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.
For these Sonoran beef patty tacos, a plant-based, high-moisture ground beef alternative such as Beyond Beef also works well in this recipe.
There are Southwestern regional influences that vary from New Mexico to Arizona, Texas, and Southern California. Here in Tucson, our regional cuisine is defined by fresh veggies, grilled meats and all of the delicacies that a mid-sized, sunshine filled desert city/college town, 60 miles from Mexico, has to offer. Itâ€™s summertime eating all year round. This recipe was There are Southwestern regional influences that vary from New Mexico to Arizona, Texas, and Southern California. Here in Tucson, our regional cuisine is defined by fresh veggies, grilled meats and all of the delicacies that a mid-sized, sunshine filled desert city/college town, 60 miles from Mexico, has to offer. Itâ€™s summertime eating all year round. This recipe was originally developed for Today.com.
This super-refreshing citrus beer cocktail is served in a chile and salt rimmed glass over ice. It’s kinda like a beer margarita. I love it because it’s a big drink that lasts a long time and it has considerably less sugar and calories than a margarita.
Start your day with this Sonoran style power breakfast bowl. It’s high in protein, complex carbs and healthy fats.
My Mexican Day of the Dead house was inspired by the sugar skulls that typically signify the holiday.
I want some figgy pudding! How could I not after hearing that song year after year. So, I came up with this recipe for Chocolate & Coffee Figgy Pudding. Make your Christmas past a Christmas present.
One of my favorite Mexican restaurants now offers their famous tacos nestled in a large lettuce leaf instead of a tortilla. I was amazed at how much I enjoyed them served that way; I didn’t miss the tortilla at all. So I’ve started experimenting with the idea at home. I modified this recipe from one in a cookbook that I photographed for Chelsie Kenyon a couple of years ago.
Here’s an easy summer beverage. Lavender Limeade is super easy and you don’t need to add a bunch of sugar. The lavender flowers add their own sweetness.
I call this Arizona Caviar because I’m in Arizona and it’s similar to Texas Caviar made with black eyed peas and the lentils do resemble fish eggs.
Here in Southern Arizona, our famous Sonoran style Mexican food is often garnished with pickled red onions and Mexican limes. I’ve incorporated those flavors into this spicy potato salad tossed with a chile-lime vinaigrette.
Recipe for a hearty, spicy Sonoran style Mexican Rice with Chayote and Black Beans.
CAESAR SALAD DAYS | This is a story about choices, creativity, personal power, and a salad. Specifically, the Caesar salad from the 1967 Joy of Cooking.
In Arizona we tend to forgo the green beer in favor of a lovely pale green margarita on St. Patrick’s Day. You can make them easily at home without the high-sugar mix. If you use high end tequila and Grand Manier instead of tripe sec it’s called a Cadillac margarita which are usually served in bigger proportions than a regular margarita.