“My answer is the fish tacos at Taqueria Pico de Gallo. I’ve been getting those since I was a little kid and they always come to mind when I don’t know what to eat. The fact that they haven’t changed over the past 20 years blows me away, it’s so cool.”

View our March 2019 article Not Your Average Cafeteria: Farm-To-Table Mindset Cultivated at Sky Islands Public High School.

David Martin

Red Desert BBQ & Catering

https://www.instagram.com/p/Bt7IG6Kjcdz/

“I am so liking the green hemp tamales from the Charro restaurants. How can something so healthy be so darn tasty? If I could, I would eat one or two with every meal.

A very close second would be the Drunken Angel from the Parish. This dish hits on every sense. It looks great, tastes great, feels great in your mouth and stomach. If it ever would turn into [an] all-you-could-eat dish, I might put them out of business.”

View our December 2017 Nine on the Line with David Martin.

Travis Peters

The Parish

https://www.instagram.com/p/6S02Tau2JV/

“Every week, I make sure to eat at least two Beef Caramelos (no beans) from El Guero Canelo, an assortment of tacos from one of the many amazing Tucson Mexican food trucks and restaurants, and finally, Menudo from Angela’s Mexican Food on Coachline Boulevard on Sundays.

I am addicted to all of them. I used to be addicted to food truck Sonoran dogs, like five a day, but I had to stop eating them and go into rehab in excess because I gained 30 pounds in only a few months.”

View our April 2017 Nine on the Line with Travis Peters.

John “J.P.” Pratt

Tohono Chul Garden Bistro

“Oh man, I’m addicted to Eegee’s flavor of the month (cherry pineapple/lucky lime).

Every time I go to Vivace, I have to get the crab-stuffed chicken and risotto. It’s amazing.

For breakfast, I love Sunny Daze Cafe — they have these loaded hash browns that are killer. Or Hotel Congress’ baked eggs.”

View our October 2018 Nine on the Line: Chef John “JP” Pratt from Tohono Chul Garden Bistro.

Coralie Satta

Ghini’s French Caffe

https://www.instagram.com/p/Bj-zrz5jMwN/

“I’m gonna have to say the spicy tonkotsu ramen at Ikkyu and the uni and fresh wasabi at K Japanese Restaurant.

And Eggs Provençal at Ghini’s (my restaurant) which I have been eating my whole life.”

View our July 2018 article Celebrate 26 Years of Ghini’s French Caffe with these 10 French classics (SLIDESHOW).

Fulvia Steffenone

Caffe Milano

“To be honest, I do not know much about the local cuisine and the culinary traditions in Tucson. But I imagine that the Mexican culture has a heavy influence on local gastronomy; in this case I can say that my favorite dish is tamales, especially salted ones.

I particularly like the flavor that is released from the leaves of corn and spreads to all the food contained inside. It is one of the first examples of a complete dish, with meat and vegetables.

As I am a curious person, I would like to try all the different types of tamales in South America; like those from various regions of Mexico, or those from Peru (which become green by adding coriander) or even those cooked in the embers under the ground, a remnant of ancient traditions.

A good reason to take a vacation in those beautiful lands.”

View our November 2018 Nine on the Line: Chef “La Fufi” Fulvia Steffenone from Caffe Milano.

Dominique Stoller

HUB Ice Cream Factory • Playground Bar & Lounge

https://www.instagram.com/p/BY4RMyVj7nR/

“Having such a jam-packed schedule and being surrounded by sugary treats all day, it’s hard to balance quick food with healthy choices.

So for lunch, I’m totally addicted to the Mediterranean Fries at Urban Pita. Hand-cut fresh-made fries topped with your choice of protein — I always go with the chicken shawarma — then they add shredded fresh lettuce, pickled onions, this AMAZING garlic sauce (I haven’t been able to find this sauce done right anywhere in Tucson except for Urban Pita. They make it at a place called Zankou Chicken in LA which I miss terribly).

Anyway, I’m addicted; I think about these fries all the time. These with an ice-cold Mexican Coke and I’m a happy, happy girl :)”

View our August 2017 Tools They Use with Dominique Stoller.