When I asked locals which Tucson centric recipes they would most like to see included in my Taste of Tucson cookbook, quite a few people mentioned arroz con pollo and I’ve always found chicken and rice to be a comforting combo This is a great make ahead recipe for workday lunches. This one pot, Sonoran version of Arroz con Pollo has a mediumspicy kick of heat fromsalsa de chile fresco.
When life gives me lemons I make spicy shrimp ceviche tostadas. A bright and light Sonoran style Mexican treat.
These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top.
Nuttier and less sweet than its chocolate based cousin, this version of Molé Amarillo is the personal creation of Chef Suzana Davila of Tucson’s Cafe Poca Cosa. She specializes in these complex sauces, and her recipes are longtime local favorites which is one reason why I wanted to feature the recipe in my upcoming cookbook Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona. Serve this dish with tortillas and a pretty, salad, as Suzana would.
Making authentic cowboy steaks is really easy. When I asked Bryan Keith, the Grill Master from Pinnacle Peak Steak House if he had any additional tips he said, “Put some love in it!”
The cheese crisp is the perfect comfort food. A cross between a Mexican pizza an an open-faced quesadilla, Southern Arizona restaurants started selling the dish more than 50 years ago and it’s become a staple of our local Sonoran style cuisine.
This easy and affordable healthy quinoa burrito bowl is packed with Sonoran Mexican flavors.
Visually stunning sugared cranberries are a study in contrast. The tart, dark berries which appear to have been encrusted in tiny jewels, add a magical quality to these brie crostini.