This crunchy, salty, and spicy no-mayo Thai-Mexican coleslaw is an excellent companion to Sonoran style dishes is inspired by Som Tum (green papaya salad).
Sonoran cooking resource and shopping guide for the Taste of Tucson cookbook by Jackie Alpers, with lists of ingredients, pantry staples and photography equipment recommendations.
This infused tequila makes a mean margarita or straight-up sipper.
Chiltepin salsa is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. This recipe is from the Taste of Tucson cookbook by Jackie Alpers.
The beef patty taco has been standard restaurant fare around Tucson since at least the mid-70s. A hamburger patty was folded into a tortilla and fried. Topped with cheese, lettuce, and tomato.