RealGood Brunch Co. entered Tucson’s breakfast scene with a commitment to clean eating and fresh, made-from-scratch dishes.
Located at 1310 S. Alvernon Way, the locally owned eatery delivers a menu focused on wholesome ingredients, catering to both classic brunch lovers and health-conscious diners.
A Passion for Clean Eating
RealGood Restaurant Concepts executive chef and baker Jessica Altamirano brings her passion for clean eating to the forefront.
She and her husband, Daniel Cordova, the company’s CEO, work together in the kitchen to for the menu RealGood Brunch Co. and their other restaurants: The Neighborhood, La Chingada, Cruda Mariscos & Oyster Bar, and Tucson Antojitos.
“He gives me ideas, and I develop the recipes,” she said.
Transforming a Vision into Reality
The restaurant’s journey began years before its opening, with an extensive two-year remodeling process. The space, which formerly housed Ralph’s Bar and Grill, underwent a major transformation to align with RealGood Brunch Co.’s vision. Altamirano recalls the challenge of bringing the concept to life.
“We saw the potential it had, and it took about two years to demo and remodel,” she said. “I wish I had before-and-after pictures. It’s transformed a lot.”
A Menu Rooted in Fresh, Scratch-Made Cooking
Customer favorites include chilaquiles, French toast, and biscuits and gravy. The chilaquiles use tortilla chips fried in avocado oil and house-made sauce, topped with cage-free eggs.
“The sauce we use is made in-house, and we make sure everything is fresh,” Altamirano said.
The pancakes and biscuits both include a touch of sourdough.
“We make our gravy from scratch, and our biscuits are every day from scratch as well,” she said. “I add a little sourdough as well, so it makes it a little more gut friendly.”
Other options include burritos, brunch tacos, omelets, sandwiches and toasts, and tomato basil pasta.
Refreshing, Natural Beverages
RealGood Brunch Co. also takes pride in its house-made natural lemonades, made with freshly squeezed lemon juice, water, agave syrup, and mint “for that little extra something.” Choose from classic, strawberry, or blueberry flavors.
Diners can spot the orange juicer up front behind the counter.
“Our orange juice is just that—100% orange juice,” Altamirano said. “No extra sugar, no additives.”
Although the restaurant does not currently serve alcohol, Altamirano acknowledges the demand for brunch cocktails.
“Some customers get a little upset about that,” she said. “I want to be known for our food more than our drinks, but perhaps in the future — I think I’m warming up to it a little bit more.”
RealGood Brunch Co. is located at 1030 S. Alvernon Way. For more information, visit realgoodbrunch.com.
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.
